包裝處理對葉用甘藷採收後品質之影響

Effect of Packing Treatment on the Postharvest Quality of Leafy Sweet Potato

古明萱(Ming-Shaiun Guu) ； 柯碧珍(Bih-Jane Ke)

《作物、環境與生物資訊》 1卷1期 (2004/03) Pp. 55-66

https://doi.org/10.30061/CEB.200403.0008

摘要

葉用甘藷為近年來廣受消費者喜愛之健康蔬菜，若能有良好的貯藏條件將可確保其食用之品質。本研究利用二不同農藝性狀之葉用甘藷桃園2號品種及C83L20品系進行試驗，探討包裝處理在貯藏期間品質之反應，藉以明瞭對葉用甘藷採收後貯架壽命。試驗結果顯示，供試品種經由包裝處理後貯藏之水分含量、乾物重、維生素C含量、可溶性糖含量與葉綠素含量較不包裝處理貯藏者皆有較高之表現，其色澤變化較輕。預冷處理後貯藏之水分含量、乾物重、維生素C含量、可溶性糖含量與葉綠素含量則較不預冷處理貯藏者為高，其色澤變化亦較輕。由此可知，葉用甘藷經預冷與包裝處理後貯藏效果表現較佳。

關鍵字

包裝 ； 品質 ； 預冷 ； 葉用甘藷

並列摘要

Leafy sweet potato is becoming a popular healthy vegetable in recent years. It has been reported that quality of the vegetable can be ensured through proper storage. This study is therefore focused on developing proper storage technique to preserve the postharvest quality of leafy sweet potatoes. Two varieties, cultivar Taoyuan No.2 and line C83L20, with different agronomic characters were selected. Pre-cooling and packing treatments were used for comparisons the differences in shelf-life. Results showed that vegetables with packing treatment attained higher water content, dry weight, vitamin C, soluble sugar, and chlorophyll and less color change than those of non-packing ones. The vegetables subjected to pre-cooling treatment prior to packing preserved greater amounts of water content, dry weight, vitamin C, soluble sugar, and chlorophyll and obtained less color change than those of non-treatment counterparts. Results suggest that packing and pre-cooling treatments before storage can improve postharvest quality of vegetables from both varieties of leafy sweet potato.

並列關鍵字

Packing treatment ； Quality ； Pre-cooling ； Leafy sweet potato