38,294 research outputs found
Studies on Optimum Harvest Date of 'Chung Hsing NO. 3' and 'Chung Hsing NO. 4' Kiwifruit (Actinidia deliciosa)
No full text探討'中興三號'與中興四號'獼猴桃果實之生理變化及後熟特性。在花後21到28週期間採收，採收時的果肉硬度隨著採收時間愈晚有愈下降的趨勢．全可溶性固形物含量則有愈上升的趨勢;後熟之後則無明顯趨勢。'中興三號'後熟之後果實品質在花後22到24週期間較佳，以花後第24週最佳且貯藏潛力僅次於最早採收的果實;'中興四號'則以花後24到26週期間最佳，其中以花後第25週貯藏潛力最佳。The intention of this study were to establish the data of optimum harvest maturity and the best storage condition of newly breeding ‘Chung Hsing No. 4' and ‘Chung Hsing No. 3' kiwifruit to benefit popularization afterward.
‘Chung Hsing No.4' and ‘Chung Hsing 3 ' kiwifruit were harversted from 21 weeks after anthesis, their total soluble solid content have approached 6.5~6.6oBrix, which reaches harvesting standard of the imported kiwifruit. Average fresh weight of ‘Chung Hsing No.4' reaches 82.2±7.6g and average fresh weight of ‘Chung Hsing No.3' reaches 69.4±5.7g respectively. To compete with imported kiwifruit, the domestic kiwifruit were harvested as late as possible to obtain higher quality with higher soluble solid content.
As long as Taiwan farmers culture ‘Chung Hsing No.4' and ‘Chung Hsing No.3' kiwifruit on mountain region to product fruit with high quality, they will not only reduce dependence on the imported kiwifruit but also find a wat of mountain horticulture in Taiwan
Studies on Optimum Harvest Date and Storage of 'Chung Hsing No. 3' and ' Chung Hsing No. 4' Kiwifruit (Actinidia deliciosa)
No full text本試驗之目的在建立新選育的‘中興三號’和‘中興四號’獼猴桃的最適採收成熟度及最佳貯藏條件，以利日後的推展工作。
‘中興四號’、‘中興三號’自花後21週後開始採收，全可溶性固形物為6.5～6.6°Brix，已達進口的獼猴桃果品採收時的標準，平均果實的單粒鮮重，‘中興四號’可達82.2g，而‘中興三號’達69.4g，若欲以成熟度更高的果實品質與進口獼猴桃做一市場區隔，則可採收花後22～25週的‘中興三號’予以運輸販售或實施貯藏，24週後的‘中興四號’適合開放採果或作為高級水果禮盒。
‘中興四號’果實宜貯藏在1℃下，全可溶性固形物皆能達12.2°Brix以上，貯藏達140天的果實仍能正常後熟，全可溶性固形物達12.6°Brix，但可滴定酸達1.25％，果實酸味可能會較高。
台灣若能利用中高海拔地區栽培‘中興四號’、‘中興三號’獼猴桃，生產高品質果品，不僅能降低對進口獼猴桃的依賴，而且能為台灣高山園藝的發展找到一條出路。The intention of this study were to establish the data of optimum harvest maturity and the best storage condition of newly breeding ‘Chung Hsing No. 4' and ‘Chung Hsing No. 3' kiwifruit to benefit popularization afterward.
‘Chung Hsing No. 4' and ‘Chung Hsing No. 3' kiwifruit were harvested from 21 weeks after anthesis, their total soluble solid content have approached 6.5～6.6°Brix, which reaches harvesting standard of the imported kiwifruit. Average fresh weight of ‘Chung Hsing No. 4' reaches 82.2g and average fresh weight of ‘Chung Hsing No. 3' reaches 69.4g respectively. To compete with imported kiwifruit, the domestic kiwifruits were harvested as late as possible to obtain higher quality with higher soluble solid content.
‘Chung Hsing No. 4' kiwifruit stored at 1℃ is proper, and its total soluble solid content have approached more than 12.2°Brix. ‘Chung Hsing No. 4' kiwifruit that was stored at 1℃ for 140 days was still able to ripen normally, and its total soluble solid content have approached 12.6°Brix, but fruits tasted may be sourer because its titratable acid reaches 1.25％.
As long as Taiwan farmers culture ‘Chung Hsing No. 4' and ‘Chung Hsing No. 3' kiwifruit on mountain region to product fruit with high quality, they will not only reduce dependence on the imported kiwifruit but also find a way of mountain horticulture in Taiwan.壹、 前言…………………………………………………..……...…….1
貳、 前人研究……………………………………………...…………...3
一、 獼猴桃概說……………………..………………...…………..3
二、 獼猴桃果實的生長與發育………………………..………….5
三、 獼猴桃果實之採收…………………………………………...7
四、 獼猴桃果實後熟期間之變化………………………………...9
五、 獼猴桃果實之貯藏………………………………………….13
六、 獼猴桃之有機栽培………………………………………….15
參、 材料與方法………………………………………..……………..17
肆、 結果………………………………………………………...….…22
一、 獼猴桃不同時期採收對果實品質之影響….….…………...22
二、 不同貯藏溫度對獼猴桃果實品質及貯藏力之影響……….31
伍、 討論……………………………………………………..………..89
一、 獼猴桃之採收成熟度……………………………………….89
二、 獼猴桃之貯藏……………………………………………….92
摘要……………………………………………………………...……...97
Summary………………………………………………………...………98
參考文獻……………………………………………………………......99
附錄………………………………………………………………...….10
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