Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/29289
標題: ‘富有’甜柿採收成熟度與貯藏技術之研究
Studies on Harvest Maturity and Postharvest Technology of 'Fuyu' Persimmon (Diospyros kaki L.)Fruits
作者: 石茂盈
Shi, Mao-ying
關鍵字: 甜柿
kaki
溫湯處理
採收成熟度
寒害
1-MCP
AVG
persimmon
heat treatment
harvest maturity
chilling injury
1-MCP
aminoethoxyvinylglycine
出版社: 園藝學系
摘要: 本試驗之目的在建立‘富有’甜柿之最適貯藏成熟度、最佳貯藏前處理方式及貯藏條件,期能減少貯藏期間柿果寒害與軟化之發生以降低損耗,提高果實貯藏品質,創造更高產值。 中部中海拔山區生產之‘富有’甜柿採收成熟度以11月25日起採收為宜,此時平均果重達285.2g、全可溶性固形物14.7°Brix以上、果皮顏色為橙紅色,已具商品價值。但以貯藏為目的,宜在12月9日至12月23日採收,此時果實具有貯藏後硬度維持效果佳、果實呼吸率低、達更年前期天數長、果皮顏色紅潤、果實重量較重、且較接近舊曆新年等優點。 ‘富有’果實貯藏於6-15℃4週,回溫後果皮呈現半透明化,果實嚴重軟化;而1及3℃貯藏者軟化情況較為輕微,因此,‘富有’的長期貯藏溫度以1℃為宜,在1℃下貯藏,高成熟度果實約有4週的貯藏壽命。 ‘富有’果實採後浸泡AVG溶液具有延緩乙烯高峰並減少乙烯釋放量之效果;此措施於採收前2-3週在樹上噴施亦具有延緩果實褪綠轉色,降低乙烯釋放量等效果。 貯藏前,1-MCP及溫湯處理可延緩呼吸峰及乙烯高峰。溫湯處理可延緩‘富有’甜柿柿果貯藏後轉色、軟化及寒害的發生,其中以53℃處理50分鐘的效果較好,但部分溫湯處理貯藏後果皮產生燙斑,影響外觀品質。經1-MCP處理後之果實對乙烯作用鈍感,果實硬度下降少。12月22日採收之甜柿果實,經53℃-50分鐘溫湯處理,可延長貯藏壽命至8週。
The objectives of this study were to investigate the effects of temperatures on the storage life and fruit quality of the ‘Fuyu' persimmon with a view to defining the best storage temperature and condition, reducing chilling injury and fruit softness, and improving the quality as well as commercial value of the fruits. The best time to harvest of ‘Fuyu' persimmon fruit in the medium elevation mountain regions of central Taiwan should begin on 25th of November as far as maturity is concerned. At this time the average fruit weight reaches 285.2g, its total soluble solid content approaches more than 14.7∘Brix, and its peel color turns orange red. All these promises better economical values. However, in terms of storage, it is more preferable to picj them from 9 to 23, December. During this period, the fruits remain firm, with lower respiration rate and more red skin color, heavier weight, way ahead of the pre-climacteric and closer to Chinese New Year. The results indicated that persimmon fruits, which were stored at 6-15℃ for 4 weeks, developed the symptoms of translucent peel and softening flesh soon after returning to the room temperature. Softness also occurring in fruits stored at 1 or 3℃, but the damage was less extensive. It is concluded that suitable storage temperature for persimmon cv. ‘Fuyu' should be below 1℃. The storage life of highly mature fruits is 4 weeks at 1℃. The persimmon fruits when soaked in AVG before storage could delay the occurrence of climacteric peak by inhibiting respiration and ethylene production. The same effects were obtained by spraying AVG solution on the tree 2-3 weeks before harvest. Treatment of persimmon with 1-MCP and hot water (53℃, 50min) before storage could delayed softening and turning of fruit color and prevented chilling injury from occurring. However, black scorch could appear on the peel of some fruits, which affected the appearance and marketing values. In addition, 1-MCP treatment inhibited ethylene action thus retained the firmness of ‘Fuyu' fruits. Hot water (53℃, 50min) treatment of persimmon fruits harvested on 22nd December, the storage life was prolonged to 8 weeks under 1℃ storage condition.
URI: http://hdl.handle.net/11455/29289
Appears in Collections:園藝學系

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