บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Removal of astringency from fruits of persimmons cv. Giombo exposed to ethanol vapour for different periods.

Antoniolli, L. R.; Castro, P. R. de C. e; Kluge, R. A.; Scarpare Filho, J. A.;

Pesquisa Agropecuaria Brasileira Year: 2000 Vol: 35 Issue: 10 Pages: 2083-2091 Ref: 25 ref.

2000

บทคัดย่อ

Removal of astringency from fruits of persimmons cv. Giombo exposed to ethanol vapour for different periods.

Harvested fruits of persimmons cv. Giombo were exposed to ethanol vapour for 24, 36 or 48 h at 20 deg C and 95% RH. Soluble tannin content, flesh firmness, water loss, pH, soluble solids, titratable acidity and ascorbic acid content were measured for 10 days at 2 day intervals. Treatment for 24 or 36 h was equally efficient in removal of astringency of fruits, although analysis of other quality indices showed that fruits exposed for 24 h exhibited better quality. Flesh firmness decreased over time. The best period for consumption of the fruits was between the 4th and 8th day after treatment. Fruits became edible on the 4th day after treatment, when the content of soluble tannins was less than 0.1% (imperceptible to taste), and flesh firmness was maintained for 8 days after treatment.