當氧氣濃度低於7%時,苦瓜果實之乙烯生成量降低,呼吸更性上升黃化後熟均受到延緩。氧氣濃度爲1%時,苦瓜果實雖有微量乙烯生成,但無呼吸更年上昇及後熟黃化現苦瓜果實之界氧農度,在20℃爲1%。高於5%之二氧化碳均能增進苦瓜果實之乙烯生成,20%之二氧化碳明顯地造成果實傷害。聚乙烯袋(0.02 mm)加上乙烯吸收劑在21℃、28℃及30℃中均能延緩苦瓜果實黃化後熟。經低溫(2℃及10℃)貯藏9天之果實在移至室溫後均迅速敗壞,以聚乙烯袋包裝可減輕敗壞之嚴重程度。影響苦瓜改變大氧貯藏效果最主要的因素是乙烯,以聚乙烯袋加乙烯吸收劑,在常溫或低溫下,對苦瓜之短期運輸或貯藏,具有實際運用的潛力。
The rate of respiration, ethylene emanation and fruit ripening of balsam pear decreased as oxygen concentration was decreased to less than 5%. The critical O2 level for balsam pear fruit was 1% at 21℃, and anaerobic respiration occured when O2 concentration was below 1%. Increasing O2 concentration above 20% did not affect the respiration rate significantly as compared to that of 20% O2. Ethylene production by the fruit was enhanced when CO2 concentration was greater than 5%. Sealing single fruit in polyethylene bag (0.02 mm thick) containing ethylene absorbant (KMnO4) delayed fruit softening and yellowing at both 21℃ and 28℃, Rapid deterioration of fruit, an indication of chilling injury, was observed when fruits were stored at 2℃ and 10℃ for 9 days and then transfered into 21℃. Polyethylene packing slightly delayed fruit deterioration under this condition.
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