不同孔數包裝處理對香蕉果實轉色與品質之影響

Effect of Package with Different Number of Holes for Coloration and Qualities of Banana (Giant Cavendish, AAA Group)

梁佑慎(Yu-Shen Liang) ； 林德勝(Te-Sheng Lin) ； 包智偉(Jr-Wei Bau) ； 柯立祥(Lih-Shang Ke)

《台灣農學會報》 13卷3期 (2012/06) Pp. 248-261

https://doi.org/10.6730/JAAT.201206_13(3).0002

摘要

本研究針對臺灣主要香蕉（Giant Cavendish, AAA Group）栽培品種“北蕉＂，以及具耐病特性的“寶島蕉＂和“臺蕉5號＂利用不同孔數包裝袋（20孔、50孔和100孔）包裝後，模擬銷日貯運流程，調查包裝袋內乙烯含量、二氧化碳含量、溫度與濕度變化以及香蕉果實的轉色速率與食用品質。香蕉果實經不同孔數包裝處後，均可順利催熟轉色，並具有商品價值。果實於不同包裝處理時，經商業催熟模式處理後，20孔（總孔洞面積8.2cm 2）和50孔（總孔洞面積20.5 cm 2）之包裝箱內累積較高的二氧化碳與乙烯量，100孔（總孔洞面積41 cm 2）包裝處理則累積較少。包裝袋內溫度之變化亦明顯受到不同孔數之影響，於20孔和50孔之包裝袋內溫度下降較100孔慢，而相對濕度則以低孔數較高。香蕉後熟之轉色速率方面，香蕉果實經乙烯催熟並貯藏5天後，其20孔之包裝處理較100孔包裝約慢0.5～0.9天；而食用品質方面，則不同孔數間沒有明顯差異。

關鍵字

溫度 ； 濕度 ； 呼吸作用 ； 乙烯 ； 催熟 ； 退綠

並列摘要

The aim of the study was to elucidate the changes in coloration and quality of three banana (Giant Cavendish, AAA Group) cultivars (”Pei Chiao”, ”Formosana” and ”Taiwan banana No.5”) in packages with different number of holes (20, 50 and 100 holes) during the ripening process. Temperature, relative humidity, ethylene and carbon dioxide content in packages with different number of holes were surveyed. The results indicated that the banana fruit could achieve successful coloration in all package treatments. It accumulated higher carbon dioxide and ethylene within the packages with 20 holes (total area of holes was 8.2 cm 2) and 50 holes (total area of holes was 20.5 cm 2). Moreover, the changes in temperature and relative humidity vary in packages with different number of holes. The rate of temperature decrease in packages with 20 and 50 holes were slower than that in packages of 100 holes (total area of holes was 41 cm 2). However, packages with 20 and 50 holes had higher relative humidity than those with 100 holes. The coloration rate of banana in packages with 20 holes was 0.5-1 day slower than that in packages with 100 holes, but there was no difference in quality between bananas in packages with different number of holes.