頁籤選單縮合
題名 | 熱風處理對冷藏蒜球櫥架萌芽之抑制效果=Hot-air Treatment Inhibits Sprouting of Cold Stored Garlic (Allium sativum L.) Bulbs |
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作者 | 王怡玎; 洪登村; | 書刊名 | 中華農業研究 |
卷期 | 50:1 2001.03[民90.03] |
頁次 | 頁22-27 |
分類號 | 435.222 |
關鍵詞 | 蒜球; 熱風處理; 櫥架壽命; 萌芽; Garlic bulbs; Hot-air treatment; Shelf-life; Sprouting; |
語文 | 中文(Chinese) |
中文摘要 | 蒜球長期冷藏出庫後在櫥架期間常出現訊速萌芽之問題。 本研究以冷藏(-2.0∼0.5℃,96 ± 2% RH)8個月之「大片黑」蒜球為材料,將之以45℃或50℃熱風處理15小時,對照組則不經熱風處理,觀察櫥架(20 ± 1℃,80 ± 5% RH)14天期間蒜瓣內芽體伸長萌動情形以及其他品質的變化。結果45℃或50℃熱風處理皆有減緩芽體伸長萌動以及發根之效果。但50℃熱風處理會有使瓣肉組織產生水浸狀褐化及喪失辣味等熱傷害現象。45℃熱風處理未產生嚴重的熱傷害,櫥架期間品質尚良好,但失重率顯著高於對照組。對照組之失重率低,但櫥架期間芽與根之伸長較快。櫥架7天後對照組之可售率最高,45℃熱風處理組次之,50℃熱風處理組最低,但三者差異不大,都在90∼95%之間。櫥架14天後則以45℃熱風處理組可售率最高,對照組已略遜,均在80%上下;至於50℃熱風處理組已完全喪失商品價值。 |
英文摘要 | Garlic bulbs (Allium sativum L.) which hnd been stored at -2.0∼0.5℃ for 8 months were treated with 45℃ or 50℃ hot-air for 15 hours. Heat treated and untreated bulbs were cloved and kept under 20 ± 1℃, 80 ± 5% RH for 0, 7, or 14 days before evaluation of bud and root growth and quality changes. Both 45℃ and 50℃ hot-air treatments effectively inhibited bud and root growth, but 50℃ hot-air treatment caused severe heat injury to garlic cloves. Garlic bulbs treated with 45℃ hot-air maintained an acceptable quality during the 14 day shelf-life observation period, but had a higher weight loss than the control. |
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