Study on the infection of “Mopan” persimmon by the treatment of carbon dioxide
In the experiment, we choose “Mopan” persimmon as stuff. Different concentratied CO2 were used to treat the material for de-astringency. We periodically observed and analyzed the changes of firmness of fruit, pectin content, pectic enzyme activity, fruit quality and so on. The result show that the quality of persimmon, when the concentration of CO2 is improved. The treatment of 70% concentration CO2 was quickly de-astringency, kept firmness of fruit in 7 days, and the fruit quality is the best. But the persimmon should be removed from the environment of high carbon dioxide, in order to avoid damage.