二氯化碳與石灰懸浮液對柿果脫澀、軟化與乙烯產生之比較

Comparisons of Carbon Dioxide and Calcium oxide Suspension on Deastringency, Softening and Ethylene Production of Persimmon Fruits

牛心柿果實脫澀速率在60～100% CO2隨濃度增加而提高，40%以下無明顯脫澀效果；在25°C以100% CO2處理24～36hr後再放置兩天幾可完全除澀。100% CO2對柿果脫澀效率較石灰懸浮液高。石灰懸浮液或100% CO2均促進果實軟化與乙烯產生，其促進效果隨處理期間加長有提高趨勢，而後者較前者顯著。經100% CO2處理後果實乙烯產生因氧氣濃度降低而延緩與減弱；利用塑膠袋或於袋中添加乙烯吸收劑可有教延緩經CO2處理所引起的果實軟化。

The rate of deastringency of persimmon fruits (cv. Bull Heart) increased with raising CO2 concentration in the range of 60-100%. At 25°C the astringency was almost completely removed within 2 days after treatment with 100% CO2 for 24-36hr. CO2 treatment had higer deastringency rate than CaO suspension. Either CaO suspension or 100%CO2 treatment enhanced fruit softening and ethylene production, and the latter treatment was more pronounced. The rat of ethylene evolution of post-CO2-treated fruits was lowered by decreasing O2 concentration. The rate of fruit softening was delayed by sealing the treated fruits into 0.06 mm PE film or film plus ethylene absorbent.