哈密瓜採收後貯藏處理對品質之影響

The Influence of Storage Management on Fruit Quality in Hami-Gua Melon

李國明(Kuo-Ming Lee) ； 呂文通(Wen-Tong Leu) ； 王自存(Tsu-Tsuen Wnag)

《花蓮區農業改良場研究彙報》 6期 (1990/03) Pp. 15-16

摘要

為探討哈密瓜採收後，不同貯藏處理對品質之變化，利用新世紀哈密瓜為材料，於77年春作進行田間取樣。果實經處理後立即運回實驗室，應用冷藏庫以5˚C下分處理（1）.不包裝（2）.塑膠袋包裝（3）.塑膠袋包裝加乙烯吸收劑（每袋100g）（4）.室溫下。每處理2粒三重複，經試驗結果，經試驗結果，果實糖度方面，低溫三種處理糖度降低率均較室溫處理為低，尤以處理（3）.塑膠袋包裝加乙烯吸收劑，經貯藏35天後測定糖度仍為11.83°Brix，降低率為4.6%，而室溫下糖度為9.57°Brix，降低率為23.5%。在果實硬度方面，進行不削皮及削皮二公厘後測定，均以塑膠袋包裝加乙烯吸收劑為最理想，即貯藏35天後果實硬度分別為7.7kg/cm^2及5.3kg/cm^2佔試驗前的73.3%及94.7%。而室溫下貯藏35天後，分別為30kg/cm^2及2.5kg/cm^2佔試驗前的27.8%及49.3%。表示室溫貯藏愈久愈軟化。貯藏期間品質之變化，仍以塑膠袋包裝加乙烯吸收劑貯藏30天後，雖有黑斑現象，但具較久之貯藏性，而室溫下僅貯藏10天果皮即已軟黃，20天後開始腐爛，經顯微鏡檢查為鎌胞菌所感染，失去商品價值。

關鍵字

哈密瓜 ； 貯藏處理 ； 品質

並列摘要

This experiment conducted in spring 1988 was designed to investigate the influence of storage management on fruit quality in Hami-Gua melon. Variety New-Century was used as the material. Fruit sample was picking from the field and directly transported to the laboratory. Fruits were Stored in the container-type cold room under 5˚C. Three treatments including: (1) stored without package, (2) stored with plastic package and, (3) stored with plastic package and 100g ethylene absorbent. were compared with the check (stored under room temperature). Two fruitsim each treatment with three replications. The results showed that the decrement in sugar content in three treatments under low temperature was lower than the room temperatuer check. The brix of the fruit in treatment No. 3 was 11.83% at 35 days after storage or with 4.6% decrement, while the brix in the check under room temperature was 9.57 Brix with 23.5% decrement. The comparisons on fruit hardness at 35 days after treatment showed that the measurements taking after without and with 2mm scraping of the fruit peel, treatment No. 3 was 7.7kg/cm and 5.3kg/cm respectively. In other words, they were 73.3% and 94.7% of the fresh fruit. However, the check was only 3.0kg/cm and 2.5kg/cm respectively, or 27.8% and 49.3% of the fresh fruit before treatment. This indicated that the longer the fruit has been stored under room temperature the softer it was, and thus lost its special taste, flavour and crisp characters. The change in fruit quality during storage showed that the fruit peel in treatment No. 3 at 30 days after treatment has special variegated stripe; while those under room temperatuer turn soft and yellow at 10 days after storage, and rotted at 20 days after storage. Fusarium Sp. and Alternararia sp. were found on the lesion of fruits.

並列關鍵字

Hami-Gua Melon ； Storage management ； Fruit quality