บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Sugar and tannin content changes in persimmon fruits during artificial ripening with dry ice.

Oz A.T., Albayrak B.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.46

2004

บทคัดย่อ

Sugar and tannin content changes in persimmon fruits during artificial ripening with dry ice. A study was carried out to remove astringency from ‘Morali’ persimmon fruit by dry ice (solid CO2) application.Fruits were harvested at optimum harvest time.5 kg of fruits were inserted into 30 L chamber, they were treated for 24 and 48 hour with three different dry ice concentration(90%, 80% and 60% from free volume).Control was applied to persimmon during artificial deastringency process at room temperature (20°C) was used then chamber was closed.Effect of artificial deastringency process o­n persimmon soluble sugar content using high performance (HPLC) and fruit firmness (Kgf), soluble solids content (%), soluble tannin content (mg/l) were determined.

This study showed that effect of different dozes of dry ice o­n fruit firmness, total soluble solids content, soluble tannin content and was measured.Subsequent application of 90% dry ice for 24 hr was effective when fruit firmness, total soluble solids content, tannin content and soluble sugar content were considered.These treatments caused dramatically reducing soluble tannin to insoluble tannin forms without loss of sweetness which means a ‘nonastringent’ fruit.Treated fruit with dry ice remains firm and keep its quality after removal of astringency.Sugar and tannin might have interacted during treatment with dry ice (solid CO2) application form nonastringent from persimmon fruit.