新近水果採後處理研發技術
Other Title
Recent Advances in Technologies of Postharvest Handling in Fruit Products
Start Page
137
End Page
152
ISBN
978-986-03-0128-1
Date Issued
2011-12
Date
2011-12
Author(s)
吳俊達
Chun-Ta Wu
Abstract
由於果品採後溫度管理之預冷(precooling)及低溫貯運技術已經發展相當成熟，近年來採後處理技術的研發逐漸轉向貯運環境濕度與氣體組成之調控。本文簡要介紹改變濕度包裝(modified humidity packaging)、活性包裝(active packaging)、動態氣調（dynamic controlled atmosphere）三項採後處理技術。「改變濕度包裝」概念，是降低包裝袋內濕度以避免因為儲運溫度波動造成水氣凝結，引起病害發生及產品組織氣體交換障礙，並能同時使產品維持於失水較低的狀態；實際技術操作包括包裝袋打孔(package perforation）、選用透水氣性高的包材、吸濕劑使用等。在改變產品儲運環境氣體組成控制方面，「活性包裝」為最近迅速開發的領域，其指的是一個包裝系統可主動改變袋內條件，以延長櫥架壽命或增進食品安全性、風味特性與維持產品品質。而利用持續監測庫內產品葉綠素螢光(chlorophyll fluorescence)反應或乙醇揮發變化，作為產品遭受逆境的即時(real time)指標，以調整氣調庫內氧氣分壓之「動態氣調」技術，可使產品貯藏在比傳統氣調條件更低的氧環境，因而貯藏壽命更長、品質維護更佳、降低生理障礙發生率。三者強調主動與即時瞭解貯運園產品狀態，以達到延長產品採後主運性和品質保持的目地。
Since techniques of postharvest temperature management in fruit products, such as precooling and cold storage, have been well established, the recent trend in research and development of postharvest technologies in fresh fruit is toward to emphasis on humidity and atmosphere control. Three postharvest technologies, namely modified humidity packaging, active packaging, and dynamic controlled atmosphere, are briefly discussed in this presentation. Modified humidity packaging is a group of technologies, including package perforation, utilization of packaging materials with enhanced water vapor permeability, and application of hygroscopic additives and humidity buffering, that attempt to reducing the risk of water condensation in the package while still maintaining produce water loss as low as possible. Regarding control of atmosphere compositions, active packaging defined as a packaging system that actively changes the condition of the package to extend shelf life or improve food safety or sensory properties is an active exploring and rapid progressing area. By continue monitoring chlorophyll fluorescence of produce or ethanol emission in the headspace of storage room, technology of dynamic controlled atmosphere can fine-tune the oxygen partial pressure in the storage room based on the real-time index just mentioned to more optimal conditions than that of conventional static controlled atmosphere. As a consequence, fruits stored in dynamic controlled atmosphere exhibit longer storability, better organoleptic quality, and lower incidence of physiological disorders when compared with those in regular controlled atmosphere storage. These techniques emphasize to take initiative and real-time information of the stored commodity to adjust the microenvironments in order to prolong postharvest life and quality maintenance of fresh fruit.
Event(s)
臺灣果樹生產改進與產業策略研討會
Publisher
農業試驗所
Type
book part
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