【摘 要】
：
Fruits of persimmon (Diospyros kaki cv. Mopanshi) were used to investigate the effects of different concentrations of carbon dioxide (CO2) gas on removing astri
【机 构】
：
College of Agricultural and Biotechnology,China Agricultural University,Beijing 100094,P.R.China
论文部分内容阅读
Fruits of persimmon (Diospyros kaki cv. Mopanshi) were used to investigate the effects of different concentrations of carbon dioxide (CO2) gas on removing astringency after harvest. Treatment of 95 % concentration of CO2 gas gave the best results; fruits turned non-astringent after 20 h, and kept the fruit firm for 7 d at room temperature. Fruits, treated with 85 and 90 % concentration of CO2 gas, turned non-astringent after 24 - 28 h, and the firmness-keeping stage was 5 - 6 d at room temperature. While the CO2 gas was at 80, 70 and 60%, the de-astringency period was 48, 72 and 96 h, and the corresponding firmness-keeping stage was 3, 2 and 1 d, respectively. Fruits, treated with 50 % concentration of CO2 gas,remained astringent.
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