Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/29401
標題: 採前套袋及1-MCP處理對‘椪柑'' 果實品質 之影響
Effect of Preharvest Bagging and 1-MCP Application on the Quality of ‘Ponkan’ Mandarin (Citrus reticulata Blanco) Fruits
作者: 陽姍珊
Duangsuphan, Atitaya
關鍵字: ‘椪柑’;1-Methylcyclopropene;1-Methylcyclopropene
出版社: 園藝學系所
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摘要: 
在台灣 ‘椪柑’為出口到香港、新加坡、馬來西亞、加拿大、菲律賓、汶萊、中國和日本的主要水果,但出口需滿足市場的要求進行低溫檢疫處理,因此必須提早採收果實,但提早採收會導致果實品質和顏色較差及較高的腐爛率。在本試驗中,利用套袋、低溫貯藏和1-MCP處理維持 ‘椪柑’果實的品質。
在2011年的試驗中,於採收前7週使用黑色紙袋和黑色塑膠袋進行 ‘椪柑’果實套袋試驗,結果顯示,套袋處理和對照組之果皮顏色和葉綠素含量會有顯著差異,但可溶性固形物、可滴定酸含量和糖酸比並不會受到套袋的影響。採後貯藏發現果實皆會褪綠並發生腐爛之現象,但果實總可溶性固形物和可滴定酸含量在套袋處理與對照組間差異不顯著。
將 ‘椪柑’果實以0.5克1-MCP處理後,置於室溫下密閉呼吸缸內(28x38x58 cm3) 12小時,取出後分別放置於6、9、12、15、20和25℃溫度下30天。結果顯示,當貯藏於6℃和9℃時,1-MCP處理會抑制果皮褪綠的發生,而在貯藏溫度為6、9、12和15°C時,1-MCP處理會延緩貯藏期間果實腐爛的發生。貯藏於15°C時,1-MCP處理會使果實可溶性固形物含量顯著低於對照組,但在貯藏溫度為6、9、12、20和25°C時1-MCP處理和對照組果實間並沒有顯著的差異。在可滴定酸含量部份,1-MCP處理和對照組在所有貯藏溫度下沒有顯著差異。
在2012年的實驗,於 ‘椪柑’採收前利用黑色紙袋進行套袋並處理0.2克1-MCP共 4次,9/19、9/26、10/10及10/24(果實採前0週、第1週、第3週和第5週),結果顯示,在試驗進行第7週(11/5)時,採前套袋與處理1-MCP會抑制果皮的葉綠素降解及降低a值;促進發育初期葉綠素酶的活性,並延遲果實後期的轉黃。

In Taiwan, ‘Ponkan’ mandarin is one of the major fruits exports to Hong Kong, Singapore, Malaysia, Canada, Philippines, Brunei, China, and Japan. Because the exported should meet the market demand, cold quarantine treatment, ‘Ponkan’ mandarins have to be harvested early, and the results of early harvest are poor quality, poor color, and high decay. We used the bagging method, low storage temperature and 1-MCP treatments to maintain quality of ‘Ponkan’ mandarins fruits.
The experiment in 2011, ‘Ponkan’ mandarin fruits were covered black paper and black plastic bags for 7 weeks before harvest, the fruits coloration and chlorophyll content were significantly difference between control and bagging fruits. The total soluble solids and titratable acidity content did not affected by both treatments. In further experiments in fruits degreening and decay after storage showed the total soluble solids and titratable acidity content showed not significantly difference between control and bagging fruits.
The fruits were treated with 0.5 g 1-MCP in closed chamber (28x38x58 cm3) at room temperature for 12 hour and then stored at 6, 9, 12, 15, 20 and 25°C for 30 days. Results indicated that 1-MCP inhibited of degreening in fruits stored at 6 and 9°C. At 6, 9, 12 and 15°C, the 1-MCP treatment reduced decay rate of the fruits during stored. At 15°C, the total soluble solids content were significantly lower than control fruits, while at 6, 9, 12, 20 and 25°C showed no significantly difference between 1-MCP treated fruits and control fruits. The titratable acidity content did not significantly difference between 1-MCP treatment and control in all storage condition.
In 2012 experiment, ‘Ponkan’ mandarin fruits were covered with black paper bag and treated with 0.2 g 1-MCP for four time on 19 Sept., 26 Sept., 10 Oct., and 24 Oct.(0, 1st, 3rd, 5th weeks before harvest). Results indicated that preharvest bagging fruits and treated with 1-MCP inhibited the chlorophyll degradation and a* values were decreased after 7th weeks (5 Nov.). Preharvest bagging fruits and treated with1-MCP induced the chlorophyllase activity during development initially and tends to decreased in a later stage of fruits developed to yellowing.
URI: http://hdl.handle.net/11455/29401
其他識別: U0005-0207201314585600
Appears in Collections:園藝學系

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