Abstract:

In the experiment, we chose Diospyros kaki ‘Mopan’ as stuff. The 90% concentration CO2 was used to treat the material. We periodically observed and analyzed the changes of weightlessness, pectin content, firmness of fruit, soluble solids, Vc, tannin, titratable acid and so on. The result showed that the treatment of CO2 can make Diospyros kaki ‘Mopan’ fruit the promotion of pectin content, firmness of fruit, Vc and tannin decreased during shelf life, soluble solids, as well as titratable chemical acids can keep stable. Carbon dioxide treated Diospyros kaki ‘Mopan’ fruit could keep its hardness and crispness on shelves of room temperature within 21 days.