溫度和數種不同處理對荔枝貯藏壽命之影響

本試驗主要探討溫度、化學藥品、一氧化碳和溫湯處理對荔枝貯藏壽命之影響。荔枝果實以0.1% benomyl溫湯(52℃)處理二分鍾後，裝於塑膠袋內能有效的防止爛和褐變。Benomyl，臘加Sodium O-phenyl phenate亦能防止腐損，但是效果不及溫湯處理。上腊、蒸散作用抑制劑(O. E. D. Green, Abion)，CaCl2. Nacl等並不具效果。荔枝最適當的貯藏溫度爲5℃，高溫增加腐損和褐變速率。溫度低於2℃，雖能抑制腐爛，但褐變速度反而會加快。荔枝果實不具呼吸高峯和乙烯高峯，證實爲非更年性果實(non climacteric fruit)。

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Temperature, various chemicals, carbon monoxide, controlled atmosphere and hot water (52℃) with 0.1% benomyl were treated for prolonging the storage life of litchi fruits. Postharvest wastage was significantly reduced when the fruits were immersed in hot water with 0.1% benomyl for 2 minutes and then packed in plastic film to prevent the water loss. Benomyl only, and wax (1:20)+ SOPP (Dowicide A) treatment had also effective but in much less degree than that of hot water with 0.1% benomyl treatment. Waxing, antitransparents (OED Green, Abion), calcium chloride and sodium chloride were shown no effect. The optimum storage temperature for litchi fruits is 5℃. Higher temperature increased for the decay and discoloration, temperature lower than that (2℃) would also enhance the rate of discoloration although decay was inhibited. Measurement of respiration and ethylene production confirmed that lichi fruit is nonclimacteric fruit.

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Cited by

張宇霈（2014）。荔枝花乙醇萃取物誘導肝癌細胞(HepG2)凋亡與自體吞噬之研究〔碩士論文，中山醫學大學〕。華藝線上圖書館。https://doi.org/10.6834/CSMU.2014.00178

陳冠霖（2011）。荔枝果實生長及貯藏期間色素與褐變相關酵素活性之研究〔碩士論文，國立屏東科技大學〕。華藝線上圖書館。https://doi.org/10.6346/NPUST.2011.00041

鍾知達（2010）。‘玉荷苞’及‘黑葉’荔枝果實採前微裂觀察及採後保鮮技術之研究〔碩士論文，國立屏東科技大學〕。華藝線上圖書館。https://doi.org/10.6346/NPUST.2010.00190

陳家鴻（2008）。‘玉荷苞’及‘黑葉’荔枝果實採收後生理及保鮮技術之研究〔碩士論文，國立屏東科技大學〕。華藝線上圖書館。https://doi.org/10.6346/NPUST.2008.00070

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溫度和數種不同處理對荔枝貯藏壽命之影響

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