Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/81466
標題: Some Factors Affecting Brown Core Formation of ' McIntosh ' Apples in Storage
採收後因子對 ' 旭 ' 蘋果褐心之影響
作者: 邱慧珍
Hwei-jen Chiu
關鍵字: Brown Core
' 旭 '
Apples
' McIntosh '
褐心
蘋果
摘要: 貯藏前行38 - 40℃之預熱處理1至3天能有效地減少"旭"蘋果褐心之發生,但卻造成硬度下降,酸度減低及熱傷害等負面影響。貯藏前失重處理其壓力、濕度的控制對褐心並無一致的效果。經0℃與3.3℃低溫貯藏後,果實形成褐心 ; 但 0℃與3.3℃人工大氣貯藏卻有效地控制褐心的發生。提高貯藏氣體中二氧化碳濃度能抑制褐心的生成。
Pre-heating for 1 to 3 days in air at 38-40℃ effectively reduced brown core formation, but cause firmness and acidity losses and occasional injury to 'McIntosh' apples. Pre-storage low relative humidity and low-pressure induced weight losses were not always effective in controlling brown core formation in storage. Brown core developed in 0℃ and 3.3℃ effectively controlled the brown core disorder. Adding 5% CO2 to the storage air inhibited brown core development.
Pre-heating for 1 to 3 days in air at 38-40℃ effectively reduced brown core formation, but cause firmness and acidity losses and occasional injury to 'McIntosh' apples. Pre-storage low relative humidity and low-pressure induced weight losses were not always effective in controlling brown core formation in storage. Brown core developed in 0℃ and 3.3℃ effectively controlled the brown core disorder. Adding 5% CO2 to the storage air inhibited brown core development.
URI: http://hdl.handle.net/11455/81466
ISSN: 0255-5921
Appears in Collections:第10期
園藝學系

文件中的檔案:

取得全文請前往華藝線上圖書館



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.