Perlakuan alkohol untuk menghilangkan rasa sepet buah kesemek.
1991
Napitupulu B.
The experiment was conducted from February to March 1989. Fresh persimmon fruits (1 kg) were put in polyethylene bag and sprayed with alcohol 15, 30, 45, and 60 percent. After sealing, all samples were stored for 7, 14, and 21 days at room temperature. Fruits without any alcohol treatment represent as control. Complete Randomized Design was used in this experiment with 2 replications. The results showed that alcohol treatment and storage duration affected significantly the quality of persimmons. The higher alcohol concentration produced the lower tannin, ascorbic acid, firmness, astringency and the higher total soluble solid of persimmon. The prolongation of storage duration produced the lower tannin, ascorbic acid, firmness, astringency and the higher total soluble solid of persimmon. The persimmon treated with alcohol 45 percent and stored for 14 days was able to reduce the tannin content 4.58 mg/100 g, and was considered as the best treatment.
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