| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To solve a problem of a dried persimmon comprising poor preservability to restrict the persimmon as a seasonal item of winter season from December to February or thereabout and to provide a system for freeze-preservation and shipping of the dried persimmon to serve the high-quality dried persimmon throughout the year by taking advantage of relatively low water-content of the dried persimmon. <P>SOLUTION: Dried persimmons having uniform quality can be served throughout the year by freezing the dried persimmons in a temperature range from -20 to -30°C, preserving while keeping the freshness of the persimmon and shipping in frozen state. Since cells of the dried persimmon are broken in drying process in contrast with fresh fruits, denaturation of the dried persimmon hardly occurs in thawing. There is a tendency to increase surface powder of dried persimmons in the case of cold-storage of the persimmon, however, crystallization is suppressed by freeze preservation. <P>COPYRIGHT: (C)2011,JPO&INPIT</p> |
