不同著果枝條對楊桃果實發育與貯藏品質之影響

Effect of Different Diameters of Shoots on Development and Storage Quality of Carambola Fruit

劉碧鵑(Pi-Chuan Liu) ； 楊耀祥(Yau-Shiang Yang) ； 王德男(Der-Lan Wang) ； 王子慶(Tsu-Ching Wang)

《中華農業研究》 51卷1期 (2002/03) Pp. 61-74

https://doi.org/10.29951/JARC.200203.0007

摘要

本研究主要探討‘秤錘’楊桃(Averrhoa carambola L.)不同著果枝條果實在發育過程中外觀形態、內部組成分之變化與其貯藏品質的比較。調查結果顯示，‘秤錘’楊桃果實在發育期間並無生長停滯期，生長曲線呈單S型。5月開花的果實其果長、稜厚、稜寬及周長在花後1週即快速增加，鮮重及體積則於花後3週起開始快速上升，可溶性固形物直到花後7週起才開始迅速累積，在花後10週其外觀形態增長速率已趨於緩和，可視為進入生理成熟期，果實顏色的變化亦由發育中期的暗綠色逐漸轉變為完熟期的全黃色。在內部成分的變化上，水分含量、可溶性固形物及醣類含量等均隨果實發育而增加，而硬度、可滴定酸則隨著果實的發育而降低。果實著生的枝條部位間，老枝所著生的果實比新枝者有較大的果重及體積，稜寬也較大，果形呈短橢圓形，著色較淺；在內容物組成上，老枝所著生的果實可溶性固形物及醣類含量較低，可滴定酸及硬度較高；在貯藏品質上，室溫下第1週老枝果實的失水率較低，但之後卻較高於新枝；至於果實經5℃、21日的冷藏後，再移至室溫19日後之失水率則以新枝果實較高於老枝。

關鍵字

楊桃 ； 果實生長 ； 果實品質

並列摘要

The objective of this study is to study the effect of different ages of shoots on the development and storage quality of fruits of 'Chun-Choi' carambola (Averrhoa carambola) in the same trees. The results showed that the carambola fruit growth curve is single sigmoid indicating no stagnant period during fruit development. The fruits, which blossomed in May, increase rapidly in fruit length, rib thickness, rib width and fruit cirumfence one week after blossom. However, increase of fresh weight and size of fruits and accumulation of total soluble solids (TSS) started from 4th week and 7th weeks, respectively, after blossom. The fruits reach into physiologically matured period when the appearance of outer growth turned mild at the 10 weeks after blossom. Meanwhile, the fruit color turned gradually from dark green during development period into complete yellow of maturity period. The interior components are also changed. Water content, total soluble solids and sugar content were increase with the increase of fruit size, whereas hardness and titratable acid were decrease. Compare to young shoots, fruits born on old shoots were heavier and larger, with wider rib, short oval shaped and lighter skin color. Their fruit components including total soluble solids and sugar content were lower, whereas titratable acid and hardness were higher. The storage quality of fruits born on different age shoots was also different. Fruits born on old shoots lost less weight in the first week at room temperature, but lost more in later stage. Meanwhile, the old shoot-producing fruits lost less weight after storage at 5℃ for 21 days and then at room temperature for 19 days fruits.

並列關鍵字

star fruit ； carambola ； fruit growth ； fruit quality