Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/28991
標題: 改進鳳梨釋迦果實之貯藏技術
Improvement of Storage Technology for Atemoya (Annona cherimoya Mill. A. squamosa L.) Fruits
作者: 陳昆陽
Chen, Kun-Yang
關鍵字: atemoya;鳳梨釋迦;ripening;storage temperature;splitting;1-MCP;modified atmosphere packaging;後熟;貯藏溫度;裂果;1-MCP;氣變包裝
出版社: 園藝學系所
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摘要: 
本試驗研究的重點在於探討鳳梨釋迦果實之貯藏特性,並尋求合適的採後保鮮技術、催熟條件及檢疫方法,達到延長果實貯藏壽命並開拓海外市場之目的。鳳梨釋迦果實採收後呼吸率之程度會隨著產季而逐漸地降低,其乙烯釋放率間則無差異,並於更年峰後出現最大值,均呈現出典型的更年型呼吸型式。授粉後100天、110天及120天採收之果實,在20℃下皆能達到軟熟的程度及相似的品質,所需的天數分別為5天、4天及4天,施用益收並無法加速其果實之後熟作用。鳳梨釋迦果實適當後熟溫度約介於15℃~30℃間,其中又以20℃~25℃有著最佳的軟熟速率。果皮圓片之呼吸率及乙烯釋放率與果肉間有所差異,其更年峰與乙烯高峰也較早出現。三種成熟度果實於6℃下貯藏7天且回溫3天後,以授粉後120天及100天之果實有著較佳的完熟率,不過由硬度顯示花後110天之果實也可正常軟化。在6℃下貯藏12天後於20℃下回溫3天,為台東鳳梨釋迦果實最佳的貯藏條件,過低溫或延長貯藏時間,則易發生後熟不正常、腐爛或水浸狀之現象。三種單層打孔的PE袋包裝,其袋內氣體成分為(6.8~10.1%O2 + 1.0~1.2%CO2)於室溫下鳳梨釋迦果實可正常後熟。鳳梨釋迦果實於氣調貯藏以3~5%O2有著最佳的外觀品質,而0.9%低O2下或6~7%O2 + 0~20%CO2下果實無法正常後熟軟化。使用1-MCP、溫湯處理、果蠟、甲殼素、甲基茉莉酸、酒精、TBZ、偏重亞硫酸氫鈉、冰醋酸等處理皆對鳳梨釋迦果實之貯藏壽命及品質沒有顯著的效果;而PE袋(0.01mm)包裝能夠減低果實貯藏後之失重率及裂果。蒸熱殺蟲處理果心溫度達46.5℃維持20或30分鐘,可有效殺死東方果實蠅,再經室溫回溫1天且於12℃下貯藏6天可維持果實品質,做為外銷檢疫處理及貯藏流程之參考。
URI: http://hdl.handle.net/11455/28991
其他識別: U0005-2307200815272300
Appears in Collections:園藝學系

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