預冷對苦瓜果實櫥架品質之影響

Effect of Precooling on the Shelf Quality of Bitter Gourd (Momordica charantia L.) Fruit

郭純德(Chun-Teh Kuo) ； 黃肇家(Chao-Chia Huang) ； 蔡平里(Ping-Lie Tsai)

《宜蘭技術學報》 2期 (1999/06) Pp. 11-17

https://doi.org/10.6179/nit.1999.02.12

摘要

苦瓜果實以2∼4℃之冰水預冷，經20分鐘果肉中心溫度可由26℃降至5℃；在4∼6℃低溫下以壓差預冷，經80分鐘果肉中心溫度可降至8℃；碎冰預冷則為紙箱內每層經報紙包裹之苦瓜果實間加一層碎冰。對於經裝箱模擬運輸18小時後櫥架3至5天之苦瓜品質而言，此三種預冷處理方法，均可以顯著地延緩果實黃化及減低裂果率，並有效地提高其可售率。惟三種不同預冷處理方法間之差異不顯著。

關鍵字

苦瓜 ； 果實 ； 預冷 ； 櫥架品質 ； 冷卻曲線

並列摘要

Effects of hydrocooling (at water temperature of 2-4℃), forced air cooling (at room temperater of 4-6℃ ),and package icing treatment on the shelf quality of bitter gourd (Momordica charantia L.)fruit were investigated. It took about 20 minutes to cool the fruit from 26℃ to 5℃ by hydrocooling, and 80 minutes to cool the fruit from 26℃ to 8℃ by forced air cooling. The results showed that all the three methods of cooling could effectively retard fruit yellowing, decrease broken fruit percentage and increase salability for up to three days on shelf. The differences among this three precooling treatments were not significant.

並列關鍵字

bitter gourd (Momordica charantia L.) ； fruit ； precooling ； shelf quality ； cooling curve