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Changes of Quality and Related Enzymes Activity of Individual Air Evacuated Packaging Astringency Persimmon During Cold Storage

Li Liping Han Tao Liu Jiayang Guo Dongmei (Beijing Agricultural College, Beijing )  
Postharvest astringency persimmons (diospyros kaki) were individual air evacuated packaging in a polyethylene bag which is 0 08 mm thick or non packaged (control), then stored at 1±1 ℃ for 10 weeks. Individual air evacuated packaging could maintain high firmness of persimmon fruits during storage. The firmness of the packed fruits were 7.0~11.0 kg/cm 2 at 10 weeks and there were small differences between individuals, the content of soluble tannin was below 0.030 %. The ratio of flesh browning, activities of peroxidase and polyphenoloxidase were much lower in the packed fruits than those in the non packed fruits. The air evacuated packaging could also lower the activity of pectinesterase of the fruit to a great extent, however, it could not decrease the activity of polygalacturonase significantly.
【Fund】: 北京市自然科学基金
【CateGory Index】: TS255.3
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