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題 名 | 溫湯處理對香蕉生理斑點之影響=Effect of Hot-Water Treatment on the Development of Senescent Spot on Banana |
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作 者 | 謝慶昌; | 書刊名 | 國立中興大學臺中夜間部學報 |
卷 期 | 3 1997.11[民86.11] |
頁 次 | 頁519-532 |
分類號 | 435.371 |
關鍵詞 | 香蕉; 溫湯處理; 乙烯; 生理斑點; Banana; Hot-water treatment; Ethylene; Senescent spot; |
語 文 | 中文(Chinese) |
中文摘要 | 轉色達 4 級的香蕉溫湯處理( 55 ℃,5 min )後,可抑制生理斑點的發生,而 延長香蕉的櫥架壽命。 香蕉經溫湯處理後在初期( 6 小時內)可促進香蕉乙烯之產生量, 但處理後 24 小時乙烯產生量則和對照組無差異,由結果顯示,乙烯產生量的增加並非抑制 香蕉生理斑點發生的主因。 |
英文摘要 | The shelf life span of banana is terminated by the development of the superficial senescent brown spot on the ripe fruits. Hot-water treatment (55 ℃, 5 min), that inhibited the development of senescent spot and increased the shelf life of banana (color index No.4). The ethylene evolution of banana treated with hot-water was higher than control within 6 hours. However, there was nonsignificant difference between the hot-water treatment and the control after 1 day. The data indicated that the higher ethylen production induced by hot-water treatment was not a major cause of the inhibition of senescent spot on banana. |
本系統中英文摘要資訊取自各篇刊載內容。