安全抑菌資材浸泡處理對‘珍珠’番石榴果實貯藏品質之影響

Effect of Soaking Treatment on Storage Quality of Guava (Psidium guajava) 'Jen-Ju'

吳庭嘉(Ting-Chia Wu) ； 劉惠菱(Huei-Ling Liu)

《臺中區農業改良場研究彙報》 151期 (2021/06) Pp. 27-38

摘要

本研究探討番石榴果實採收後，利用蔬果採收後及截切加工過程中可用之安全抑菌資材浸泡處理，藉以降低番石榴外銷貯運過程中，貯藏病害與品質劣變發生。‘珍珠’番石榴果實於符合外銷成熟度採收後，利用次氯酸水（40 mg．L^(-1)、100 mg．L^(-1)）、殼聚醣（0.2%、0.5%、1%）及脂肪酸蔗糖酯（0.2%、0.5%、1%）浸泡處理，並模擬外銷加拿大貯運2℃、28日與模擬櫥架20℃、1日。結果顯示，本次試驗之安全抑菌資材浸泡處理，對於番石榴模擬貯運與櫥架後的果實品質（總可溶性固形物、可滴定酸、果肉硬度及抗壞血酸含量），及果皮顏色（L*、a*、b*、C*及h°值）與對照組間無顯著差異。以40 mg．L^(-1)次氯酸水與0.2%脂肪酸蔗糖脂浸泡處理，於模擬貯運與櫥架後有較佳的果實外觀，果皮褐化指數較低，且無果表腐爛與果心水浸狀發生。綜合上述各項指數評估，以0.2%脂肪酸蔗糖脂浸泡處理可降低貯藏病害的發生，提升果品可售率與維持外銷果實品質。

關鍵字

番石榴 ； 採後處理 ； 次氯酸水 ； 殼聚醣 ； 脂肪酸蔗糖酯

並列摘要

The aim of this study is to understand the effect of safe antibacterial materials by soaking treatments on postharvest process of guava fruits, which could reduce the storage diseases and quality deterioration during storage and transportation. Guava 'Jen-Ju' fruits were harvested at the export maturity level and immersed in hypochlorous acid water (40 mg．L^(-1) and 100 mg．L^(-1)), chitosan (0.2%, 0.5% and 1%) or sucrose fatty acid ester (0.2%, 0.5% and 1%). After treatments, the guava fruits were simulated storage and transportation for export to Canada at 2℃ for 28 days and then shelf selling at 20℃ for 1 day. The results showed that all soaking treatments with safe antibacterial materials in this study had no significant difference in terms of the fruit quality (total soluble solids, total titratable acid, pulp firmness and ascorbic acid content) and peel color (L*, a*, b*, C* and h° values) compare with the control. The better appearance of fruits after simulating storage, transportation and shelf selling were found in soaking treatment for 40 mg．L-1 hypochlorous acid water and 0.2% sucrose fatty acid ester. Low peel browning index, no fruit surface decay and core water soaking symptom were observes. Based on the evaluation of various indexes above, the 0.2% of sucrose fatty acid ester soaking treatment demonstrated a better effect on reducing storage diseases after harvest, increasing the fruit saleable rate, and maintaining the quality of guava fruits for export.

並列關鍵字

guava ； postharvest ； hypochlorous acid water ； chitosan ； sucrose fatty acid ester