柿子

这柿子涩。

The persimmon tastes puckery .

CO2浓度和温度对柿子脱涩效果的影响

Effects of Carbon Dioxide and Temperature on the Quality of Persimmon 's Acerbity

绿柿子非常涩。

Green persimmons are strongly astringent .

叙述了四种苹果、青椒、柿子等新鲜水果和蔬菜的~（60）Co辐射保鲜情况。

The 6o radiation preservation technique which was used to preserve persimmons , green peppers and four varieties of apple was 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。

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

多聚半乳糖醛酸酶（PG）和纤维素酶对柿子的软化起很大的作用，其活性增加的原因之一是新合成了蛋白质。

One of the reasons of increasing the activity of hydrolytic enzyme is that the new protein is synthesized .

结果表明：3个因素对柿子酒质量均有极显著影响（p<0.01），最佳工艺参数是发酵温度为22℃，接种量为10.4%，pH值为3.4。

All the three factors had significant influence on persimmon wine quality ( p < 0.01 ) . The optimum parameters were 22 ℃ of fermentation temperature , 10.4 % of inoculum volume and 3.4 of pH , respectively .

仁用杏醋具有较强的抗氧化能力，总抗氧化能力和对二苯代苦味酰基自由基（DPPH·）的清除作用远远高于柿子醋和苹果醋。

The apricot vinegar has higher antioxidation ability , total antioxidation ability and eliminating ( DPPH ·) ability are much higher than persimmon vinegar and apple vinegar . 6 .

因此，本课题选用柿子皮作为研究材料，通过测定柿子皮提取物（persimmonpeelextracts，PPE）中主要有效成分及抗氧化活性，为柿子皮作为天然抗氧化剂原料的开发和利用提供实验依据。

The objectives of this investigation was to provide experimental basis for development and utilization of PP as raw materials of natural antioxidants by determining the main effective components and antioxidant activity of persimmon peel extracts ( PPE ) .

总结出柿子果酒的生产工艺，酒精发酵最佳条件为：初始生产糖度18°Bx，初始酸度pH3.8，发酵温度25℃，发酵时间14d。

The optimal conditions of ethanol fermentation were obtained : the initial sugar content 18 ° Bx , the initial pH 4.0 , the fermentation temperature 28 ℃, and the fermentation time 14 d.

以柿子皮中类胡萝卜素化合物的提取率为考察指标，进行正交试验，获得最佳提取工艺条件：以丙酮为提取剂，提取料液比为1：20g/mL、提取温度60℃、时间2.5h、2级提取。

Through orthogonal experiment , the best extraction technological condition of persimmon carotenoids was : acetone as extraction solvent , solid-to-liquid ratio 1:20 g / mL , at 60 ℃ for 2.5 h and extracted twice .

拟建设柿子系列食品深加工生产线项目。

Plans to build persimmon series of food processing production line .

柿子真空冷冻干燥保鲜工艺条件的研究

Study of the Technological Flow for the Persimmon Vacuum Freeze Drying

我说大概是吃柿子吃了的缘故。

I said that is probably to eat because eating persimmon .

柿子果酒的生产工艺与质量控制

Study on the fermentation techniques and quality control of persimmon wine

半干型柿子果酒工艺的探讨

Primary study on the process of half dry wine with persimmon

柿子可溶性固形物含量的可见-近红外光谱检测

Measurement of soluble solid content in persimmon using visible-near infrared spectroscopy

一株酵母菌酿造柿子酒的发酵特性及其序列鉴定

Fermentation Characterization of a Strain on Making Persimmon Wine and Sequence Identification

丽水柿子落果原因调查与对策

Investigations and Countermeasures of Fruit Drop of Persimmon in Lishui

研究了天然柿子果脯的加工技术工艺条件。

The process technology condition of the persimmon preserved fruit was studied .

柿子发酵果酒的酿造和营养成分分析

Brewing Technique and Nutrition Components Analysis of Fermented Persimmon Wine

液态发酵柿子白酒的研究

Study on the Persimmon Liquor Manufacture with Liquid State Fermentation

柿子名优品种引种研究

Studies on Introduction to Famous and Excellent Species of persimmon

果品以苹果、安梨柿子为大宗。

Fruit to apple , pear and persimmon security for the bulk .

碳酸钠-苯酚溶液测定柿子中单宁含量方法的研究

Study on the measurement of persimmon tannins ' content with sodium carbonate-phenol solution

柿子果实内部主要物质含量的动态研究

Dynamics of main component contents in persimmons ' fruit

在削减成本方面，软柿子都已经捏完了。

In terms of cost-cutting , the easier gains have already been made .

柿子高接换种技术研究

Study on Technique of Top Grafting of Diospyros kaki

邻居给我柿子树插枝。

I got the persimmon cuttings from a neighbor .

柿子皮中类胡萝卜素化合物的分离鉴定及稳定性研究

Study on the Separation , Identification and Stability of Carotenoids from Persimmon Peel