鳳梨釋迦果實保鮮技術之研究

Study on the Preservation Technology of Atemoya Fruits (Annona Cherimola Mill.xA. Squamosa L.)

李建勳(Chein-Shine Lee) ； 楊正山(Cheng-Shan Yang)

《臺東區農業改良場研究彙報》 15輯 (2004/12) Pp. 29-40

https://doi.org/10.6959/RBTDAIS.200412.0029

摘要

不同成熟度（授粉後110～160日）之鳳梨釋迦果實於常溫下貯藏時，成熟度較高的果實軟熟時間較短，成熟度較低的果實則軟熟時間較長，但授粉後110日採收之果實在常溫下因褐化而無法完全軟熟。此外，軟熟的時間隨著採收成熟度的提高而有縮短的趨勢，但在授粉後120～160日採收之果實，其全部軟熟之時間僅差異1～2日而己。以1～8ppm不同濃度1-MCP處理鳳梨釋迦果實皆具有延緩軟熟的效果，但以較高濃度（2～8ppm）處理時，抑制軟熟的效果較1ppm處理者好，軟熟速度有較為延後的現象，但2～8ppm 1-MCP處理之效果，差異則不明顯。而不同成熟度果實經1-MCP處理後，延緩軟熟的效果，隨果實成熟度的提高，呈現降低的趨勢。鳳梨釋迦果實於10°C貯藏5日、10日、15日後，再移到20°C貯藏，10°C貯藏日數愈久，移到20°C貯藏後，軟熟速度愈快，櫥架壽命愈短。因此鳳梨釋迦果實如要以10°C左右的低溫度貯藏時，需要經過回溫處理才可正常軟熟，而為維持果實品質，貯藏時間以不超過10日較為適宜。

關鍵字

鳳梨釋迦 ； 保鮮 ； 軟熟 ； 1-甲基環丙烯

並列摘要

The different maturities (110 to 160 days after pollination) of Atemoya fruits were stored at ambient temperature, the higher maturity at harvest, the shorter duration to soften. However, the fruit harvested at 110 days after pollination, could not soften fully at ambient condition due to fruit browning and the difference of days to soften fully of fruits harvested at 120 to 160 days after pollination were 1 ~ 2days only. The fruits treated with 1 ~ 8ppm of 1-MCP were delay softening. The effect of delay softening by 1-MCP were more effective at higher concentration (2 ~ 8ppm) than that of 1ppm treated and there were no difference among 2 to 8ppm of 1-MCP treatments. The effect of delay softening by 1-MCP were reduced with increasing of fruit maturity. The Atemoya fruits were stored at 10°C for 5, 10 and 15 days and then transferred to 20°C, the longer duration at 10°C, the shorter to soften and shelf life after transferred to 20°C. Therefore, if Atemoya fruits will stored at 10°C, the fruits will need to transfer to higher temperature for normal softening and the duration at 10°C do not exceed 10 days to retain fruit quality.

並列關鍵字

Atemoya ； Preservation ； Softening ； 1-MCP