Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/28523
標題: 乙烯處理時間及溫度對不同成熟階段番茄果實轉色及品質之影響
Effect of ethylene treatment duration and temperature on coloration and quality of tomato fruits at different maturity
作者: 徐瑋君
Hsu, Wei-Chun
關鍵字: tomato
番茄
ethylene
postharvest treatment
乙烯
採後處理
出版社: 園藝學系所
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摘要: 番茄為世界重要作物之一,番茄果實色澤為評斷商品價值之重要因素。台灣夏季最高溫可達30°C以上,偶有颱風、雷陣雨,濕度變化劇烈,番茄果實於高溫下內生乙烯及類胡蘿蔔素生合成受抑制,茄紅素為番茄果實中主要的類胡蘿蔔素,使果實呈現紅色,茄紅素生合成受到限制將導致果實難以轉色;濕度變化劇烈則易造成成熟果開裂,無法販售。本試驗以紅番及Rinka 409兩品種牛番茄進行採後處理試驗,綠熟或轉色階段番茄果實以呼吸缸密封,注入100 ppm乙烯,於17~23°C處理18~72小時後,移至15~30°C後熟8~10日,調查成熟度、乙烯處理時間、乙烯處理溫度及後熟溫度對於番茄果實a值、茄紅素含量、硬度、總可溶性固形物含量、含水量之影響。試驗結果顯示,總可溶性固形物含量及含水量於果實採收後即固定,不受各種處理因子之影響;轉色階段番茄果實採收後於20~30°C以乙烯處理36~48小時後移至20~30°C後熟皆可促進果實轉紅,普遍於處理第6日a值達18以上,符合本試驗設定之催色標準。
URI: http://hdl.handle.net/11455/28523
其他識別: U0005-0602201220502800
文章連結: http://www.airitilibrary.com/Publication/alDetailedMesh1?DocID=U0005-0602201220502800
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