不同覆膜處理對椪柑果實採後貯藏品質之影響

為延長外銷椪柑到達目標市場之貯藏時間，並減少一次性蔬果塑膠廢棄物之使用，本試驗探討不同覆膜處理對椪柑採後貯藏品質之影響，於8℃低溫模擬貯運28天，再升溫至12.5℃貯藏至第49天進行果實外觀及品質調查。本試驗使用果農王（0.09％與0.045％）、協養旺（0.18％與0.045％）、植保膜（0.1％）及酪梨油（0.2％）四種稀釋液蠟，分別有水稀釋液與次氯酸水稀釋液兩組試驗。貯藏至第49天，水稀釋液覆膜處理以未套袋對照組之失重率16.2％最高，而0.2％酪梨油處理之失重率11.9％最低，雖然酪梨油覆膜處理之失重率低，但部分果實有產生異味情形；次氯酸水稀釋液覆膜處理以未套袋對照組之失重率14.0％最高，而0.18％協養旺處理之失重率11.7％最低。調查結果顯示所有覆膜處理組之失重率皆低於未套袋對照組，表示覆膜處理果實能降低果實失重。果實模擬貯運28天除0.09％果農王次氯酸水稀釋液處理之綠蒂率為87％外，各處理組之綠蒂率皆為100％；貯藏至第49天，僅套袋對照組果實保有綠蒂率90％以上，各處理組之綠蒂率皆低於60％。套袋對照組果實低溫貯藏雖具低失重率與高綠蒂率之結果，但具果蒂發霉之風險。貯藏期間可溶性固形物、可滴定酸、果蒂脫落率及果皮轉色程度於各處理間無顯著差異。失重率、綠蒂率、果實品質分析之綜合評比，建議以0.09％果農王與0.18％協養旺次氯酸水稀釋液處理有較佳之採後貯藏品質。

關鍵字

椪柑；食用蠟；覆膜處理；採後貯藏

並列摘要

The objective of this study is to evaluate the effects of different edible coatings and concentration on postharvest quality of 'Ponkan' Mandarin (Citrus reticulate Blanco) in order to prolong the storage time of 'Ponkan' exporting to the target market and reduce the use of disposable plastic bags for fruits and vegetables. The observation in respect of fruit characteristics and quality were recorded at storage of day 28 and day 49. Four waxes were used in this experiment and diluted with water and hypochlorous water respectively, including Palm wax (0.09% and 0.045%), Abion-207 (0.18% and 0.045%), Antitranspirant (0.1%) and Avocado oil (0.2%). At storage of day 49, the control with non-bagging had the highest rate of weight loss at 16.2% and 0.2% avocado oil treatment had the lowest at 11.9% in the experiment of coatings diluted with water. Although avocado oil treatment had lower rate of weight loss, some fruits had the risk of off-flavor. In the experiment of coatings diluted with hypochlorous water, the control with non-bagging also had highest rate of weight loss at 14.0%, and 0.18% Abion-207 treatment had lowest rate at 11.7%. All coating treatments had lower rate of wight loss comparing to control with non-bagging. The result showed that coatings could effectively reduce the weight loss. At storage of day 28, the rate of green pedicle for all treatments was 100% except for 0.09% Palm wax treatment diluted with hypochlorous water getting the rate of 87%. At storage of day 49, only control with bagging had the rate of green pedicle above 90%, and the rate of green pedicle for other treatments was lower than 50%. Control with bagging had low rate of weight loss and high rate of green pedicle, but it had higher risk of pedicle rot. The result also showed that there were no significant differences in total soluble solid contents, titratable acidity, pedicle abscission and peel coloration between coating treatments. Based on the comprehensive evaluation of weight loss rate, green pedicle rate and analysis of fruit quality, treatments of 0.09% Palm wax and 0.18% Abion-207 diluted with hypochlorous water are recommended to have a better postharvest quality under storage.

並列關鍵字

Ponkan ； edible wax ； coating ； postharvest storage

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