Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/81778
標題: '中興三號'與'中興四號'獼猴桃採收適期之研究
Studies on Optimum Harvest Date of 'Chung Hsing NO. 3' and 'Chung Hsing NO. 4' Kiwifruit (Actinidia deliciosa)
作者: Ming-Ann Wu
謝慶昌
Ching-Chang Siesh
Cheng-Chu Nee
倪正柱
吳明安
關鍵字: Kiwifruit;獼猴桃;Optimum harvest date;maturity;採收適期;成熟度
Project: Horticulture NCHU, Volume 30, Issue 3, Page(s) 31-46.
興大園藝, Volume 30, Issue 3, Page(s) 31-46.
摘要: 
探討'中興三號'與中興四號'獼猴桃果實之生理變化及後熟特性。在花後21到28週期間採收,採收時的果肉硬度隨著採收時間愈晚有愈下降的趨勢.全可溶性固形物含量則有愈上升的趨勢;後熟之後則無明顯趨勢。'中興三號'後熟之後果實品質在花後22到24週期間較佳,以花後第24週最佳且貯藏潛力僅次於最早採收的果實;'中興四號'則以花後24到26週期間最佳,其中以花後第25週貯藏潛力最佳。

The intention of this study were to establish the data of optimum harvest maturity and the best storage condition of newly breeding ‘Chung Hsing No. 4' and ‘Chung Hsing No. 3' kiwifruit to benefit popularization afterward.
‘Chung Hsing No.4' and ‘Chung Hsing 3 ' kiwifruit were harversted from 21 weeks after anthesis, their total soluble solid content have approached 6.5~6.6oBrix, which reaches harvesting standard of the imported kiwifruit. Average fresh weight of ‘Chung Hsing No.4' reaches 82.2±7.6g and average fresh weight of ‘Chung Hsing No.3' reaches 69.4±5.7g respectively. To compete with imported kiwifruit, the domestic kiwifruit were harvested as late as possible to obtain higher quality with higher soluble solid content.
As long as Taiwan farmers culture ‘Chung Hsing No.4' and ‘Chung Hsing No.3' kiwifruit on mountain region to product fruit with high quality, they will not only reduce dependence on the imported kiwifruit but also find a wat of mountain horticulture in Taiwan.
URI: http://hdl.handle.net/11455/81778
ISSN: 0255-5921
Appears in Collections:園藝學系
第30卷 第03期

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