桃不同類型果實後熟時的果肉硬度與乙烯變化

Changes in Flesh Firmness and Ethylene Production of Different Peach Types during Fruit Ripening

歐錫坤(Shyi-Kuan Ou) ； 宋家瑋(Chia-Wai Song) ； 黃肇家(Chao-Chia Huang) ； 劉明橞(Ming-Hui Liu)

《臺灣園藝》 52卷2期 (2006/06) Pp. 131-137

https://doi.org/10.6964/JTSHS.200606.0131

摘要

爲探討台灣平地桃樹各栽培種果實採後的後熟行爲，進行桃不同果肉類型間的果實品質分析、果肉硬度及果實乙烯生成等試驗研究。試驗結果發現硬肉類型(stony hard flesh)與果肉不溶質類型(non-melting flesh, NMF)在貯藏過程中皆維持相當的果實硬度，但前者產生少量的乙烯，後者貯藏後期開始產生大量乙烯。果肉溶質類型(melting flesh，MF)的果實呈現果肉硬度逐日下降並伴隨著乙烯生成量日漸增加或出現生成高峰的現象。由結果顯示硬肉類型的果實後熟行爲和果肉不溶質與果肉溶質兩類型明顯不相同。硬肉類型的果肉獨特性狀可供爲改良桃的櫥架壽命與貯藏品質的遺傳育種種原。

關鍵字

果實硬度 ； 果肉類型 ； 乙烯 ； 硬肉桃

並列摘要

In order to study fruit ripening behavior of commercial peach cultivars in Taiwan, different peach [Prunus persica (L.) Batsch] flesh types were used and evaluated for fruit quality characteristics, flesh firmness and ethylene production. The fruit of stony hard type and non-melting type both remained fruit firmness, but the former had very little ethylene production, the latter produce many ethylene during end of storage. The fruit of melting type gradually decreasing in flesh firmness was accompanied with an increasing in ethylene production or developing a peak during storage. This revealed that the stony hard type follow a different ripening behaviors from melting and non-melting types. The unique flesh trait of stony hard type may be used as a genetic resource for improving shelf life and storage quality.

並列關鍵字

fruit firmness ； flesh type ； ethylene ； stony hard peach