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愛文芒果溫湯處理模擬試驗

Evaluation of hot water treatment before storage for 'Irwin' mango

摘要


為了解國內芒果外銷現行溫湯處理狀況及其效果,於實驗室模擬不同之溫湯溫度及時間組合,並於包裝集貨場實地測試,藉以提供國內芒果外銷出口作業之參考。以外銷等級的愛文芒果為試驗材料,經實驗室逐一探討不同溫度(50、52.5、55、57.5、60、62℃)與時間(30、60、180、300秒)組合後,以此作為包裝場實際模擬之準則,試驗結果配合現行溫湯處理機種與考慮業者處理需求,建議以60℃ / 40 sec.為臺灣芒果最佳的溫湯處理條件,若基於成本與時間考量,可縮短時間以60℃ / 30 sec.進行溫湯處理。然溫湯處理效果相當不穩定,深受到天候與栽培管理的影響,溫湯處理的愛文芒果果實在模擬貯運後7天幾近一半發病,因此若想在採後階段達到防治炭疽病的難度甚高,尤其於管理較差的果園或於病害發生較為嚴重的年份,建議仍應配合採收前田間管理與綜合防治模式。現有技術:溫湯處理已發展多年,唯外銷國家並無特定要求,臺灣業界使用頻率不高,主要在於其機型、設備與操作成本、空間及其處理耗時等因素是基本考量,其次是對其使用效果等疑慮。創新內容:針對芒果採後溫湯處理流程規範重新探討,實際模擬處理測試的試驗結果以60℃ / 40 sec.處理較為快速有效,對業者最具經濟效益。對產業影響:確保臺灣芒果外銷品質,增進外銷潛力與維護國際聲譽。

關鍵字

芒果 溫湯處理 炭疽病 外銷

並列摘要


In order to know the efficiency and feasibility of Irwin mango fruits treated by hot water before storage or shipping, we designed a series of experiments composed of different temperatures and time of dipping at packing places. The main purpose is trying to reduce the incidence of anthracnose. The hot water temperature was set separately at 50, 52.5, 55, 57.5, 60 and 62°C. The dipping times used were 30, 60, 180 and 300 seconds separately. The best results were observed at 60°C for 40 seconds of dipping. If the efficiency and cost were taken into consideration, we suggest use 60ºC for 30 seconds. However, the performances were affected greatly by the environmental factors and the cultural practice or management. Bad results were observed in the year when anthracnose was severe in the orchard with poor cultural practice and management. What is already known on this subject? Hot water treatment for anthracnose control has been used for years, but few requests of hot water treatment by target countries, which led to the low utilization in Taiwan. Besides, the cost, space, time of this operation and the efficiency are the major considerations for the owners to decide if the product should be treated or not. What are the new findings? This experiment attempted to reprogram the schedule of hot water treatment used in mango in Taiwan. We simulated the procedures in laboratory and in packing house and found that 60ºC / 40 sec. is the best combination. What is the expected impact on this field? The rate of anthracnose-infected fruits could be reduced by effective hot water treatment. This measure can ensure mango quality and improve export competitiveness.

並列關鍵字

mango hot water treatment anthracnose export

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