Using sulfurdioxide for intermediate moisture persimmon production
1996
Pairote Wiriyacharee | Tara Srisakul | Sujinda Sriwattana (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agro-Industry. Dept. of Product Development Technology)
Astringent varieties of persimmon could be produced to an intermediate moisture persimmon. The suitable varieties were Ang Sai (P3) and Niu Scin (P4) which they should be treated by carbondioxide condition and storaged at 28-32 deg C for 3 days in order to decrease in astringent compound (soluble tannin). And then, kept at room temperature for 2-3 days until the maturity of the fruit became to 80 percent. The investigation of sulfur compound used on intermediate moisture perimmon was studied. It was found that the optimal amount of the compound on sulfuring method for Ang Sai (P3) and Niu Scin (P4) was 10 grams per 1 cubic M of smoking room for 20 minutes. This was carried out twice as before and after drying process. As a result of this process, it was found that the sulfurdioxide absorption content on P3 was 745.59 ppm, and also color property of the fruit was L (43.02) a* (12.60) and b* (15.24). Additionally, P4 was 655.91 ppm of sulfurdioxide absorption content and L a* b* were 48.35, 14.75 and 23.69 respectively, and found that the optimal concentation of sodium bisulfite and sodium metabisulfite solution on sulfiting method for Ang Sai (P3) and Niu Scin (P4) was 0.55 percent for 20 minutes. This was carried out twice as before and after drying process. As a result of this process, it was found that the sulfurdioxide absorption content on P3 was 982.08 ppm, and also color property of the fruit was L (50.45) a* (11.61) and b* (27.32). Additionally, P4 was 834.13 ppm of sulfurdioxide absorption content and L a* b* were 47.71, 15.79 and 22.85 respectively.
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Эту запись предоставил Kasetsart University