Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/89209
DC FieldValueLanguage
dc.contributorChing-Chang Shieshen_US
dc.contributor謝慶昌zh_TW
dc.contributor.authorButtree Jaruthanaseten_US
dc.contributor.author羅愛佳zh_TW
dc.contributor.other園藝學系所zh_TW
dc.date2015zh_TW
dc.date.accessioned2015-12-07T06:29:23Z-
dc.identifierU0005-2408201512544700zh_TW
dc.identifier.citationAbbas, M. F. 1997. Jujube, in Postharvest Physiology and Storage of Tropical and Sub-tropical Fruits, ed. by Mitra SK. CAB International, London. pp. 405–415. Abbas, M. F. and B. S. Fandi. 2002. Respiration rate, ethylene production and biochemical changes during fruit development and maturation of jujujbe (Ziziphus mauritiana Lamk.). J. Sci. Food Agric. 82: 1472-1476. Anuradha, S., B. Kumar, and S. Siddiqui. 1997. Determination of maturity of ber cv. Umran. Annals of Biology. 13: 267–269. Azam-Ali, S., E. Bonkoungou, C. Bowe, C. deKock, A. Godara, and J. T. Williams. 2006. Fruits for the Future. 2. Revised edition. Ber and other jujube. : An Overview. Harvest, post-harvest handling and processing, Revised edition. International center for Underutilised Crops, Southampton, UK. Bal, J. S. 1981. A note on sugars and amino acids in ripe ber. Progressive Hort. 13: 41– 42. Bal, J. S. 1982. A study on biochemical changes during room and refrigerator storage of ber. 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dc.identifier.urihttp://hdl.handle.net/11455/89209-
dc.description.abstractTaiwan jujube fruit is very perishable and it has short storage life under room temperature. The aim of this study is to investigate what essential factors influence changes in quality attributesof cv. 'Kaohsiung No. 11', 'Jin-Tao' and 'Zhong-Yue' (Z. mauritiana Lamk.) Taiwan jujube fruits. Those essential factors to be investigated are as follows: low temperature, precooling treatment, specific gravity, packaging, storage temperature and harvest date. In maturity stage 2 (commercial stage) jujube fruit cv. 'Jin-Tao' had the highest respiration rate and ethylene production on day 3 under storage of 25°C (119.0 ml CO2 kg-1 hr-1 and 24.4 μl C2H4 kg-1 hr-1 respectively), and those which were stored at 10°C and at 5°C could be kept in cold storage until day 6. Meanwhile fruit cultivar 'Kaohsiung No.11' had the highest respiration rate and ethylene production on day 5 under storage of 25°C (13.46 ml CO2 kg-1 hr-1 and 0.96 μl C2H4 kg-1 hr-1 respectively), and 'Zhong-Yue' had the highest respiration rate and ethylene production on day 3 under storage of 25°C (24.96 ml CO2 kg-1 hr-1 and 2.33 μl C2H4 kg-1 hr-1 respectively), then both of them could maintain their shelf-life until day 13 under storage of 10°C and 5°C. Specific gravity of jujube fruits was investigated by using pure water. The percentages of floating fruits, on the distilled water, of cv. 'Kaohsiung No. 11', 'Jin-Tao' and 'Zhong-Yue' with specific gravity < 1 were 99%, 98.4% and 90% respectively. There was no correlation among specific gravity total soluble solids and fruit firmness. Neither was total soluble solids and peel color. In the packaging experiment, by using polyethylene bags (PE bags) or foam nets for packing jujube fruits of all cultivars, regardless of storage at 5°C or 1°C, their quality was significantly affected, especially with PE bags. During storage, fruits which were packed in foam nets were striking in weight loss. Under precooling or no precooling condition, field heat of fruits cv. 'Zhong-Yue' could be reduced to 1°C, but that of cv. 'Jin-Tao' and 'Kaohsiung No.11' could be done to the only minimum temperature of 5°C. All fruit cultivars could be stored until day 21, afterward they were of very poor quality. So at day 21 it was quite clear that fruits which were stored at 1o C from the start with either precooling or no precooling treatment had the lowest percentage of weight loss and could maintain their peel color, fruit firmness and total soluble solids. As for storage temperature under simulated shelf-life, the simulated shelf-life at 3°C yielded the best storage result of fruits cultivar 'Kaohsiung No. 11'. They maintained fruit quality and suffered the least chilling injury symptoms. Meanwhile fruits cultivar 'Jin-Tao' under simulated shelf-life at 3°C, 5°C, 10°C, and 15°C were found that there was no much difference in fruit quality and no chilling injury symptoms were apparent. In addition, there was no much difference in fruit quality between fruits which were harvested in the different period of time. Fruits cultivar 'Kaohsiung No. 11' could be stored until day 21, afterward they suffered severe chilling injury symptoms and their best harvest time was March 6th, 2015. Meanwhile best harvest time of fruits cultivar 'Jin-Tao' was February 13th, 2015 and they could maintain their quality until the end of storage. These results show that PE bags under low temperature conditioning can maintain the quality of fruit during storage and transportation. So it is possible to be another management model for commerce.en_US
dc.description.abstract台灣棗在室溫下具有容易腐爛及櫥架壽命較短的特性。本研究目的為調查影響台灣棗(Z. mauritiana Lamk. cv.'高雄11號'、'金桃'和'中葉')果實品質的重要因素,例如:低溫、比重、包裝材質、預冷處理、貯藏溫度及採收時間。 第二階段成熟度(商業成熟度)之'金桃'棗子眝藏在250C3天具有最高的呼吸率(119.0 ml CO2 kg-1 hr-1)以及乙烯高峰(24.4 μl C2H4 kg-1 hr-1)。而且,當'高雄11號' 棗子眝藏在10°C和5°C有6天儲架壽命。'高雄11號' 棗子 在250C5天有最高的呼吸率(13.46 ml CO2 kg-1 hr-1)以及乙烯高峰(0.96 μl C2H4 kg-1 hr-1)而'中葉' 棗子在250C3天產生最高的呼吸率(24.96 ml CO2 kg-1 hr-1)以及乙烯高峰(2.33 μl C2H4 kg-1 hr-1)。除此以外,'高雄11號'和'中葉' 棗子眝藏在10°C和5°C下有13天眝架壽命。比重調查結果顯示'高雄11號'、'金桃'及'中葉'果實比重小於1的比例分別為99%、98.4%和90%,而果實比重與可溶性固形物、硬度之間無顯著相關,果皮顏色與可溶性固形物間亦無明顯關係。不同包裝材質以打孔PE袋處理的果實貯藏品質較佳,其失重率明顯低於疏果網包裝,而台灣棗經1℃及5℃低溫貯藏,兩溫度處理在貯藏品質上並無明顯差異。台灣棗預冷試驗結果顯示,'中葉'果實經預冷後可降至1℃,而'金桃'和'高雄11號'僅能降至5℃。在1℃貯藏期間,有預冷及無預冷處理果實均能維持較佳的果皮顏色、果實硬度、可溶性固形物及較低的失重率,所有品種經1℃貯藏21天後其品質均逐漸降低,有無預冷處理並沒有顯著影響。模擬不同櫥架溫度試驗結果,'高雄11號'最佳貯藏溫度為3℃,能維持較好的果實品質且降低寒害症狀,'金桃'品種在3、5、10及15℃貯藏溫度對果實品質及寒害症狀並無顯著差異。此外,不同採收時間對果實貯藏品質無明顯差異,'高雄11號'最佳採收期為2015年3月6日,果實貯藏品質能維持21天左右,'金桃'最佳採收期則為2015年2月13日,其貯藏時間可長達24天。綜合以上結果,台灣棗在貯運過程中以低溫條件配合打孔PE袋包裝進行貯藏,可以維持較好的果實品質,可作為另外一種商業管理作業之參考。zh_TW
dc.description.tableofcontentsContents Page Chinese Summary.................................i English Summary.................................ii Contents........................................iv List of Tables..................................vi List of Figures.................................viii Chapter 1: Introduction.........................1 Chapter 2: Literature review....................2 2.1 Taiwan's jujube fruits and Indian jujube fruits...........................2 2.2 Chilling injury and storage conditions of jujube fruits.............3 2.3 Precooling..........................8 2.4 Postharvest bagging fruits..........10 2.5 Specific gravity....................11 2.6 Physiological changes during ripening............................12 Chapter 3: Materials and methods................17 3.1 Plant materials.....................17 3.2 Experimental treatments.............17 3.3 Measurement of fruit physicochemical properties..........20 3.4 Statistical analysis................21 Chapter 4: Results..............................24 4.1 Respiration rate and ethylene production rate.....................24 4.2 Specific gravity....................32 4.3 Different packaging (PE bags and foams nets) during storage..........37 4.4 Hydrocooling........................49 4.5 Harvest dats........................62 4.6 Different storage temperature under simulated shelf-life..........70 Chapter 5: Discussion...........................77 5.1 Respiration rate and ethylene production rate.....................77 5.2 Specific gravity (SG)...............78 5.3 Different packaging (PE bags and foams nets) during storage......78 5.4 Hydrocooling........................80 5.5 Harvest date........................81 5.6 Different storage temperature under simulated shelf-life..........81 Chapter 6: Conclusion...........................83 References......................................84 List of Tables Table Title Page 1 Effects of specific gravity..............33 2 Effects of temperature and packaging on fruit firmness, total soluble solids (TSS), percentage of weight loss and chilling injury index of 'Kaohsiung No.11' jujube fruit......................38 3 Effects of temperature and packaging on peel coloration of 'Kaohsiung No.11' jujube fruits............................39 4 Effects of temperature and packaging on fruit firmness, total soluble solids (TSS), percentage of weight loss and chilling injury index of 'Jin-Tao' jujube fruit.............................41 5 Effects of temperature and packaging on peel coloration of 'Jin-Tao' jujube fruits...................................42 6 Effects of temperature and packaging on fruit firmness, total soluble solids (TSS), percentage of weight loss and chilling injury index of 'Zhong-Yue' jujube fruits............................44 7 Effects of temperature and packaging on peel coloration of 'Zhong-Yue' jujube fruits............................45 8 Effects of temperature and hydrocooling on fruit firmness, total soluble solids (TSS), percentage of weight loss and chilling injury index of 'Kaohsiung No.11' jujube fruits.....................51 9 Effects of temperature and hydrocooling on peel coloration of 'Kaohsiung No.11' jujube fruits............................52 10 Effects of temperature and hydrocooling on fruit firmness, total soluble solids (TSS), percentage of weight loss and chilling injury index of 'Jin-Tao' jujube fruits............................54 11 Effects of temperature and hydrocooling on peel coloration of 'Jin-Tao' jujube fruits...................................55 12 Effects of temperature and hydrocooling on fruit firmness, total soluble solids (TSS), percentage of weight loss and chilling injury index of 'Zhong-Yue' jujube fruits............................57 13 Effects of temperature and hydrocooling on peel coloration of 'Zhong-Yue' jujube fruits...................................58 14 Effects of harvest date on fruit firmness, total soluble solids (TSS), percentage of weight loss, and chilling injury index of 'Kaohsiung No.11' jujube fruits...................................63 15 Effects of harvest date on peel coloration of 'Kaohsiung No.11' jujube fruits............................64 16 Effects of harvest date on fruit firmness, total soluble solids (TSS), percentage of weight loss, and chilling injury index of 'Jin-Tao' jujube fruits..66 17 Effects of harvest date on peel coloration of 'Jin-Tao' jujube fruits....67 18 Effects of different storage temperature on fruit firmness, total soluble solids (TSS), percentage of weight loss and chilling injury index of 'Kaohsiung No.11' jujube fruits under simulated shelf-life...............................71 19 Effects of different storage temperature on peel coloration of 'Kaohsiung No.11'jujube fruits under simulated shelf-life.....................72 20 Effects of different storage temperature on fruit firmness, total soluble solids (TSS), percentage of weight loss and chilling injury index of 'Jin-Tao' jujube fruits under simulated shelf-life.....................73 21 Effects of different storage temperature on peel coloration of 'Jin-Tao' jujube fruits under simulated shelf-life.....................74 List of Figures Figure Title Page 1 Fruits and vegetables classified according to sensitivity to chilling injury...................................7 2 Time sequence of events leading to chilling injury..........................8 3 PE bags with perforations and thickness of 0.02 mm.....................22 4 Fruits were packed in PE bags and Foam nets................................22 5 Hydrocooling and temperature determination............................22 6 The hedonic scale of chilling injury.....23 7 The respiration rates of 'Kaohsiung No.11' jujube fruits.....................26 8 The ethylene production rates of 'Kaohsiung No.11' jujube fruits..........27 9 The respiration rates of 'Jin-Tao' jujube fruits............................28 10 The ethylene production rates of 'Jin-Tao' jujube fruits..................29 11 The respiration rates of 'Zhong-Yue' jujube fruits............................30 12 The ethylene production rates of 'Zhong-Yue' jujube fruits................31 13 Relationship between: (A) TSS and firmness; (B) TSS and L* values; (C) TSS and a* values; and (D) TSS and b* values of 'Kaohsiung No. 11' jujube fruits which floated on pure water.......34 14 Relationship between: (A) TSS and firmness; (B) TSS and L* values; (C) TSS and a* values; and (D) TSS and b* values of 'Jin-Tao' jujube fruits which floated on pure water..............35 15 Relationship between: (A) TSS and firmness; (B) TSS and L* values; (C) TSS and a* values; and (D) TSS and b* values of 'Zhong-Yue' jujube fruits which floated on pure water..............36 16 Effects of temperature and packaging on the appearance of 'Kaohsiung No.11' jujube fruits............................46 17 Effects of temperature and packaging on the appearance of 'Jin-Tao' jujube fruits...................................47 18 Effects of temperature and packaging on the appearance of 'Zhong-Yue' jujube fruits...................................48 19 The cooling curve of (A) 'Kaohsiung No.11', (B) 'Jin-Tao' and (C) 'Zhong-Yue' jujube fruit under hydrocooling..........49 20 Effects of hydrocooling and storage temperature on the appearance of 'Kaohsiung No.11' jujube fruits..........59 21 Effects of hydrocooling and storage temperature on the appearance of 'Jin-Tao' jujube fruits..................60 22 Effects of hydrocooling and storage temperature on the appearance of 'Zhong-Yue' jujube fruits................61 23 Effects of harvest date on the appearance of 'Kaohsiung No.11' jujube fruits during storage.............68 24 Effects of harvest date on the appearance of 'Jin-Tao' jujube fruits during storage....................69 25 Fruits of 'Kaohsiung No. 11' jujube were stored at 1°C for 14 days and then at 5°C for 7 days...................75 26 Fruits of 'Kaohsiung No. 11' jujube under simulated shelf life at 3, 5, 10, 15 and 25°C for 3 days...............75 27 Fruits of 'Jin-Tao' jujube were stored at 1°C for 14 days and then at 5°C for 7 days........................76 28 Fruits of 'Jin-Tao' jujube under simulated shelf life at 3, 5, 10, 15 and 25°C for 3 days...................76zh_TW
dc.language.isoen_USzh_TW
dc.rights同意授權瀏覽/列印電子全文服務,2018-08-26起公開。zh_TW
dc.subject呼吸率zh_TW
dc.subject乙烯生成zh_TW
dc.subject比重zh_TW
dc.subject成熟度zh_TW
dc.subject聚乙烯袋zh_TW
dc.subject舒果網zh_TW
dc.subject水冷處理zh_TW
dc.subject採收日期zh_TW
dc.subject模擬zh_TW
dc.subject貯架壽命zh_TW
dc.subject寒害zh_TW
dc.subject硬度zh_TW
dc.subject總可溶性固形物zh_TW
dc.subject台灣印度棗zh_TW
dc.subjectrespiration rateen_US
dc.subjectethylene productionen_US
dc.subjectspecific gravityen_US
dc.subjectmaturityen_US
dc.subjectpolyethylene bagsen_US
dc.subjectfoam netsen_US
dc.subjecthyhrocoolingen_US
dc.subjectharvest daten_US
dc.subjectsimulateen_US
dc.subjectshelf lifeen_US
dc.subjectchilling injuryen_US
dc.subjectfirmnessen_US
dc.subjecttotal soluble solidsen_US
dc.subjectIndian jujube in Taiwanen_US
dc.title'高雄11號'、'金桃'和'中葉' 台灣棗外銷貯運技術之改進zh_TW
dc.titleImprovement of Handling Techniques for Export of 'Kaohsiung No.11', 'Jin-Tao', and 'Zhong-Yue' Taiwan Jujube (Ziziphus mauritiana Lamk.) Fruitsen_US
dc.typeThesis and Dissertationen_US
dc.date.paperformatopenaccess2018-08-26zh_TW
dc.date.openaccess2018-08-26-
item.languageiso639-1en_US-
item.openairetypeThesis and Dissertation-
item.cerifentitytypePublications-
item.grantfulltextrestricted-
item.fulltextwith fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
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