不同果肉類型桃果實採收後硬度與果膠質之變化

Other Title
Changes in Firmness and Pectin Properties of Different Peach Types during Ripening
Resource
台灣農業研究 62(4): 382-388
Journal of Taiwan Agricultural Research 62(4): 382-388
Journal
台灣農業研究
Journal Volume
62
Journal Issue
4
Pages
382-388
Date Issued
2013-12-08
Date
2013-12-08
Author(s)
賴盈璋
歐錫坤
Ying-Jang Lai
Shyi-Kuan Ou
DOI
URI
Abstract
果膠分子間之鍵結被認為是影響蔬果質地變化之重要因素。為探討桃不同果肉類型採收後，果實軟化與果膠層化學鍵結之間的相關變化，選擇果肉溶質型之「春蜜」及「台農甜蜜」和硬肉類型之「鶯歌桃」，測定採後12 d內之果實硬度、果膠酯化度（degree of esterification；DE）、結合態鈣（bound calcium）及非甲氧基酯鍵（non-methoxy ester linkage；NME）等含量變化。 The interaction between pectin molecules affects the changes of texture in both fruit and vegetables. To investigate the linkage of firmness and pectin to texture changes in different flesh types of peach, traits of firmness, degree of esterification (DE), bound calcium content, and non-methoxy ester linkage (NME) content of melting flesh peach ('Spring Honey' and 'Premier') and stony hard peach ('Yinggetao') were analyzed during twelve-day ripening period after harvest.
Subjects
桃子
果膠
酯化度
結合態鈣
非甲氧基酯鍵
Peach
Pectin
Degree of esterification
Bound calcium
Non-methoxy ester linkage
Publisher
農業試驗所
Type
journal article
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