柿餅加工期間脫澀與乙烯之關係

Relationship between Removal of Astringency and Ethylene Production in Drying Persimmon Fruits

本試驗之目的在調查牛心＇柿加工製成柿餅時，所產生之乙烯和柿餅脫澀之關係。柿餅加工之主要手續為去皮及日晒，使柿果軟化及脫水。柿果去皮後會促使乙烯釋放率增加，提升果肉內生乙烯濃度，同時發生果肉軟化，失重及澀味消失等現象。柿果去皮後，外加處理lmM aminooxyacetic acid（AOA）, 8,000 ppm 2,5-norbornadiene（NBD）及1 ppm 1-rnethylcyclopropene（l-MCP）•仍可使柿果失重，但軟化及脫澀受抑制。柿果加工成柿餅之脫澀可能是因柿果去皮後，誘發產生受傷乙烯，進而促使柿果後熟軟化，由此後熟之進行造成脫澀。

This study was conducted to determine the relationship between removal of astringency and water, ethylene production, and acetaldehyde in persimmon fruits during drying process. The persimmon fruits were peeled and then sun-dryed under weather condition or oven-dryed with machine. During drying process, the fruits become soft and non-astringent. The ethylene production rate and internal ethylene concentration in pulp were induced and increased after peeling the persimmon fruits. Loss of firmness, decline in weight, and removai of a函ingence were accompanied with the increase of ethylene production. In further experiment, lmM aminooxyacetic acid, 8000ppm 2,5-norbornadiene and lppm 1-methylcyclopropene were included to inhibit the increased ethylene production and the response of softening and deastringency during peeling and drying the fruits. The results suggest that peeling treatment resulted in high level of ethylene, which triggered fruit ripening and softening then leaded to removal of astringence.