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標題: 採後 1-MCP 處理對'椪柑' (Citrus reticulate Blanco) 果實品質之影響
Effect of Postharvest 1-MCP Treatment on the Quality of 'Ponkan' Mandarin (Citrus reticulata Blanco) Fruits
作者: Atitaya Duangsuphan
Ching-Chang Shiesh
關鍵字: 'Ponkan' mandarin;1-Methylcyclopropene
Project: 興大園藝, Volume 38, Issue 2, Page(s) 25-38.
The objective of this study was to investigate the effect of 1-MCP treatment on the postharvest quality of 'Ponkan' mandarin fruits. 'Ponkan' mandarin fruits were treated with 0.5 g 1-MCP in closed chamber (28x38x58 cm3 ) at 25±3°C for 12 hrs and then stored at 6, 9, 12, 15, 20 and 25°C for 30 days. Results indicated that 1-MCP inhibited 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.

本研究的目的在調查 1-MCP 處理對'Ponkan'果實採後品質的影響。將‘椪柑’果實以 0.5 克 1-MCP 處理並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。
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