次氯酸水浸泡和熱處理對貯後鮮食用金柑果實之影響

為探討採收後處理方式對3種金柑果實貯藏後食用品質及腐損之影響，自2016年起連續2年期，於嘉義農業試驗分所柑橘果園取樣，各品種同批次採收之供試果實均分成4組後，分別以有效氯40mg．L^(-1)之次氯酸水溶液浸泡5 min、40℃去離子水溫湯5 min及40℃熱風處理2 hrs，並以靜置於25℃室溫2 hrs未另外處理者為對照。根據試驗結果，處理結束並貯藏6週及模擬櫥架3天，黃水晶金柑可全轉色，長壽金柑及長實金柑則無法全轉色。次氯酸水浸泡和2種熱處理均不影響金柑果實之食用品質，然隨貯藏時間之延長，果汁中可溶性固形物及可滴定酸含量均呈降低趨勢。採後未進行處理之長壽金柑腐損率（36.7%）明顯高於長實金柑（10%）及黃水晶金柑（3.3%），浸泡次氯酸水溶液及溫湯處理均有效降低腐損率。3個供試品種各處理間果實之失重率無明顯差異，然採後未進行處理之長壽金柑，其綠蒂率明顯較低。

關鍵字

電解水；抑菌；熱水處理；熱風處理

並列摘要

Since 2016, the Chiayi Agricultural Experiment Branch Taiwan Agricultural Research Institute (TARI) has studied three kumquat cultivars to investigate the effects of post-harvest treatments on edible quality and spoilage after storage. Each cultivar was separated into four groups after harvesting, one group treated with 40 mgL^(-1) hypochlorous acid (HOCl) water for five minutes at 25 ℃, one group treated with hot water for five minutes, one group given 40℃ hot air treatment for two hours, and one group placed at 25℃ for only two hours as the control. All the samples were stored at 5℃ for 42 days, followed by storing for 3 days at 25℃ after processing. The color of fruit peel of Tainung No. 1 Citrine (F. crassifolia Swingle) fully changed. Hypochlorous acid water soaking and two heat treatments did not affect the edible quality of kumquat fruit. However, the content of total soluble solids and titratable acid of juice decreased with the prolongation of storage time. After six weeks of storage, the decay percentage of the control treatment group of Changshou kumquat (36.7%) was significantly higher than those of oval kumquat (10%) and Tainung No. 1 Citrine (3.3%). The other treatments (hypochlorous acid water and hot water) reduced the rate of decay effectively. We found no significant difference in fruit weight loss rate among the three tested cultivars. However, the percentage of Changshou kumquats with green buttons without post-harvest treatment was significantly low.

並列關鍵字

Acid-electrolyzed water ； inhibition ； hot water treatment ； hot air treatment

參考文獻

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唐佳惠、王自存、李炳和、唐琦、李建瑩。2014。採收方式與氣象因子對鮮食用長實金柑風味及貯藏期間腐爛率之影響。台灣農學會報 15(1):1-17。doi: 10.6730/JAAT.201403_15(1).0001

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次氯酸水浸泡和熱處理對貯後鮮食用金柑果實之影響

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