Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/98190
標題: 延長'北蕉'香蕉櫥架壽命的處理技術之研究
Studies of Postharvest Handling Technology for Shelf-life Extension in 'Pei-Chiao' Banana (Musa spp.)
作者: 唐先達
Kritsada Supannaklang
關鍵字: 香蕉
貯藏溫度
熱水處理
乙烯
1-甲基環丙烯
可食性包膜
包裝
褐化
Banana
Storage temperature
Hot-water treatment
Ethylene treatment
1-methylcyclopropene
Edible coating
Packaging
Browning occurs
引用: Ahvenainen, R. 1996. New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci. Technol. 7(6): 179-187. Ali, A., M.T.M. Muhammad, K. Sijam, and Y. Siddiqui. 2011. Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage. Food Chem. 124: 620-626. Amin, M. N. and M. M. Hossain. 2013. Reduction of postharvest loss and prolong the shelf-life of banana through hot water treatment. J. Chem. Eng. 27(1): 42- 47. Anon. 1973. Enzyme Nomenclature, Elsevier, Amsterdam. Baldwin, E.A. 1994. Edible coating for fresh fruits and vegetables: past, present and future. In : Krochta JM, Baldwin EA, Nisperos-Carreido MO (eds), Edible coating and films to improve food quality, Techonomic publishing company, Inc., Lancaster, Pennsylvania. USA. pp: 25-64. Baldwin, E. A., M. O. Nisperos-Carriedo, and R. A. Baker. 1995. Edible coatings for lightly processed fruits and vegetables. HortScience. 30(1): 35-38. Baldwin, E.A., M.O. Nesperos-Carriedo, X. Chen and R.D. Hagenmaier. 1996. Improving storage life of cut apple and potato with edible coating. Postharvest Bio. Technol. 9: 151-163. Bartz, J. A. and J. K. Brecht. 2003. Postharvest Physiology and Pathology of Vegetables. (2nd ed). Marcel Dekker, Inc. 1-712. Benzie, I. F. and J. J. Strain. 1996. The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': the FRAP assay. Analytical biochemistry. 239(1): 70-76. Bhande, S. D., M. R. Ravindra, and T.K. Goswami. 2008. Respiration rate of banana fruit under aerobic conditions at different storage temperatures. J. Food Eng. 87: 116–123. Brecht, J. K. 1995. Physiology of lightly processed fruits and vegetables. HortScience. 30(1): 18–21. Burnette, F. S. 1977. Peroxidase and its relationship to food flavor and quality: a review. J. Food Sci. 42(1): 1-6. Bussel, J. and Z. Kenigsberger. 1975. Packaging green bell peppers in selected permeability films. J. Food Sci. 40(6): 1300-1303. Cano, M. P., B. de Ancos, M. G. Lobo, and M. Santos. 1997. Improvement of frozen banana (Musa cavendishii, cv. Enana) colour by blanching: relationship between browning, phenols and polyphenol oxidase and peroxidase activities. Zeitschrift für Lebensmitteluntersuchung und-Forschung A. 204(1): 60-65. Cano, P., M. A. Marín, and C. Fúster, 1990. Effects of some thermal treatments on polyphenoloxidase and peroxidase activities of banana (Musa cavendishii, var enana). J. Sci. Food Agric. 51(2): 223-231. Chamara, D., K. Illeperuma, T. Galappatty, and K. H. Sarananda. 2000. Modified atmosphere packaging of 'Kolikuttu'bananas at low temperature. The J. Hortic. Sci. Biotechnol. 75(1): 92-96. Chauhan, S., K.C. Gupta, and M. Agrawal. 2014. Application of biodegradable Aloe vera gel to control post-harvest decay and longer the shelf life of Grapes. Int. J. Curr. Microbiol. App. Sci. 3(3): 632-642. Chen, C. H. and C. P. Chao. 2004. Recent R&D of banana in Taiwan. Advancing banana and plantain R&D in Asia and the Pacific. Vol. 13: 159-162. Ciou, J. Y., H. H. Lin, P. Y. Chiang, C. C. Wang, and A. L. Charles. 2011. The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment. Food Chem. 127(2): 523-527. COA-Taiwan, Council of Agriculture Executive Yuan, R.O.C., 2015. <https://eng.coa.gov.tw/ws.php?id=9439/>. Defilippi, B. G., A. A. Kader, and A. M. Dandekar. 2005. Apple aroma: alcohol acyltransferase, a rate limiting step for ester biosynthesis, is regulated by ethylene. Plant Sci. 168(5): 1199-1210. Dhall, R. K. 2013. Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review. Crit. Rev. Food Sci. Nutr. 53: 435–450. Ding, C. K., K. Chachin, Y. Ueda, Y. Imahori, and C. Y. Wang. 2002. Modified atmosphere packaging maintains postharvest quality of loquat fruit. Postharvest Biol. Technol. 24(3): 341-348. Donhowe, I.G. and O.R. Fennema. 1993. The effect of plasticizers on crystallinity, permeability and mechanical properties of methylcellulose films. J. of Food Processing and Preservation. 17: 247-257. Douglas, M., J. Heys, and B. Smallfield. 2005. Herb spice and essential oil: post- harvest operation in developing country. (2nd ed). 45-55. Dubois, M., K. A. Gilles, J. K. Hamilton, P. T. Rebers, and F. Smith. 1956. Colorimetric method for determination of sugars and related substances. Analytical chemistry. 28(3): 350-356. Dutta, P. K., J. Dutta, and V. S. Tripathi. 2004. Chitin and chitosan: Chemistry, properties and applications. J. Sci. Ind. Res. 63: 20-31. Elsabee, M. Z. and E. S. Abdou. 2013. Chitosan based edible films and coatings: A review. Mater. Sci. Eng., C. 33: 1819–1841. Facundo, H. V. D. V., P. D. Gurak, A. Z. Mercadante, F. M. Lajolo, and B. R. Cordenunsi. 2015. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana. Food Chem. 170: 102-109. Fallik, E., Y. Aharoni, O. Yekutieli, A. Wiseblum, R. Regev, H. Beres, and E. Bar Lev. 1996a. A method for simultaneously cleaning and disinfecting agricultural produce. Israel Patent Application No. 116965. FAO website, Food and Agriculture Organization of the United Nation (Banana world exports), 2017. <http://www.fao.org/economic/est/est/>. FAOSTAT website, Food and Agriculture Organization of the United Nation, 2016. <http://www.fao.org/faostat/en/#data/QC>. Ferrer, M., J. Soliveri, F. J. Plou, N. López-Cortés, D. Reyes-Duarte, M. Christensen, and A. Ballesteros. 2005. Synthesis of sugar esters in solvent mixtures by lipases from Thermomyces lanuginosus and Candida antarctica B, and their antimicrobial properties. Enzyme Microb. Technol. 36(4): 391-398. Fidler, J. C. and C. J. North. 1967. The effect of conditions of storage on the respiration of apples. I. The effects of temperature and concentrations of carbon dioxide and oxygen on the production of carbon dioxide and uptake of oxygen. J. Hortic. Sci. 42: 189-206. Fu, L., J. Cao, Q. Li, L. Lin, and W. Jiang. 2007. Effect of 1-methylcyclopropene on fruit quality and physiological disorders in Yali pear (Pyrus bretschneideri Rehd.) during storage. Food Sci. Technol. Int. 13(1): 49-54. Golding, J. B., D. Shearer, S. G. Wyllie, and W. B. McGlasson. 1998. Application of 1-MCP and propylene to identify ethylene-dependent ripening processes in mature banana fruit. Postharvest Biol. Technol. 14(1): 87-98. Gomes, J. F. S., R. R. Vieira, and F. R. Leta. 2013. Colorimetric indicator for classification of bananas during ripening. Scientia Horticultural. 150: 201–205. Griffiths, L.A. 1959. Detection and identification of the polyphenol oxidase substrate of the banana. Nature 184: 58. Gross, K. C., C. Y. Wang, and M. Saltveit. 2016. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. United States Department of Agriculture. Number 66: 224-230. Guillén, F., H. M. Díaz-Mula, P. J. Zapata, D. Valero, M. Serrano, S. Castillo, and D. Martínez-Romero. 2013. Aloe arborescens and Aloe vera gels as coatings in delaying postharvest ripening in peach and plum fruit. Postharvest Biol. Technol. 83: 54-57. Guo, C. J., J. J. Yang, J. Y. Wei, Y. F. Li, J. Xu, and Y. G. Jiang. 2003. Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research. 23(12): 1719-1726. Gyesley, S. W. 1991. Total systems approach to predict shelf life of packaged foods. AStM StP. 46. Haard, N.F. 1973. Upsurge of particulate peroxidase in ripening bananafruit. Phytochemistry. 12: 555. Hailu, M., T.S. Workneh, and D. Belew. 2013. Review on postharvest technology of banana Fruit. Afr. J. Biotechnol. Vol. 12(7): 635-647. Hassan, M. K., W. A. Shipton, R. Coventry, and C. Gardiner. 2004. Extension of banana Shelf-life. Australas. Plant Pathol. 33: 305–308. Hassanpour, H. 2014. Effect of Aloe vera gel coating on antioxidant capacity, antioxidant enzyme activities and decay in raspberry fruit. LWT-Food Sci. Technol. 1-7. Hazrati, S., A. B. Kashkooli, F. Habibzadeh, Z. Tahmasebi-Sarvestani, and A. Reza Sadeghi. 2017. Evaluation of Aloe vera gel as an alternative edible coating for Peach fruits during cold storage period. Gesunde Pflanz. 69: 131–137. Hong, K.Q., J.G. Xie, L.B. Zhang, D.Q. Sun, and D.Q. Gong. 2012. Effects of chitosan coating on postharvest life and quality of guava (Psidium guajava L.) fruit during cold storage. Sci. Hortic. 144: 172-178. Huber, D.J. 1983. The role of cell wall hydrolases in fruit softening. Hortic. Rev.5: 169-219. Humble, S. and A. Reneby. 2015. Post-harvest losses in fruit supply chains. Hussain, I., M. Asif, M. Ahmed, M. Khan, I. Shakir, and A. J. Rawalakot. 2004. Effect of uni-packaging on the postharvest behavior of citrus fruits in NWFP. Pak. J. Nutr. 3(6): 336-339. Ilyas, M. B., M. U. Ghazanfar, M. A. Khan, C. A. Khan, and M. A. R. Bhatti. 2007. Postharvest losses in apple and banana during transport and storage. Pak. J. Agri. Sci. 44(3): 534- 539. Irtwange, S. V. 2006. Application of modified atmosphere packaging and related technology in postharvest handling of fresh fruits and vegetables. Agric. Eng. Inter: CIGR Journal. 4(8):1-13. Jayaraman, K.S. and P.S. Raju. 1992. Development and evaluation of a permanganate based ethylene scrubber for extending the shelf life of fresh fruits and vegetables. J. Food Sci. Technol. 29: 77-83. Jia, C. G., C. J. Xu, J. Wei, J. Yuan, G. F. Yuan, B. L. Wang, and Q. M. Wang. 2009. Effect of modified atmosphere packaging on visual quality and glucosinolates of broccoli florets. Food Chem. 114(1): 28-37. Jiang, W., M. Zhang, J. He, and L. Zhou. 2004. Regulation of 1-MCP treated banana fruit quality by exogenous ethylene and temperature. Food Sci. Technol. Int. 10(1): 15-20. Jiang, Y. M. and J. R. Fu. 1999. Postharvest browning of litchi fruit by water loss and its prevention by controlled atmosphere storage at high relative humidity. Food Sci. Technol. 32(5): 278-283. John, P. and J. Marchal. 1995. Ripening and biochemistry of the fruit. p. 434–467. In S. Gowen (Ed.). Bananas and plantains. Junejo, I. 2014. A TECHNICAL GUIDE BOOK OF BANANA. Sindh Enterprise Development Fund. 1: 1-66. Kader, A. A. 2002. Postharvest technology of horticultural crops Vol. 3311. University of California Agriculture and Natural Resources. Kader, A. A. 2004. Increasing food availability by reducing postharvest losses of fresh produce. p. 2169-2176. In V International Postharvest Symposium 682. Kanellis, A. K., C. Chang, H. Kende, and D. Grierson. 1996. Biology and Biotechnology of the Plant Hormone Ethylene. Springer-Science+Business Media, B.V. pp. 1–358. Kirwan, M. J. and J. W. Strawbridge. 2003. Plastics in food packaging. Food Packag. Technol., 174-240. Kudachikar, V. B., S. G. Kulkarni, and M. K. Prakash. 2011. Effect of modified atmosphere packaging on quality and shelf life of 'Robusta'banana (Musa sp.) stored at low temperature. Journal of food science and technology. 48(3): 319- 324. Kumar, S. and T. Bhatnagar. 2014. Studies to Enhance the Shelf Life of Fruits Using Aloe Vera Based Herbal Coatings: A Review. Int. J. Agric. Food Sci. Technol, 5: 211-218. Lafuente, M. T., F. Alférez, and P. Romero. 2014. Postharvest ethylene conditioning as a tool to reduce quality loss of stored mature sweet oranges. Postharvest Biol. Technol. 94: 104-111. Liu, H., W. Jiang, L. Zhou, B. Wang, and Y. Luo. 2005. The effects of 1‐ methylcyclopropene on peach fruit (Prunus persica L. cv. Jiubao) ripening and disease resistance. Int. J. Food Sci. Technol. 40(1): 1-7. Lohani, S., P. K. Trivedi, and P. Nath. 2004. Changes in activities of cell wall hydrolases during ethylene-induced ripening in banana: effect of 1-MCP, ABA and IAA. Postharvest Biol. Technol. 31: 119–126. Lurie, S. S. 1998. Review Postharvest heat treatments. Postharvest Biol. Technol. 14: 257–269. Luyckx, A., M. Lechaudel, O. Hubert, F. Salmon, and P. Brat. 2016. Banana peel physiological post-harvest disorders: A review. MOJ Food Processing and Technology. 3(1): 1-6. Ma, Y. R., M. Yang, J. J. Wang, C. Z. Jiang, and Q. G. Wang. 2017. Application of Exogenous Ethylene Inhibits Postharvest Peel Browning of 'Huangguan' Pear. Frontiers in plant sciencs. 7: 2029. Mangaraj, S., T. K. Goswami, and P. V. Mahajan. 2009. Applications of plastic films for modified atmosphere packaging of fruits and vegetables: a review. Food Eng. Rev. 1(2): 133. Marriott, J., M. Robinson, and S. K. Karikari. 1981. Starch and Sugar Transformation During the Ripening of Plantains and Bananas. J. Sci. Food Agric. 32: 1021- 1026. Meir, S., I. Rosenberger, Z. Aharon, S. Grinberg, and E. Fallik. 1995. Improvement of the postharvest keeping quality and colour development of bell pepper (cv.'Maor') by packaging with polyethylene bags at a reduced temperature. Postharvest Biol. Technol. 5(4): 303-309. Mendoza, F. and J. M. Aguilera. 2006. Application of Image Analysis for Classification of Ripening Bananas. Inst. Food Technol. Vol. 69. Nr. 9: E471-E477. Meyer, B. S., D. B. Anderson, R. H. Bohling, and D. G. Fratianne. 1973. Introduction to plant physiology (2nd ed.). Princeton, New Jersey, USA: Van Nostrand. Mirshekari, A., P. Ding, J. Kadir, and H. M. Ghazali. 2012. Effect of hot water dip treatment on postharvest anthracnose of banana var. Berangan. Afr. J. Agric. Res. Vol. 7(1): pp. 6-10. Murata, T. 1989. Possibility to use sucrose fatty acid esters for low temperature disinfestation of citrus fruits. In Symposium on Tropical Fruit in International Trade 269: 205-212. Nakasone, H. Y. and R. E. Paull. 1999. Tropical Fruits. CAB International publishing. UK by Biddles Ltd, Guildford and King's Lynn. 445. Nasrin, T. A. A., M. A. Rahman, M. A. Hossain, M. N. Islam, and M. S. Arfin. 2017. Postharvest quality response of strawberries with aloe vera coating during refrigerated storage. J. Hortic. Sci. Biotechnol. ISSN: 1462-0316. Nguyen, T. B.T., S. Ketsa, and W. G. van Doorn. 2003. Relationship between browning and the activities of polyphenol oxidase and phenylalanine ammonia lyase in banana peel during low temperature storage. Postharvest Biol. Technol. 30: 187-193. Padrón, M. P., J. A. Lozano, and A. G. González. 1975. Properties of o-diphenol: O2 oxidoreductase from Musa cavendishii. Phytochemistry. 14(9): 1959-1963. Palmer, J.K. 1963. Banana polyphenol oxidase. Preparation and properties. Plant Physiol. 38: 508. Parfait, G. A. B. and L. Fahrasmane. 2009. Bananas, raw materials for making processed food products. Trends Food Sci. Technol. 20: 78-91. Park, H.J. 1999. Development of advanced edible coating of fruits. Trends of Food Sc. &Techno. 10: 250-260. Paull, R. E. and N. J. Chen. 2000. Heat treatment and fruit ripening. Postharvest Biol. Technol. 21(1): 21-37. Pesis, E. 2004. Respiration and ethylene. International Research and Development on Postharvest Biology and Technology. The Volcani Center, Israel. Platenius, H. 1942. Effect of temperature on the respiration rate and the respiratory quotient of some vegetables. Plant Physiol. 17(2): 179. Ploetz, R. C. 2005. Panama Disease: An Old Nemesis Rears its Ugly Head (Part 1: The Beginnings of the Banana Export Trades. APSnet Feature. Plant Health Progress. 1-10. Porat, R., X. Feng, M. Huberman, D. Galili, R. Goren, and E. E. Goldschmidt. 2001. Gibberellic acid slows postharvest degreening of 'Oroblanco'citrus fruits. Hort Sci. 36(5): 937-940. Promusa website, ProMusa Mobilizing banana science for sustainable livelihoods, 2006. < http://www.promusa.org/article6-About-ProMusa>. Quazi, M. H. and H. T. Freebairn. 1970. The influence of ethylene, oxygen, and carbon dioxide on the ripening of bananas. Bot. Gaz. 131(1): 5-14. Queiroz, C., M. L. M. Lopes, E. Fialho, and V. L. V. Mesquita. 2008. Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control. Food Rev. Int. 24: 361–375. Qusti, S.Y., A.N. Abo-Khatwa, and M.A. Lahwa. 2010. Free radical scavenger enzymes of fruit plant species cited in Holy Quran. World Applied Science Journal 9: 338-344. Raghav, P. K., N. Agarwal, and M. Saini. 2016. Edible coating of fruits and vegetables: a review. International Journal of Scientific Research and Modern Education (IJSRME) Volume I (1): 188-204. Ramin, A. A. and D. Khoshbakhat. 2008. Effects of microperforated polyethylene bags and temperatures on the storage quality of acid lime fruits. American– Eurasian Journal of Agriculture and Environmental Science. 3: 590-594. Sakane, Y., N. Arita, S. Shimokawa, H. Ito, and Y. Osajima. 1990. Storage of Shredded Cabbage in Plastic Films Using Ethylene Acetaldehyde Adsorbent or Sucrose Fatty Acid Esters (Abstract). Nippon Shokuhin Kogyo Gakkaishi. 37(4): 281-286. Santana Lladó, J. D. and A. Marrero Domínguez. 1998. The effects of peel abrasion on the postharvest physiology and commercial life of banana fruits. International Society for Horticultural Science. 547-553. Ščetar, M., M. Kurek, and K. Galić. 2010. Trends in fruit and vegetable packaging–a review. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam. 5(3-4): 69-86. Sharmin, M. R., M. N. Islam, and M. A. Alim. 2015. Shelf-life enhancement of papaya with aloe vera gel coating at ambient temperature. J. Bangladesh Agril. Univ. 13(1): 131-136. Shian, T. E., A. Abdullah, K. H. Musa, M. Y. Maskat, and M. A. Ghani. 2012. Antioxidant Properties of Three Banana Cultivars (Musa acuminata 'Berangan', 'Mas' and 'Raja') Extracts. Sains Malaysiana. 41(3): 319-324. Shiekh, R. A., M. A. Malik, S. A. Al-Thabaiti, and M. A. Shiekh. 2013. Chitosan as a Novel Edible Coating for Fresh Fruits. Food Sci. Technol. Res. 19(2): 139 – 155. Siriboon, N. and P. Banlusilp. 2004. A Study on the Ripening Process of 'Namwa' Banana. AU Journal of Technology. 7(4): 159-164. Sisler, E.C., M. Serek, and E. Dupille. 1996. Comparison of cyclopropene, 1- methylcyclopropene, and 3,3-dimethylcyclopropene as ethylene antagonists in plants. Plant Growth Regul. 18: 169–74. Skudlarek, J.R.G. 2012. Antimicrobial efficacy of edible soy-protein isolate films and coating incorporated with hop ethanol extract and influence on shelf life o and sensory attribute of Bologna. Animal and Food Sc. 11. Someya, S., Y. Yoshiki, and K. Okubo. 2002. Antioxidant compounds from bananas (Musa 'Cavendish'). Food Chem. 79: 351-354. Subedi, P.P. and K.B. Walsh. 2011. Assessment of sugar and starch in intact banana and mango fruit by SWNIR spectroscopy. Postharvest Biol. Technol. 62(3): 238-245. Suseno, N., E. Savitri, L. Sapeia, and K. S. Padmawijaya. 2014. Improving shelf-life of Cavendish Banana Using Chitosan Edible Coating. Procedia Chem. 9: 113 – 120. Talcott, S. T., J. P. Moore, A. J. Lounds‐Singleton, and S. S. Percival. 2005. Ripening associated phytochemical changes in mangos (Mangifera indica) following thermal quarantine and low‐temperature storage. J. Food Sci. 70(5). Trakulnaleumsai, C., S. Ketsa, and W. G. Van doorn. 2006. Temperature effects on peel spotting in 'Sucrier'banana fruit. Postharvest Biol. Technol. 39(3): 285-290. Ummarat, N., T. K. Matsumoto, M. M. Wall, and K. Seraypheap. 2011. Changes in antioxidants and fruit quality in hot water-treated 'Hom Thong' banana fruit during storage. Sci. Hortic. 130: 801–807. Ünal, M. Ü. 2007. Properties of polyphenol oxidase from Anamur banana (Musa cavendishii). Food Chem. 100(3): 909-913. Vamos-Vigyazo, L. and N. F. Haard. 1981. Polyphenol oxidases and peroxidases in fruits and vegetables. Crit. Rev. Food Sci. Nutr. 15(1): 49-127. Wang, S. Y. and M. J. Camp. 2000. Temperatures after bloom affect plant growth and fruit quality of strawberry. Sci. Hortic. 85(3): 183-199. Watkins, C. B. 2006. The use of 1-methylcyclopropene (1-MCP) on fruits and vegetables. Biotechnol. Adv. 24(4): 389-409. Weaver, C. and H. Charley. 1974. Enzymatic browning of ripening bananas. J. Food Sci. 39(6): 1200-1202. Yang, S.F. and N.E. Hoffman. 1984. Ethylene biosynthesis and its regulation in higher plants. Ann. Rev. Plant Physiol. 35:155–189. Yang, X. T., Z. Q. Zhang, D. Joyce, X. M. Huang, L. Y. Xu, and X. Q. Pang. 2009. Characterization of chlorophyll degradation in banana and plantain during ripening at high temperature. Food Chem. 114: 383–390. Yang, Q., Z. Zhang, J. Rao, Y. Wang, Z. Sun, Q. Ma, and X. Dong. 2013. Low‐ temperature conditioning induces chilling tolerance in 'Hayward'kiwifruit by enhancing antioxidant enzyme activity and regulating en‐dogenous hormones levels. J. Sci. Food Agric. 93(15): 3691-3699. Yang, X. T., Z. Q. Zhang, D. Joyce, X. M. Huang, L. Y. Xu, and X. Q. Pang. 2009. Characterization of chlorophyll degradation in banana and plantain during ripening at high temperature. Food Chem. 114(2): 383-390. Yingsanga, P., V. Srilaong, S. Kanlayanarat, S. Noichinda, and W.B. McGlasson. 2008. Relationship between browning and related enzymes (PAL, PPO and POD) in rambutan fruit (Nephelium lappaceum Linn.) cvs. Rongrien and See- Chompoo. Postharvest Biol. Technol. 50: 164–168. Zhang, D. and P. C. Quantick. 1997. Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit. Postharvest Biol. Technol. 12(2): 195-202. Zhou, H. W., L. Dong, R. B. Arie, and S. Lurie. 2001. The role of ethylene in the prevention of chilling injury in nectarines. J. Plant Physiol. 158, 55–61. doi: 10.1078/0176-1617-00126. Zhou, T., S. Xu, D. W. Sun, and Z. Wang. 2002. Effects of heat treatment on postharvest quality of peaches. J. Food Eng. 54(1): 17-22. Zhu, X. Y., L. Shen, D. W. Fu, Z. W. Si, B. Wu, W. X. Chen, and X. P. Li. 2015. Effects of the combination treatment of 1-MCP and ethylene on the ripening of harvested banana fruit. Postharvest Biol. Technol. 107: 23–32.
摘要: 香蕉 (Musa spp., AAA Group, Cavendish Subgroup) 屬熱帶果樹,原生於東南亞,在多數國家中是廣泛食用的水果。然而,當香蕉後熟後容易變質,使得在室溫下的儲藏壽命變短 (約2~3天),並造成果實軟化、失去香氣、褐化、腐爛以及微生物的生長。本研究目的為使用採收後處理技術,包含低溫貯藏、熱水處理、乙烯、1-MCP、可食用資材包膜和包裝處裡,以延長'北蕉'香蕉在後熟階段6天的櫥架壽命。低溫貯藏對香蕉櫥架品質之影響,結果顯示,在10和15℃的溫度下,可維持香蕉色澤、果實硬度和減少褐化的產生,但乙烯的生成和呼吸率較對照組低。10℃的處理中,果皮會出現寒害徵狀。在15℃溫度下,當香蕉回溫至室溫(25℃)1天後,會出現褐化現象。熱水處理對香蕉櫥架品質之影響,結果顯示,53和55℃的熱水浸泡5分鐘,香蕉果肉在櫥架第6天時顯著有較高的抗氧化能力(FRAP)。多酚氧化酶(PPO)和過氧化酶(POD)則些微被53和55℃的熱水處理所抑制。熱水處理對果實外觀品質的影響無顯著差異,然而,使用50和53℃的熱水處理,可顯著維持香蕉在櫥架的6天時的硬度。乙烯與1-MCP對香蕉櫥架壽命之影響,結果顯示,乙烯和1-MCP處理會在儲架第4天抑制乙烯高峰直到儲藏結束。兩者處理也會減少香蕉的失重並維持果實硬度。在另一方面,乙烯與1-MCP的處理對香蕉在櫥架階段的褐化現象,並無顯著抑制的效果。可食用的包膜試驗對已後熟香蕉櫥架壽命之影響,結果顯示包覆蘆薈凝膠1.5%和脂肪酸蔗醣脂500倍可以抑制乙烯與呼吸率,而包覆甲殼素0.5%則可以減少失重。此外,所有可食用的包覆處理與對照組相比,可以減緩褐化的發生。然而,這些包覆處理對果皮顏色、果實硬度和總可溶性糖與對照組無顯著差異。不同厚度之密封聚乙烯袋包裝對櫥架品質之影響,結果顯示,0.03, 0.04和0.08 mm的密封聚乙烯袋可延緩香蕉於後熟階段的果皮顏色、失重率和褐化指數。同時,可以在初始階段抑制呼吸率和乙烯的生成。
Banana (Musa spp., AAA Group, Cavendish Subgroup) is the most widely consumed fruit in many countries. Which is a tropical fruit and a native plants of Southeast Asia. Whereas, after ripening of banana fruit is a simple to deteriorate and a short life for storage (about 2-3 days) under room temperature. Those deterioration are brought to fruit softening, loss of aroma, browning occurs, decay and microorganism growth. The aim of this study was to investigate the effect of postharvest handling technology included low-temperature storage, hot-water treatment, the application of ethylene and 1-MCP, edible coating treatment and packaging treatment to extension shelf-life of 'Pei-Chiao' banana fruit in ripened stage for 6 days storage periods. In the storage temperature was separated into 4 group at 10 ̊C, 15 ̊C, 20 ̊C, respectively, and room temperature (25±2 ̊C) was set for the control. In low-temperature (10 ̊C and 15 ̊C) were showed positive result by maintaining the coloration value, fruit firmness and browning occurs. Ethylene production and respiration rate were inhibited by low-temperature treatments (10 ̊C, 15 ̊C and 20 ̊C) when compared to control treatment. Whereas, in our study was found that in 10 °C treatment appearance in chilling injury symptoms on the peel. Furthermore, in 15 °C treatment was rapidly occurs in browning symptoms after transferred to 25 °C only 1 days storage. Hot-water treatment, the banana fruit was dipped in difference temperature of hot-water (50, 53, 55 and water at room temperature 25±2 ̊C) for 5 minutes then stored at 25 ̊C for investigate. In 53 ̊C and 55 ̊C HWT treatments of the fruit pulp were significantly higher values of antioxidant capacity (FRAP) on day 6 of storage. Both of polyphenol oxidase (PPO) and peroxidase (POD) activity were slightly inhibited by 53 ̊C and 55 ̊C HWT treatments. In contrast, hot-water treatment had no significant difference to maintain in fruit quality. Whereas, in 50 ̊C and 53 ̊C HWT treatments were significantly to maintain in fruit firmness on day 6 of storage. The application of ethylene and 1-MCP treatments were separated into 7 groups, the air for incubated was set to control, ethylene gas (5, 10 and 15 ppm) and 1-Methylcyclopropene (0.1, 0.2 and 0.5 gram) than incubated for 12 hours at 25 ̊C after that transferred to 25 ̊C to investigate. Results showed that ethylene and 1-MCP treatments, there were inhibited the ethylene peak on day 4 until the end of storage. According to in weight loss and fruit firmness of banana during ripening were retained by ethylene and 1-MCP treatments. Moreover, both of ethylene and 1-MCP treatments could suppressed the browning occurs in the peel of banana fruit on the initial storage period and provide the better results than control treatments. For edible coating treatment, banana fruits at yellow ripening stage were dipped in Aloe vera gel 1.5%, chitosan 0.5%, chitosan 1%, Sugar ester 500X and water was set for the control, dipping for 5 minutes than and the fruits were placed in unseal polyethylene bags (0.03 mm) after that transferred to 25 ̊C to investigate. The results showed that Aloe vera gel 1.5% and Sugar ester 500X could inhibited on ethylene production and respiration rate as well as 0.5% chitosan was retained in weight loss. In addition, all of edible coating treatments had a positive result to retarded in browning occurs compared to control. Whereas, those of coating treatments were no significant different to maintain in peel color, fruit firmness and total soluble sugar. The packaging thickness treatment was investigated by banana fruits were placed into difference thickness of polyethylene bags 0.03, 0.04, 0.08 mm (each treatment was seal) and unpacking was set for control after that transferred to 25 ̊C for investigate. Quality parameters including peel color, weight loss and browning index indicated that packaging treatment helped to delay banana fruit at ripened stage. Meanwhile, packaging treatments did not reduce both of ethylene concentration and carbon dioxide concentration whereas those of packaging treatments could be control internal gas by decreased oxygen (O2) and increased carbon dioxide (CO2) that is suitable technique for prolong shelf-life of commodity.
URI: http://hdl.handle.net/11455/98190
文章公開時間: 2021-08-07
Appears in Collections: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.