頁籤選單縮合
題 名 | 預冷對苦瓜果實櫥架品質之影響=Effect of Precooling on the Shelf Quality of Bitter Gourd (Momordica Charantia L.) Fruit |
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作 者 | 郭純德; 黃肇家; 蔡平里; | 書刊名 | 宜蘭技術學報 |
卷 期 | 2 1999.06[民88.06] |
頁 次 | 頁11-17 |
分類號 | 435.266 |
關鍵詞 | 苦瓜; 果實; 預冷; 櫥架品質; 冷卻曲線; Bitter gourd; Momordica charantia L.; Fruit; Precooling; Shelf quality; Cooling curve; |
語 文 | 中文(Chinese) |
中文摘要 | 苦瓜果實以2∼4℃之冰水預冷,經20分鐘果肉中心溫度可由26℃降至5℃;在4∼ 6 ℃低溫下以壓差預冷,經 80 分鐘果肉中心溫度可降至 8 ℃; 碎冰預冷則為紙箱內每層 經報紙包裹之苦瓜果實間加一層碎冰。對於經裝箱模擬運輸 18 小時後櫥架 3 至 5 天之苦 瓜品質而言,此三種預冷處理方法,均可以顯著地延緩果實黃化及減低裂果率,並有效地提 高其可售率。惟三種不同預冷處理方法間之差異不顯著 |
英文摘要 | Effects of hydrocooling (at water temperature of 2-4℃), forced air cooling (at room temperater of 4-6 ℃ ),and package icing treatment on the shelf quality of bitter gourd (Momordica charantia L.)fruit were investigated. It took about 20 minutes to cool the fruit from 26 ℃ to 5 ℃ by hydrocooling, and 80 minutes to cool the fruit from 26 ℃ to 8 ℃ by forced air cooling. The results showed that all the three methods of cooling could effectively retard fruit yellowing, decrease broken fruit percentage and increase salability for up to three days on shelf. The differences among this three precooling treatments were not significant. |
本系統中英文摘要資訊取自各篇刊載內容。