CN105660834A - Persimmon fruit deastringenting and preserving method - Google Patents
Persimmon fruit deastringenting and preserving method Download PDFInfo
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- CN105660834A CN105660834A CN201511032841.1A CN201511032841A CN105660834A CN 105660834 A CN105660834 A CN 105660834A CN 201511032841 A CN201511032841 A CN 201511032841A CN 105660834 A CN105660834 A CN 105660834A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
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Abstract
The present invention provides a persimmon fruit deastringenting and preserving method. By using the astringent persimmon varieties of ''Jingmian persimmon'' and ''Jinping persimmon'' as examples, the method conducts a specific description. The method comprises the following steps: (1) the persimmon fruits in accordance with a cylindrical hollow shape are placed into a plastic bucket, and 0.2 kg of potassium permanganate wrapped using envelopes are placed at the hollow places of the bucket bottom and the fruits; (2) the plastic bucket is sealed and the bucket is maintained at a hypoxia environment (less than or equal to 1%) containing 1 [mu]l/L 1-MCP for 24 h; (3) ferrous chloride blotting technology is used to detect the deastringenting effects, and then the treated persimmon fruits are transferred from goods shelves into a cold storage at a temperature of 20 DEG C to be stored; (4) by monitoring hardness changes of the persimmon fruits during the storage period, the preservation effect is tested; and (5) by analyzing gene expression changes of the persimmon fruits during storage, the molecular mechanism of the deastringenting and preserving method of the persimmon fruits is analyzed. The method is also applicable for the fruit deastringent and preservation of other varieties of persimmon fruits.
Description
Technical field
The invention belongs to plant molecular biotechnology and genetic engineering field, relate to a kind of persimmon and take away the puckery taste fresh-keeping method and application thereof.
Background technology
Fructus Kaki, originates in China, delicious flavour, is of high nutritive value, and is one of most popular fruit in East Asia Region (Japan, China, Korea S etc.). Its fruit that is unique in that of Fructus Kaki accumulates a large amount of high molecular tannin during growing, presenting astringent taste in various degree, namely soluble tannin content is more high, and persimmon astringent taste is more serious, and when soluble tannin content is lower than 0.2%, fruit astringent taste then can not be perceived.
Radix Kaki takes away the puckery taste type according to it and whether seed affects the astringent taste of fruit and color can be divided into four classes: sweet persimmon, complete puckery Fructus Kaki, non-fully sweet persimmon and incomplete puckery Fructus Kaki completely. Complete sweet persimmon fruit development early stage loses the ability of syntannin, therefore it can take away the puckery taste in the tree naturally, and the fruit that maturation is gathered is not in astringent taste, direct-edible. But astringent persimmon fruit is real in have accumulated substantial amounts of tannin, astringent taste is serious, needs through the process rear edible that takes away the puckery taste after adopting.
By force, easily get bumper crops, and fruit is late-maturing, storage tolerance, is the type that in world wide, cultivation quantity is maximum for puckery Fructus Kaki varietal resistance. China is the country of origin of Fructus Kaki, is also the country that persimmon cultivated area is maximum in the world and Fructus Kaki yield is maximum, and according to statistics, within 2011, China's persimmon cultivated area is 720,000 hectares, and yield is 3,050,000 tons. Cultivar mostly is puckery Fructus Kaki, therefore persimmon take away the puckery taste after adopting be restriction persimmon industry development greatest problem.
The method that persimmon takes away the puckery taste after adopting has been reported that more, for instance alcohol vapour parcel fruit, the carbon dioxide of high concentration or nitrogen treatment, warm water soaking or alternate freezing and thawing etc. on tree. The processing method but these take away the puckery taste, or operating performance is numerous and diverse, or the persimmon fast softening processed, weak to accumulating. Therefore, for adopting the problem of industry that rear persimmon takes away the puckery taste, it is badly in need of a set of preservation method that takes away the puckery taste that fruit can be made to take away the puckery taste and can effectively keep the hardness of fruit.
1-MCP be a kind of efficiently, the ethylene effect inhibitor of noresidue, can be combined by the ethylene receptor on cell membrane, it is suppressed that the formation of ethylene receptor complex, blocks the signal transmission that ethylene is induced, and then the fresh-retaining preserving phase after can adopting with prolongation gardening product. Therefore by hypoxia in conjunction with the 1-MCP fresh-keeping research of taking away the puckery taste carrying out persimmon, there is certain feasibility.
Summary of the invention
It is an object of the invention to announce a kind of persimmon and adopt rear fast deastruingent the method that its hardness can be kept, fast deastruingent after making persimmon adopt and fresh-keeping be possibly realized. Take away the puckery taste fresh-keeping for example with puckery Fructus Kaki kind " Diospyros howii Mere et Chun " and " gold urn Fructus Kaki ", this inventive method is specifically addressed. The inventive method is taken away the puckery taste fresh-keeping after being equally applicable to the adopting of other puckery Fructus Kaki kinds.
Specific embodiment of the invention step is as follows:
1, the placement of persimmon: first prepare required Plastic Drum, requirement is above the bucket wall of Plastic Drum and has exhaustor and the breather of artificial installation on lid respectively, it is used that soft rubber tube connects, wherein also have the small fan installed inside lid, the function of gas in mixing bucket after switching on power, can be played. Then adopting in lower persimmon 24h from tree and carry out field heat removal and select process, and reject bad fruit, sick fruit etc., the persimmon of guarantee process is without pest and disease damage as far as possible, in the same size. Select complete, persimmon is positioned in the Plastic Drum with exhaustor according to the disposing way of cylindrical hollow shape, each bucket is placed 40 persimmons, thick dose of the potassium permanganate that the 0.2kg water at drum head hollow position placement envelope parcel is mixed, it is to avoid touch persimmon. Wherein the laying method of persimmon arranges according to cylindrical, hollow, is beneficial to the mixing of gas and ensures being fully contacted of fruit and gas. Thick dose of potassium permanganate water is to absorb ethylene, removes the impact that the ethylene of fruit release is fresh-keeping on it.
2, the process of persimmon: calculate 1 μ l/L according to the volume (20L) of persimmon weight and bucket and process the quality of required 1-MCP powder, the bottom of dry 50ml centrifuge tube is put into after weighing up, centrifuge tube is pasted on a barrel wall, and the centrifugal mouth of pipe is just to the exhaust pipe mouth on Plastic Drum wall; Then with after the lid sealed plastic barrel with breather,
High-purity CO is passed into through the breather of bung2Gas, opening the small fan carried inside the exhaustor of barrel wall and bung simultaneously, carrying out the mixing of gas, until O being detected2Terminating during concentration≤1% and sealing ventilation pipe and exhaustor, now bucket composition of gases within is about 95%CO2, 4%N2And 1%O2; Finally by the exhaust pipe mouth of bucket wall toward the warm water injecting 6ml40 DEG C-50 DEG C in the centrifuge tube on bucket wall, allowing 1-MCP pass through to absorb moisture slow releasing, now bucket composition of gases within is about 95%CO2, 4%N2, 1%O21-MCP with 1 μ l/L; Applying this hypoxia in conjunction with 1-MCP environmental treatment persimmon 24h, period respectively opens small fan inside bung when processing 30min, 8h and the 16h of persimmon and carries out the mixing of a gas, and each persistent period is 10min.
The maintenance mode of low-oxygen environment is: after Plastic Drum seals, and passes into high-purity CO through the breather of bung2Gas, opening the small fan carried inside the exhaustor of barrel wall and bung simultaneously, carrying out the mixing of gas, until O being detected2Terminating during concentration≤1% and sealing ventilation pipe and exhaustor, now bucket composition of gases within is about 95%CO2, 4%N2And 1%O2。
3, the effect detection of taking away the puckery taste of persimmon: the filter paper of diameter 12.5cm is soaked in 5%FeCl210min in solution, to its present faint yellow uniformly after, be placed in 60 DEG C of baking ovens and dry; Randomly select treated persimmon, affix one's seal on filter paper after cutting along longitudinal section (filter paper be placed under fruit 5s), the effect of taking away the puckery taste of persimmon is detected according to the areal of indentation on filter paper.
4, the fresh-keeping effect detection of persimmon: select Texture instrument (StableMicroSystem, UK) firmness change of persimmon is analyzed, parameters is set as probe 7.5mm, penetration depth 5mm, penetration speed 1mm/s, and each fruit detects the position, equator of two verticals of peel of pruning.
5, Molecular mechanism analysis on bio: application Real-time quantitative PCR, analyzes the changes in gene expression that persimmon softening is relevant, and wherein parameter is: SsoFastEvaGreenSupermix10 μ l, 10 μMs of each 1 μ l of upstream and downstream primer, 5ng/ μ lcDNA template 2 μ l, DEPC water 6 μ l, final volume is 20 μ l. Reaction condition is: 50 DEG C of 2min; 95 DEG C of 2min; 95 DEG C of 15sec, 55 DEG C of 30sec, 72 DEG C of 30sec, 40 thermal cycles; Melting curve analysis 65 DEG C to 95 DEG C, every 5sec raises 1 DEG C; Terminate. Result shows, hypoxia can weaken the expression of softening related gene in conjunction with 1-MCP process, and then postpones the softening during persimmon storage, reaches fresh-keeping effect.
It is fresh-keeping that present invention application hypoxia carries out taking away the puckery taste of puckery Fructus Kaki kind " Diospyros howii Mere et Chun " and " gold urn Fructus Kaki " persimmon in conjunction with the process of 1-MCP, detect, by the tannin trace of persimmon and the change of persimmon hardness after processing, the fresh-keeping effect that takes away the puckery taste, and apply Real-time quantitative PCR and analyze the method and make persimmon take away the puckery taste fresh-keeping molecular mechanism. The persimmon that the present invention announces adopts the method that rear fast deastruingent is fresh-keeping, applied widely, and the hardness of persimmon during keeping preserving, and has important using value.
The present invention is with puckery Fructus Kaki kind " Diospyros howii Mere et Chun " and " gold urn Fructus Kaki " fruit for examination material, carry out the Preservation Treatment of taking away the puckery taste of fruit in conjunction with the method for 1-MCP with hypoxia, result show the method fruit can be made effectively to take away the puckery taste and can softening rate during delayed fruit storage, a kind of fresh-keeping method of taking away the puckery taste after to be that astringent persimmon fruit applied widely is real adopt.
Accompanying drawing explanation
Fig. 1 " Diospyros howii Mere et Chun " (A) and " gold urn Fructus Kaki " (B) soluble tannin engram analysis.
Hardness analysis during Fig. 2 " Diospyros howii Mere et Chun " (A) and " gold urn Fructus Kaki " (B) fruit storage.
Fig. 3 " Diospyros howii Mere et Chun " softens the quantitative expression analysis of related gene.
Fig. 4 " gold urn Fructus Kaki " softens the quantitative expression analysis of related gene.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments, the present invention is further elaborated, but embodiment is not intended to protection scope of the present invention. Genetic manipulation method conventional in the following embodiments is with reference to " Molecular Cloning: A Laboratory guide " (third edition).
Embodiment 1: the Preservation Treatment of taking away the puckery taste of " Diospyros howii Mere et Chun " fruit
(1) experimental technique
1. the preparation of Plastic Drum
There are exhaustor and the breather of artificial installation above the bucket wall of Plastic Drum and on lid respectively, are used that soft rubber tube connects, wherein inside lid, also have the small fan installed, the function of gas in mixing bucket after switching on power, can be played. Plastic Drum is carried out with front need, sterilizes and dries.
2. the selecting of persimmon
Being carried out field heat removal in 24h and select process by " Diospyros howii Mere et Chun " fruit under adopting from tree, rejecting bad fruit, sick fruit etc., the persimmon that guarantee processes as far as possible is without pest and disease damage, in the same size.
3. the placement of persimmon
Select complete, persimmon is positioned in the Plastic Drum with exhaustor according to the disposing way of cylindrical hollow shape, each bucket is placed 40 persimmons, thick dose of the potassium permanganate that the 0.2kg water at hollow position placement envelope parcel is mixed, it is to avoid touch persimmon.
4. the establishment of low-oxygen environment
Plastic Drum passes into high-purity CO through the breather of bung after sealing with the lid with breather2Gas, opening the small fan carried inside the exhaustor of barrel wall and bung simultaneously, carrying out the mixing of gas, until O being detected2Terminating during concentration≤1% and sealing ventilation pipe and exhaustor, now bucket composition of gases within is about 95%CO2, 4%N2And 1%O2。
The preparation of 5.1-MCP
Volume (20L) according to persimmon weight and bucket calculates 1 μ l/L and processes the quality of required 1-MCP powder, puts into the bottom of 50ml centrifuge tube after weighing up, and centrifuge tube is pasted on a barrel wall, and the centrifugal mouth of pipe is just to the exhaust pipe mouth on Plastic Drum wall;By the exhaust pipe mouth of bucket wall toward the warm water of injection 6ml40 DEG C-50 DEG C in the centrifuge tube on bucket wall, 1-MCP is allowed to pass through to absorb moisture slow releasing.
6. the setting of persimmon process group and matched group
The persimmon of process group: application hypoxia (95%CO2, 4%N2And 1%O2) in conjunction with 1-MCP (1 μ l/L) environmental treatment " Diospyros howii Mere et Chun " fruit 24h.
The persimmon of matched group: include two groups, one group is application hypoxia (95%CO2, 4%N2And 1%O2) environmental treatment " Diospyros howii Mere et Chun " fruit 24h; Another group, for directly being sealed by Plastic Drum, is not provided with hypoxia and/or 1-MCP environment.
All process are respectively opened small fan inside bung and are carried out the mixing of a gas when 30min, 8h and 16h, and each persistent period is 10min.
7. the effect detection of taking away the puckery taste of persimmon: the filter paper of diameter 12.5cm is soaked in 5%FeCl210min in solution, to its present faint yellow uniformly after, be placed in 60 DEG C of oven for drying; Randomly select treated persimmon, affix one's seal on filter paper after cutting along longitudinal section (filter paper be placed under fruit 5s), the effect of taking away the puckery taste of persimmon is detected according to the areal of indentation on filter paper.
8. the fresh-keeping effect detection of persimmon: select Texture instrument (StableMicroSystem, UK) firmness change of persimmon is analyzed, parameters is set as probe 7.5mm, penetration depth 5mm, penetration speed 1mm/s, and each fruit detects the position, equator of two verticals of peel of pruning.
9. application Real-time quantitative PCR, analyze the changes in gene expression that persimmon softening is relevant, including DkPE1 (upstream and downstream primer respectively SEQNO.1 and SEQNO.2), DkPE2 (upstream and downstream primer respectively SEQNO.3 and SEQNO.4), DkPG1 (upstream and downstream primer respectively SEQNO.5 and SEQNO.6), DkEGase1 (upstream and downstream primer respectively SEQNO.7 and SEQNO.8), Dk β-gal1 (upstream and downstream primer respectively SEQNO.9 and SEQNO.10), Dk β-gal4 (upstream and downstream primer respectively SEQNO.11 and SEQNO.12), DkXTH9 (upstream and downstream primer respectively SEQNO.31 and SEQNO.14), 9 genes such as DkXTH10 (upstream and downstream primer respectively SEQNO.15 and SEQNO.16) and DkXTH11 (upstream and downstream primer respectively SEQNO.17 and SEQNO.18). wherein real-time quantitative PCR parameter is: SsoFastEvaGreenSupermix10 μ l, and 10 μMs of each 1 μ l, 5ng/ μ lcDNA template 2 μ l, DEPC water 6 μ l of upstream and downstream primer, final volume is 20 μ l. reaction condition is: 50 DEG C of 2min, 95 DEG C of 2min, 95 DEG C of 15sec, 55 DEG C of 30sec, 72 DEG C of 30sec, 40 thermal cycles, melting curve analysis 65 DEG C to 95 DEG C, every 5sec raises 1 DEG C, terminate.
(2) experimental result
1. tannin Blot results display hypoxia and hypoxia can significantly reduce " Diospyros howii Mere et Chun " (accompanying drawing 1A) fruit soluble tannin content in conjunction with 1-MCP mixed processing, show as trace shallower (black hues is shallower); And matched group fruit tannin trace is substantially deeper than process fruit (accompanying drawing 1).
2. hardness result shows, hypoxia processes and may result in the acceleration of " Diospyros howii Mere et Chun " (accompanying drawing 2A) fruit softening, reduces rapidly commodity; And hypoxia can well keep the hardness of persimmon in conjunction with 1-MCP process, keep its commodity (accompanying drawing 2).
3. real-time fluorescence quantitative PCR result shows, hypoxia processes relative to comparison, and the expression of persimmon softening related gene is all significantly raised, and then result in the fast softening of persimmon;And hypoxia is in conjunction with in 1-MCP mixed processing, although the expression of softening related gene is higher than comparison, but it is substantially less than the expression of the fruit that hypoxia processes, therefore maintains the hardness (accompanying drawing 3) of persimmon.
Embodiment 2: the Preservation Treatment of taking away the puckery taste of " gold urn Fructus Kaki " fruit
(1) experimental technique
With embodiment 1.
(2) experimental result
1. tannin Blot results display hypoxia and hypoxia can significantly reduce " gold urn Fructus Kaki " (accompanying drawing 1B) fruit soluble tannin content in conjunction with 1-MCP mixed processing, show as trace shallower (black hues is shallower); And matched group fruit tannin trace is substantially deeper than process fruit (accompanying drawing 1).
2. hardness result shows, hypoxia processes and may result in the acceleration of " gold urn Fructus Kaki " (accompanying drawing 2B) fruit softening, reduces rapidly commodity; And hypoxia can well keep the hardness of persimmon in conjunction with 1-MCP process, keep its commodity (accompanying drawing 2).
3. real-time fluorescence quantitative PCR result shows, hypoxia processes relative to comparison, and the expression of persimmon softening related gene is all significantly raised, and then result in the fast softening of " gold urn Fructus Kaki " persimmon; And hypoxia is in conjunction with in 1-MCP mixed processing, although the expression of softening related gene is higher than comparison, but it is substantially less than the expression of the fruit that hypoxia processes, therefore maintains the hardness (accompanying drawing 4) during the storage of " gold urn Fructus Kaki " persimmon.
Application this method is taken away the puckery taste after carrying out the adopting of persimmon, it is possible to while ensureing persimmon fast deastruingent, keeps the slow decline of its hardness, and then extends the shelf life of persimmon, illustrates that this method has huge market using value. To those skilled in the art, it is possible to improved according to the above description or convert, and all these improve and conversion all should belong to the protection domain of claims of the present invention.
Claims (6)
1. persimmon takes away the puckery taste a fresh-keeping method, and its feature comprises following step:
(1) placement of persimmon: persimmon is positioned in the Plastic Drum with exhaustor according to the disposing way of cylindrical hollow shape, at the potassium permanganate that the 0.2kg water of drum head hollow position placement envelope parcel is mixed thick dose, it is to avoid touch persimmon;
(2) process of persimmon: inserted by required 1-MCP powder and be pasted in a barrel wall, dry centrifuge tube, then with the lid sealed plastic barrel with breather, through the breather of bung by high-purity CO2Gas passes in bucket, and opens the small fan carried inside the exhaustor of barrel wall and bung, carries out the mixing of gas, until O in bucket2Ventilation sealing ventilation hole and steam vent is terminated during concentration≤1%; Injecting warm water by exhaustor in the centrifuge tube of bucket wall, allow 1-MCP pass through to absorb moisture slow releasing, now bucket composition of gases within is 95%CO2, 4%N2, 1%O21-MCP with 1 μ l/L; Apply this hypoxia in conjunction with 1-MCP environmental treatment persimmon 24h;
(3) effect detection of taking away the puckery taste of persimmon: filter paper is soaked in 5%FeCl210min in solution, is subsequently placed in 60 DEG C of baking ovens and dries; By after hypoxia cuts along longitudinal section in conjunction with the 1-MCP persimmon processed, affixing one's seal on filter paper, filter paper is placed under fruit 5s, according to the effect of taking away the puckery taste of the areal of indentation detection persimmon on filter paper;
(4) the fresh-keeping effect detection of persimmon: select Texture instrument, StableMicroSystem, UK, analyze the firmness change of persimmon, setup parameter is probe 7.5mm, penetration depth 5mm, penetration speed 1mm/s, and each fruit detects the position, equator of two verticals of peel of pruning;
(5) Molecular mechanism analysis on bio: application Real-time quantitative PCR, analyzing the changes in gene expression that persimmon softening is relevant, result shows, hypoxia can weaken the expression of softening related gene in conjunction with 1-MCP process, and then postpone the softening during persimmon storage, reach fresh-keeping effect.
2. method according to claim 1, it is characterized in that, Plastic Drum required in described step (1), requirement is above the bucket wall of Plastic Drum and has exhaustor and the breather of artificial installation on lid respectively, it is used that soft rubber tube connects, wherein also have the small fan installed inside lid, the function of gas in mixing bucket after switching on power, can be played.
3. method according to claim 1, it is characterized in that, in described step (2), the processing mode of 1-MCP powder is: calculates 1 μ l/L according to the volume of persimmon weight and bucket and processes the quality of required 1-MCP powder, putting into the bottom of centrifuge tube after weighing up, the centrifugal mouth of pipe is just to the exhaust pipe mouth on Plastic Drum wall; Behind sealing ventilation hole and steam vent, by the exhaust pipe mouth of bucket wall toward the warm water of injection 6ml40 DEG C-50 DEG C in the centrifuge tube on bucket wall, 1-MCP is allowed to pass through to absorb moisture slow releasing.
4. method according to claim 1, it is characterized in that, respectively opening small fan inside bung when with hypoxia in conjunction with 30min, 8h and the 16h of 1-MCP environmental treatment persimmon in described step (2) and carry out the mixing of a gas, each persistent period is 10min.
5. method according to claim 1, it is characterised in that in described step (3), the take away the puckery taste detection mode of effect of persimmon is: the filter paper of diameter 12.5cm is soaked in 5%FeCl210min in solution, to its present faint yellow uniformly after, be placed in 60 DEG C of oven for drying; Randomly selecting treated persimmon, affix one's seal on filter paper after cutting along longitudinal section, filter paper is placed under fruit 5s, detects the effect of taking away the puckery taste of persimmon according to the areal of indentation on filter paper.
6. method according to claim 1, it is characterized in that, in described step (5), Real-time quantitative PCR is selected in the expression of persimmon softening related gene, select: SsoFastEvaGreenSupermix10 μ l, 10 μMs of each 1 μ l of upstream and downstream primer, 5ng/ μ lcDNA template 2 μ l, DEPC water 6 μ l, final volume is 20 μ l. Reaction condition is: 50 DEG C of 2min; 95 DEG C of 2min; 95 DEG C of 15sec, 55 DEG C of 30sec, 72 DEG C of 30sec, 40 thermal cycles; Melting curve analysis 65 DEG C to 95 DEG C, every 5sec raises 1 DEG C; Terminate.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467173A (en) * | 2017-07-01 | 2017-12-15 | 华南农业大学 | A kind of preservation method of dwarf banana |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1195479A (en) * | 1997-04-07 | 1998-10-14 | 陕西省眉县香山日用化工厂 | Puckery-losing fresh-keeping agent for persimmons |
| CN1365615A (en) * | 2002-03-14 | 2002-08-28 | 中国科学院石家庄农业现代化研究所 | Harsh taste-removing and antistaling agent of persimmon and its application method |
| CN102732536A (en) * | 2012-06-14 | 2012-10-17 | 浙江大学 | Cloning and transient expression method of persimmon deastringency related genes |
| CN103125782A (en) * | 2013-03-12 | 2013-06-05 | 山东省果树研究所 | Method for removing harsh taste of persimmon |
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2015
- 2015-12-31 CN CN201511032841.1A patent/CN105660834A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1195479A (en) * | 1997-04-07 | 1998-10-14 | 陕西省眉县香山日用化工厂 | Puckery-losing fresh-keeping agent for persimmons |
| CN1365615A (en) * | 2002-03-14 | 2002-08-28 | 中国科学院石家庄农业现代化研究所 | Harsh taste-removing and antistaling agent of persimmon and its application method |
| CN102732536A (en) * | 2012-06-14 | 2012-10-17 | 浙江大学 | Cloning and transient expression method of persimmon deastringency related genes |
| CN103125782A (en) * | 2013-03-12 | 2013-06-05 | 山东省果树研究所 | Method for removing harsh taste of persimmon |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467173A (en) * | 2017-07-01 | 2017-12-15 | 华南农业大学 | A kind of preservation method of dwarf banana |
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