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Growth and Development of ‘Tainung No.1’ Passion Fruit and Effect of Dropping and Ripening Temperature on the Fruit Quality
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|摘要:||本試驗利用埔里鎮之’台農1號’百香果果實做為試驗材料，分別進行三部分之試驗。第一部分為調查果實發育試驗，結果顯示果實大小快速增加而在兩個禮拜內達到最大，開花後第四個禮拜果肉轉為多汁、第八個禮拜果皮開始轉成紫色。然而果實在成熟過程中，總可溶性固形物逐漸增加而可滴定酸逐漸下降；此外，於第6週採下之果實之乙烯含量於第6天開始上升。第二部分，在不同溫度下進行果實催熟，溫度分別為20、25、 30、35、40和45 oC，結果顯示第三或第六階段成熟果可滴定酸在30和35oC下催熟有最低的含量，而在20或25oC下催熟則有較高的可滴定酸；除此以外，第三或第六階段成熟果在30或者35oC下催熟，則具有較高的可溶性固形物。第三部分，將果實進行掉落試驗。商業上的百香果的採收模式為地面採收，此採收法可能會影響果實品質如甜度或者易感染病原菌等。因此，本次試驗主要調查不同高度0, 50, 100, 150和200公分的掉落處裡，觀察對果實品質影響。結果指出，第三階段掉落處裡促進成熟果果皮轉色，但是對第六階段成熟果則沒有影響；第三階段成熟果的可滴定酸及可溶性固形物沒有很大之差異，第六階段成熟果進行200公分高之掉落處理呈現最高的可滴定酸含量及最低的可溶性固形物；然而，0和50公分高之掉落處裡則出現相反結果，0公分高掉落處理之乙烯釋放率和呼吸率明顯地比200公分高掉落處理高。|
In this research, using ‘Tainung No.1’ passion fruit from Puli country, in Taiwan as the observation material. This research was divided into three parts; First, investigation of growth and development of passion fruits. The result showed fruits’ size increased rapidly and reached to maximum size within two weeks. Furthermore, fruits began to turn in color from green to purple at eighth week after anthesis and became juicy at forth week. During maturation, the total soluble solid increased and the titratable acidity decreased gradually. Moreover, its ethylene production started to increase during ripening. Second, Passion fruits ripened at different temperature with 20, 25, 30, 35, 40, and 45 oC. The fruit weeks 10 after anthesis ripened at 30 and 35 oC had the lowest of titratable acidity. If the fruit weeks 10 after anthesis ripen at 20 and 25oC showed the highest of titratable acidity. Despite, the fruit weeks 8 after anthesis ripened at 30 or 35oC had the highest total soluble solid and the lowest titratable acidity. The fruit weeks 10 after anthesis ripened at 30 oC showed highest total soluble solid and lowest titratable acidity. Third, effect of different height-dropped treatments on passion fruit. Commercially, passion fruit are ground-harvested and reported that natural drop could effect to quality fruit such as sweetness decrease or increased the soil-borne infection. In this study was to investigate the effect of fruit when dropped at 0, 50, 100, 150 and 200 cm height. The fruit weeks 8 after anthesis dropped at different height showed an enhancement in color-change but showed a little bit changed in titratable acidity and total soluble solid. Using the fruit weeks 10 after anthesis as sample in different height-dropped treatment showed no effect in color-change. The titratable acidity showed the highest and the total soluble solid lowest content when dropped at 200 cm height. The total soluble solid were highest with fruit dropped 0 and 50 cm and the fruit dropped 0 and 50 cm had lowest titratable acidity. The ethylene and respiration rate in 0 cm height-dropped treatment were higher than 200 cm height-dropped treatment.
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