文章摘要
张鹏,韩双双,李春媛,李江阔,薛友林.涩柿脱涩技术研究进展[J].包装工程,2019,40(11):9-16.
ZHANG Peng,HAN Shuang-shuang,LI Chun-yuan,LI Jiang-kuo,XUE You-lin.Research Progress on De-astringent Technology of Persimmon[J].Packaging Engineering,2019,40(11):9-16.
涩柿脱涩技术研究进展
Research Progress on De-astringent Technology of Persimmon
投稿时间:2019-02-27  修订日期:2019-06-10
DOI:10.19554/j.cnki.1001-3563.2019.11.002
中文关键词: 涩柿  脱涩  研究进展
英文关键词: persimmon  de-astringent  research progress
基金项目:国家重点研发计划(2018YFD0401303);广西科技基地和人才专项(桂科AD17129011)
作者单位
张鹏 1.国家农产品保鲜工程技术研究中心(天津) 天津市农产品采后生理与贮藏保鲜重点实验室天津 300384 
韩双双 2.辽宁大学 轻型产业学院沈阳 110036 
李春媛 1.国家农产品保鲜工程技术研究中心(天津) 天津市农产品采后生理与贮藏保鲜重点实验室天津 300384 
李江阔 1.国家农产品保鲜工程技术研究中心(天津) 天津市农产品采后生理与贮藏保鲜重点实验室天津 300384 
薛友林 2.辽宁大学 轻型产业学院沈阳 110036 
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中文摘要:
      目的 为了减缓涩柿在脱涩后极易软化现象的发生,综述涩柿脱涩技术,以针对不同品种柿果选择出合适的脱涩方法。方法 分析我国柿果实脱涩技术的研究现状,以及脱涩技术的优缺点,简要阐述柿果实的脱涩机理,并总结脱涩方法在实际应用中存在的问题。结论 对脱涩方法在实际应用中的情况进行了基本总结。液体脱涩技术中温水脱涩和冷水脱涩等方法具有成本较低、操作简单等优点,但易使柿果实的风味变淡,不适合大规模处理;石灰水脱涩方法会影响柿果实的外观,乙醇、食盐和明矾溶液等脱涩方法较适合去除柿果的涩味。气体脱涩技术中CO2和N2常与1-MCP相结合来处理柿果,柿果若在运输过程中则采用真空脱涩方法较适合。
英文摘要:
      Astringent persimmon is likely to be softened after de-astringency, in order to alleviate the occurrence of this phenomenon, the paper aims to review the de-astringency technology of persimmon and select suitable de-astringency method for different varieties of persimmon. The research status of de-astringency technology and its advantages and disadvantages were analyzed. The de-astringent mechanisms of persimmon were expounded briefly and the problems in the practical application of the de-astringency method were summarized. The application of the de-astringency method in the actual situation were summarized. The method of liquid de-astringency includes moderate temperature water and cold water de-astringency. It is low in cost and simple in operation, but it is likely to weaken the persimmon flavor, and is not suitable for large-scale treatment. The lime water de-astringency method may affect the appearance of persimmon. Ethanol, salt and alum solution de-astringency method is more suitable for the removal of the astringency of the persimmon. In the gas de-astringency, persimmon is usually treated with CO2 and N2 in combination with 1-MCP. If the persimmon is during transportation, it is suitable for vacuum de-astringency method.
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