台湾主栽的四周柿、毕心柿品种,均属涩柿,须经催熟软化后消费,即一般所称的红柿或软柿。其软化脱涩方法有两种。一是目前果农多使用的碳酸钠法,先将果萼部分去除,以免果实软化被刺伤,再将果梗用螺丝起子挖除,然后以20％碳酸钠溶液滴于果梗处,每果用0.1毫升,果梗部朝上,逐果排列。在24±1.5℃的环境下,处理后3天,呼吸率和乙烯量明显上升,果实完全软化;4天后;果色由橙黄转为深红,5天后果实完全脱涩。由于柿子为具有呼吸更年期的果实,处理后果实受到刺激而产生大量乙烯,从而加速果实的后熟作 Around the main plant in Taiwan persimmon, persimmon heart persimmon varieties are astringent persimmon, subject to ripening after softening the consumer, the so-called red or soft persimmon. There are two ways to soften astringents. First, the current method of using more sodium carbonate farmers, the first part of the calyx removed, so as to avoid fruit softening was stabbed, and then stalks scored with a screwdriver, and then 20% sodium carbonate solution in the pedicle, each fruit With 0.1 ml, fruiting stems facing up, arranged fruit by fruit. Under the environment of 24 ± 1.5 ℃, the respiration rate and the amount of ethylene obviously increased after 3 days of treatment, and the fruit softened completely. After 4 days, the fruit color turned from orange to dark red, and the fruit was completely astringent after 5 days. Since persimmons are the fruits of menopause breathing, the processed fruits are stimulated to produce a large amount of ethylene, thereby accelerating the ripening of the fruits