Study on Hypobaric Storage of Persimmon Fruits

Abstract

Abstract: The effect of hypobaric storage on persimmon fruits was studied. The result showed that hypobaric storage significantlyi nhibited ther ate ofr espiration, andt he pectinesterasea ndp olygalacturonasa ctivities,k eptf irmness,d elayedt he increase of soluble solids and the decrease of vitamin C, and also cut down the decomposing rate, but showed no significant effect on the tannin content. 50kPa was found as the optimum hypobaric pressure.

Key words: persimmon fruits, hypobaric storage, physiological and biochemical

ZHOU Yong-Jun, GAO Hai-Yan, CHEN Wen-Xuan, CHEN Hang-Jun, YANG Jian-Ting, YANG Hu-Qing. Study on Hypobaric Storage of Persimmon Fruits[J]. FOOD SCIENCE, 2005, 26(11): 247-250.

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Study on Hypobaric Storage of Persimmon Fruits

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