柿果二氧化碳脫澀機制之模式試驗

A Model Experiment for the Mechanism of Astringency Remorel by Carbon Dioxide Treatment in Persimmon Fruit

將柿果果肉組織切離成圓片，在100%二氧化碳下處理44小時開始部分脫澀，經60小時則可完全脫澀。在此狀態下環己駢胺及蛹蟲草菌素對脫澀並無抑制作用，但吡唑及熱水處理則有抑制效果。

The all astringency of disc, excised from persimmon fruit and treated with 100% canbon dioxide, disappeared within 60 h. in disc system. The removal of astringency were inhibited by pyrazole and hot-water (70°C, 30min), but not inhibited by cycloheximide and cordycepin.