查詢結果分析
來源資料
頁籤選單縮合
題 名 | 金煌芒果乙烯催熟之研究=Artificial Ripening of Mango Fruits (Mangifera Indica L.) cv. Jin-Hwang with Ethylene |
---|---|
作 者 | 柯立祥; | 書刊名 | 中華農學會報 |
卷 期 | 177 1997.03[民86.03] |
頁 次 | 頁124-160 |
分類號 | 435.325 |
關鍵詞 | 芒果; 催熟溫度; 乙烯濃度; 乙烯處理時間; 成熟度; 轉色; 果實品質; Mango; Ripening temperature; Ethylene concentration; Exposure time to ethylene; Maturity; Color development; Fruit quality; |
語 文 | 中文(Chinese) |
中文摘要 | 為瞭解金煌芒果採收後人工催熟之適當條件,乃針對乙烯處理及轉色之溫度、乙烯處理之時間、濃度等因子,對不同成熟度果實在乙烯處理後之轉色快慢、果實色澤、炭疽病發生以及果實硬度、可溶性固形物含量、可滴定酸、糖/酸比、維生素C含量等之影響加以探討。結果顯示,金煌芒果催熟效果之良窳,受乙烯處理及轉色之溫度、乙烯處理之時間、濃度,乃至換氣與否,以及成熟度高低等因子之影響。乙烯處理(1000 ppm,24hr)溫度,以30℃乙烯處理,對促進果實轉色之效果較20℃及25℃乙烯處理者佳。乙烯處理後之轉色溫度,以20℃~25℃之轉色效果最佳,15℃及30℃轉色不良,均不適於芒果乙烯處理後之轉色。高溫(30℃)轉色,果皮褪色(綠)不完全,會有綠色殘留,且炭疽病發生較高之趨勢。乙烯處理時間,24hr,48hr或72hr連續處理,均可促進果實之轉色成熟。在低溫(20℃),乙烯連續長時間處理(48或72hr),有助於果實之轉色,但在高溫(30℃),長時間(>24hr)乙烯處理,反不利於果實之轉色。但長時間(>24hr)乙烯處理,利用中途換氣之方式,每24hr充分換氣一次,反有助於果實之轉色均一。至於金煌芒果催熟之乙烯濃度,在500ppm、1000ppm及2000ppm,均可促進果實之後熟轉色,且果實之轉色、品質與病害發生,均無顯著差異。因此,在實用上,金煌芒果採收後之催熟,建議以1000ppm乙烯,在30℃處理24hr~72hr,但乙烯處理超過24hr,中途(每24hr)必須充分換氣,再乙烯處理,然後於20~25℃後熟,一般可獲致良好之轉色效果及果實品質。 文中並就乙烯處理、轉色溫度、乙烯處理時間、濃度對果實品質之影響加以敘述說明及討論。 |
英文摘要 | Effects of temperature of ethylene treatment at 20°C, 25°C or 30°C, and temperature for color development at 15°C, 20°C, 25°C or 30°C, exposure time to ethylene of 23, 48 or 72hr, ethylene concentration at 500, 1000 or 2000ppm, and fruit maturity on ripening and quality of mango fruits (Mangifera indica L. va. Jin-Hwang) were investigated over three successive years in southern Taiwan. Ripening were assessed by analysis of color development (color score), firmness, total soluble solids, titratable acidity, solids/acid ratio and vitamin C content during ripening of full ripeness. The full color development and ripeness of fruits were depended on the temperature of ethylene treatment and color development, exposure time to ethylene, ethylene concentration, and maturity of fruit at harvest. Colour development of fruits treated with 1000 ppm ethylene at 30°C for 24hr was better than those of at 20°C or 25°C. The effect of temperature on color development after ethylene treatment, the color development of fruits at 20°C or 25°C were better than those of at 15°C or 30°C, which had a poor color. Fruit ripening at 30°C showed imcomplete degreening and higher rate of anthracnose occurrence. Fruits exposed to ethylene for 24, 48 or 72hr, all resulted in a color development and ripeness. However, the color development of fruits treated with ethylene at low a temperature (20°C) for 48hr or 72hr were further enhanced than those of 24hr exposure only, while the longer exposure time (48hr or 72hr) at 30°C inhibited color development, good ventilation of 24hr intervals during longer ethylene treatment (>24hr) at higher temperature (>20°C) enhanced the uniformity of color development and ripening of fruits. For commercial ripening of cv. Jin-Hwang fruits, it is recommended that fruits be treated with 1000 ppm ethylene at 30°C for 24 to 72hr with a lead 24hr intervals ventilation and then reduce the ripening temperature to 20 or 25°C, which will lead to a better color development and fruit quality. |
本系統中英文摘要資訊取自各篇刊載內容。