| 柿果的脱涩机理与方法 |
| |
| 引用本文： | 蔡文江,李大中.柿果的脱涩机理与方法[J].河北农业大学学报,1988(1). |
| |
| 作者姓名： | 蔡文江 李大中 |
| |
| 作者单位： | 四川省农业科学院果树研究所，四川省农业科学院果树研究所 |
| |
| 摘 要： | 柿(Diospyros kaki)果有甜涩之分,涩柿需经脱涩,方可食用。本文针对不同的脱涩方法,论述了柿果脱涩与其品种、成熟度、温度以及化学物质间的密切关系,为今后更先进的脱涩技术的开发提供了可靠的依据。
|
| 关 键 词： | 柿 脱涩 |
A Review of the Removal of Astringency from Persimmon Fruits |
| |
| Cai Wenjiang Li Dazhong.A Review of the Removal of Astringency from Persimmon Fruits[J].Journal of Agricultural University of Hebei,1988(1). |
| |
| Authors: | Cai Wenjiang Li Dazhong |
| |
| Abstract: | Persimmon (Diospyros kaki) fruits can be divided into two categories, the sweet and the astringent. The latter could be eatable only after its astringency has been removed. This paper discusses the relationship between the removal of astringency and the related cultivars, maturity, temperatures and chemicals, in accordance with different methods for removing the astringency. providing a reliable basis for the development in newer and more advanced techniques for the removal of astringency from persimmon fruits. |
| |
| Keywords: | Diospyros Kaki var sylveslris The removal of astringency |
| 本文献已被 CNKI 等数据库收录！ |
