‘玉荷苞’及‘黑葉’荔枝果實採前微裂觀察及採後保鮮技術之研究

Studies on the Preharvest Micro-cracking and Postharvest Preservation Techniques of ‘Yuh Her Bau’ and ‘Hak Ip’ Litchi （Litchi chinensis Sonn.）.

鍾知達(Chin-Ta Chung)

指導教授 ： 柯立祥

國立屏東科技大學/農學院/農園生產系所/碩士(2010年)

https://doi.org/10.6346/NPUST.2010.00190

摘要

本研究主要在探討荔枝果實採前何時出現果皮微裂（Mirco-cracking）與防止果皮褐變（Browning）的處理技術。
利用掃描式電子顯微鏡（SEM）觀察，發現‘玉荷苞’果實於花後40天即出現長達200μm的裂縫，並於花後47天進一步的觀察到500μm的裂縫。而‘黑葉’於花後42天觀察到約400μm的裂痕。顯示荔枝果實於花後約40天左右開始出現果皮微裂的問題。
在採後處理方面，荔枝果實分別使用1%、2%、4%及6%的HCl浸泡1、2、4或6分鐘，然後貯藏於5℃、15℃及25℃下。結果顯示，HCl濃度愈高及浸泡時間愈長，愈能有效抑制果皮褐化，維持貯藏期間果皮顏色，增進外觀品質，對於果肉品質沒有明顯影響。
另以焦亞硫酸鈉、幾丁聚糖、酒石酸、檸檬酸及草酸等不同藥劑處理，結果顯示，皆以焦亞硫酸鈉結合浸酸處理之防止褐變效果最佳，而在‘玉荷苞’果實處理當中，甚至優於單獨用HCl浸酸處理，對於防腐及保色之效尤佳。而在有機酸處理當中，以酒石酸結合1%幾丁聚醣之效果最好，但於果實腐損的抑制能力較差。
在不同包裝及浸酸處理當中，以銀纖袋包裝荔枝果實可略為減輕果實腐損問題，但對抑制褐化沒有幫助。結合焦亞硫酸鈉及浸酸護色處理後，效果更佳，可延長貯藏壽命。
荔枝果實採後利用80、85、90、95及98℃熱水進行浸泡處理1~30秒後，再使用4%HCl處理。結果發現所有處理於5℃貯藏下均能有效的延長貯藏壽命達30天以上，對果皮褐化及腐損的抑制效果相當良好。而於不同溫度熱水處理下，對於果實品質的影響並不顯著。

關鍵字

荔枝 ； 掃描式電子顯微 ； 微裂 ； 保鮮

並列摘要

Those studies were conducted to investigate litchi（Litchi chinensis Sonn.）fruits micro-cracking occurring during development and the postharvest treatments to control pericarp browning.
SEM（Scanning electron microscope）was used to observe the pericarp micro-cracking. Micro-cracking with 200μm length in‘Yuh Her Bau’ was first observed 40 days after anthesis and with 500μm length afer 47 days. However, micro-cracking with 400μm length in ‘Hak Ip’was first observed 42 days after anthesis. Those results showed that the micro-cracking occurring of litchi fruits during development occurred around 40 days after anthesis.
The litchi fruits were treated with 1%, 2%, 4% and 6% HCl and dipped for 1 min, 2 min, 4 min and 6 min, respectively. Results showed that the higher HCl concentration and the longer duration of dip had the highest effect to extend storage life and pericarp colour retention and had no significant influence or the fruit quality.
The different chemical treatments included sodium pyrosulfite, tartaric acid, citric acid and oxalic acid. The 6% sodium pyrosulfite combined with HCl treatment showed the highest extending fruit storage life and reducing decay. Its effect was more positive than high concentration of HCl treatment alone. The best effect among several organic acid treatments was tartaric acid combined with 1% chitosan. The treatment also showed that it was effective in reduceing pericarp browning, but could not reduce fruit decay.
When using the different packings combined with chemical treatments, the Ag-fiber bag packing was more effective in reducing fruit decay than PE bag packing, but it had no effect in reducing pericarp browning. The Ag-fiber bag combined with sodium pyrosulfite and HCl dipping showed more effect in extending storage life than other packings.
The litchi fruits were dipped in various temperatures of hot water, including 80℃, 85℃, 90℃, 95℃ and 98℃ with 1~30 seconds, and then dipped with 4% HCl. Results showed that all treatments had more than 30 days of storage life at 5℃, and effective control on pericarp browning and fruit decay. In all hot water temperature treatments, there were no significant effects on fruit quality.

並列關鍵字

Litchi ； Scanning electron microscope ； Micro-cracking ； preservation

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