番石榴之低溫貯運保鮮技術改進

Improvement of Low Temperature Storage Technology of Guava Fruit for Exporting

林慧玲(Huey-Ling Lin) ； 蔡宜君(Yi-Chun Tsai) ； 王茗慧(Ming-Hui Wang) ； 劉芳芸(Fang-Yun Liu) ； 黃琇亭(Shiou-Ting Huang) ； 謝鴻業(Hung-Yeh Hsieh)

《臺中區農業改良場特刊》 108號 (2011/09) Pp. 40-62

https://doi.org/10.29563/ZHWHGX.201109.0004

摘要

番石榴為典型的熱帶水果，其果實在低溫下易有寒害發生，症狀有果皮燙斑、褐化，果肉褐化、易腐爛，或不易正常轉色等，不同品種的貯藏條件如下：水晶拔5－10℃貯放14－21天；帝王拔1℃貯放21－28天珍珠拔5℃貯放20－27天；梨仔拔10℃，7－14天；明顯以帝王拔及珍珠拔較耐低溫。各品種在低溫檢疫後若回至常溫則易發生寒害，若持續保持5℃以下低溫則無明顯寒害症狀，利用低溫貯藏前熱處理、預冷、包裝方法及貯藏後櫥架管理可減輕低溫寒害之損耗。

關鍵字

預冷 ； 低溫忍受性 ； 番石榴

並列摘要

Guava fruit is a typical tropical fruit. Chilling injury is a major problem during postharvest and cold storage. The chilling injury symptoms include peel scald, browning, breakdown and brown in pulp, abnormal ripening, and easily decay. 'De-Wang' is the most tolerant to chilling among the cultivars we investigated in this study. Our results showed that the optimal temperature for storage and period are: 'Shoei Jing', 5 to 10℃ for 14 to 21 days; 'Jen-Ju', 5℃ for 20-27days; 'De-Wang',1℃ for 28 days; 'Li-Tzu', 10℃ for 7- 14 days. The quality was constant and no chilling symptom occurred, if the guava fruits were still set at low temperature (＜5℃) following cold quarantine treatment. The cooling velocity of forced-air cooling is the fast of three precooling methods. To prevent guava fruit from chilling injury, heat treatment was used before low temperature storage and transport. The optimal heat air condition were treated hot air 55℃ for 2 or 4 hour, 42℃ for 1 day and 38℃ for 1.5 days, respectively.

並列關鍵字

precooling ； chilling tolerance ； guava fruit