As a result, fresh persimmon is disposed by 0.1% sodium sulfite and 0.3 % phytic acid, then stored by chilling with gas.This method can restrain PPO sactivity and keep inhered quality.

• 结果表明：鲜柿采用0．1%25亚硫酸钠+0.；3%25植酸处理后，然后用冷藏+气藏方法，推迟了柿果的呼吸跃变，有效的抑制PPO的活性，从而抑制柿果在贮藏过程中褐变的发生和保持柿果原有品质。