頁籤選單縮合
題名 | 三個重要品種蒜球之適宜熱藏溫度=High-temperature Storage for Three Cultivars of Garlic (Allium sativum L.) Bulbs |
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作者 | 王怡玎; Wang, Yee-ting; |
期刊 | 中國園藝 |
出版日期 | 20021200 |
卷期 | 48:4 2002.12[民91.12] |
頁次 | 頁329-338 |
分類號 | 435.222 |
語文 | chi |
關鍵詞 | 熱藏; 萌芽; 褶芽; 芽長比; 熱傷害; 呼吸率; High-temperature storage; Sprouting; Folding bud; Length ratio of bud vs. clove; Heat injury; Respiration rate; |
中文摘要 | 本研究選用業經夏季常溫(24-35℃)貯藏3.5個月之‘大片黑’、‘和美’與‘花蒜’三品種蒜球,再以20°、25°、30°、35°或40℃五種溫度貯藏2、4或6個月。結果20℃或25℃貯藏組芽體快速伸長,並自2或4個月開始出現萌芽及/或褶芽現象,可售率降低。在40℃貯藏2個月後皆因熱傷害而喪失可售率。‘和美’與‘花蒜’品種在35℃貯藏4個月後也發生熱傷害,使可售率驟降。在30℃熱藏之各品種及在35℃熱藏之‘大片黑’品種蒜球,在熱藏6個月期間芽體伸長緩慢而無萌芽或褶芽,亦無熱傷害,貯藏後品質良好,櫥架壽命亦長。‘大片黑’最適熱藏溫度為35℃,亦可用30℃,效果相若;‘和美’與‘花蒜’之熱藏適溫皆為30℃。在上述適溫熱藏6個月後之出庫可售率皆>70%,櫥架可售率皆>60%。 |
英文摘要 | Three cultivars of garlic (Allium sativum L.), which had been kept at summer ambient temperatures for 3.5 months after harvesting and curing were further stored at 20°, 25°, 30°, 35°, or 40℃ for 2, 4, or 6 months. All bulbs stored at 40℃ had severe high-temperature injury after 2 months of storage. ‘Ho-Mei’ and ‘Hwa-Shwan’ stored at 35℃ also had severe high-temperature injury after 4 months of storage. All bulbs stored at 20° or 25℃ had premature bud elongation, sprouting, and /or folding bud growth, which caused gradual lossed in weight and marketability of the bulbs. ‘Dah-Pien-Hei’ stored at either 35℃ or 30℃ and ‘Ho-Mei’ and ‘Hwa-Shwan’ stored at 30℃ were in good condition and maintained at high percentage (>70%) of marketable bulbs after 6 months of stroage. Those bulbs, which survived the high-temperature storage, also had a durable shelf-life. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。