不同脱涩方法对磨盘柿果实品质的影响.pdfVIP

37==． 不同脱涩方法对磨盘柿果实品质的影响 张桂霞1。王巍1。龚无缺，，任志雨：。王英超： (1．天津农学院园艺园林学院，天津300384；2．天津农学院基础科学学院，天津300384) 摘要：以我国主栽涩柿品种“磨盘柿”为试材，探讨不同脱涩方法对柿果品质的影响，以期为柿果脱涩提供相关实用 技术。结果表明：温水脱涩、凉水脱涩、自然放置脱涩、混果脱涩和酒精脱涩后柿果品质较好；其中温水脱涩和凉水脱涩 柿果较脆，其它3种方法脱涩后柿果软化；混果脱涩和酒精脱涩后柿果具有特殊的味道；温水脱涩所需时间较短，自然 放置脱涩所需时间最长。 关键词：磨盘柿；果实；脱涩；品质 EffectofDifferentMethodsofPersimmon on of DeastringencyQualityMopan ZHANG Gui—xial，WANGWeil，GONG Wu—quel，RENZhi—yu2，WANGYing—cha02 ofHorticultureand (1．College AgriculturalUniversity，Tianjin300384，China；2．College Landscape，Tianjin ofBasic 300384，China) Sciences，TianjinAgriculturalUniversity，Tianjin Abstract：Inorderto theeffectsofdifferentmethodsof on of explore persimmondeastringencyqualityMopan， SOthat of used providingpracticaltechnologypersimmondeastringency，theexperimentastringentpersimmon fruit inChinaasresearchmaterials．Theresultsshowedthatthe ofdeas- variety“Mopan”mainlyplanted quality hard— warinwaterandcoldwaterandnatural werebetterthanothers．The tringentedpersimmonusing placement of warnlwaterandcoldwaterwas thanothers．The nessdeastringented bigger persimmonusing persimmonusing fruit andalcoholtreatment had taste．The timeofwarm mixeddeastringency deastringencyspecial deastringency waterwasshorterthan the fort