The effect of temperature and carbon dioxide on the acerbity, texture, color and soluble component in persimmon were studied.

• 试验以新鲜涩柿果为原料,采用CO2脱涩法对柿子进行脱涩,研究了温度和CO2浓度对柿果的涩度、硬度、可溶性固形物含量的影响。