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(23(1):38-47)STUDIES ON KEEPING QUALITY OF VEGETABLE AND FRUIT BY CONTROLLING ATMOSPHERE IN A PERMEABLE FILM PACKAGE
No full text利用可透氣性膜包裝蔬菜、水果，已被廣泛應用。然對於包裝袋內大氣成分之控制，尚鮮有作基礎研究者。本實驗利用奧氏氣體分析器，依卡爾等氏之濃度進增法測定透氣膜之透氣率，再以袋內果實重量，袋之厚度及面積等介值與蔬果在不同濃度下之呼吸率圖解來預估包裝袋內大氣成分濃度變化。並實際以香蕉、蕃茄包裝行短期之貯藏試驗，測定袋內外氣體交換情形，與預估值做比較。結果顯示，利用此法作為包裝需求之基礎，似有助於蔬果之包裝貯藏。
Green mature banana and tomato were used to study their respiration rate as a function of oxygen concentration. Some permeable films were investigated their permeability to oxygen and carbon dioxide by Karel et. al. method. The oxygen and carbon dioxide concentration in the packaging sealed bag could be predicated by graphical solution in terms of fruit weight, respiration rate, and film parameters such as voluine, thickness and permeability to oxygen and carbon dioxide. Some short-time storage experiments were also held to prove the predicated relations between time of storage and gas exchange under given packaging conditions. The results showed that it is useful in evaluation package requirements for fresh fruits and vegetables
(28(2):109-116)果實後熟生理之研究 -1. 正常後熟蕃茹與不後熟 rin 突變品種對其後熟性狀暨過氧化酶活性及其異性酶圖之差異比較
No full textFruit of tomato (Lycopcrsicum esculentum Mill.) cv. Floradel and of an isogenic mutant rin harvested at mature-green stage were ripened at 21℃ and were measured their activity and zymograme of peroxidase at designated color stages. Ripening of Floradel tomatoes were appeared to follow a pre-determined patterns; peroxidase activity increased about three times when fruit color chranged from mature-green to breaker stage; zymograme of peroxidase changed dramatically during fruit ripening. Rin mutant did not induce peroxidase activity, respiration, and ethylene evolution; fruit color changed to yellow after 99 days; zymograme of peroxidase were not changed; isozyme b and i were not appeared in rin mutant when compared with Floradel cultivar.
Failure in ripening of rin mutant is postulated that lack of some isozymes of peroxidase resulting unability to receive activator(s), then to activate peroxidase for ethylene synthesis.
正常後熟蕃茄品種 Floradel 與不後熟單因子突變種 rin 之果實於綠熟期（ Grreen-mature stage ）採收，置於 21℃下後熟。觀察其呼吸率，乙烯放出率，果色及過氧化酶活性與其異性酶圖 ( Zymograme）的變化。 Floradel 果實後熟正常，具有更年期高峰（ Climacteric rise ）現象，過氧化酶活性於後熟初期驟升至原來的三倍，異性酶圖有顯著變化且其異性酶數略有增減。 Rin 果實無法後熟，其呼吸率與乙烯放出率甚低且無顯著變化，果色經久藏漸轉成黃色。在 Floradel 品種出現被命名為 b 及 i 的異性酶並不被發現存在於 rin 品種中。 Rin 品種不後熟的原因被假定為該突變基因在染色體傳訊（ Transcription ）時為一調節基因（ Regulatory gene )，以控制構造基因 ( Structure gene ）生成 activator（s）來活化過氧酶，但該酶因缺少部份異性酶而無法被活化，導致無法製造乙烯來引發果實後熟
(31(1):42-50)Effect of Harvesting Date Storage Temperature、and Packaging Material on the Decay and Quality of Orange (Citrus sinesis, var. Golden-seal)
No full text柳橙果實經樹上掛藏兩個月觀察，發現掛藏期間果實的密度、可滴定酸及可溶性固形物合量並沒有顯著改變，但落果率卻高達45.3%。在15℃下貯藏，掛藏後採收（遲採）的果實經117天之腐爛率（61.9%），遠較適時採收的果實經177 天貯藏之腐爛率（20.8%）高。適時採收的果實在5℃下貯藏128 天已出現輕微寒害現象，至177 天時更為嚴重，分別造成18.4 和81.3%的腐爛率。果皮發生大且深之褐色病斑（Scald）為寒害之主要病徵。遭受寒害的果實在架售期間有較高的腐爛增加率及果蒂褐化率。果實在10 及15℃下經128 天貯藏時會分別造成2.1 及1.3%的腐爛率，迨至177 天時，腐爛率則各高達41.4 及18.8%。果實品質隨貯藏期之延長而降低，且貯藏溫度愈高其可滴定酸和可溶性固形物損失愈多，果實貯藏177 天後己失味且有些果實微帶酸腐的異味。高密度PE 袋（厚0.01m / m）密封包奘與現行農家低密度PE 袋（厚0.03 m / m）扭轉倒置包裝對果實腐爛率或品質的保存並無顯著差異。Delayed harvesting of ‘Golden-seal’ orange was evaluated for their on-tree storage potential. Normal and delayed harvesting fruits were wrapped with high density (HD) or low density (LD) polyethylene (PE) bags and kept at 5, 10 or 15°C for long term storage.
Delayed harvesting caused high fruit-dropping rate (up to 45.5%) in two months, however, fruit qualities in terms of specific gravity, titratable acidity and total soluble solids did not change significantly during the on-tree period. When stored at 5°C, delayed harvesting fruits had high decay ratio of 61.9% after 117 days compared with 20.8% in normal harvesting fruits for 177-day storage.
Chilling injury (CI) was observed on fruits under 5°C storage condition and the major symptom was the disorder of scald. The decay losses of normal harvesting fruits at 5°C were 18.4% and 81.3%, respectively, for 128- and 177-day storage treatments. Rates of decay-increase and green-botton browning for CI fruits were also higher during shelf period.
Fruits stored at 10 and 15°C for 128 days had decay ratio of 2.1% and 1.3% respectively. The ratios increased to 41.4% and 18.8% for 177-day storage. Fruit qualities decreased during storage, especially the losses of sugar and acid at higher temperature. Off-flavor also appeared when fruits had been stored for 177 days.
There was no significant difference in either the rate of decay or the quality change between fruits wrapped with HD and LD PE bags in any temperature treatment
(30(3):251-260)荔枝果實貯運方法之研究
No full textMaturity standards, storage temperatures, packaging methods and some chemicals for prolonging the storage life of lychee were studied. Lychee harvested at 7 “fen” or about 70% coloring had an acceptable color and flavor and a storage life of 47 days at 5℃ Similar fruit harvested when fully ripe had a storage life of only 19 days and that harvested at green-mature stage had a storage life of 29 days.
Unwrapped lychee turned into brown completely in 4 days at 20℃ and in 8 days at 5℃ or 0℃. Lychee packed in polyethylene (PE) bags, boxes or trays extended their storage life substantially. The packed fruit only had a negligible decay in 4 weeks at 0℃. Packages of molded PE trays covered with Magi-film, which had a shinny attractive appearence, seemed promising.
Antisenescencing plant growth regulators (2, 4-D and kinetin), wetting agents (calcium chloride and sodium chloride) and waxing had no effect on prolonging the postharvest life of lychee. Systematic fungicides (Benlate and TBZ) were effective in controlling decay but not in retaining red color. CMC (carboxymethyl cellulose) plus citric acid coating was slightly effective in retarding browning but had no effect on decay control. A postharvest handling flow chart was designed for exporting lychee use.荔枝於採收後極易變色失味，貯運能力深受限制，本實驗就果實成熟度、包裝方法、貯運溫度與保鮮藥劑加以研究，期能尋求一適合內外銷之處理貯運方法，提供業者參考。
黑葉荔枝在七分熟時最耐貯運，在0℃時可貯存達47天之久，過熟（十分）及綠熟（五分）皆不耐貯運，各為19及27天。以兩端各留一針孔之密封PE盒或PE盤覆以EVA膜，皆可顯著延長貯運壽命，在O℃貯藏達四星期而不失色變味，尤以後者因透明不霧化，清潔美觀，適合用於小包裝。果實塗臘、浸漬抗老化植物生長素2.4-D（50 ppm）或 Kinetin （25 ppm）及濕潤劑一食鹽水（5%）或氯化鈣水（4%），對果實變色或腐爛皆無抑制作用。食品黏稠劑CMC（1%）加枸椽酸（0.05%）水溶液處理果實，對防止果實變色稍具效果但無防止腐爛之效果。殺菌劑一霉敵或萬力（1,000 ppm），能有效防止果實腐爛兼稍具防止果實褐變之功效。果實在20℃下貯存四天即完全褐化，在5℃以貯存可延至第八天始完全褐化，故果實採收燻蒸後，應迅速預冷於5℃下貯運。應用上述試驗結果，設計一荔枝採收後之處理流程圖建議在外銷作業上使用
The Effect of Several Chemicals and Fungicidal Waxes on Decay Control in Loose-Skinned Oranges
No full text椪柑與桶柑爲臺灣最重要的外銷柑桔，惟因不耐貯連，外銷腐損有高達三分之二者。本實驗旨在研究採收後藥劑及塗臘處理。對於控制椪柑及桶柑腐敗之效果與價值。供試柑桔於果旁作一深0.8~1.1mm，長1.5~2.0cm之十字刻傷。以毛筆用綠微及青微混合孢子之水懸液（每c.c約有孢子一百至一百五十萬個）接種。而後以Dowicide A, Borax-boric acid, Thiabendazole (TBZ), Benlate (D-1991)等藥劑之水溶液及乳臘消毒。另於接種後0，12，18，24，36和48小時消毒。果實處理後置於68°F及85~90%r.h.之恒溫室內。隔3，7，14，及21天檢查果實之腐爛率。茲將結果摘要如下：
(1)晚期採收之椪柑，腐損率甚高。此因果實過熟而使其活力降低之故。桶柑帶葉及果柄採收者，開簍後四天約有百分之三十因機械損傷而腐爛。
(2)單以水臘(Fresher 1:10)塗於果面，未能防止微菌之生長。故不應視其有防腐之作用。
(3)Dowicide A, Borax-boric acid TBZ, 及Benlate不論是水溶液或加入水臘中均有防腐效果。TBZ及Benlate之水溶液濃度低至250ppm仍有防腐效果。其效果似依濃度之增加而增大。且濃度雖高達2000ppm仍無損及果皮之現象發生。
(4)TBZ及Benlate在椪柑接種後置於68°F 24小時內處理，仍有防腐之效果。對於桶柑方面，於接種後置於68°F 24小時內以TBZ處理亦有防腐之效果。但Benlate僅在接種後18小時內處理者有防腐效果。
(5)桶柑接種後腐敗速度較晚期椪柑爲快，此可能是桶柑於濕季採收，果內水分及膨壓較高之故。及刻傷之深度與腐敗率有關。
TBZ及Benlate爲最近發現之柑桔果實防腐藥劑。TBZ已得美國食物藥品管理局允許使用，而Benlate則正進行試驗中。故對於臺灣外銷之柑桔，TBZ似乎值得推薦使用。
Several chemicals, namely, borax and boric acid Dowicide A, Thiabendazele (TBZ). and Benlate (D-199l) were tested separately in water solution and wax emulsion for control of penicillium mold decay in loose-skinned oranges. The oranges were scratc-inoculated with mold spores and incubated at 68°F for 0, 12, 18, 24, 36, and 48 hours before fungicidal treatment The inuculation process was carried out by means of a smear with a Chinese writing brush dipped in a concentrate spate suspension (approximately 1-1.5 mil-lion per c. c.) The teat oranges were held at 68°F and 85-90% r. h. for 3 weeks and inspected for decay at intervals of 3, 7, 14, and 21 days after treatment
The late-season Ponkan oranges have a higher rate of decay than the mid-season oranges due to a lower vitality. Bath TBZ and Benlate showed a long or antifungal function on mold control than borax-boric acid and Dowicide A and seemed to have a higher fugistat effect on germination of mold spares having effective decay control at the concentration of 250ppm and no peel injury at 2000ppm. TBZ and Benlate in water solution and in wax emulsion were equally effective. However, Fresher water-wax (a commercial wax) alone was not effective to control citron decay. TBZ and Benlate of l000ppm controlled decay in the Ponkan oranges incubated or 24 hrs. With Tankan oranges, TBZ controlled decay in the fruit incubated for 24 hrs while Benlate was only effective in the fruit incubated for 18 hrs. Thus, we would recommend to treat Ponkaw with TBZ or Benlate within 24 hrs after the possible infection has occurred, and Tankan within 18 hrs
(36(3):296-301)低海拔高品質梨之雜交育種
No full textThe breeding objective of pear is to develop varieties with high fruit quality but low chilling requirement for table use. Hybridizations of 9 combinations started in 1976 were made from a native, very low-chilling required variety 'Hungshan' and 7 introduced varieties with high-chilling requirement but high fruit quality. Hybrid progenies were planted with a highly dense spacing of lMx4M at TARI's experimental orchard which is about 100M above sea level. Five hybrid progenies with early maturing, high fruit quality and low-chilling requirement in characters were selected out of more than 1,500 hybrid seedlings after 1 to 5 years juvernile period by the culture of single trunk training and heavy fertilization. Top-working of these selected progenies onto bearing 'Hungshan' trees was followed at various lowlands for preliminary evaluation. Data showed that the genetical deviation of fruit color and size appeared in random, however, fruit quality and; date of sprouting and flowering appeared in the middle range of parents. Fruit maturing, on the contrary, earlier than both of parents. The sugar content of sleeted individuals is superior to their parents. A further evaluation is being carried out for fruit quality, yield and adaptation to various environments in different areas.
為開發適合低海拔種植之高品質東方梨品系，本所於1976年，以平地之橫山梨與自日本引進之東方梨系:幸水、長十郎、新世紀、二十世紀及西方(洋)梨:拉法蘭西及巴梨高山梨，分別在本所果園及梨山進行互交，共行九個雜組合，得雜交苗逾1,500株，經行4公尺Xl公尺之寬行密植，配合以重肥及單幹整枝，以求快速生長縮短其幼年性，經6個月至1年之育苗後植於本所果園選拔，植後1-5年陸續開花結果，並選出具高糖度，香味濃，質脆多汁，石細胞少不變色及低溫需求量低之後代計有SH-033,SH-085,SH-078,HC-089,HC-O15等五品系，爾後進行低海拔較成年樹之高接觀察，發現果色、果實形狀及果實大小之變化甚大與親本無顯著相關;果實品質，發芽期與開花期近於兩親之中間;果實成熟度因親本特性及生長期之高溫反較兩親為早，目前正就選出之優良品系進行區城之適應性觀察
Cold Storage Studies of Ponkan Oranges (Citrus reticulata, Blanco)
No full text碰柑為臺灣重要外銷棺桔之一，口日本開放進口以後，地位更顯重要。惟因不耐肘運，外銷腐損率甚高，致使外商均步，不敢大量進口。1並棺在國內及海外華僑社會春節期間消費甚多，然讀於冬至前探收，以避免霜害。本實驗旨在研究冷藏對控制碰相腐敗及延長市場供應期之效果。供試果實於課蚊前一星期全檢噴布T B Z 或B e nl a te藥劑1000p pm。踩收後逐果套以無孔塑膠袋，置於相對濤、度為8 5- 90錯，溫度為0， 5, 10, 15 及20°C 之冷藏庫中12星期。每隔2 -4星期檢查果實之腐爛率、失重率、傷風和著色率。茲將結果摘要如下: (1)果實腐爛率與自于藏溫度成正比。果寶貝于藏期為一個月時， 20°C 即有良好的防腐效果; 肘藏二個月者溫度不可高於1 5 ° C ;但~T竄達三個月之久者，以10 ° C為最好。B enl a te及TBZ 藥劑在採收前施府對控制揉收後腐敗有良好的放果， 尤以Benlate 效果顯著， 但其藥效不及T BZ持續。 (2)果實套袋與否， 對失重率影響甚大， 未套袋果失重約8-10 倍於套袋果。置於溫度10°C以上之果實，失重更為顯著。 (3)果實於5 及o o e 肘藏達六星期時， 即有傷風現象發生， 而套裝果實較無套裝者嚴重， 果貴經三個月肘藏後，幾全罹7](腐病( Wat e r y Breakdown) 之傷風。溫度在10°C 以上則無傷風之現象。 (4) 果實著色率與溫度成正比， ~1' 藏在10 " e 以上之果實皆能正常看色。果實置於5 ° C 及o ~ e者看色緩慢，並於六星期肘藏後，茗，包駱一能因遭傷風破壞而無法呈現橙色。 概言之，相桔於接收前噴佈T B Z及B enl a te等藥劑，對甘于藏鼓果有良好影響，因其操作簡便，似值得推薦使用。棺桔行短期肘藏時，如不超過一個月，可肘藏在20 °C，如肘藏期長達二個月，溫度領低於1 5 ° C ;如長達三個月則以10 °C為佳，但不可低於10 ° C。
The effects of various temperatures, poly-wrappers and two fungicides on the storgae life of Ponkan oranges were studied. Test fruits were sprayed with 1000 ppm of Benlate or TBZ one week before harvest by hand-clipping and were then individually placed in non-perforated unsealed polyethylene bags in the storage maintained at 85-90% R. H. and 32, 41, 50, 59 and 68°F. The rates of decay, chilling injury, weight loss and coloring were investigated at intervals of 1, 2, and 3 months. The rate of total decay was low in the lots stored below 68°F. during the first month of storage and, at the end of three months in storage, was low only in the lots stored below 50°F. Chilling injury as visualized by pitting, scald, and watery breakdown began to show up after 6 weeks in storage at both 32 and 41°F. Fruits wrapped with polyethylene film had less pitting but more watery breakdown than the unwrapped. The rate of weight loss and degreening was in proportional to the storage temperature. The fruit wrapped with polyethylene film had a superior control on water loss than the unwrapped fruit. The rate of degreening was very slow at 32 and 41°F., and was rapid at temperatures above 50°F. Thus, we would r ecommand to treat Ponkan oranges with either Benlate or TBZ one week before picking and then hold the fruit at a temperature not higher than 68°F. for short term storage up to one month; 59°F. up to two months; and not lower than 50°F. for long term storage up to three months
(31(4):298-312)A Comparison of Fruit Qualities and Storability on Domestic Grown and Imported Apples
No full text省內福壽山農場及武陵農場產之”金冠”與”元帥”蘋果於70 年9 月底採收，調查其果實品質並與同期進口之蘋果相比較，爾後於3℃ , 85%RH 貯藏，逐月調查其貯藏期品質之變化，並於71 年2 月底與後期進口之美韓蘋果進行果品分析比較，以明瞭省產蘋果與進口蘋果果品之優劣。鮮採之省產蘋果，經官能品評結果較進口者佳，以武陵之”金冠”及”新大王”居冠。省產”金冠”在貯藏三個月內風味較進口者為差，但貯藏四個月後，福壽山產”金冠”因貯藏力強而居冠。省產”元帥”四個月貯藏中各月間之風味品評皆較進口者為佳，以武陵產之”新大王”居首。市場消費後期比較，省產”金冠”品質與風味皆較進口者差，但省產”元帥”與進口之15 種廠牌比較佔第3 及4 位。
省內高海拔（福壽山）及較低海拔（武陵）產之蘋果相較，前者含酸、澱粉量高，硬度大，鮮採之風味較後者差，但貯藏力強，果色較佳。蘋果貯藏後，其酸含量、澱粉含量及硬度漸減，糖含量及果色稍增。省產蘋果在貯藏一個月後，上述變化較進口者為大，而後之變化與進口者類似。利用澱粉對碘之呈色反應可供貯藏期間測定澱粉量之變化且甚為簡便，但精確度較差，在澱粉含量低於3.1%即無法呈色。
Domestic grown apples in Li-shan and Wu-lieng mountain areas were harvested in September 1981 Fruit qualities in terms of fruit color, firmness, soluble solids, titratable acidity, and starch content were analyzed to compare with that of imported apples which were harvested about the same time. Fruits were then stored at 3°C, 85% R. H. for checking their storability and compared their qualities with off-season imported fruits at the end of their long-term storage.
It was found that freshly picked domestic grown apples including both of ‘Golden Delicious’ and ‘Red Delicious’ showed a higher grade than imported fruits in taste panel test. Domestic grown ‘Red Delicious’ also appeared a higher storability and a higher grade in taste score after four-month storage when compared with that of 15 brands newly imported fruits. However, domestic grown ‘Golden Delicious’ showed a lower storability and grade in taste.
Fruits grown in high altitude (2350 M) expressed a higher degree in firmness, fruit color, titratable acidity, starch content and storability than fruits grown in lower altitude (1800 M) , but not in taste and soluble solids.
Firmness, titratable acidity and starch content decreased while soluble solides and fruit color increased gradually during storage. Starch content also decreased to a level of lower than 3. 1% where it was undetected by the iodine test
(30(4):395-404)Long-term Storage of Cabbage and Chinese Cabbage
No full text「初秋」甘藍與「煙台」結球白菜各以厚0.03m / m 之PE袋包裝，進行長期冷藏試臉。發現PE袋包裝可以減輕二者葉片黃化、離層形成、莖部纖維化及苞葉軟鬆等品質劣變現象；袋內添加乙烯吸收劑，除更可減輕上述品質劣變外，能有效抑制甘藍黑心（Tip burn）生理病的發生，但不能抑制結球白菜的黑心病。後者發現與二氧化碳農度過高（> 5%）有關。
甘藍以PE袋包裝並加乙烯吸收劑者，不論預冷與否，經0℃貯藏5個月後，其可售率仍達60%，且品質良好，而以PE袋打洞包裝者，經貯藏3個月後，其可售率雖亦達60%，但品質已經變劣，僅達可接受程度。結球白菜以PE袋密封包裝經0℃貯藏2個月後，發生嚴重的黑心與黑點病（Black leaf speck），並因袋內氧濃度過低與二氧化碳濃度過高致全部腐損。
封袋後經20天，袋內氣體即達平衡狀態，而後甚少變化。甘藍袋內大氣氧合量維持在1~12%之間，二氧化碳在2.5~10%之問。而結球白菜袋內大氣氧則降到1%以下，二氧化碳升到10%左右，顯然不適合PE袋包裝貯藏。利用人工控制大氣貯藏「成功」結球白菜，發現氧與二氧化碳各為2.5%的組合有較長的貯運壽命。‘Chu-chiuo’ cabbage and ‘Ien-tai’ Chinese cabbage were packed in 0.03m/m thick polyethylene (PE) bag for 2-5 month storage. KMnO4 on vermiculite as ethylene absorbent inhibited the quality deteriorations of cabbage as leaf yellowing, stem fiberization and sprouting, head intumescence and physiological disorder of tip burn, however, disorder of black leaf speck was not alleviated. Disorder of tip burn was seriously appeared in the treatment without ethylene absorbent after 3-month storage. Packaging with ethylene absorbent kept cabbage in freshness for 5 months compared with the mere acceptable condition in perforate package for 3 months.
Ethylene absorbent had no significant benefcial effect in inhibiting quality deterioration and physiological disorders in Chinese cabbage due to the commodities were injured with high CO2 (>10%) and low O2 (<1%). Disorder of black leaf speck was appeared seriously in leaves after 1-month storage.
The concentration of O2 and CO2 in cabbage packagings attained their steady-state after 20-day storage. The flucturations of O2 were ranged between 1-12%, whereas CO2 were 4-10% ; Steady-state condition were not happened in Chinese cabbage packagings in which CO2 increased sharply till 40-day storage then declined due to decay or fermentation, O2 decreased lower than 1% after 20-day storage and keep till 60 days.
Another cultivar ‘Chen-kon’ chinese cabbage were stored under controlled atmosphere with combinations of O2 2.5%-CO2 2.5%, O2 2.5 %-CO2 5 %, and O2 5 %-CO2 5%. Controlled atmosphere storage had good results both in increasing salability and quality keeping, however, CO2 concentration of 5 % increased the disorder of tip burn. The best combination for Chinese cabbage was found in 2.5% O2 and 2.5 % CO2
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