改變大氣組成對橫山梨果實低溫障礙的影響

Effect of Modified Atmosphere on Chilling Injury of 'Heng Shan' Pear Fruits

李美蘭(Mei-Lan Li) ； 林宗賢(Tzong-Shyan Lin)

《中國園藝》 34卷2期 (1988/06) Pp. 134-142

https://doi.org/10.6964/JCSHS.198806.0134

摘要

採收後橫山梨果實在0℃中通以含0,2及5% CO(下標 o2)之空氣經二週後均發生嚴重褐化；5℃中對照組已出現微症狀，二氧化碳處理加重之；至於10℃者，二氧化碳濃度達5%時方造成傷害症狀。以成熟度而言，低成熟度者似較成熟度高者對高濃度二氧化碳具抗性。
橫山梨果實在5和10℃中臨界氧濃度分別爲1%和5%，但於臨界筑濃度亦導致果肉褐化發生。
減壓可減輕橫山梨菓實低溫障礙，但改障礙似與乙烯無間，因提高改化合物濃度並不會加重褐化程度。

關鍵字

橫山梨 ； 寒害 ； 二氧化碳傷害 ； 低氧傷害

並列摘要

The fleshes of 'Heng Shan' pear fruits stored at 0℃ for 2 weeks were severely biowning whether CO2 administered or not. Controlled fruits showed mild injury at 5℃ and 2.5% of CO2 in the surroundings aggravated the symptom. At 10℃, the injury occurred only in those fruits treated with 5% CO. Low-maturity fruits were less susceptible to CO2 than higher ones.
The critical O2 level of 'Heng Shang' pear fruits stored at 5 and 10℃ were 1% and 5%, respectively. However, the flesh still turned brown following 6 days of storage under these critical levels of O2.
Hypobaric treatment lowered the severity of chilling symptom. The disorder appeared to be not related to ethylene because increasing concentratin of ethylene did not worsen chilling injury.

並列關鍵字

'Heng shan' pear ； chilling injury CO2 injury ； low O2 injury