頁籤選單縮合
題 名 | 溫度與乙烯處理對番茄果實後熟的影響 |
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作 者 | 林榕華; 邱慧珍; | 書刊名 | 農林學報 |
卷 期 | 42:3 1993.09[民82.09] |
頁 次 | 頁39-54 |
分類號 | 435.272 |
關鍵詞 | 乙烯; 果實; 後熟; 處理; 番茄; 溫度; 內生乙烯; 更年性; 寒害; 低乙烯; 櫃架壽命; Endogenous ethylene; Climacteric; Chilling injury; Low ethylene; Shelf life; |
語 文 | 中文(Chinese) |
中文摘要 | 20℃為番茄後熱之最適溫度,乙烯之存在能加速後熱之進行,欲 增加其植架壽命則需以高錳酸鉀吸附劑來控制乙烯濃度。由試驗指出:"農 友658"品種欲行一星期貯藏,若採用12℃低溫貯藏則不需去除乙烯;若以15 ℃貯藏,為延長其櫃架壽命需控制低乙烯(<lppm)環境,二星期貯藏時則 以12℃低乙烯效果最佳。 低溫能抑制乙烯之產生.並降低果實對乙烯之敏感度,隨著溫度之提高, 果實對乙烯之敏感性增加,隨著處理時間之延長,亦提高果實對溫度和乙 烯之敏感性。 |
英文摘要 | This study was undertaken to investigate C�浹�猖ensitivity of " know you 658" tomatofruits at different temperatures. The optimum ripening temperature for "know-you 658" was found to be 20℃ in thisstudy. C�浹�� treatment enhanced ripening. Addition of KMnO�猖ignificantly extended shelf lifeof fruits. For one week storage, ethylene removal was not essential when fruits were stored at12℃. If fruits were stored at 15℃, C�浹�猖hould be, however, reduced to 1 ppm to extend theshelf life. For two weeks storage, 12℃ and low C�浹�淆oncentrations (1 ppm) showed the bestresults. Low temperature not only inhibited C�浹�愎roduction but also reduced C�浹�猖ensitivity offruits. Fruits increased their sensitivity to C�浹�琅ith increasing temperature. Fruit alsoincreased their sensitivity to temperature and C�浹 �� with increasing treatment duration. |
本系統中英文摘要資訊取自各篇刊載內容。