澀柿傳統石灰水浸漬脫澀處理方法之改良

Improvement of Traditional Calcium Oxide Suspension Dipping Method on Deastringency of Persimmon Fruits

本研究之目的在改良柿果傳統之石灰水浸漬脫澀處理方法。柿果脫澀時之石灰用量在0.5%至1.0%間即可和傳統用量（> 5%）有相同品質。柿果完全脫澀所需時間隨石灰水溫度下降而延長；30°C下只需浸漬24小時即可使柿子自行說澀。在控溫下（30°C），柿果之水傷明顯下降且脫澀後柿果較不易軟化。

Experiment was conducted to improve the traditional CaO suspension dipping method on deastringency of persimmon fruits. Results indicated that good quality fruit could be obtained by using 0.5 to 1% CaO instead of 5% or more in the traditional method. The duration of deastringency was found increase with decreasing temperature. At 30℃, 24 hours were needed to deastringent persimmon, to reduce the problems of partial softening; thus enhanced fruit quality in the process.