採收成熟度及貯藏溫度對椪柑貯藏壽命之影響

本研究連續三個貯藏年期以苗栗縣公館鄉所産之椪柑分三種成熟度採收，四種不同溫度貯藏。結果發展早採的品質較差，遲採的較易腐爛及失重，而以每年11月14日至23日間採收著色率約達40%之果實最耐貯藏。椪柑貯藏在5℃之低溫達三個月時造成最重寒害；10℃也有時造成少數果實輕微的寒害。貯藏在20℃的高溫則果實腐爛率及失重率較高。因此，貯藏在12.5°至15℃之間壽命最長而品質劣變最慢。採收成熟度及貯藏溫度適當時椪柑有三個月的貯藏壽命。如果腐爛率可以控制，尚可貯藏到四個月，但品質會顯著降低。

關鍵字

椪柑；貯藏；成熟度；品質

並列摘要

'Ponkan' mandarins were harvested at 3 maturity levels from Miaoli, Taiwan and stored under 4 temperatures in 3 consecutive storage seasons. The fruit harvested early had poorer quality and that harvested late had higher decay and weight loss rates compared to the fruit harvested at ”optimum” maturity, which had the best storability. The optimum maturity occurred between November 14 and 23 while the fruit had about 40% yellow coloration on the rind. Ponkan stored at 5℃ for 3 months developed severe chilling injury, A small percentage of the fruit stored at 10℃ for 3 or 4 months developed minor chilling injury symptoms also. The fruit stored at 20℃ had higher percentages of decay and weight loss and had faster quality deterioration compared to ”optimum” storage temperature. The optimum temperature for long term storage of Ponkan was found to be 12.5~15℃, which provided the fruit best storability. Ponkan harvested at the optimum maturity and stored at the optimum temperature has a reasonable storage life span of 3 months. If decay percentage can be kept low, the storage life might be extended to 4 months but some sacrifice in quality should be expected.

並列關鍵字

Ponkan ； mandarin ； storage maturity ； quality

被引用紀錄

唐佳惠（2022）。次氯酸水浸泡和熱處理對貯後鮮食用金柑果實之影響。台灣農學會報，22(1)，27-45。https://doi.org/10.6730/JAAT.202205_22(1).0002

黃筱妮（2005）。不同結果位置採收之椪柑對低溫檢疫處理引起之傷害、表皮蠟質形態及果實品質之差異〔碩士論文，國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342/NTU.2005.02315

陳彩雲（2005）。利用FRAP方法分析台灣水果之抗氧化力〔碩士論文，國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342/NTU.2005.02142

梁穎芝（2004）。短波紫外線(Ultraviolet-C)誘導柑桔果實植物殺菌素scoparone之生成及對貯藏病害發生之影響〔碩士論文，國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342/NTU.2004.01563

延伸閱讀

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採收成熟度及貯藏溫度對椪柑貯藏壽命之影響

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