查詢結果分析
相關文獻
- 採收方式對鳳梨果實內部褐變之影響
- 抑制山藥塊莖去皮及熱風乾燥時褐變發生之研究
- Polyphenol Oxidase and Peroxidase Activity During Growth and Development of Agaricus bisporus
- 貯藏溫度與包裝對臺灣山蘇花切葉品質之影響
- 貯藏溫度對‘臺農17號’鳳梨果實內部褐化之研究
- 利用非熱高靜水壓加工技術提升大目釋迦加工品質與貯架期之研究
- 大蒜粉末對倉鼠降血脂作用及其體內抗氧化狀態之影響
- Effects of Low Temperature on Plant Growth and Their Protein Patterns in Phloem Exudates of Luffa Cylindrica
- 中等強度運動對脂質過氧化的影響
- 大蒜及洋蒽對倉鼠降血脂及抗氧化作用之影響
頁籤選單縮合
題名 | 採收方式對鳳梨果實內部褐變之影響=Studies on Fruits Internal Browning of Pineapple (Ananas Comosus (L.) Merr.) by Harvest Method |
---|---|
作者 | 薛百祺; 唐佳惠; 李堂察; | 書刊名 | 臺灣農業研究 |
卷期 | 57:3 2008.09[民97.09] |
頁次 | 頁205-212 |
分類號 | 435.374 |
關鍵詞 | 徒手摘取; 鐮刀割取; 苯丙氨酸解氨酶; 多酚氧化酶; 過氧化酶; Hand-harvesting; Sickle-harvesting; Phenylalanine ammonia lyase; Polyphenol oxidase; Peroxidase; Internal browning; |
語文 | 中文(Chinese) |
中文摘要 | 台灣鳳梨以徒手摘取及鐮刀割取等方式採收,但以徒手摘取爲主,因果梗部傷口大且不平整,可能影響貯運壽命。徒手摘取之果實經12.5℃貯藏2週再經25℃櫥架4天,所有徒手摘取果實之內部褐化症狀皆已達5.8級,故評定爲喪失櫥架壽命;而鐮刀割取之果實冷藏2週再經4天櫥架後,果實內部褐化程度才達第2級。果實採收後苯丙氨酸解氨酶(phenylalanine ammonia lyase; PAL)活性隨冷藏時間之延長而增加,且徒手摘取之果實PAL活性顯著高於鐮刀割取之果實。多酚氧化酶(polyphenol oxidase; PPO)及過氧化酶(peroxidase; POD)活性隨冷藏時間之延長而降低,但徒手摘取或鐮刀割取間無明顯差異。 |
英文摘要 | Although both hand-harvest and sickle-harvest methods are used for harvesting pineapple fruits in Taiwan, the hand-harvest method is more popular than the sickle-harvest method. However, unlike the smooth cutting surface of the fruit stem by sickle-harvesting, pineapple fruits harvested by hands often resulted in uneven breaks of the stem, creating large wounds with rough surface and, thereby, reduced storage or shelf-life of the harvested produce. Results of this study showed that all the hand-harvested pineapple fruits stored at cold room (12.5℃) for 2 weeks and then moved them onto shelf (25℃) for 4 days, developed severe internal browning of fruit tissues (browning intensity index of 5.8or>51% of browning tissues) and of no market values; whereas the internal browning of the sickle-harvested fruits was mild (browning intensity index of 2.0 or 3-5% of browning tissues) for the same storage period and conditions. The phenylalanine ammonia lyase (PAL) in harvested pineapple fruits increased with time of storage but the level of PAL in hand-harvested fruits was significantly higher than sickle-harvested ones. The polyphenol oxidase (PPO) and peroxidase (POD) in pineapple fruits decreased with time of storage but there was no significant difference between hand-harvest and sickle-harvest treatments. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。