Using Sulfurdioxide for Intermediate Moisture Persimmon Production
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Abstract
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 °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 matuarity of the fruit became to 80%.
The investigation of sulfur compound used on intermediate moisture persimmon 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 m3 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% 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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References
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