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題 名 | 金煌芒果採收後生理及貯藏技術之研究=Postharvest Physiology and Storage of Mango Fruits (Manaifera indica L.) cv. Jin-Hwang |
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作 者 | 柯立祥; | 書刊名 | 中華農學會報 |
卷 期 | 181 1998.03[民87.03] |
頁 次 | 頁111-143 |
分類號 | 435.325 |
關鍵詞 | 芒果; 貯藏溫度; 包裝; 呼吸率; 乙烯產生率; 貯藏壽命; 寒害; 貯藏病害; Mango; Storage temperature; Packaging; Respiration rate; Ethylene production; Storage life; Chilling injury; Storage decay control; |
語 文 | 中文(Chinese) |
中文摘要 | 本省新選育金煌芒果(Mangifera indiaL. cv.,Jin-Hwang.)採收後之呼吸率及 乙烯產生率之變化,均呈典型之更年性水果型式(characteristic chmacteric fmit)。在 25℃之呼吸率約20~30mgCO□/Kg.hr,乙烯產生率約0.15~0.20μL/Kg-hr,在更年峰( climacteric peak)時之呼吸率約為105mgC0□/Kg.hr,乙烯產生率約為0.55μL/Kg-hr。 金煌芒果在25℃之貯藏壽命約2週(15天)左右,隨著貯藏溫度之降低,貯藏壽命明顯 增加,在20℃之貯藏壽命約3週(23天),15℃約5週(33天),10℃約6週(43天),但在5℃之 貯藏壽命反而縮短(約31天)。惟在10℃以下貯藏,果實均會發生寒害(chillinginjury), 而造成果皮凹陷(pitting)現象引旦在10℃貯藏,其寒害發生較輕微且緩慢。利用漸進降 溫方式(cold adaptation)貯藏於10℃及5℃,在近一個月之貯藏期間,均無法避免果實寒 害之發生。 利用不同包裝方法,包括PE袋(0.03mm:0.05mm)密封包裝或袋內加乙烯吸收劑或打孔 PE袋或覆蠟處理,對金煌芒果貯藏壽命之影響,因貯藏溫度(5~25℃)之不同,其反應並不 一致,但一般而言,PE袋密封包裝之貯藏壽命均顯著較裸果貯藏之壽命增長。惟PE袋密封 包裝,在 15℃以上貯藏,果實可能產生異味。 不同貯藏溫度(5~25℃)對金煌芒果貯藏後品質之影響,一般而言,果實硬度、可滴定 酸及維生素C含量,均隨著貯藏溫度之提高而降低,但可溶性固形物含量、糖/酸比及果肉 pH值則呈相反趨勢。而貯藏溫度在10~15℃,為影響金煌芒果果實品質明顯變化之關鍵溫 度。 金煌芒果經低溫(10℃)貯藏2週或4週後乙烯催熟(1000ppm,25℃,24hrs)均可正常轉 色後熟,且對果實之品質並無不良影響。 金煌芒果在貯藏前之病害控制處理,以TBZ(1000ppm)及Benlate(1000pm,52℃, 5min)及通臭氧於PE袋內密封20分鐘,在貯藏(15℃)3週內,均有明顯抑制果實病害之效果 ,而以TBZ(1000ppm)浸漬之效果最佳引旦貯藏超過3週後之發病率均超過85%以上,病害 控制之效果明顯降低。至於各種病害控制處理,對果實貯藏後之品質並無影響。 |
英文摘要 | The 'Jin-Hwang' mangoes, one of the newly selected cultivar with good potential for domestic and export market in Taiwan, showed a typical climacteric respiratory and ethylene production changes after harvest. The respiration rate and ethylene production during preclimactenic period at 25℃ was 20-30 mg CO□/Kg-hr and 0. 15-0.20μ1 C□H□/Kg-hr, respectively, and raised to 105 Mg C0□/Kg-hr and 0.55,μ1 C□H□/Kg-hr at climacteric peak. The storage life of 'Jin-Hwang' mango fruit was about 2 weeks (15days) at25℃.,It could be extend by Decreasing storage temperature. Thestoragelifewasabout3weeks (23days) at2O℃,5weeks (33days) at 15℃, 6 weeks (43 days) at 1O℃, but shortened to 31 days at 5℃. Chilling injury with surface pitting occurred below IO℃ during storage and the symptom development at IO℃ was more slower and slight than that of at 5℃ storage. Using cold adaptation, by stepwise decrease of temperature after 1, 2, and 3 days at 20℃, 15℃ and IO℃, respectively, until the final storage temperature is reached, could not avoid chilling injury after 30 days storage at 10℃ and 5℃. The effect of different packaging methods including PE bag (0.03mm; 0.05mm thickness) sealed, PE bag sealed with ethylene absorbent, perforated PE bag and wax coating on the storage life of 'Jin-Hwang' mango was not consistent in different storage temperature (5℃ -25℃) , but the storage life of fruits sealed by PE bag was usually significantly longer than that of control naked fruit. However, fruits in scaled PE bag stored above 15℃ could cause off- flavors. Fruit firmness, fitratable acid and vitamin C content of the fruits decreased with the increase of storage temperature (5-25℃). The total soluble solid content, sugar/acid ratio and pH of pulp of fruit exhibited reverse trend. Based on the above results, it is suggested that the critical storage temperature for 'Jin-Hwang' mango is between 10- 15℃. 'Jin-Hwang'mangoes were stored at 10℃ for 2 weeks and 4 weeks, then treated with 1,00Oppm ethylene for 24hrs- at 25℃, the fruits ripened and color developed normally with acceptable quality at 20℃. The'Jln-Hwang'mango pretreated with TBZ (100Oppm for 20 min), Benlate ( 1000ppm, 52℃ for 5 min) , ozone in PE bag for 20 minutes before storage were all effective in controlling postharvest decay during 3 weeks storage at 15℃. The TBZ treatment resulted with least decay. However, the effectiveness of decay control treatment was greatly reduced over 3 weeks storage. More than 80% of fruits decayed for 4 weeks storage irrespective to treatment methods. There was no difference in fruit quality after storage among different decay controls. |
本系統中英文摘要資訊取自各篇刊載內容。