Title

百香果貯藏技術之研究

Translated Titles

Studies on the Storage Technology of Passion Fruit (Passiflora edulis Sims.)

Authors

陳靖儒

Key Words

百香果 ; 成熟度 ; 溫度 ; 可溶性固形物 ; 可滴定酸 ; 糖酸比 ; passion fruit ; maturity ; temperature ; total soluble solid ; titratable acidity ; total soluble solid ; titratable acidity

PublicationName

中興大學園藝學系所學位論文

Volume or Term/Year and Month of Publication

2006年

Academic Degree Category

碩士

Advisor

謝慶昌

Content Language

繁體中文

Chinese Abstract

本試驗目的為了解成熟度及溫度對於‘台農一號’百香果貯藏壽命和貯藏後果實品質之影響。並嘗試在低溫貯藏前,使用不同前處理方法,期能在不影響果汁風味的前提下,減少果實失重並保持良好外觀,找出最適合之貯藏方式,以達到提高產品價值及供貨期之目的。 果皮半紅綠之‘台農一號’百香果,採後能夠繼續轉色,果汁糖酸比於採收7日後可以上升至和高成熟相似,且無低成熟度果實果汁風味不佳之缺點。因此若以貯藏或長程運輸為目的者,宜採用半紅綠之果實。1℃~20℃冷藏溫度下,果實失重率係伴隨溫度之降低而隨之遞減。惟9℃以下之低溫會影響果實後熟,12℃以上溫度處理雖能正常後熟及轉色,但果實失重皺縮情形也會隨之增加,因此以2週貯藏期而言,12℃係為較佳之貯藏溫度。 鑑於百香果皺縮凹陷後即不受消費青睞,在不發酵變味之前提下,保持完整果相乃為百香果保鮮處理之首要目的。在12℃非寒害溫度下,氣變包裝及塗臘處理皆具有改善品質的效果。在6℃低溫下,果實後熟雖受影響,但在外觀及失重率考量下,採用打孔聚乙烯包裝袋配合塗臘處理之果實,果皮回溫後色澤及完整度最佳,並且對於果汁品質也可保持。 ‘台農一號’百香果採用46.5℃蒸熱處理30分鐘,在6℃及12℃冷藏2週以及回溫後,果皮會產生轉色不良現象,並且出現凹陷燙斑而影響果相,同時果汁酸度較高使風味不良,並未具有保鮮之效果。若為外銷檢疫殺蟲處理考量,則尚須研以合適之熱處理方式及溫度。以1-MCP處理後,‘台農一號’百香果果實呼吸率及乙烯釋放率明顯降低,果實後熟受到抑制,失重率均可降低,並且果汁品質及風味亦可保持。但因果皮無法轉呈紅色,此與台灣消費習慣有違,仍為處理上之缺點。

English Abstract

The purpose of this study was to examine how maturity of passion fruits and temperature influence the length of storage life and quality after being stored of ‘Tainung No.1’ passion fruits. Besides, before the ‘Tainung No.1’ passion fruits were stored in a lower temperature, different pre-process methods were adopted to maintain the original flavor of Tai-Nung No.1 passion fruit and to avoid weight losing easily and withering early for keeping a good appearance. In this case, we would expect to find out the most proper method to store ‘Tainung No.1’ passion fruits in order to increase the products’ value and to provide goods in time. After the half red color ‘Tainung No.1’ passion fruits were plucked, they would continue to change color. Furthermore, after seven days of ‘Tainung No.1’ passion fruits plucking from trees, their TSS/TA would increase to a similar degree of more mature passion fruits, and they would not have a shortage of bad flavor like low mature passion fruits. Therefore, for the purpose of storage or long distance transfer, it has better to choose the half red color ‘Tainung No.1’ passion fruits. In the processing condition that we using seven types to refrigerate ‘Tainung No.1’ passion fruits in low temperature between 1℃ to 20℃, the weight loss rate would reduce as the temperature decrease. The temperature under 9℃ will cause the fruits abnormal ripening. If the fruits are stored in 12℃ and above, they will be abnormal ripening and changing color successfully. But at the same time the situation of weight loss and withering raises. Hence, for two weeks storage 12℃ is a more ideal temperature. Since consumers do not prefer a rough and withered passion fruit, on the premise that fruits will not ferment and change flavor keeping a passion fruit with a perfect appearance is the primary aim. In the temperature of non-chilling injury-12℃, MAP and wax treatment both can improve the quality of fruits. In 6℃ the fruits’ abnormal ripening is likely to be affected. But under the condition of appearance and weight loss rate, the skin of fruits packed in perforated PE bags and with wax treatment has the best color and completeness, as well as maintaining the quality of juice. If the ‘Tainung No.1’ passion fruits are treated with 46.5℃ vapor heat and refrigerated in 6℃-12℃ for two weeks, after the fruits become warmer, the situations of difficulty in color changing of fruit skin will accrue, and there will be rough and burned spots in the surface of fruits. These phenomena affect the beauty of fruits’ appearance, cause bad flavors owing to sourer juice, and bring no effect of keeping fresh. However, if we consider the inspection and quarantine for exported fruits, a suitable heating treatment and a proper temperature should be discussed. After the 1-MCP treatment made on ‘Tainung No.1’ passion fruits, the respiration and ethylene production of fruits have obvious decrease, and the quality and flavor of juice can be maintained. Consequently, because that the fruit skin could not turn to red is not accepted by Taiwanese consumers, there is still a shortage in fruits treatment.

Topic Category 農業暨自然資源學院 > 園藝學系所
生物農學 > 農業
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Times Cited
  1. 陳健賢(2009)。脫色仙草葉膠對樹薯澱粉可食膜物性之影響。中興大學食品暨應用生物科技學系所學位論文。2009。1-173。 
  2. 黃昭銘(2016)。果實成熟度、電解次氯酸水處理及貯藏溫度對‘台農一號’百香果果實貯藏壽命及品質之影響。中興大學園藝學系所學位論文。2016。1-88。