101 research outputs found
(46(3):278-293)Studies on Export Suitability of Different Carambola Cultivars
No full text本研究之目的在探討不同品種甜楊桃於模擬外銷貯運作業流程下之品質變化，並評估其外銷適性與潛力。試驗結果顯示五種甜楊桃經低溫檢疫模擬外銷貯運作業流程後，糖度、可滴定酸及硬度等均有下降的趨勢，pH 值會升高，失重均低於2 %，低溫可抑制各品種楊桃之黃化現象。經最後之官能品評及整體評估認為以秤錘種、青墘種在低溫檢疫模擬外銷貯運後仍可維持較佳的品質並有較高的商品可售率（秤錘種約100％及青墘種83％以上），故最適合外銷，二林種次之，楊桃臺農一號及馬來西亞種則因有將近30％之擦壓傷及約有100％之果實發生寒害而不適合外銷。The purposes of these studies were to investigate the changes of fruit qualities of five carambola cultivars during simulated export storage procedure and to estimate the export suitability and potentiality. The results showed that the sugar content, titratable acidity and firmness of the five tested cultivars declined during simulated exportation. However, the pH value of each cultivars incressed. All the five cultivars showed different degrees of yellowing but the weight loss decreased less than 2%. It was suggested that “Cheng Chwei” and “Ching Chyan” were the most suitable for exportation than other cultivars because of their better qualities and higher salability (Cheng Chwei nearly 100% and Ching Chyan above 83%) after simulated exportation. “Er Lin” was second one suitable for exportation.
“Tainoung No.1” and “Malaysia” were not suitable for exportation due to high mechanical injury (30%) and chilling injury (100%) after simulated exportation
Important of postharvest technology of papaya fruit for exporting
No full text蒸熱處理對3月份的果實會產生熱傷害，後熟及轉色皆受到抑制。蒸熱後降溫的水溫也影響了番木瓜果實的後熟，以0℃冰水降溫者，果皮易產生燙斑，以27℃水降溫者，腐爛率較高。蒸熱處理後之果實以15、18、21及24℃運輸之後再催熟，隨著貯運溫度上升，其後熟軟化愈快，但卻分別有44.4、100.0、30.0及100.0％的比例出現腐爛。蒸熱後再經溫湯處理，有降低腐爛發生的效果，但卻也使12月份採收之果實產生不同程度的熱傷害。以運輸時催熟的方式，在15至30℃間，隨貯運溫度愈高，後熟軟化速度愈快，轉色愈快。於30℃下約56小時接近完熟；於25℃下第84小時接近完熟；於20℃下第7天接近完熟；於15℃下第10天接近完熟。以先催熟再運輸的方式，超過33℃的催熟溫度，果實的後熟軟化逐漸受到抑制。蒸熱後再經催熟24、36及48小時後，以1℃貯運7天後尚可持續後熟，但亦有腐爛的情形出現，且12月採收之果實，仍有後熟不完全之情形。以催熟24小時之番木瓜貯運，則1、3、6、9、12及15℃貯藏7天後，果實隨著貯運溫度上升，其後熟軟化程度愈高。
The fruits harvested in March occurred heat injury and abnormal ripening after vapor heat treatment. Hydrocooling with 1℃ cold water caused scald in peel of papaya fruit after vapor heat treatment, and with 27℃ water caused severe decay. After vapor heat treatment, the fruits were stored at 15℃, 18℃, 21℃, and 24℃, respectively. Increasing the storage temperature decreased the time of softening. The incidence of decay was higher when the fruit was held at higher temperature. Hot-water immersion could decrease the rate of decay. Complete ripening occurred after 56 hours at 30℃, 84 hours at 25℃, 7 days at 20℃, and 10 days at 15℃, respectively. Ripening temperature at or over 33℃caused abnormal ripening, as poor coloring and hard pulp. The fruits ripened at 30℃ for 24 hours were transported at 1℃, 3℃, 6℃, 9℃, 12℃, and 15℃, respectively, for 7 days and there was no significantly different in fruit quality among the transportation temperature from 3℃ to 15℃, but faster softening was occurred in higher temperature
Postharvest Operations of Mango Fruits for Exporting in Taiwan
No full textA brief description is given of prospects for market in Japan, technological
improvement, and total export of mango from Taiwan. Packhouse and
procedures are outlined, including maturity index, vapor heat treatment, cold
treatment for quarantine, hot-water dipping, and sea shipment. In addition, a
review is given of current postharvest research on mango destined for sea export,
including fruit-maturity studies, postharvest disease control, storage temperature
of ripen mango fruit, and cold treatment for ripen fruit to disinfest fruit flies
Postharvest Technology of Irwin Mango for Exportation
No full text愛文芒果為本省重要經濟果樹之一。輸日芒果以硬熟果為主，採收後經去梗、清洗、選別及分級後，再經蒸熱處理，蒸熱處理條件為46.5℃，30分鐘，目的在使果實蠅之蟲卵失去孵化能力；爾後再經運輸、催熟、及櫥架管理與販售。
The Irwin mango is an important component of tropical fruit industry contributing significantly to the economic and agricultural development in Taiwan. The fresh fruits were harvested at hard-mature stage and exported to Japan. Before exporting, mangoes were destalked, washed, sorted, and vapor heat treated in local packing houses. An effective vapor heat treatment is to heat the inner pulp of mango fruits to 46.5℃ for 30 minutes in order to completely eliminate larvae as well as matured fruit flies. After vapor heat treatment, the fruits were packed, transported in a refrigerated container for the oversea market
Study of Correlation between Green-head Symptom and Nitrogen Fertilizer on 'Irwin' Mango (Mangifera indica L. cv. Irwin) Fruit
No full textIn Taiwan, Mangifera indica L. cv. Irwin encounters some problems when exporting to other countries. The most serious one in marketing is the appearance of mango fruit. In recent years, 'Irwin' had found some trouble in turning red after maturity. The syndrome includes green fruit peel at the fruit shoulder and the pulp fails to ripe. The objectives of this study are to compare some basic maturity characters in normal mango fruit (CK) and 'green head' fruit (GH). In firmness test, the shoulder of GH fruit was significantly harder than CK fruit. The CK fruit showed a higher total soluble solid content compared with GH fruit. Using colorimeter to analyze fruit shoulder peel fragments. Indicated that the a* value of GH fruit is significantly lower than CK fruit, representing the fruit peel is more green. Analysis of ethylene release rate showed that GH fruit had a lower rate than CK fruit, and no significant difference in respiration rate can be observed between CK and GH fruit.
In order to investigate the cause of green head, urea was used to induce this symptom. During the fruit development period, urea was sprayed and fertilized once a week with 1000 ppm on the whole mango tree and 5 kg for each tree for three weeks. At the fourth week and fruits matured, samples were taken and analyzed. Results indicated that firmness and total soluble sugar are significantly decrease between treatment and control groups. And the color at fruit shoulder did not appear greening in treatment group. As well as the nitrogen element did not show difference between treatment and control groups. Thus we can inferred that nitrogen overdose may not be the reason causing 'Green-head' in mango fruit.台灣'愛文'芒果(Mangifera indica L. cv. Irwin)在外銷時所遇到的困境，以外觀最具影響力。近年發現在愛文芒果果實成熟後出現轉色上的問題日益嚴重，即於果梗端之果皮仍呈現綠色，且果肉不具後熟能力。本研究比較了正常成熟果與綠頭果之差異，發現綠頭症果實頂端之硬度明顯高於正常果實，在糖度的比較中，正常果是較高的。利用色差儀測得綠頭症果實果皮a*值顯著低於正常果，呈現偏綠的顏色。乙烯釋放率的結果顯示綠頭果較正常果有較低的乙烯釋放率，而呼吸率在正常果與綠頭果間沒有顯著差異。
為探討成因，欲以尿素施肥，嘗試誘導植株在高氮素處理後是否產生此症狀。在果實發育期中一週一次處理，每株噴施1000 ppm並於樹冠下方施用1公斤尿素，持續三週，於第四週和果實成熟期採樣，皆進行品質測定、全可溶性糖、澱粉及元素分析。結果顯示過量的氮肥會使果實品質下降，如硬度及全可溶性糖、而果皮在果肩部位並沒有出現如綠頭果實般的綠頭症狀、氮元素在過量氮肥之試驗中也沒有顯現出差異，因此推斷過量的氮肥可能並非誘發芒果綠頭症的原因。目錄
中文摘要 i
Summary iii
圖目錄 vi
表目錄 vii
壹、 前言 1
貳、 前人研究 3
一、 芒果果實之生長與後熟 3
(一)、 芒果果實生長與發育 3
(二)、 芒果果實之後熟 4
(三)、 果實轉色與影響因子 5
二、 植物組織綠化與氮肥 7
(一)、 組織綠化 7
(二)、 氮肥與轉色 9
(三)、 氮肥與礦物元素 10
參、 材料與方法 12
一、 正常'愛文'芒果果實與綠頭症果實之比較 12
(一)、 試驗材料及取樣方法 12
(二)、 調查項目及分析方法 12
(三)、 統計分析 16
二、 氮肥誘導綠頭症果實發生之試驗 17
(一)、 試驗材料及取樣方法 17
(二)、 調查項目及分析方法 17
(三)、 統計分析 20
肆、 結果 21
一、 正常'愛文'芒果果實與綠頭症果實之比較 21
(一)、 果實品質調查 21
(二)、 呼吸率及乙烯在兩種果實之比較 22
(三)、 全可溶性糖及澱粉 22
(四)、 礦物元素 22
二、 氮肥誘導綠頭症果實發生之試驗 31
(一)、 處理後果園土壤之調查 31
(二)、 樹體葉片礦物元素之調查 31
(三)、 生長期果皮調查 32
(四)、 生長期果皮礦物元素之分析 32
(五)、 成熟果實之品質調查 33
(六)、 成熟果之全可溶性糖及澱粉 34
(七)、 成熟果實之礦物元素 34
伍、 討論 53
一、 正常果實與綠頭症狀之比較 53
(一)、 果實品質 53
(二)、 呼吸率及乙烯 54
(三)、 果實之碳水化合物 55
(四)、 果實之礦物元素 56
二、 氮肥誘導綠頭症試驗 58
(一)、 芒果園之土壤及葉片狀況 58
(二)、 果實生長期 59
(三)、 處理後成熟果實之品質 60
(四)、 處理後成熟後果實之礦物元素 61
陸、 結論 63
柒、 參考文獻 64
附錄一、 75
附錄二、 7
Pericarp Browning and Improvement of Postharvest Technology of Litchi (Litchi chinensis Sonn.) Fruits
No full text本研究的目的是希望能了解荔枝果實乾燥時，與其果皮褐化有關的酵素活性之變化，並且發展一個替代二氧化硫燻蒸的荔枝保鮮處理方法。
荔枝在採後於常溫下12小時內，果實便快速失水並且發生果皮褐化，此時水分主要是從果皮喪失。在‘玉荷苞’、‘黑葉’和‘糯米糍’荔枝的果皮褐化期間，果皮的過氧化酵素活性均比多酚氧化酵素活性高，並且隨著貯藏時間其活性呈增加的趨勢，在低濕環境下時變化更大，但是多酚氧化酵素活性在不同品種間則無一致的變化，因此，過氧化酵素活性對荔枝果皮褐化的影響似乎比多酚氧化酵素活性更明顯。
本試驗將1% 甲殼素溶液、1N鹽酸溶液及溫湯處理結合成加溫之甲殼素處理，期望能提高荔枝的保鮮效果。雖然溫湯、鹽酸及甲殼素等不同處理組合對‘黑葉’荔枝果皮a值的影響在回溫後均無顯著差異，但是以40℃之甲殼素溶液（溶於鹽酸）浸泡5分鐘比單獨浸泡1N鹽酸6分鐘，其處理前與回溫後的a值差值下降地更少，並且其果皮的離子滲漏率明顯高於對照組，顯示加溫之甲殼素溶液（溶於鹽酸）處理後，果皮細胞的原生質膜通透性增加，而使酸更容易到達果皮細胞的液胞內，進一步地降低液胞內的pH值，因此可穩定果皮內的花青素分子並且呈現出紅色。此外，加溫之甲殼素處理可明顯降低果皮的多酚氧化酵素和過氧化酵素活性，因而減少果皮的酵素性褐化反應之發生，所以在回溫後可維持荔枝果皮的紅色。
雖然加溫之甲殼素處理可維持荔枝果皮的紅色，但是在處理後可能會有裂果的問題發生，而在回溫後則可能會有腐敗及果實凹陷的情形。於冷藏後以打孔的0.04mm聚乙烯封口袋包裝處理過的荔枝果實，則在回溫後均無果實凹陷的情形發生，可明顯改善此現象。然而，在果實腐敗的控制與裂果現象的原因及防止方面仍待進一步地研究與改善。The objectives of this experiment were to investigate the changes in enzyme activities with regard to litchi (Litchi chinensis Sonn.) pericarp browning, and to develop an alternative method to SO2 fumigation for color retention of litchi fruits.
After harvest, the water loss of litchi fruits was very rapid and the pericarp began to brown at 25℃ within 12 hours. Water loss of fruits mainly occurred through pericarp. During pericarp browning of ‘Yuh Her Bau', ‘Hei Yeh', and ‘Nuoh Mii Tzy' litchi fruits, peroxidase activity of the peel was higher than the polyphenol oxidase activity. Variations in the peroxidase activity were also higher at low relative humidity, and showed a tendency to increase during storage. However, variations of polyphenol oxidase activity were not coincidental among three cultivars. It seemed that changes in the peroxidase activity were more significant than the polyphenol oxidase activity in respect of litchi pericarp browning.
Experiments were also conducted to prevent pericarp browning of litchi fruits with the treatments of 1% chitosan solution, 1N hydrochloric acid (HCl) solution, and the combination of chitosan and 1 N of hydrochloric acid solution. The temperature of the solution was raised to 40℃ in the experiments. Results showed that the ‘a' values of peel decreased in fruits dipping in 1% chitosan and 1N HCl solution at 40℃ for 5 minutes; significantly less than samples immersed in 1N HCl solution for 6 minutes. The ions leakage of the peel of fruits dipping in 1% chitosan and 1N HCl solution at 40℃ for 5 minutes was higher than that of the control. This seemed to indicate that permeability of plasma membrane of the fruit was increased after the heated 1% chitosan treatment, and made it easier for the acid to permeate into vacuole. Thus pH of the vacuole decreased, the anthocyanin molecules stabilized, the red color of the peel retained. Moreover, the hot 1% chitosan treatment obviously depressed polyphenol oxidase and peroxidase activities of the fruits, and thus reduced enzymatic browning of the peel. Therefore, the fruits could retain the red color of the peel after fruits were returned to the room temperature.
Although hot 1% chitosan treatment maintained the color of the peel, there were probabilities of dehiscence, decay and sinking of peel of fruits after they were returned to room temperature. Cold storage of the fruits in the perforated polyethylene bags (0.04mm) significantly improved the sinking of peels. Further investigations are needed to improve and control of fruit decay and dehiscence.壹、前言
貳、前人研究
一、荔枝果皮褐化之研究
(一)、荔枝採後果皮快速失水的原因
(二)、多酚氧化酵素與荔枝果皮褐化之關係
(三)、過氧化酵素與荔枝果皮褐化之關係
(四)、花青素及總酚類化合物與荔枝果皮褐化之關係
二、荔枝採後的保鮮處理
(一)、二氧化硫燻蒸與浸酸處理
(二)、熱處理及浸酸處理
(三)、甲殼素處理
參、材料與方法
一、荔枝採後果皮褐化之研究
(一)、果實生長與發育之調查
(二)、貯藏期間果皮褐化之研究
(三)、果實採後的預冷處理對果皮褐化之影響
二、荔枝採後的保鮮處理之研究
(一)、二氧化硫燻蒸及浸酸處理
(二)、溫湯處理
(三)、溫湯及不同酸液處理
(四)、甲殼素處理
(五)、浸酸、溫湯及甲殼素處理效果之比較
肆、結果
一、荔枝採後果皮褐化之研究
(一)、果實生長與發育之調查
(二)、貯藏期間果皮褐化之研究
(三)、果實採後的預冷處理對果皮褐化之影響
二、荔枝採後的保鮮處理之研究
(一)、二氧化硫燻蒸及浸酸處理
(二)、溫湯處理
(三)、溫湯及不同酸液處理
(四)、甲殼素處理
(五)、浸酸、溫湯及甲殼素處理效果之比較
伍、討論
一、荔枝採後果皮褐化之研究
(一)、果實生長與發育之調查
(二)、貯藏期間果皮褐化之研究
二、荔枝採後的保鮮處理之研究
(一)、二氧化硫燻蒸及浸酸處理
(二)、溫湯及浸酸酸液處理
(三)、甲殼素處理
(四)、裂果、腐敗及果實凹陷之問題
中文摘要
SUMMARY
參考文
Effects of Heat, Ethanol, and Modified Atmosphere Package on the Physiological Disorder and Quality of 'Fuyu' Persimmon (Disopyros kaki L.) Fruits during Cold Storage
No full text‘富有’甜柿果實在經低溫貯藏後會產生褐化、軟化等徵狀，此為縮短長期貯藏壽命之主要原因。本試驗為確立‘富有’甜柿之最適的貯藏前或貯藏後處理方式，探討果實褐化之發生因子，期能更有效的抑制果實之褐化及軟化，以增加柿果貯藏壽命，達到延長柿果供貨期之目的。
注射乙醇處理對於‘富有’柿果在1℃貯藏後不具維持品質的效果，且在貯藏1.5及2個月後，其品質甚至低於對照組。
不同採收期之‘富有’柿果在1℃貯藏前或貯藏後以53℃-50分鐘溫湯處理，在回溫後皆能顯著抑制果實之呼吸率、乙烯釋放率、ACC含量、ACC氧化酵素，維持具商品價值之硬度及色澤；降低多酚氧化酵素、過氧化酵素之活性及總酚類化合物之含量，有效抑制果實褐化的發生。雖然低溫貯藏前後溫湯處理皆有抑制軟化及褐化效果，但以貯藏前處理較佳。貯藏前溫湯及熱風處理之比較，取最佳效果的組別，以溫湯53℃-50分鐘及熱風51℃-8小時，進行各項品質調查及分析，在1℃貯藏貯藏2個月於25℃下回溫3天後回溫3天後，仍以溫湯53℃-50分鐘有顯著最佳之抑制‘富有’甜柿軟化的效果。
不同聚乙烯包裝層數及填充氮氣處理，皆能顯著增加袋內二氧化碳濃度和降低氧氣濃度，而袋內乙烯濃度變化較無規則，但以包裝2層者有最高的乙烯濃度，如貯藏1.5個月袋內達0.375ppm，至貯藏2個月則降至0.159ppm。
‘富有’甜柿經1-MCP、53℃-50分鐘溫湯處理及1℃貯藏2個月後，各階段損失率如下：溫湯處理後為2.89%，貯藏2個月後為0.81%，回溫2天後為5.46%，扣除損失率後總可銷售率達90.84%。若以10公噸之8A柿果計算，貯藏費用支出共93,778元，而價差多得利潤為248,356元，淨利潤達154,578元。由成本分析來看，溫湯53℃-50分鐘處理不僅可有效抑制經低溫貯藏後‘富有’甜柿之軟化及褐化，維持良好的品質，達到高比例的可販售性，亦能有相當不錯的收益，因此，將‘富有’甜柿施以53℃-50分鐘溫湯處理，再於1℃下貯藏2個月，具有實際的應用性。Browning and softening are the main reasons of shortening the long term storage of ‘Fuyu' persimmon fruits stored in low temperature. The objectives of this experiment are to find out effective method to inhibit browning and softening of fruits, to increase storage period and extend supply stage, to establish the proper treatment of before or after storage, and to investigate the browning reason of ‘Fuyu' persimmon fruits.
The ‘Fuyu' persimmon could not maintain its qualities after ethanol treatment, and the quality is worse than its control group after stored at 1℃ for 1.5 to 2 months.
Before or after stored at 1℃, hot-water treatment at 53℃-50mins can conspicuously inhibit fruits's respiration rate, ethylene production, ACC content, and ACC oxidase activity, maintain commercial firmness and color, reduce polyphenol oxidase, peroxidase activity, total phenolic compounds content, be of advantage to inhibit the browning on peel. Although, hot-water treatment, practiced before or after cold storage, can be effective inhibition of browning and softening, however the best effective is treatment before cold storage. As hot-water treatment, treatment with hot-air at 51℃-8hrs before storage is also effective to control softening and browning. That ‘Fuyu' persimmon fruits held at 53℃-50mins with hot-water can be stored at 1℃ for 2 months and have 3 days shelf-life at 25℃.
Results of the wrapping of different layers and filling N2 in polyethylene bag will conspicuously increase carbon dioxide and reduce oxygen concentration, and change in ethylene concentration was irregular, however package with 2 layers had highest ethylene concentration, i.e. storage period up to 1.5 months reaches 0.375ppm, reduces to 0.159ppm when storage is 2 months period.
The postharvest loss rate after application of 1-MCP and 53℃-50min hot-water treatment is 2.89% and after stored at 1℃ for 2 months is 0.81% and then transferred to 25℃ for 2 days is 5.46%. After deducting total loss rate and the rate can be sold is 90.84%. Total expenses of treatment and storage is NT248,356, therefore the net profit is NT$154,578 for 10 tons of 8A grade persimmon. From the aspect of cost analysis, application of 53℃-50min with hot-water to ‘Fuyu' persimmon fruits can effectively inhibit softening and browning of stored in low temperature and maintain best qualities, high salable rate and best profit. Therefore, it has practical applicability to apply the treatment to ‘Fuyu' persimmon fruits by preservation at 53℃-50mins with hot-water then can be stored at 1℃ for 2 months.目 錄
中文摘要......................................................................................................................i
SUMMARY.................................................................................................................ii
目錄............................................................................................................................iv
表目錄........................................................................................................................vi
圖目錄.....................................................................................................................viii
壹、前言.....................................................................................................................1
貳、前人研究..............................................................................................................2
一、 柿的概說.........................................................................................................2
二、 果實成熟及採後期間之組成分及生理變化.................................................4
三、 貯藏後影響果實品質之因子.........................................................................7
四、 採後處理對果實品質之影響.......................................................................15
參、材料與方法........................................................................................................23
一、 貯藏前溫湯及乙醇處理對‘富有’甜柿果實品質之影響............................23
二、 貯藏前及貯藏後溫湯處理對‘富有’甜柿果實品質之影響........................25
三、 熱風及溫湯處理對‘富有’甜柿果實品質之影響........................................29
四、 不同聚乙烯袋包裝層數及填充氮氣對‘富有’甜柿果實品質之影響........29
五、 ‘富有’甜柿溫湯處理及貯藏之損益分析...................................................31
肆、結果.....................................................................................................................34
一、 貯藏前溫湯及乙醇處理對‘富有’甜柿果實品質之影響............................34
二、 貯藏前及貯藏後溫湯處理對‘富有’甜柿果實品質之影響........................44
三、 熱風及溫湯處理對‘富有’甜柿果實品質之影響........................................58
四、 不同聚乙烯袋包裝層數及填充氮氣對‘富有’甜柿果實品質之影響........74
五、 ‘富有’甜柿溫湯處理及貯藏之損益分析....................................................83
伍、討論.....................................................................................................................89
一、 熱處理對‘富有’甜柿果實品質之影響........................................................89
（一） 處理技術之確立.......................................................................................89
（二） 對品質之影響...........................................................................................92
二、 乙醇處理對‘富有’甜柿果實品質之影響....................................................93
三、 聚乙烯包裝處理對‘富有’甜柿果實品質之影響........................................95
四、 ‘富有’甜柿貯藏損益分析............................................................................96
五、 熱處理能維持‘富有’甜柿果實品質原因之探討........................................98
（一） 軟化...........................................................................................................98
（二） 褐化.........................................................................................................100
六、 結論.............................................................................................................101
參考文獻.................................................................................................................103
表目錄
表1. 溫湯及乙醇處理對‘富有’甜柿果實硬度之影響.........................................38
表2. 溫湯及乙醇處理對‘富有’甜柿果實全可溶性固形物之影響.....................38
表3. 溫湯及乙醇處理對‘富有’甜柿果皮顏色明度之影響.................................39
表4. 溫湯及乙醇處理對‘富有’甜柿果皮顏色彩度之影響.................................39
表5. 溫湯及乙醇處理對‘富有’甜柿果皮顏色色相之影響.................................40
表6. 溫湯及乙醇處理對‘富有’甜柿果肉顏色明度之影響.................................40
表7. 溫湯及乙醇處理對‘富有’甜柿果肉顏色彩度之影響.................................41
表8. 溫湯及乙醇處理對‘富有’甜柿果肉顏色色相之影響.................................41
表9. 貯藏前(HTBS)、貯藏後(HTAS)溫湯處理對‘富有’甜柿硬度及全可溶
性固形物之影響...........................................................................................50
表10. 貯藏前(HTBS)、貯藏後(HTAS)溫湯處理對‘富有’甜柿果皮及果肉顏
色明度之影響...............................................................................................50
表11. 貯藏前(HTBS)、貯藏後(HTAS)溫湯處理對‘富有’甜柿果皮及果肉顏色彩度
之影響............................................................................................................51
表12. 貯藏前(HTBS)、貯藏後(HTAS)溫湯處理對‘富有’甜柿果皮及果肉顏色色相
之影響............................................................................................................51
表13. 貯藏前(HTBS)、貯藏後(HTAS)溫湯處理對‘富有’甜柿果皮及果肉內
多酚氧化酵素活性之影響...........................................................................55
表14. 貯藏前(HTBS)、貯藏後(HTAS)溫湯處理對‘富有’甜柿果皮及果肉內
過氧化酵素活性之影響...............................................................................56
表15. 貯藏前(HTBS)、貯藏後(HTAS)溫湯處理對‘富有’甜柿果皮及果肉內
總酚類化合物含量之影響...........................................................................57
表16. 不同溫度與時間之熱風及溫湯處理對‘富有’甜柿硬度及全可溶性固
形物之影響...................................................................................................63
表17. 不同溫度與時間之熱風及溫湯處理對‘富有’甜柿果皮及果肉顏色明
度之影響.......................................................................................................64
表18. 不同溫度與時間之熱風及溫湯處理對‘富有’甜柿果皮及果肉顏色彩
度之影響.......................................................................................................65
表19. 不同溫度與時間之熱風及溫湯處理對‘富有’甜柿果皮及果肉顏色色
相之影響.......................................................................................................66
表20. 貯藏前熱風、溫湯處理對‘富有’甜柿ACC含量及ACC氧化酵素活
性之影響.......................................................................................................70
表21. 不同聚乙烯袋包裝層數及填充氮氣處理對‘富有’甜柿果實於1℃貯藏
1、1.5、2個月後，袋內氧氣、二氧化碳及乙烯之濃度.................................77
表22. 不同聚乙烯袋包裝層數及填充氮氣處理對‘富有’甜柿果實硬度及全
可溶性固形物之影響...................................................................................79
表23. 不同聚乙烯袋包裝層數及填充氮氣處理對‘富有’甜柿果皮及果肉顏
色明度之影響...............................................................................................80
表24. 不同聚乙烯袋包裝層數及填充氮氣處理對‘富有’甜柿果皮及果肉顏
色彩度之影響...............................................................................................81
表25. 不同聚乙烯袋包裝層數及填充氮氣處理對‘富有’甜柿果皮及果肉顏
色色相之影響...............................................................................................82
表26. ‘富有’甜柿經溫湯處理53℃-50min後於1℃下貯藏2個月及回溫二
天後果皮、果肉色澤、硬度及全可溶性固形物之變化...............................85
表27. ‘富有’甜柿果實採收後處理流程中之損失率及可銷售率..........................87
表28. ‘富有’甜柿果實採收後處理流程中之各項費用..........................................87
表29. 包含果實成本之利潤分析...........................................................................88
圖目錄
圖1. ‘富有’甜柿果果皮褐化之指標.....................................................................37
圖2. 溫湯及乙醇處理對‘富有’甜柿果實貯藏於1℃下，1.5、2、3個月後
(A)及其回溫2天後(B)果皮褐化指數之影響.............................................37
圖3. ‘富有’甜柿在25℃下呼吸率及乙烯釋放率之變化(92.11.27採收)...........42
圖4. 溫湯及乙醇處理之‘富有’甜柿貯藏在1℃下，1.5、2、3個月回溫2
天期間呼吸率及乙烯釋放率之變化...........................................................43
圖5. 溫湯處理時‘富有’甜柿果實果心溫度之變化.............................................48
圖6. 貯藏前(HTBS)、貯藏後(HTAS)溫湯處理對‘富有’甜柿貯藏於1℃下
2個月回溫3天後果肩(A)、果頂(B)及果肉(C)顏色之影響.......................49
圖7. ‘富有’甜柿在25℃下呼吸率及乙烯釋放率之變化(93.11.11採收)...........52
圖8. 貯藏前(HTBS)、貯藏後(HTAS)溫湯處理對‘富有’甜柿果實呼吸率及
乙烯釋放率之影響.......................................................................................53
圖9. 貯藏前(HTBS)、貯藏後(HTAS)溫湯處理對‘富有’甜柿ACC含量之
影響...............................................................................................................54
圖10. 貯藏前(HTBS)、貯藏後(HTAS)溫湯處理對‘富有’甜柿ACC氧化酵
素活性之影響...............................................................................................54
圖11. 溫湯處理時‘富有’甜柿果實果心溫度之變化.............................................62
圖12. ‘富有’甜柿在25℃下呼吸率及乙烯釋放率之變化(採收期93.11.15).......67
圖13. ‘富有’甜柿果實經不同溫度及時間之熱風和溫湯處理後於1℃下貯藏
2個月後移至25℃期間呼吸率之變化........................................................68
圖14. ‘富有’甜柿果實經不同溫度及時間之熱風和溫湯處理後於1℃下貯藏
2個月後移至25℃期間乙烯釋放率之變化................................................69
圖15. 貯藏前熱風、溫湯處理對‘富有’甜柿於1℃下貯藏2個月(A)及移至
25℃下3天後(B)果皮及果肉內多酚氧化酵素活性之影響......................71
圖16. 貯藏前熱風、溫湯處理對‘富有’甜柿於1℃下貯藏2個月(A)及移至
25℃下3天後(B)果皮及果肉內過氧化酵素活性之影響..........................72
圖17. 貯藏前熱風、溫湯處理對‘富有’甜柿於1℃下貯藏2個月(A)及移至
25℃下3天後(B)果皮及果肉內總酚類化合物含量之影響......................73
圖18. 不同聚乙烯袋包裝層數及填充氮氣處理對‘富有’甜柿果實呼吸率及
乙烯釋放率之變化.......................................................................................78
圖19. 溫湯處理時‘富有’甜柿果實果心溫度之變化............................................ 84
圖20. ‘富有’甜柿在25℃下呼吸率及乙烯釋放率之變化(93.12.6採收)..............8
Improvement of Storage and Deastringency Technology and Studies on the Deastringency Mechanism of Persimmon (Diospyros kaki L.) Fruits
No full text柿子葉可溶性單寧濃度因品種而異，本調查中以‘牛心柿’最高，其次為‘花御所’，再者‘富有’、‘蜂屋’及‘平核無’，三者間差異不大；葉片中PAL活性和可溶性單寧濃度變化趨勢一致。柿葉經二氧化碳處理後可溶性單寧呈下降趨勢，和果實一樣有脫澀情形，似可作為研究脫澀之材料。柿果發育中生長曲線呈雙S型曲線，幼果期‘牛心柿’即有較高的可溶性單寧濃度，且成長中單果含量有累積現象，而‘富有’柿可溶性單寧含量及濃度皆低，且其PAL活性亦較‘牛心柿’低，由結果顯示，‘富有’柿合成單寧能低，加上果實成長之稀釋效應，至採收時已不具澀味。
‘牛心柿’以各種脫澀方法處理時，其脫澀速度由快而慢依序為二化碳脫澀法、酒精脫澀法、石灰懸浮液脫澀法及益收脫澀法。100%氮氣處理時柿果果肉亦可和二氧化碳處理一樣累積酒精和乙醛，但脫澀效果不及二氧化碳處理者，而酒精處理時，以電泳分析酒精去氫酵素(ADH)之表現，在處理後60小時才見ADH條帶出現，但柿果於12小時後即開始脫澀，結果顯示，乙醛可能非促成脫澀之主要因子。在果肉圓片系統下，二氧化碳處理時，Cycloheximide及Tween-60不會抑制脫澀，Aminooxyacetic acid，Sodium cyanide及熱處理會抑制脫澀；另外，完整果實在脫澀時皆可見果實硬度下降，由此結果推測，柿果脫澀處理時，有一非附膜且需pyridoxal phasphate酵素被活化，而催化細胞壁水解產生滲透性脫水，促使脫澀。
‘牛心柿’在6℃低溫貯藏時，果皮由黃綠色轉橙黃色，果肉較暗呈水浸狀，硬度下降及不易脫澀等寒害症狀。本試驗主要探討‘牛心柿’果實於低溫貯藏前，利用溫湯處理，對果實品質之影響。‘牛心柿’先以溫湯處理，再低溫貯藏(6℃) 30天後，各處理以酒精脫澀處理3天，有脫澀不完全的情形；貯藏60天後澀味指數經3天酒精脫澀處理，澀味指數可降至1，可能和果肉軟化有所關聯，且有寒害症狀產生；其中以48℃熱水處理30分鐘及50分鐘可維持較高的果肉硬度及品質。
本試驗將‘筆柿’以不同脫澀方法處理，以了解‘筆柿’脫澀所需之最適條件及觀察物理性狀和化學組成分之變化。‘筆柿’以10ppm乙烯催熟，在20-30℃下後熟，3日可完全脫澀，果實顏色由黃橙變紅呈現橙紅色；酒精脫澀處理，在30℃下，每公斤柿果需6ml之酒精量，於3日後可完全脫澀。果實以酒精及二氧化碳處理，脫澀之速度隨溫度增加而加速，25℃下需5日以上，30及35℃需4-5日，而在40℃下則只需2-3日即可完成脫澀，但以30及35℃脫澀後之品質較佳。The concentrations of the soluble tannin in persimmon leaves differed markedly in different varieties. ‘Bull Heart' and ‘Hanagoshiyo' leaves had particularly high concentrations of soluble tannin while no significant differences were found among ‘Fuyu', ‘Hachiya' and ‘Hiratanenashi'. Similar trends were observed for PAL activity as in the case of soluble tannin. Like fruit deastringency, the concentration of soluble tannin in leaves decreased after carbon dioxide treatment. Thus the leaves could be used as material to investigate the mechanism of deastringency. The curve of fruit development in ‘Fuyu' and ‘Bull Heart' persimmon tended to be a double sigmoid. At the young fruit stage, the PAL activity and tannin content of ‘Bull Heart' fruits were higher than those of ‘Fuyu' fruits and had the tendency of accumulation during growth and development. Meanwhile, soluble tannin content of the ‘Fuyu' fruit was low and the PAL activity was also lower than the ‘Bull Heart'. The results indicated that tannin synthesis ability of ‘Fuyu' and the dilution effects of fruit growth were responsible for the low astringency of fruits at harvest.
In vivo and whole fruit studies were conducted on the effectiveness of deastringency of persimmon “Bull Heart” fruit. Carbon dioxide treatment was found to have higher deastringency rate than alcohol, CaO suspension and ethrel. Further studies showed that fruits treated with 100% nitrogen, as in the case of carbon dioxide, accumulated acetaldehyde and ethanol in fruits but the rate of deastringency was low and the method was less effective. While removal astringency with alcohol, electrophoresis bands of alcohol dehydrogenase (ADH) appeared at 60 hours during deastringency period, but the deastringency reactions of the fruit were observed 12 hours after the treatment, which indicates that acetaldehyde is not a key factor in the process.
Fruit discs were also used in the deastringency experiments of ‘Bull Heart'. Soaking discs in various solutions and then treating with carbon dioxide and revealed that deastringency was inhibited by aminooxyacetic acid, sodium cyanide and hot water treatments (70-100℃for 10 min) but not by cycloheximide and Tween-60. This indicates that deastringency of persimmon requires the activation of a non-peripheral and pyridoxal-phosphate dependent enzyme, which catalyzes cell wall hydrolysis and leads to the osmosis dehydration which is followed by triggering the polymerization of tannin to complete the process.
Persimmon fruits ‘Bull Heart' when stored at 6℃, the peel color turned from yellow-green to orange-yellow, and the color of pulp became dark and water soaked. Firmness decreased and astringency could not be eliminated. Those symptoms were confirmed to be chilling injuries. The objectives of this study were to evaluate the effects of warm-water treatment before cold storage (6℃) on the qualities of the fruits. ‘Bull Heart' treated with warm water and stored in cold storage for 30 days, followed by 3-day alcohol treatment resulted in an incomplete deastringency; The astringent index was down to 1 after 60 days of cold storage and 3 days of alcohol treatment. This could relate to the softening of the fruits and chilling injury. Warm-water treatments (48℃-30min and 48℃-50min) reduced the damage of chilling injury and retained the firmness and quality of fruits.
The effects of different deastringent treatments on physical character and chemical compositions changes of the ‘Bi-Su' persimmon were evaluated in this experiment. The astringency of persimmon fruits was completely removed by 10 ppm ethylene together with after-ripening for 3 days at 20-30℃. The peel color turned from yellow-green to red after the completion of deastringency. Ethanol treatment at the dosage of 6ml/kg completely eliminated the astringency after 3 days at 30℃. The effects of temperature on ‘Bi-Su' persimmon fruits treated with carbon dioxide and ethanol were examined during the process of deastringency at various temperature ranging from 20-40℃. The time required to reach astringent index 1 were 2-3, 4-5 and more than 5 days at 40℃, 30-35℃and 20-25℃, respectively. The deastringency temperatures required for the better fruits qualities were 30-35℃.目錄
壹、 前人研究 1
一、 柿之概說 1
二、 果實之生長發育 2
三、 苯丙胺酸解氨酶在果實生長發育及採後之變化 3
四、 柿果的脫澀方法 5
五、 柿果脫澀機制 7
六、 低溫貯藏前熱處理對果實寒害之影響 10
七、 乙烯與果實後熟軟化 12
貳、 柿子葉片之脫澀處理及柿果生長發育期間苯丙胺酸解氨酶與可溶性單寧含量之變化 15
摘要 15
SUMMARY 16
一、 前言 17
二、 材料與方法 18
三、 結果與討論 20
參、 ‘牛心柿’不同脫澀處理脫澀之機制 29
摘要 29
SUMMARY 30
一、 前言 31
二、 材料與方法 32
三、 結果 37
四、 討論 53
肆、 低溫貯藏前溫湯處理對‘牛心柿’脫澀品質之影響 59
摘要 59
SUMMARY 60
一、 前言 61
二、 材料與方法 62
三、 結果 63
四、 討論 76
伍、 ‘筆柿’脫澀處理條件之研究 79
摘要 79
SUMMARY 80
一、 前言 81
二、 材料與方法 82
三、 結果 84
四、 討論 112
參考文獻 11
Effect of Bagging Treatments on the Growth, Development, and Quality of ''Shui-Jing'' Guava (Psidium guajava L.) Fruits
No full text本試驗目的在探討''水晶''番石榴套袋後促進果實生長發育的因子。''水晶''番石榴以白色舒果套加聚乙烯塑膠袋進行套袋時，袋內氧氣濃度會下降，二氧化碳及乙烯濃度上升，相對濕度提高，待果實成熟採收時，果實大小、鮮重、及品質明顯比以網袋套袋的對照組大及佳，顯示，套聚乙烯袋及舒果套有促進果實生長的效果。在套袋期間增加果實周圍二氧化碳濃度至0.1％及0.7％，或置放二氧化碳吸收劑於袋內以降低二氧化碳濃度；或以通氣方式使袋內氧氣上升至和空氣一樣；或於袋內置放乙烯吸收劑或處理乙烯作用抑制劑(1-甲基環丙烯)；或增減袋內相對濕度；或以遮陰方式降低袋內光線入射量等方式進行處理，至果實成熟期，皆無明顯影響果實生長的效果。所以套袋所引起的微氣候及環境改變，可能不是促進果實生長的主要因子。若只用聚乙烯塑膠袋套袋處理，而不用舒果套，則果實大小、鮮重及品質即下降，此期間，聚乙烯塑膠袋內有無舒果套的微環境並無顯著不同，因此影響果實生長的因子，可能和舒果套的存在有關，舒果套經陽光照射後會釋出數種有機氣體，是否是這些機氣體影響果實生長，仍待研究。The purpose of this study was to investigate the effect of bagging on promoting fruit growth and development of guava “Shui-Jing”. By using expanded polystyrene net sleeve (EPNS) together with polyethylene (PE) bagging, oxygen concentration was found to decrease while the relative humidity, CO2 as well as ethylene concentration increased inside the bag. Fruit size, fresh weight, and qualities of the fruit were significantly increased as compared with those of the control at harvest. This showed that PE with EPNS bagging could promote the growth of guava fruit and its development. However, controlling microenvironment inside the bag during the bagging period by: 1. Increasing CO2 concentration to 0.1% - 0.7%, or lower CO2 concentration by placing CO2 absorbent inside the bag, 2. Increasing O2 to the similar concentration as the ambient atmosphere by using a straw, 3. Decreasing ethylene concentration by placing ethylene absorbent namely ethylene inhibitor 1-MCP, 4. Changing RH in the bag, 5. Cutting the amount of light by shading, all these approaches had no significant effects on fruit qualities at the time of harvest. Therefore, changing in microenvironment during bagging was not the main factor affecting guava fruit growth. PE bagging without EPNS could decrease fruit size, fruit weight, and its qualities. In fact, the microenvironment inside the bag did not change whether with or without the use of EPNS. This indicates that the growth and development of guava are related to EPNS in some subtle way. One possibility is that EPNS reacts with sunlight to produce some yet to be identified organic gases. This aspect of experiment merits further investigations.壹、前言 1
貳、前人研究 3
一、果實生長發育 3
二、測定葉綠素螢光反應技術在果實採後生理研究上之應用 5
三、套袋對果實生長發育之影響 8
參、材料與方法 18
一、套袋對果實生長之影響 18
二、套袋對番石榴果實葉綠素螢光反應之影響 23
三、''水晶''番石榴果實套袋後袋內外溫、濕度和氣體之變化 24
四、''水晶''番石榴生長曲線之變化 25
五、遮光對果實生長及組成分之影響 25
六、相對濕度對果實生長及品質之影響 27
七、二氧化碳對果實生長及品質之影響 28
八、乙烯對果實生長及品質之影響 29
九、舒果套對果實生長及品質之影響 29
十、統計分析 30
肆、結果 31
一、不同套袋材質對果實生長及品質之影響 31
二、套袋對番石榴果實葉綠素螢光反應之影響 45
三、套袋後袋內外光照、氣體及溫濕度之變化 50
四、''水晶''番石榴果實生長速率 56
五、遮光對果實生長及品質之影響 57
六、相對濕度對果實生長及品質之影響 64
七、二氧化碳對果實生長及品質之影響 72
八、乙烯對''水晶''番石榴果實生長及品質之影響 93
九、舒果套對果實生長及品質之影響 100
伍、討論 109
摘要 114
SUMMARY 115
參考文獻 116
表目錄
表 1. 不同套袋材質套袋對''水晶''番石榴之果實生長之影響 36
表 2. 不同套袋材質套袋對''水晶''番石榴之果實品質之影響 37
表 3. 不同套袋材質套袋對''水晶''番石榴之果實果皮顏色之影響 38
表 4. 不同套袋材質套袋對''水晶''番石榴之果皮葉綠素含量之影響 39
表 5. 不同套袋材質套袋對''水晶''番石榴之果實水分含量及果皮水分潛勢之影響 40
表 6. 不同套袋材質套袋對''水晶''番石榴之果實鉀、鈣、鎂元素含量之影響 41
表 7. 不同套袋材質套袋對''水晶''番石榴之果實醣類含量之影響 42
表 8. 不同套袋材質套袋60天後對''水晶''番石榴果汁蘋果酸、檸檬酸及抗壞血酸之影響 43
表 9. 不同套袋材質套袋對''水晶''番石榴果汁果糖、葡萄糖及蔗糖之影響 43
表 10. 套袋及遮光對''水晶''番石榴果實生長之影響 59
表 11. 套袋及遮光對''水晶''番石榴果實品質之影響 60
表 12. 套袋及遮光對''水晶''番石榴果實果皮顏色之影響 60
表 13. 套袋及遮光對''水晶''番石榴果實葉綠素之影響 61
表 14. 套袋及遮光對''水晶''番石榴水分含量、乾物含量及水分潛勢之影響 61
表 15. 套袋及遮光對''水晶''番石榴果實果皮葉綠素螢光反應之影響 62
表 16. 套袋及遮光對''水晶''番石榴果實鉀、鈣及鎂含量之影響 62
表 17. 套袋及遮光對''水晶''番石榴果實醣類含量之影響 63
表 18. 套袋袋內不同相對濕度處理對''水晶''番石榴之果實生長之影響 66
表 19. 套袋袋內不同相對濕度處理對''水晶''番石榴之果實品質之影響 67
表 20. 套袋袋內不同相對濕度處理對''水晶''番石榴果皮顏色之影響 67
表 21. 套袋袋內不同相對濕度處理對''水晶''番石榴之果皮葉綠素含量之影響 68
表 22. 套袋袋內不同相對濕度處理對''水晶''番石榴之果實水分含量、乾物含量及水分潛勢之影響 68
表 23. 套袋袋內不同相對濕度處理對''水晶''番石榴之果實光照處理葉綠素螢光反應之影響(無暗處理) 69
表 24. 套袋袋內不同相對濕度對''水晶''番石榴之果實黑暗處理葉綠素螢光反應之影響(暗處理) 69
表 25. 套袋袋內不同相對濕度處理對''水晶''番石榴之果實鉀、鈣、鎂含量之影響 70
表 26. 套袋袋內不同相對濕度處理對''水晶''番石榴之果實醣類含量之影響 70
表 27. 套袋袋內不同相對濕度處理時對''水晶''番石榴之套袋內氣體之影響 71
表 28. 套袋及二氧化碳處理對''水晶''番石榴果實生長之影響 73
表 29. 套袋及二氧化碳處理對''水晶''番石榴果實品質之影響 74
表 30. 套袋及二氧化碳處理對’水晶''番石榴果皮顏色之影響 74
表 31. 套袋及二氧化碳處理對''水晶''番石榴果實葉綠素之影響 75
表 32. 套袋及二氧化碳處理對''水晶''番石榴果實果實水分含量、乾物含量及水分潛勢之影響 75
表 33. 套袋及二氧化碳處理對''水晶''番石榴果實光照處理葉綠素螢光之影響(無暗處理) 76
表 34. 套袋及二氧化碳處理對''水晶''番石榴果實黑暗處理葉綠素螢光之影響(暗處理) 76
表 35. 套袋及二氧化碳處理對''水晶''番石榴果實鉀、鈣、鎂元素含量之影響 77
表 36. 套袋及二氧化碳處理對''水晶''番石榴果實醣類含量之影響 77
表 37. 通氣及二氧化碳處理對''水晶''番石榴果實生長之影響 81
表 38. 通氣及二氧化碳處理對''水晶''番石榴果實品質之影響 81
表 39. 通氣及二氧化碳處理對''水晶''番石榴果皮顏色之影響 82
表 40. 通氣及二氧化碳處理對''水晶''番石榴果實果皮葉綠素含量之影響 82
表 41. 通氣及二氧化碳處理對''水晶''番石榴果實果實水分含量、乾物含量及水分潛勢之影響 83
表 42. 通氣及二氧化碳處理對''水晶''番石榴果實葉綠素螢光之影響 83
表 43. 通氣及二氧化碳處理對''水晶''番石榴果實元素分析之變化 84
表 44. 通氣及二氧化碳處理對''水晶''番石榴果實醣類含量之影響 84
表 45. 套袋袋內加二氧化碳吸收劑對''水晶''番石榴果實生長之影響 87
表 46. 套袋袋內加二氧化碳吸收劑對''水晶''番石榴果實品質之影響 88
表 47. 套袋袋內加二氧化碳吸收劑對''水晶''番石榴果實果皮顏色之影響 88
表 48. 套袋袋內加二氧化碳吸收劑對''水晶''番石榴果實葉綠素之影響 89
表 49. 套袋袋內加二氧化碳吸收劑對''水晶''番石榴果實果實水分含量、乾物質及水分潛勢之之影響 89
表 50. 套袋袋內加二氧化碳吸收劑對''水晶''番石榴果實葉綠素螢光之影響 90
表 51. 套袋袋內加二氧化碳吸收劑對''水晶''番石榴果實果實鉀、鈣、鎂元素含量之影響 90
表 52. 套袋袋內加二氧化碳吸收劑對''水晶''番石榴果實醣類含量之影響 91
表 53. 套袋袋內加乙烯吸收劑及1-甲基環丙烯對''水晶''番石榴果實生長之影響 94
表 54. 套袋袋內加乙烯吸收劑及1-甲基環丙烯對''水晶''番石榴果實品質之影響 95
表 55. 套袋袋內加乙烯吸收劑及1-甲基環丙烯對水晶''番石榴果皮顏色之影響 95
表 56. 套袋袋內加乙烯吸收劑及1-甲基環丙烯對''水晶''番石榴果實葉綠素含量之影響 96
表 57. 套袋袋內加乙烯吸收劑及1-甲基環丙烯對''水晶''番石榴果實水分含量、乾物質及水分潛勢之影響 96
表 58. 套袋袋內加乙烯吸收劑及1-甲基環丙烯對''水晶''番石榴果實葉綠素螢光反應之影響 97
表 59. 套袋袋內加乙烯吸收劑及1-甲基環丙烯對''水晶''番石榴果實鉀、鈣、鎂元素含量之影響 97
表 60. 套袋袋內加乙烯吸收劑及1-甲基環丙烯對''水晶''番石榴果實醣類含量之影響 98
表 61. 套袋內加舒果套對''水晶''番石榴果實生長之影響 102
表 62. 套袋內加舒果套對''水晶''番石榴果實品質之影響 103
表 63. 套袋內加舒果套對''水晶''番石榴果皮顏色之影響 103
表 64. 套袋內加舒果套對''水晶''番石榴果實葉綠素含量之影響 104
表 65. 套袋內加舒果套對''水晶''番石榴果實水分含量、乾物質及水分潛勢之影響 104
表 66. 套袋內加舒果套對''水晶''番石榴果實綠素螢光反應之影響 105
表 67. 套袋內加舒果套對''水晶''番石榴果實鉀、鈣、鎂元素含量之影響 105
表 68. 套袋內加舒果套對''水晶''番石榴果實之醣類含量之影響 106
圖目錄
圖 1. 不同套袋材質套袋對''水晶''番石榴生長發育期間果寬的影響 35
圖 2. ''水晶''番石榴果實以不同材質套袋後之袋內氣體成分變化 44
圖 3. ''水晶''番石榴果實套袋後葉綠素螢光反應之日變化 46
圖 4. ''水晶''番石榴果實向光面葉綠素螢光反應之變化 47
圖 5. ''水晶''番石榴果實背光面葉綠素螢光反應之變化 47
圖 6. ''水晶''番石榴不同材質套袋後之葉綠素螢光反應之變化(無暗處理) 48
圖 7. ''水晶''番石榴不同材質套袋後之葉綠素螢光反應之變化(暗處理) 49
圖 8. ''水晶''番石榴果實套袋後袋內外溫度之日變化 51
圖 9. ''水晶''番石榴果實套袋後袋內外相對濕度之日變化 51
圖 10. ''水晶''番石榴果實套袋後袋內外氧氣濃度日變化 52
圖 11. ''水晶''番石榴果實套袋後袋內外二氧化碳濃度日變化 52
圖 12. ''水晶''番石榴果實套袋後袋內外乙烯濃度日變化 53
圖 13. ''水晶''番石榴果實直徑與二氧化碳濃度相關性 53
圖 14. ''水晶''番石榴果實直徑與氧氣濃度相關性 54
圖 15. ''水晶''番石榴果實直徑與乙烯濃度相關性 54
圖 16. ''水晶''番石榴果園光度日變化 55
圖 17. 聚乙烯袋及網袋在各光波長的反射率 55
圖 18. ''水晶''番石榴生長曲線之變化 56
圖 19. 套袋及遮光對''水晶''番石榴生長發育期間果寬的影響 59
圖 20. 套袋袋內不同相對濕度對''水晶''番石榴生長發育期間果寬的影響 66
圖 21. 套袋及二氧化碳處理對''水晶''番石榴生長發育期間果寬的影響 73
圖 22. ''水晶''番石榴套袋及二氧化碳處理期間袋內氣體成分變化 78
圖 23. 不同二氧化碳濃度對''水晶''番石榴生長發育期間果寬的影響 80
圖 24. ''水晶''番石榴套袋後通氣及二氧化碳處理時袋內氣體成分之變化 85
圖 25. 套袋袋內加二氧化碳吸收劑對''水晶''番石榴生長發育期間果寬的影響 87
圖 26. ''水晶''番石榴套袋袋內加二氧化碳吸收劑後之袋內氣體成分變化 92
圖 27. 套袋袋內加乙烯吸收劑及1-甲基環丙烯對''水晶''番石榴生長發育期間果 94
圖 28. ''水晶''番石榴套袋袋內加乙烯吸收劑及1-甲基環丙烯後之袋內氣體成 99
圖 29. 套袋內加舒果套對''水晶''番石榴生長發育期間果寬的影響 102
圖 30. ''水晶''番石榴套袋內加舒果套處理之袋內氣體成分變化 107
圖 31. 舒果套經日照一週後內氣相層析儀之圖譜 10
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