變溫貯藏對鳳梨釋迦果實品質之影響

Effect of Intermittent Warming Treatment on the Postharvest Quality of Atemoya (Annona squamosa x A. cherimola hybrids) fruit

江淑雯(Shu-Wen Jiang) ； 盧柏松(Po-Song Lu)

《臺東區農業改良場研究彙報》 28輯 (2018/09) Pp. 15-23

摘要

本研究探討鳳梨釋迦採後變溫貯藏對果實後熟及品質之影響。將鳳梨釋迦果實置於紙箱內，以20°C（2天）+3°C（5天）+9°C（7天）、20°C（2天）+6°C（5天）+9°C（7天）、20°C（2天）+9°C（12天）及9°C（14天）等4處理，結果顯示各貯藏處理出庫後之果實外觀均正常，果實之軟熟日數及全可溶性固形物含量在處理問無顯著差異；果皮褐化率、果心褐化率、果肉異常率及口感在處理間則有顯著差異。以20°C（2天）+9°C（12天）處理與對照組（9°C冷藏14天），果實軟熟後果皮褐化嚴重，褐化率分別為100%及88.9%。整體表現以20°C（2天）+3°C（5天）+9°C（7天）處理及20°C（2天）-6°C（5天）-9°C（7天）處理最好，可貯藏14天，果實出庫後外觀正常，軟熟後果皮褐化率30%以下，2-5天後能正常軟熟，具食用性。

關鍵字

鳳梨釋迦 ； 變溫 ； 品質

並列摘要

The purpose of this study was investigated the effect of atemoya fruit at intermittent warming treatment. Atemoya fruit placed in four treatments for 14 days, including 1). 20°C (2 days) +3°C (5 days) +9°C (7days), 2). 20°C (2 days) +6°C (5 days) +9°C (7 days), 3). 20°C (2days) +9°C (12 days), and 4). 9°C (14 days). The results showed that ripe days and total soluble solids content had no significant difference among treatments. Fruit skin browning, core browning, abnormality, and taste had significant difference among treatments. Fruit skin after ripe were browning in two treatments that 20°C (2 days)+9°C (12 days) and 9°C (14 days), browning rate were 100% and 88.9%, respectively. In summary, 20°C (2 days)+3°C(5 days)+9°C(7 days) treatment and 20°C (2 days)+6°C (5 days)+9°C (7days) were showed the best quality, fruit was ripe after 2 to 5 days and had good flavor.

並列關鍵字

Annona squamosa x A. cherimola hybrids ； Intermittent warming temperature ； Fruit quality