Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/81749
標題: Effect of Chitosan Coating on the Quality of Mangoes
甲殼素處理對芒果品質之影響
作者: 楊沁儀
Shen-Yee Yong
洪登村
謝慶昌
Deng-Tsen Horng
Ching-Chang Shiesh
關鍵字: Chitosan
甲殼素處理
Mango
Weight loss
Internal atmosphere
芒果
失重率
內部氣體
摘要: 本試驗調查甲殼素處理對'聖心'、'愛文'及'金煌'芒果品質之影響。結果顯示凡經甲殼素處理的果實都能較對照組果實有較低的失重率,其中以2及3%甲殼素處理效果最顯著。甲殼素處理亦能改變果實內部氣體組成份,特別是1、2及3%甲殼素處理能使果實內部累積大量的二氧化碳及較少量的氧氣濃度。'金煌'芒果經甲殼素處理後能延後果實後熟,其中以2及3%甲殼素處理的果實會延緩其果皮及果肉顏色轉包,果肉軟化及澱粉轉化成糖。但是1、2及3甲殼素處理卻會使'聖心芒果果實內部累積高量的乙醛及乙醇,進而使果實產生異味。
The objective of this study was to investigate the effect of chitosan coating on the quality of 'Sensation', 'Irwin' and 'Chinn Hwang' mangoes. Results indicated that the chitosan treated mango fruits tended to have a lower weight loss than the control fruits, while 2 and 3% chitosan coating had remarkable effect in reducing weight loss. Chitosan coating also modified fruits'internal atmosphere, especially 1, 2, and 3% chitosan coating can cause fruits internal accumulated considerable quantities odf carbon dioxide and lower level of oxygen concentration. Chitosan coating delayed the ripening of 'Chinn Hwang' mangoes, of which 2 and 3% chitosan coating tended to delay the changes of peel and flesh color, fruits softness and changes of starch to sugar of 'Chinn Hwang' mangoes. However, 1,2, and 3% chitosan coating caused substantial accumulation of ethanol and acetaldehyde in 'Sensation' mango and induced off-flavor.
URI: http://hdl.handle.net/11455/81749
ISSN: 0255-5921
Appears in Collections:第29卷 第03期
園藝學系

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