麻豆文旦室溫貯藏品質之變化

Changes in the Quality of Ma-Tou Wentan during Storage at Room Temperature

吳松杰(Sung-Jier Wu) ； 區少梅(Andi Shau-Mei Ou)

《中國園藝》 45卷1期 (1999/03) Pp. 53-64

https://doi.org/10.6964/JCSHS.199903.0053

摘要

本研究是以台灣麻豆文旦主要產區台南縣麻豆鎮、南投縣中寮鄉、花蓮縣瑞穗鄉及苗栗縣三灣鄉地區，各選擇一果園所採收的麻豆文旦爲試翳材料，將所採收文旦置於室溫27±2℃貯藏，探討文旦在貯藏過程中物理化學性質及消費者品評喜好程度之變化。文旦果汁中的醣類以蔗糖爲主，果糖及葡萄糖爲次，有機酸則以檸檬酸爲主，蘋果酸、抗壞血酸及酒石酸爲次。文旦在6週貯藏期間可溶性固形物含量及滴定酸度逐漸增加，糖酸比則無顯著差異。消費者對剛採收之文旦喜好程度較低，對經過室溫貯藏一週者喜好程度顯著提高，但對貯藏1~4週者喜好程度無顯著差異。文旦貯藏至5週後喜好程度則顯著降低。

關鍵字

麻豆文旦 ； 貯藏 ； 消費者品評 ； 物理化學分析

並列摘要

Changes in physicochemical properties and consumer preference of Mo-Ton Wentan harvested from four production areas in Tai-Nan, Nan-Tour, Hwa-Lian and Miaa-Lih prefectures in Taiwan and stored for 0 to 6 weeks at 27±2℃were studied. Sucrose, fructose and glucose are predominant sugars and citric, malic, ascorbic and tartaric acids are major organic acids in Ma-Ton Wentan. During six weeks of storage, total soluble solids and titratable acidity increased concurrently with the fructose, glucose and citric acid increases. The change in sugar-acid ratio was not significant. Freshly harvested Ma-Ton Wentan had lower preference scores as compared to those stored at 27±2℃ for 1 to 4 weeks. However, longer than 4 weeks of storage impaired the quality of Ma-Ton Wentan significantly.

並列關鍵字

Ma-Tou wentan ； storage ； consumer test ； physicochemical analysis