頁籤選單縮合
題 名 | 麻豆文旦室溫貯藏品質之變化=Changes in the Quality of Ma-Tou Wentan during Storage at Room Temperature |
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作 者 | 吳松杰; 區少梅; | 書刊名 | 中國園藝 |
卷 期 | 45:1 1999.03[民88.03] |
頁 次 | 頁53-64 |
分類號 | 435.335 |
關鍵詞 | 麻豆文旦; 貯藏; 消費者品評; 物理化學分析; Ma-Tou wentan; Storage; Consumer test; Physicochemical analysis; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究是以臺灣麻豆文旦主要產區臺南縣麻豆鎮、南投縣中寮鄉、花蓮縣瑞穗鄉及苗栗縣三灣鄉地區,各選擇一果園所採收的麻豆文旦為試驗材料,將所採收文旦置於室溫27±2℃貯藏,探討文旦在貯藏過程中物理化學性質及消費者品評喜好程度之變化。文旦果汁中的醣類以蔗糖為主,果糖及葡萄糖為次,有機酸則以檸檬酸為主,蘋果酸、抗壞血酸及酒石酸為次。文旦在6週貯藏期間可溶性固形物含量及滴定酸度逐漸增加,糖酸比則無顯著差異。消費者對剛採收之文旦喜好程度較低,對經過室溫貯藏一週者喜好程度顯著提高,但對貯藏1~4週者喜好程度無顯著差異。文旦貯藏至5週後喜好程度則顯著降低。 |
英文摘要 | Changes in physicochemical properties and consumer preference of Ma-tou Wentan harvested from four production areas in Tai-Nan, Nan-Tour, Hwa-Lian and Miau-Lih prefectures in Taiwan and stored for 0 to 6 weeks at 27±2℃ were studies. Sucrose, fructose and glucose are predominant sugars and citric, malic, ascorbic and tartaric acids are major organic acids in Ma-tou Wentan. During six weeks of storage, total soluble solids and titratable acidity increased concurrently with the fructose, glucose and citric acid increases. The change in sugar-acid ratio was not significant. Freshly harvested Ma-Tou Wentan had lower preference scores as compared to those stored at 27±2℃ for 1 to 4 weeks. However, Longer than 4 weeks of storage impaired the quality of Ma-tou Wentan significantly. |
本系統中英文摘要資訊取自各篇刊載內容。