甘藍與結球白菜貯藏試驗

Long-term Storage of Cabbage and Chinese Cabbage

林學正(Shue-Cheng Lin) ； 王為一(Wei-Yee Wang) ； 江慧鈴(Hui-Ling Chiang) ； 劉富文(Fu-Wen Liu)

《中華農業研究》 30卷4期 (1981/12) Pp. 395-404

https://doi.org/10.29951/JARC.198112.0008

摘要

'Chu-chiuo' cabbage and 'Ien-tai' Chinese cabbage were packed in 0.03m/m thick polyethylene (PE) bag for 2-5 month storage. KM(subscript n)O4 on vermiculite as ethylene absorbent inhibited the quality deteriorations of cabbage as leaf yellowing, stem fiberization and sprouting, head intumescence and physiological disorder of tip burn, however, disorder of black leaf speck was not alleviated. Disorder of tip burn was seriously appeared in the treatment without ethylene absorbent after 3-month storage. Packaging with ethylene absorbent kept cabbage in freshness for 5 months compared with the mere acceptable condition in perforate package for 3 months.
Ethylene absorbent had no significant benefcial effect in inhibiting quality deterioration and physiological disorders in Chinese cabbage due to the commodities were injured with high CO2 (＞10%) and low 02 (＜1 %). Disorder of black leaf speck was appeared seriously in leaves after 1-month storage.
The concentration of O2 and CO2 in cabbage packagings attained their steady-state after 20-day storage. The flucturations of O2 were ranged between 1 12%, whereas CO2 were 4-10%; Steady-state condition were not happened in Chinese cabbage packagings in which CO2 increased sharply till 40-day storage then declined due to decay or fermentation, O2 decreased lower than 1% after 20-day storage and keep till 60 days.
Another cultivar 'Chen-kon' chinese cabbage were stored under controlled atmosphere with combinations of O2 2.5%-CO2 2.5%, O2 2.5 %-CO2 5%, and O2 5%-CO25%. Controlled atmosphere storage had good results both in increasing salability and quality keeping, however, CO2 concentration of 5% increased the disorder of tip burn. The best combination for Chinese cabbage was found in 2.5% O2 and 2.5% CO2.

並列摘要

'Chu-chiuo' cabbage and 'Ien-tai' Chinese cabbage were packed in 0.03m/m thick polyethylene (PE) bag for 2-5 month storage. KM(subscript n)O4 on vermiculite as ethylene absorbent inhibited the quality deteriorations of cabbage as leaf yellowing, stem fiberization and sprouting, head intumescence and physiological disorder of tip burn, however, disorder of black leaf speck was not alleviated. Disorder of tip burn was seriously appeared in the treatment without ethylene absorbent after 3-month storage. Packaging with ethylene absorbent kept cabbage in freshness for 5 months compared with the mere acceptable condition in perforate package for 3 months.
Ethylene absorbent had no significant benefcial effect in inhibiting quality deterioration and physiological disorders in Chinese cabbage due to the commodities were injured with high CO2 (＞10%) and low 02 (＜1 %). Disorder of black leaf speck was appeared seriously in leaves after 1-month storage.
The concentration of O2 and CO2 in cabbage packagings attained their steady-state after 20-day storage. The flucturations of O2 were ranged between 1 12%, whereas CO2 were 4-10%; Steady-state condition were not happened in Chinese cabbage packagings in which CO2 increased sharply till 40-day storage then declined due to decay or fermentation, O2 decreased lower than 1% after 20-day storage and keep till 60 days.
Another cultivar 'Chen-kon' chinese cabbage were stored under controlled atmosphere with combinations of O2 2.5%-CO2 2.5%, O2 2.5 %-CO2 5%, and O2 5%-CO25%. Controlled atmosphere storage had good results both in increasing salability and quality keeping, however, CO2 concentration of 5% increased the disorder of tip burn. The best combination for Chinese cabbage was found in 2.5% O2 and 2.5% CO2.