屏東地區主要果菜採後生理與貯藏之研究
Other Title
Postharvest Physiology and Storage of Several Fruit Vegetables Grown in Pingtung Area
Journal
園產品採後處理與運銷技術研討會專刊
Part Of
農業試驗所特刊第60號
Pages
157-180
ISBN
957-00-9146-0
Date Issued
1997-06
Date
1997-06
Author(s)
柯立祥
Lih-Shang Ke
Abstract
本研究主要針對屏東地區之主要果菜，包括小黃瓜、胡瓜、越瓜、扁蒲、苦瓜、絲瓜、稜角絲瓜、茄子、虹豆、菜豆、皇帝豆、莢豌豆及甜豌豆等十三種果菜，探討其在不同溫度(0℃、5℃、10℃、15℃、20℃、25℃)貯藏之呼吸率及乙烯產生量之變化，以及不同包裝方法，包括PE袋密封或內加乙烯吸收劑包裝或打孔PE袋包裝或保鮮膜包裝及對照不加任何包裝，在不同溫度(0~25℃)之保鮮效果，以瞭解適當之貯藏溫度、貯藏壽命及包裝方法。各種果菜之呼吸率(mg CO2/kg-hr，5℃)，依Kader (1992)之標準，甜豌豆及莢豌豆屬很高呼吸率型(40~60mgCO2/kg-hr)；皇帝豆、菜豆及稜角絲瓜屬高呼吸率型(20~40 mg CO2/kg-hr)；胡瓜、苦瓜屬低呼吸率型(5~10 mg CO2/kg-hr)其餘屬於中呼吸率型(10~20 mg CO2/kg-hr)或在中－低之間。乙烯產生量，除皇帝豆（去莢）屬中乙烯產生型(1.0~10 μ l/kg-hr，20℃)外，其餘果菜均屬低－很低乙烯產生型(<0.1~1.0 μ l/kg-hr)。在貯藏期間各果菜普遍因黴菌發生而呼吸率及乙烯產生大增。
一般而言，不同包裝方法，以PE袋密封內加乙烯吸收劑及PE袋密封包裝者之保鮮效果最佳。
各種果菜之貯藏適溫及貯藏期限分別為：小黃瓜，15℃，25~28天；胡瓜，10~15℃，23~35天：越瓜，5~10℃，7~10天：扁蒲，10~15℃，30~40天；苦瓜，10~15℃，10~16天；絲瓜，10~15℃，20~25天：稜角絲瓜，15℃，24天：茄子，10~15℃，30~50天：虹豆，10℃，16~24天：菜豆，10℃，40~47天；皇帝豆（帶莢），5~10℃，12~17天；皇帝豆（去莢），5℃，14天；莢豌豆，0℃，45天以上；甜豌豆，0℃，60天以上。
Respiration rate, ethylene production, as well as packaging effects of different methods on storage life of 13 fruit vegetables including cucumber, bur cucumber, oriental melon, bottle gourd, bitter gourd, luff a, angled luff a, eggplant, asparagus bean, kidney bean, lima bean, garden pea, sugar pea etc. at different temperatures (0~25℃) were investigated.
The rates of respiration of 13 fruit vegetables classified according to the criteria of Kader (1992) that sugar pea and garden pea are very high rate (40~60 mg CO2 /kg- hr) , and lima bean, kidney bean and angled luffa belong to high rate (20~40 mg CO2/kg-hr), the rate of cucumber and bitter gourd are low (5~10 mg CO2 /kg-hr)and others are between low to moderate (10~20 mg C02/kg/hr). The rate of ethylene production, all of fruit vegetables are between low to very low (<0.1~1.0 μ 1/kg-hr)except seed of lima bean which belong to moderate rate (1.0~10 μ 1/kg-hr). However, the rates of respiration and ethylene production of fruit vegetables were sharply increased when molds appeared on fruit surface during storage.
Among different packaging methods including PE bag sealed with or without ethylene absorbent, perforated PE bag sealed, shrinkable plastic film packaged and naked fruits etc., the fruit vegetables packaged by using PE bag sealed with or without ethylene absorbent were longer in storage life and higher in fresh-keeping guality during storage.
Event(s)
園產品採後處理與運銷技術研討會
Proceeding of A Symposium on Postharvest Handling and Marketing of Horticultural Crops
Subjects
果菜
後熟生理
貯藏壽命
包裝方式
呼吸率
乙烯生產量
fruit vegetable
postharvest physiology
storage life
Packaging methods
respiration rate
ethylene production
Publisher
農業試驗所
Type
conference paper
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