荔枝外銷檢疫處理作業簡介
Other Title
Introduction of Quarantine Treatment Process for Exporting Lychees
Start Page
69
End Page
76
ISBN
978-986-03-5902-2
Date Issued
2012-12
Author(s)
許明達
Ming-Dar Hsu
Abstract
目前國產荔枝鮮果實主要輸往美國及日本，依其檢疫規定皆須於輸入前經檢疫處理。輸往美國之荔枝鮮果實係採於運輸途中以冷藏貨櫃進行低溫冷藏處理之方式辦理，處理基準為果肉中心溫度在1℃以下低溫冷藏處理17天或以1.39℃以下溫度冷藏處理20天。輸往日本之荔枝鮮果實則採輸出前蒸熱及冷藏之複合方式辦理，處理基準為以46.2℃飽和蒸氣處理20分鐘後，於6小時內降溫至2℃，持續冷藏處理42小時。荔枝鮮果實輸往美國之檢疫處理及輸出檢疫作業由我國檢疫人員執行，輸往日本之輸出作業則須邀請該國檢疫官來台，會同我國檢疫人員辦理檢疫處理及輸出檢疫作業。
Main markets of fresh lychees from Taiwan are the United States and Japan, quarantine treatment before entry is required by regulations of both countries. In-transit cold treatment in refrigerated containers is used for lychees exporting to the United States; treatment schedule is core temperature at or below 1℃ for at least 17days, or core temperature at or below 1.39℃ for at least 20 days. Lychees exporting to Japan, on the other hand, are treated by vapor heat-cold combination treatment before export; treatment schedule is 46.2℃ saturated vapor for 20 minutes, followed by cooling the fruits to 2℃ within 6 hours and keep refrigerated at or below 2℃ for 42 hours. Quarantine treatment and export inspection for lychees to the United States are conducted by local quarantine officers, while lychees to Japan require treatment and inspection conducted jointly by Japanese and local inspectors.
Event(s)
臺灣荔枝產業佈局研討會
Proceedings of the Symposium on Litchi Industry Development in Taiwan
Subjects
檢疫處理
低溫冷藏處理
蒸熱處理
quarantine treatment
cold treatment
vapor heat treatment
Publisher
農業試驗所
Type
book part
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no171-8.pdf
Size
2.66 MB
Format
Adobe PDF
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