REMOVAL OF ASTRINGENCY OF PERSIMMON AND ITS PRESERVATION

PURPOSE:To remove the astringency of persimmons by volatilizing gradually ethyl alcohol in a packaging atmosphere, and to preserve astringent persimmons for a long period by utilizing the gas permeability of a packaging material and by keeping the balance between oxygen and carbon dioxide gas in pac...

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Bibliographische Detailangaben
Hauptverfasser:	NAKAMURA HACHIROU, SHIMIZU KATSUAKI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To remove the astringency of persimmons by volatilizing gradually ethyl alcohol in a packaging atmosphere, and to preserve astringent persimmons for a long period by utilizing the gas permeability of a packaging material and by keeping the balance between oxygen and carbon dioxide gas in packaging material. CONSTITUTION:A carrier (silicic anhydride, calcium silicate, crystalline cellulose, copolymer of starch-sodium polyacrylate) or an agent obtained by blending a kind of ethyl alcohol selected from powdery ethyl alcohol and solid ethyl alcohol with at least one adsorbing substance selected from active carbon and zeolite is packed into a small bag such as paper/permeable film, etc. and sealed. The bag and astringent persimmons are put in a synthetic resin sheet or bag having an oxygen permeability of 1,000-5,000, a carbon dioxide gas permeability of 3,000-15,000, and ethyl alcohol permeability of 0.5-15cc/m .24hr.atm and sealed.