溫度及包裝方法對檬果果實貯藏壽命之影響

Effect of Postharvest Temperature and Packaging on the Storage Life of Mangoes

蔡龍銘(Lung-Ming Tsay)

《中國園藝》 33卷1期 (1987/03) Pp. 38-50

https://doi.org/10.6964/JCSHS.198703.0038

摘要

爲瞭解貯藏溫度與包裝方法對檬果貯藏壽命之影響，本研究中以「柴檨」及「蜜檨」二品種之果實供試。果實以PE塑膠袋依密封、打孔及密封袋中添加乙烯吸收劑三種方式包裝，並貯於10°，16°及20℃等不同溫度，以觀察其品質變化。經熱水(51℃)處理之果實亦供做貯藏試驗，以瞭解其對炭疽病之防治效果。
每週觀察果實之外觀，並測定重量損失、水分含量、可滴定酸量、硬度、總可溶性固形物及酸鹼度等以瞭解其品質之變化。
果實於10℃貯藏三週外觀沒有變化，且品質維持良好，但若貯於l6°及20℃者，其商品價值只能維持二週。密封包裝者即使在同一溫度下，亦比打孔包裝者能維持較好的品質，密封袋中添加乙烯吸收劑者效果更佳。
果實經熱水處理後配合低溫(10℃)冷藏可維持較佳之品質亦可減少炭疽病的發生。

關鍵字

檬果 ； 溫度 ； 包裝 ； 貯藏壽命

並列摘要

Effects of storage temperature and packaging method on the qualities of mango fruits (Mangifera indica L.) were studied.
Fruits of two varieties of mango, ”Mishien” and ”Tsaishien”, were packed in perforated polyethylene (P-PE), non-perforated polyethylene (N-PE) and N-PE with ethylene absorbents (N-PE+A), then stored at 10°, 16° and 20℃
Fruits pre-treated with hot water (51℃) also used for investigating the effect on the prevention of anthracnose.
The quality chanlges in the fruits, namely, appearance, weight loss, water content, titratable acidity, hardness, total soluble solid (°Brix), and pH were measured weekly.
The fruits stored at 10℃ remained good quality for as long as 3 weeks without notable chilling injury, while those stored at 16℃ or 20℃ remained marketable only within 2 weeks. Generally, N-PE package preserved the fruits better than P-PE package, and N-PE package with ethylene absorbent was much better.
Hot water treatment and a lower temperature (10℃) storage reduced the occurrence of anthracnose.

並列關鍵字

mango ； temperature ； packaging ； storage life