| 摘要 |
The process consists of sealing the fruit in a bag or container of PE, PVC or similar impermeable material, together with apples in ratio of approx. 10:1, when ripening occurs in 8-14 days. A process of anaerobiosis or asphyxiating atmosphere occurs, in which the ripening applies emit CO2, ethylene and esters, e.g. amyl acetate, which contribute to polymerisation of the tannins, converting them to sugars. - This all takes place in an atmos. low in oxygen and rich in CO2, and supersatd. with water vapour, which the fruit emits by transpiration, the ripening occurring by a bio-enzymatic process.
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