本研究主要針對屏東地區之果菜類為主,包括白玉苦瓜、綠皮苦瓜、小胡瓜、胡瓜、絲瓜、茄子及豇豆等7種果菜,探討乙烯作用抑制劑之1-甲基環丙烯(1-MCP)對貯藏期品質及呼吸率、乙烯產生量,以瞭解適當之貯藏溫度、貯藏壽命。各種果菜以1-MCP(0、0.5、1.0、1.5、2.0 μl l -1),在20℃環境燻蒸處理24小時,隨後分別置於不同貯藏溫度(5、10、15、20℃)。 結果顯示,貯藏於5℃者,出現寒害現象,其品質劣變則隨著貯藏期間而加遽。貯藏於10-15℃者,果實品質及黃化程度較低,且無寒害徵狀出現。然而貯藏於20℃,加速品質劣變、黃化速率及腐爛。乙烯作用抑制劑1-甲基環丙烯(1-MCP)處理能有效維持採後貯藏期間品質,未處理1-MCP之對照組,其失重、色相角度、硬度損耗、總可溶性固定物、可滴定酸、呼吸率、乙烯生成量、電解質滲漏及貯藏壽命,隨著貯藏溫度及貯藏時間增加而下降。 此外,各種果菜之1-MCP有效濃度及貯藏溫度及貯藏壽命期限分別為:白玉苦瓜,0.5μl l -1,10℃,12-18天;綠皮苦瓜,0.5與1.0μl l -1,,10℃,27-33天;小胡瓜,2.0 μl l -1,15℃,24-30天;胡瓜,1.0 μl l -1,10℃,39-43天;絲瓜,1.5 μl l -1,10℃,27-30天;茄子,1.5 μl l -1,10℃,60-64天;豇豆,0.5與1.0μl l -1,10℃,15-20天。結果顯示,1-MCP處理之果菜可有效抑制乙烯作用,對各種果菜採收後處理,能維持較佳品質與延長貯藏壽命。
The aim of this study were measured the effects of the ethylene inhibitor, 1-methylcyclopropene (1-MCP) on postharvest storage quality, respiration rate and ethylene production, and to understand the proper storage temperature and storage life. This study focused on the products in Pingtung area, including white bitter gourd (Momordica charantia L. ), green bitter gourd (Momordica charantia L. ), small cucumber (Cucumis sativus L.), cucumber (Cucumis sativus L.), towel gourds (Luffa cylindrica Roem.), eggplant (Solanun melongena L.) and yard-long beans (Vigna unguiculata L.). The fruit vegetables were investigated and treated with 0 (control), 0.5, 1.0, 1.5 and 2.0 μl l -1 1-MCP application, and fumigate at 20℃ for 24 h, and then stored at 5, 10, 15 and 20℃. The results showed that the systems of chilling injury were appeared when stored at 5℃, and quality decayed rapidly as the storage time increases. On the other hand, fruit quality decayed slowly and no chilling injury appears when stored at 10-15℃. However, the quality of fruits decayed rapidly the colour changed to yellowing after stored at 20 ℃. Application of 1-MCP were maintained the quality effectively during post-harvest storage. The untreated fruits showed accelerating in weight loss, hue angle, firmness loss, total soluble solids (TSS), titratable acidity (TA), respiration rate, ethylene production, electrolyte leakage (EL) and storage life were decreased as storage temperature and storage time increase. In addition, the relation of the 1-MCP concentration, storage temperature and storage life of fruits vegetables. The storage life of white bitter gourd treated with 0.5μl l-1 1-MCP and stored at 10℃ were prolonged 12-18days, green bitter gourd treated with 0.5 and 1.0 μl l -1 1-MCP and stored at 10℃ were prolonged 27-33days, small cucumber treated with 2.0 μl l-1 1-MCP and stored at 15℃ were prolonged 24-30 days, cucumber treated with 1.0 μl l-1 1-MCP and stored at 10℃ were prolonged 39-43 days, towel gourds treated with 1.5 μl l-1 1-MCP and stored at 10℃ were prolonged 27-30 days, eggplant treated with 1.5 μl l-1 1-MCP and stored at 10℃ were prolonged 60-64 days, and yard-long beans treated with 0.5 and 1.0 μl l-1 1-MCP and stored at 10℃ were prolonged 15-20 days. This indicate the application of 1-MCP possess the ability of restraining the action of ethylene, and maintain the quality and extend the storage life. This approach can be a better post-harvest technology for fruit vegetables.
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