採收方式與氣象因子對鮮食用長實金柑風味及貯藏期間腐爛率之影響

Studies on the Effects of the Harvest Methods and Meteorological Characteristics of the Fruit Quality and Storability of Oval Kumquat (Fortunella margarita Swingle)

唐佳惠(Chia-Hui Tang) ； 王自存(Tsu-Tsuen Wang) ； 李炳和(Ping-Ho Lee) ； 唐琦(Chi Tang) ； 李建瑩(Jian-Ying Lee)

《台灣農學會報》 15卷1期 (2014/03) Pp. 1-17

https://doi.org/10.6730/JAAT.201403_15(1).0001

摘要

為探討採收方式及果實發育期至採收前的氣象要素，對長實金柑果實風味及貯藏期間腐爛率之影響，自2010年起連續3個年期於嘉義地區果園取樣調查，另於2012/2013結果年期增加宜蘭地區之取樣調查。研究顯示，若採收及集貨流程為求快速，以雙手扭扯採摘、捉握再丟擲果實於容器中，較以使用採果剪小心採收並輕放之果實，平均高出10.7%至17.1%的腐爛率，最高更可增多36.0%。金柑著果後在6至8月間，嘉義地區因熱雷雨頻率較高，故降雨量較宜蘭多，日射量較宜蘭少；然10月起為東北季風期，宜蘭地區因地形效益之故，降雨量及相對濕度皆較嘉義地區高，而日射量則低於嘉義地區，此差異顯著提高腐爛率，影響金柑果實的貯藏力。比較自宜蘭及嘉義等2個採樣區之金柑果實重量、種子數及果皮厚度差異均呈不顯著，但自嘉義地區採樣者其可溶性固形物高於採樣自宜蘭者；而可滴定酸含量則較低，二者均呈顯著差異。通風貯藏3週後，宜蘭地區之果實可滴定酸含量下降頗多，但3處供試果園中之2處，其果實之可溶性固形物並無明顯降低。嘉義地區第1次採收之果實，可溶性固形物及可滴定酸含量在貯藏後皆明顯降低，且與第2次採收者之差異達5%統計上顯著水準，由此可知，宜蘭地區相較嘉義地區在採收前之降雨量多、濕度高且日射量少，易導致果實貯藏後風味變淡且腐爛率增加。

關鍵字

受傷 ； 鮮果剪採收 ； 扭扯採收 ； 相對濕度

並列摘要

We explored the effects of harvest methods and meteorological characteristics during fruit development and harvesting on the fruit qualities and the storability of oval kumquat (Fortunella margarita Swingle) grown at Chiayi orchards with a three-year investigation since 2010 as well as a Yilan investigation for the 2012/2013 harvest period. The results showed the harvesting and the collection processes for the sake of fast cargo by twisting-off harvesting by hands and catching and throwing fruits to the containers increased the decay percentage by an average of 10.2% to 17.7%, and even up to 37.7%, compared to the more careful method of harvesting with clippers and gently putting the fruit down. The precipitation at Chiayi after fruit setting of kumquat and before August was higher than that at Yilan, and the solar radiation at Chiayi was lower than that at Yilan. However, the monthly precipitation and the relative humidity at Yilan after October were higher than those at Chiayi, and the solar radiation at Yilan was lower than that at Chiayi. These differences affect the storability of kumquat. A comparison of fruit size, peel thickness and seed numbers of the two samples between Chiayi and Yilan showed no significant difference. However, the total soluble solids content at Chiayi was significantly higher than that at Yilan, and the titratable acid content at Chiayi was markedly lower than that at Yilan. After three weeks of storage, the titratable acid content of the fruit from Yilan greatly decreased, and the total soluble solids content in two of the three sampling orchards changed insignificantly. The total soluble solids content and the titratable acid content of the first harvested fruit at Chiayi became significantly lower, with 5% statistical significance compared to the second harvested fruit. Therefore, if there were more precipitation and less solar radiation before harvesting, fruit flavor deteriorated more easily after storage and the decay percentage increased.

並列關鍵字

wounded ； cutting harvesting with clipper ； twisting-off harvesting by hands ； relative humidity