紅龍果經檢疫蒸熱處理後對外觀與櫥架壽命之影響
Other Title
Effects of Quarantine Vapor Heat Treatment on the Appearance and Shelf Life of Dragon Fruit Exported to Japan
Start Page
61
End Page
72
ISBN
978-626-7651-22-3
Date Issued
2025-02
Author(s)
鳳山熱帶園藝試驗分所
鳳山熱帶園藝試驗分所
Abstract
本研究旨在探討輸日紅龍果(Hylocereus spp.)在進行蒸熱處理後對外觀變化與櫥架壽命的影響，特別針對符合日本檢疫要求的技術條件進行蒸熱處理。依據規範，紅龍果外銷日本必須接受蒸熱處理，其條件為利用飽和蒸氣使庫溫達 48°C以上 136 分鐘，使果實中心溫度達 46.5°C 以上處理 30 分鐘(或以上)，全程處理時間需超過166 分鐘，以有效消除潛在有害生物。本研究評估了三個紅肉品種-‘大紅’、‘蜜寶’及‘蜜玄龍’ ，觀察其蒸熱處理後的品質表現，包括外觀鱗片黃化指數、冷藏後櫥架壽命、褐斑病覆蓋比率及其風味變化。結果顯示，蒸熱處理對此三種紅肉品種果實外觀及風味並無不良影響；蒸熱處理後再經 5℃冷藏 10 天，出庫當天外觀仍相當新鮮。在離開冷藏庫之後置於室溫下其櫥架壽命約 5-7 天，若出庫後能在低溫環境下，評估其銷售期應可以超過 10 天；此外，‘蜜寶’品種在三個品種中外觀表現最佳，鱗片也較為鮮綠。本研究結果，蒸熱處理並不會影響紅龍果的食用風味或是品質，同時它也會是一種延緩紅龍果的貯藏病害的有效方法。
This study aimed to investigate the effects of vapor heat treatment (VHT) on the appearance changes and shelf life of red-fleshed dragon fruit (Hylocereus spp.) intended for export to Japan, with a focus on complying with Japan's quarantine requirements. According to the regulations, dragon fruit exported to Japan must undergo VHT, where the chamber temperature must reach at least 48°C and be maintained for over 136 minutes, while the fruit core temperature must reach at least 46.5°C and be maintained for 30 minutes to effectively eliminate potential harmful organisms.
The study evaluated the quality performance of three red-fleshed cultivars-‘Da Hong’, ‘Mi Bao’, and ‘Mi Xuan Long’-after VHT, including the yellowing index of scales, shelf life after refrigeration, incidence of brown spot disease, and flavor changes. The results indicated that VHT did not have any significant adverse effects on the appearance or flavor of the three cultivars. After VHT and refrigeration at 5°C for 10 days, the fruit remained visibly fresh upon removal from storage. The shelf life at room temperature after refrigeration was approximately 5-7 days. If the fruit is assessed in low-temperature conditions after removal from storage, its marketable period could extend beyond 10 days. Furthermore, the ‘Mi Bao’ cultivar exhibited the best appearance among the three.
The findings demonstrated that VHT does not compromise the flavor or quality of red-fleshed dragon fruit and is an effective method for delaying postharvest disease.
Subjects
紅肉種紅龍果
蒸熱處理
採收後處理技術
red-fleshed dragon fruit
quarantine vapor heat treatment
post-harvest treatment
Publisher
農業部農業試驗所
Type
book part
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