摘要
用光学显微镜对涩柿、半脱涩柿和脱涩柿进行观察,发现未脱涩的柿果肉中单宁细胞呈可溶性絮液状,半脱涩柿单宁细胞呈粒浆状,已脱涩的熟柿单宁缩合凝固成颗粒状,同时又观察了复涩与不复涩的罐藏柿果果肉中单宁细胞的形态。复涩果肉单宁细胞由粒块状变为粒块絮液状。
The tannic cells of astringent, semi-astringent and de-astringent persimmon fruits were observed by microscope in 1991. There was a lot of soluble liquid in the tannic cells of astringent fruit, soluble particles in the tannic cells of astringent fruit, soluble particles in the tannic cells of semi-astringent fruit, and solid or insoluble particles in the tannic cells of de-astringent fruit. At the same time, wc found that while the de-astringent fruit was becoming astringent (re-astringency) in canning processing, the tannic cell changed its form from insoluble to soluble. So it is necessary to use some additive in processing to avoid canning fruit re-astringency bcsidcs selecting the best method of removing astringency and the scientific technique for processing.
关键词
脱涩
柿
果实
单宁
细胞形态
persimmon fruit
tannic cell
de-astringency
re-astringency
