貯藏溫度及天數對番荔枝‘臺東二號’果實後熟品質之影響

Effected by Different Temperatures and Days on Fruit Quality After Ripe of 'Taitung No.2' Sugar Apple (Annona squamosa L.)

江淑雯(Shu-Wen Jiang) ； 盧柏松(Po-Song Lu)

《臺東區農業改良場研究彙報》 31輯 (2021/07) Pp. 63-75

摘要

為探討番荔枝‘臺東二號’採後不同溫度及天數貯藏後對果實後熟及品質之影響，本研究將釋迦果實置於6℃、9℃、12℃、15℃及18℃等5處理，貯藏3天、6天及9天後，置於25℃後熟。試驗結果顯示，釋迦不同貯藏溫度處理，對果實的後熟天數及果梗周圍褐化有顯著差異，而貯藏天數對果實失重及果梗周圍褐化亦有顯著差異，但兩者之間無交感效應；溫度及天數對夏期果之果肉口感有顯著差異，冬期果則無顯著差異；各處理對果肉可溶性固形物皆無顯著差異。釋迦低溫處理（6℃及9℃）可延長軟熟所需日數，但果實鱗溝在軟熟後會有褐化現象；12℃處理較無法延長軟熟日數，但果皮鱗溝褐化較輕微；15℃及18℃出庫很快軟熟，果皮鱗溝表現正常。隨著貯藏天數增加，果梗周圍褐化率也會增加，貯藏第9天果梗周圍褐化率皆達60％以上。釋迦夏期果以15℃或18℃處理，可貯藏3天，果實移至25℃後外觀正常，於1天後能正常軟熟；冬期果以15℃或18℃處理，可貯藏6天，果實移至25℃1－2天後能正常軟熟。

關鍵字

番荔枝 ； 溫度 ； 後熟 ； 品質 ； 褐化

並列摘要

The purpose of this study was investigated the effect of 'Taitung No.2' sugar apple fruit stored at different temperatures and days. Sugar apple fruit placed in five treatments, including 6℃, 9 ℃, 12 ℃, 15 ℃, and 18 ℃, and stored for 3 days, 6 days, and 9 days. The results showed that storage temperature on ripe days after storage, and the percentage of fruit stem browning had significantly different. Storage day treatments on the percentage of fruit loss weight and the percentage of fruit stem browning had significantly different also. But there were no interaction between two factors. Fruit pulp taste after ripe of summer sugar apple had significantly different among treatments, but fruit pulp taste after ripe of winter sugar apple had no significantly different among treatments. Soluble solids had no significantly different among treatments. Low temperature treatment (6 ℃ and 9 ℃) of sugar apple could delay soft days after ripe, but the fruit skin were browning in 6 ℃ and 9 ℃ treatments. Temperature treatment of fruit skin was browning slightly in 12 ℃ treatment, and ripe days were similar in 15 ℃ and 18 ℃ treatments. Fruit skin were normal in 15 ℃ and 18 ℃ treatment, but fruit were quickly soft after ripe. When sugar apple fruit stored more long, the percentage of fruit stem browning had been trending up. The percentage of fruit stem browning which stored for 9 days were more than 60 % after fruit ripe. Sugar apple in summer fruit could store at 15 ℃ or 18 ℃ for 3 days, then fruit were ripe (25 ℃) after 1 day and have good flavor. Sugar apple in winter fruit could store at 15 ℃ or 18 ℃ for 6 days, then fruit were ripe (25 ℃) after 1-2 day and have good flavor.

並列關鍵字

Annona squamosa L. ； Temperature ； Ripe ； Fruit quality ； Browning