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KMID : 0903519760190020093
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1976 Volume.19 No. 2 p.93 ~ p.98
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Studies on the Utilization of Persimmons
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Abstract
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The experiment was made to investigate concentrations of CO₂ and O₂ in the removal of astringency of persimmon fruits and to study the changes of total, reducing sugar and hardness during the removal of astringency.
1. During the removal of astringency of persimmon fruits, channel of tannin content showed the rapid decrease in high concentration of CO₂ and the gradual decrease in low concentration of CO₂.
2. Ccalcentration of oxygen did not show effect on the removal of astringency at high concentration of CO₂ but at low concentration of CO₂ in Chungdo-Bansi.
S. Optimal concentration of the removal of astringency was 60∼70%, CO₂ and 6∼8% O₂ in Chungdo-Bansi and Sanolesi
4. In changes of sugar content fatal sugar was decreased and reducing sugar was increased.
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KEYWORD
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