氣調貯藏對高熟度採收高接‘新興'梨貯藏品質之影響

高接‘新興’梨成熟期較晚，早採正逢其他品種盛產，較爲不利，而延遲採收之高熟度‘新興’梨則有極高的食用品質，有較佳之售價。這種高接梨若略加貯藏，更可平衡供需。但是晚採之‘新興’梨以一般冷藏貯藏壽命很短，會有果實軟化之現象。本研究利用氣調貯藏探討對這些劣化之影響，結果顯示晚採之‘新興’梨果實以一般冷藏(1-2℃)貯藏2個月再經櫥架2日之後，可售率低至60%，主要間題爲果實軟化。而3種氣調貯藏處理包括2.2% O2、2.3% O2+2.1% CO2及2.1% O2+5.1% CO2，都能有效的減少果實軟化現象，使可售率提高至80%以上。顯藏3個月後，差異更大，一般冷藏之可售率降爲45%,氣調貯藏則爲75-95%。果實貯藏3個月再經常溫(23-28℃)櫥架2日，一般冷藏者除了有上述軟化現象外，果肉海棉質化以及果肉產生水浸狀組織亦是重要的劣化現象，使可售率降爲25%。氣調貯藏可以有效的減少果實劣化，其中最好的氣調組合爲2.3% O2+2.1% CO2，幾乎可以完全抑制處理之果實劣化，使可售率達到90%。這個氣調組合也使果實外觀維持良好鮮度，而對照組則已明顯的變差。果實在各種貯藏時間及櫥架2日後，各處理之果實在硬度、糖度、酸含量變化不大，反而以非果實硬度計所測得之果實質地，包括果實軟化、果肉海綿化、果肉水浸等成爲影響品質之最大因素。本研究之結果顯示，適當氣體組合之氣調貯藏能有效的減少高熟度採收之高接‘新興’梨貯藏品質之劣化間題，使果實經長時間貯藏後能維持良好之品質，值得進一步確定及參考應用。

關鍵字

東方梨；氣調貯藏；果實品質

並列摘要

Annual grafting 'Shinko' pear fruits are always harvested late for better eating quality and higher price. After short term storage the price will become even higher. However these late harvest fruits have short storage life. Fruit softening, which can be easily felt by hand is a major problem. In this study, 40% of the fruits became soft after 2 months storage at 1-2℃ followed by 2 days on shelf (23-28℃). Controlled atmosphere storage including 2.2% O2, 2.3% O2+2.1% CO2 and 2.1% O2+5.1% CO2 significantly decreased the occurrence of fruit softening. The fruit softening was less than 20% in these treatments. After 3 months storage followed by 2 days on shelf only 25% of fruits are salable in control. In addition to fruit softening (about 65% of fruits), spongy tissue (50% of fruits), water soaking tissue (40% of fruits) and black spot on skin (20% of fruits) all lowered the fruit salability. Most of these defects were decreased to less than 40% of fruits by controlled atmosphere storage. The best treatment in controlled atmosphere storage is 2.3% O2 combined with 2.1% CO2. Only 10% fruits became soft and with spongy tissue. 90% of the fruits had marketable value. The freshness such as fruit appearance was also much better in controlled atmosphere storage than cold storage. Differences in fruit firmness, sugar content and acid content were not significantly different among fruits with cold storage and all controlled atmosphere storages. Occurrence of fruit softening was judged mainly by hand-feeling and was not detectable with fruit firmness tester; this was because softening occurred only on the surface layers of fruit tissue and skin. After cutting, spongy tissue and water soaking tissue are detected in air stored fruits. All these defects lowered the storage life of late harvest 'Shinko' pears and they were significantly retarded with controlled atmosphere storage.

並列關鍵字

Asian pear ； Controlled atmosphere storage ； Fruit quality

國際替代計量

氣調貯藏對高熟度採收高接‘新興'梨貯藏品質之影響

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