貯藏溫度對‘台農17號’鳳梨果實內部褐化之研究
Other Title
Studies on Internal Browning of ‘TN 17’ Pineapple Fruits [Ananas comosus (L.) Merr.] under Different Storage Temperatures
Resource
台灣農業研究 58(4): 273-282
Journal of Taiwan Agricultural Research 58(4): 273-282
Journal
台灣農業研究
Journal Volume
58
Journal Issue
4
Pages
273-282
Date Issued
2009-12-04
Date
2009-12-04
Author(s)
Abstract
鳳梨以低溫或常溫等方式進行貯運，一般業者多以5-10℃為貯運時之貯藏溫度，僅少數業者使用12.5℃。低溫貯藏2週再經25℃櫥架4天，貯於5℃之果實內部褐化症狀皆已達5級（即褐化面積佔果心及其附近果肉面積50%），故評定為喪失櫥架壽命；而貯於12.5℃之果實，經同樣貯藏及櫥架期後，果實內部褐化程度才達1級（即褐化面積佔果心及其附近果肉面積1-2%），顯示，最適合‘台農17號’之貯運溫度為12.5℃，在此溫度下可貯藏4週再加25℃下4天櫥架仍保有商品價值。
Although both cold and room temperatures are used for storage of pineapple fruits in industry, 5℃ is currently more common storage temperature for this commodity than 12.5℃ or 25℃. The purpose of this study is to investigate the optimum storage temperature for 'TN 17' pineapple fruit, a dominant cultivar in Taiwan. Our results showed that 'TN 17' pineapple fruits developed severe internal browning of fruit tissues (browning intensity index 5 or ＞ 50% browning tissue area) and had lost marketability after 2 weeks at 5℃ plus 4 days shelf (25℃); in contrast, the discoloration symptom of the fruits stored at 12.5℃ was less obvious (browning intensity index 1 or 1-2% browning tissue area) for the same storage period.
Subjects
苯丙氨酸解氨酶
多酚氧化酶
過氧化物酶
老化
寒害
Phenylalanine ammonia-lyase
Polyphenol oxidase
Peroxidase
Senescence
Chilling injury
Publisher
農業試驗所
Type
journal article
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