文档介绍：Persimmon:
mendations for Maintaining Postharvest Quality
柿子: 维持采后品质的建议
Carlos H. Crisosto, Elizabeth J. Mitcham, and Adel A. Kader
Department of Plant Sciences, University of California, Davis, CA 95616
MATURITY & QUALITY成熟(度)和品质
Maturity Indices成熟(度)标准
Minimum maturity is based on skin color change from green to orange or reddish-orange (Hachiya) or to yellowish-green or yellow (Fuyu, California Fuyu, Jiro). 最小的成熟(度)判断根据为果皮从绿色的肤色开始到橙色或带红色橙色(Hachiya)或淡黄色绿色或黄色(Fuyu、加利福尼亚Fuyu, Jiro)。
Quality Indices品质标准
Yellow to orange color黄色到橙色颜色
Medium to large size大、中型
Firm (ration force, using an 8-mm tip, is above 5 lb-force for 'Fuyu' and similar cultivars) 坚固的(渗透力,使用8毫米技巧,在5磅力量之上为‘Fuyu’和相似的培育品种)
Freedom from growth cracks, mechanical injuries, and decay来自生长裂化、机械伤害和腐烂的自由
Soluble solids of 21-23% in 'Hachiya' and 18-20% in 'Fuyu' and similar non-astringent cultivars可溶性固体21-23%在‘Hachiya’和18-20%在‘Fuyu’和相似的non-astringent培育品种
No astringency (tannin content) 无涩味(单宁含量)
Nutritive value: good source of carotenoids, vitamin A, vitamin C, and dietary fiber营养价值: 类胡萝卜素、维生素A、维生素C和饮食纤维的良好来源
TEMPERATURE & CONTROLLED ATMOSPHERE温度和可控环境因素(CA)
Optimum Temperature最适温度
0 ± 1°C (32 ± 2°F)
Freezing point. -2°C (28°F); may vary depending on soluble solids 。-2°C (28°F); 可以根据可溶性固体内容变化
Chilling injury. 'Fuyu' and similar non-astringent cultivars are chilling- sensitive at temperatures