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Effects of Heat, Ethanol, and Modified Atmosphere Package on the Physiological Disorder and Quality of 'Fuyu' Persimmon (Disopyros kaki L.) Fruits during Cold Storage
Browning and softening are the main reasons of shortening the long term storage of ‘Fuyu' persimmon fruits stored in low temperature. The objectives of this experiment are to find out effective method to inhibit browning and softening of fruits, to increase storage period and extend supply stage, to establish the proper treatment of before or after storage, and to investigate the browning reason of ‘Fuyu' persimmon fruits. The ‘Fuyu' persimmon could not maintain its qualities after ethanol treatment, and the quality is worse than its control group after stored at 1℃ for 1.5 to 2 months. Before or after stored at 1℃, hot-water treatment at 53℃-50mins can conspicuously inhibit fruits's respiration rate, ethylene production, ACC content, and ACC oxidase activity, maintain commercial firmness and color, reduce polyphenol oxidase, peroxidase activity, total phenolic compounds content, be of advantage to inhibit the browning on peel. Although, hot-water treatment, practiced before or after cold storage, can be effective inhibition of browning and softening, however the best effective is treatment before cold storage. As hot-water treatment, treatment with hot-air at 51℃-8hrs before storage is also effective to control softening and browning. That ‘Fuyu' persimmon fruits held at 53℃-50mins with hot-water can be stored at 1℃ for 2 months and have 3 days shelf-life at 25℃. Results of the wrapping of different layers and filling N2 in polyethylene bag will conspicuously increase carbon dioxide and reduce oxygen concentration, and change in ethylene concentration was irregular, however package with 2 layers had highest ethylene concentration, i.e. storage period up to 1.5 months reaches 0.375ppm, reduces to 0.159ppm when storage is 2 months period. The postharvest loss rate after application of 1-MCP and 53℃-50min hot-water treatment is 2.89% and after stored at 1℃ for 2 months is 0.81% and then transferred to 25℃ for 2 days is 5.46%. After deducting total loss rate and the rate can be sold is 90.84%. Total expenses of treatment and storage is NT$93,778 and the increasing value is NT$248,356, therefore the net profit is NT$154,578 for 10 tons of 8A grade persimmon. From the aspect of cost analysis, application of 53℃-50min with hot-water to ‘Fuyu' persimmon fruits can effectively inhibit softening and browning of stored in low temperature and maintain best qualities, high salable rate and best profit. Therefore, it has practical applicability to apply the treatment to ‘Fuyu' persimmon fruits by preservation at 53℃-50mins with hot-water then can be stored at 1℃ for 2 months.
|Appears in Collections:||園藝學系|
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