乙烯催色、低溫檢疫處理與貯放溫度對椪柑轉色之影響

Effects of Ethylene Degreening, Low-temperature Quarantine Treatment, and Storage Temperature on Coloration of ‘Ponkan’ Mandarin (Citrus reticulata Blanco cv. ‘Ponkan’).

黃祐慈(Yu-Tzu Huang)

指導教授 ： 劉富文

國立臺灣大學/生物資源暨農學院/園藝學研究所/碩士(2004年)

https://doi.org/10.6342/NTU.2004.02364

摘要

早期採收的椪柑 (Citrus reticulata Blanco cv. ‘Ponkan’) 果皮常帶綠色。本研究觀察0℃模擬低溫檢疫處理15日、採後貯放在不同溫度約30日、以及乙烯催色處理對果實轉色快慢之影響。果皮顏色除以目測轉色率表示之外並以色差儀量測；讀值轉換成a*/b*值、hue angle及L*值表示。試驗結果，椪柑在低溫檢疫處理期間顏色變化甚小；檢疫處理後貯放在15℃轉色最快，而在10℃或20℃轉色較慢，25℃最慢。不經檢疫處理之椪柑轉色快慢之溫度依次為15℃、10℃、20℃，而25℃高溫最不利轉色。又將接近成熟的綠色果實提早14天採下貯於15℃比留在樹上遲14天採收轉色快。椪柑無論在低溫檢疫處理前或檢疫處理後，在25℃以5 ppm乙烯催色處理48小時，同樣促進果皮轉色。經催色之果實比不催色之果實提早5至15天完成轉色，但催色處理使少數果實之果蒂褐化。低溫處理後進行乙烯催色發生果蒂褐化之比率略低於檢疫處理前催色。果實催色處理後貯於10℃、15℃或20℃中，轉色速率無顯著差異。不經檢疫處理的椪柑，以乙烯催色亦加速轉色；催色後貯於15℃中轉色最快，可比不催色之果實提早10至15天完成轉色。果皮色澤以a*/b*值或hue angle表示比以目測轉色率表示更能精確區分差異。L*值隨目測轉色率增高而上升，在目測轉色率初達100%時升到高峰；然後L*值微幅下降，顯示黃色加深。

關鍵字

貯放溫度 ； 檢疫處理 ； 乙烯催色 ； 椪柑 ； 轉色

並列摘要

Early-harvest‘Ponkan’mandarins (Citrus reticulata Blanco cv. ‘Ponkan’) are usually greenish in color. In order to find practical means to enhance yellow coloration of the fruit, the effects of ethylene degreening, simulated low-temperature quarantine treatment, and storage temperature management on coloration were studied. The peel color was visually estimated and expressed as percent yellow coloration followed by instrumental measurement with a color difference meter. The measurements included L*, a*, and b*, and were later converted into a*/b* value, hue angle, and L* value. Green Ponkan had very little color change during a fifteen-day simulated low-temperature quarantine treatment. After the quarantine treatment, Ponkan turned yellow faster at 15℃ than at 10℃ or 20℃. Coloration was slowest at 25℃. Ponkan without low-temperature quarantine treatment also turned yellow faster at 15℃, followed by 10℃, 20℃, and 25℃ in that order. Mature green Ponkan harvested 14 days earlier and stored at 15℃ for 14 days were yellower than similar fruit harvested 14 days later. Degreening treatment with 5 ppm ethylene for 48 hours at 25℃ either before or after low-temperature quarantine treatment accelerated coloration of Ponkan. Ethylene-degreened Ponkan turned completely yellow 5 to 15 days earlier than similar fruit not degreened. Ethylene degreening caused stem and calyx browing in some fruit. Ethylene treatment after low-temperature quarantine treatment caused fewer stem and calyx brownings than ethylene treatment before quarantine treatment, however. Ethylene effectively degreened Ponkan without low-temperature quarantine treatment as well. Ethylene degreened Ponkan either with or without low-temperature quarantine treatment colored equally well at 10℃, 15℃, or 20℃. Both a*/b* and hue angle could indicate the Ponkan peel color more precisely than visually estimated percent coloration. L* value increased concurrently with visually observed coloration percentage in coloring Ponkan until reaching a peak, which coincided with 100% coloration, and then slightly declined corresponding to deepening of yellow color.

並列關鍵字

storage temperature ； ethylene degreening ； coloration ； quarantine treatment ； ‘Ponkan’mandarin

參考文獻

· 李明國. 1997. 金柑果實採收適期及其催色與貯藏試驗. 花蓮區農

· 林學正、嚴夢如. 1971a. 椪柑冷藏之研究. 中國園藝 17：223-

· 林學正、嚴夢如. 1971b. 採收後處理對於控制寬皮柑腐敗之效

· 區少梅、林聖敦、李介義、溫晉慶. 1993a. 椪柑適當採收條件之

· 區少梅、陳淑莉. 1993. 椪柑品質之官能與物理化學分析. 中國園