Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/29416
標題: 溫湯及蒸熱聯合處理對‘臺農二號’番木瓜果皮轉色、抗氧化物含量及抗氧化酶活性之影響
Effect of Hot Water and Vapor Heat Treatments on the Peel Color Change, Antioxidant Content, and Antioxidant Enzymatic Activity of ‘Tainung No. 2’ Papaya (Carica papaya L.) Fruit
作者: 吳庭嘉
Wu, Ting-Chia
關鍵字: ‘臺農二號’番木瓜;‘Tainung No. 2’ Papaya;溫湯處理;蒸熱處理;葉綠素螢光;抗氧化物;抗氧化酵素;Hot water treatment;Vapor heat treatment;Chlorophyll fluorescence;Antioxidant content;Antioxidant enzymatic
出版社: 園藝學系所
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摘要: 
台灣為東方果實蠅之疫區,外銷鮮果受到檢疫條件限制,因此番木瓜外銷需經過蒸熱檢疫處理。番木瓜在貯運及銷售過程中容易產生病害,喪失商品價值,故需利用溫湯處理控制病害的發生。因此,本試驗結合蒸熱處理與溫湯處理,以了解熱處理對番木瓜果皮轉色及病害的影響,並進一步探討溫湯處理後於25℃放置24小時期間以及蒸熱處理後,番木瓜果實抗氧化物含量及抗氧化酶活性的變化。
冬季低溫時期採收之‘臺農二號’番木瓜果實以57℃溫湯處理90秒會產生熱傷害,而夏季高溫時期採收之果實於55或57℃溫湯處理90秒皆無熱傷害的發生。利用55或57℃溫湯處理90秒後立即蒸熱處理會降低果皮的葉綠素螢光值,且影響果實後熟之轉色;而於25℃放置24小時再進行蒸熱處理則明顯改善果皮轉色不良的現象。‘臺農二號’番木瓜果實溫湯處理後其果皮之葉綠素螢光值降低、過氧化氫含量增加,隨著於25℃放置時間的增加葉綠素螢光值及過氧化氫含量逐漸恢復至與對照組相同。同時,溫湯處理後番木瓜果皮抗氧化酶之超氧岐化酶(superoxide dismutase, SOD)、過氧化氫酶(catalase, CAT)及抗壞血酸過氧化物酶(ascorbate peroxidase, APX) 比活性有增加的趨勢;對照組與溫湯處理組之過氧化物酶(peroxidase, POD)活性及比活性皆逐漸增加。溫湯處理後於25℃放置24小時再進行蒸熱處理也明顯增加CAT及APX活性,而溫湯處理後立即蒸熱處理之抗氧化酶活性則未有顯著變化。所有的處理及放置時間對番木瓜果皮之離子滲漏率、丙二醛(malondialdehyde, MDA)、抗氧化能力(FRAP)、抗壞血酸(ascorbic acid, AsA)及總酚類化合物(total phenolic compounds, TPC)含量無顯著影響。

Taiwan is an oriental fruit fly quarantine area. Therefore, vapor heat quarantine treatment is necessary before the export of papaya fruits. Besides, papaya fruits are also susceptible to disease caused commercial loss during storage, transporting and marketing. Previouse research, hot water treatment is able to control the pathogen infection in papaya fruit. Therefore, this study is to evaluate to effect of combinafion of hot water and vapor heat treatment on fruit disease control and the influence on color change of fruits’ peel. Furthermore, this study also investigated the changes of the antioxidant content and antioxidant enzymatic activity of papaya fruits under 25℃ for 24 hours after the hot water treatment and the time after the vapor heat treatment.
For the winter fruits, 57℃ hot water treatment for 90 seconds caused heat injury. On the contrary, the summer fruits had no sign of heat injury either in 55℃ or 57℃ hot water treatment for 90 seconds. Undergoing a vapor heat treatment immediately after a hot water treatment had led the declination chlorophyll fluorescence value and inhibited the color change of the fruits’ peel. This phenomenon also followed the decreasing of chlorophyll fluorescence, increasing in hydrogen peroxide (H2O2) content and no significant changed in the activity of antioxidant enzyme. However, placing at 25℃ for 24 hours after hot water treatment then vapor heat treatment significantly improved the color change of fruits’ peel which might due to the recovery of chlorophyll fluorescent value and H2O2 content and increasing in antioxidant enzyme like superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and peroxidase (POD). Meanwhile, when the fruit placed at 25℃ for 24 hours after hot water treatment then vapor heat treatment found only CAT and APX had significantly increased. All of the treatments in this study had no significant influence on the electrolyte leakage, malondialdehyde (MDA), antioxidant capacity (FRAP), ascorbic acid (AsA), and total phenolic compounds (TPC).
URI: http://hdl.handle.net/11455/29416
其他識別: U0005-1608201316381400
Appears in Collections:園藝學系

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