頁籤選單縮合
題 名 | 椪柑用乙烯催色之效果與方法=Effects and Methods of Ethylene Degreening of 'Ponkan' Mandarin (Citrus Reticulata Blanco) |
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作 者 | 劉富文; 黃祐慈; 梁穎芝; | 書刊名 | 臺灣園藝 |
卷 期 | 53:4 2007.12[民96.12] |
頁 次 | 頁395-407 |
分類號 | 435.33 |
關鍵詞 | 椪柑; 乙烯催色; 腐損控制; Ponkan mandarin; Ethylene degreening; Decay control; |
語 文 | 中文(Chinese) |
中文摘要 | 早期採收只有局部轉色的椪柑(Citrusret reticulate Blanco 'Ponkan') ,果肉雖已成熟,外觀欠佳。本研究將椪柑放在25℃以5ppm乙烯催色48小時後轉放在15℃空氣中,獲得良好的催色效果。乙烯處理後的椪柑放在10°或20℃與放在15℃轉色速度相似,但放在20℃者色相角(h°)略大,表示橙色較少。使用連續細流通氣或間歇換氣之方法處理乙烯、乙烯濃度5或10ppm、催色箱中聚集1%或5 % CO2等 處理比較,催色效果相同。採收後催色前以殺菌劑克熱淨加生長素2,4-D處理可有效防止催色後的椪柑果蒂老化及腐爛。催色處理配合15℃昨運可使椪柑在採後15日上市時有橙黃色的外觀。模擬外銷用椪柑催色後經低溫檢疫處理及15℃貯運,亦可在採後30日內完成轉色為橙黃。催色處理不僅加速椪柑褪綠,且可加深在採後30日左右測定之橙黃色澤,但不影響果實之糖、酸度。催色之效果不僅用肉眼可以 看出,且能用色差儀測定及換算出CIELAB a*,a*/b*,h°,L*等數值更明確分辨。 |
英文摘要 | 'Ponkan' mandarin (Citrus reticulata Blanco) harvested in the ear1y maturity season often has acceptable eating quality but lacks attractive yellow orange color. We treated such fruit with 5 - ppm ethylene at 25℃ for 48 hours followed by keeping the fruit in air at 15 ℃ and obtained good degreening effect. Ethylene-treated 'Ponkan' kept at 100 or 20℃ tumed color as fast as that at 15℃, but the fruit kept at 20℃ had a slightly higher hue angle (h°) value, i. e. less orange color. Ethylene treatment by trickle or intermitant air change methods, ethylene concentration at 5 or 10 ppm, and CO2 accumulation of 1 or 5 % in the degreening chamber made no difference in the degreening effect. Dipping the fruit in dilute fungicide Iminoctadine plus growth regu1ator 2,4-D effectively controlled ethylene-enhanced decay and preserved green button (stem plus calyx) of the fruit. Half-green 'Ponkan' mandarin treated with ethylene followed by keeping at 15℃ air turned to full orange yellow in 15 days after harvest. Similar fruit treated with ethylene followed by 15 days of simu1ated low-temperature quarantine treatment and subsequent keeping at 15℃ in air turned to full orange yellow in 30 days after harvest. Ethylene degreening not only accelerated color change by 5 to 15 days but also improved the finish orange-yellow color measured on about 30 days after harvest. The color difference between ethylene-degreened and control fruits was discemible by eyes and more accurately distinguishable by using CIELAB a*,a*/b*,and h° values. Ethylene degreening did not affect the soluble solids content or acidity of the fruit measured on about 30 days after harvest. |
本系統中英文摘要資訊取自各篇刊載內容。