沙拉用甘藍引入品種之截切耗損與耐貯性評估
Other Title
Cultivar evaluation of salad cabbage for shredded weight loss and long-term storage life
Journal
臺南區農業改良場研究彙報
Journal Issue
77
Pages
50-61
Date Issued
2021-06
Author(s)
Abstract
甘藍為我國蔬菜價格重要指標作物，也為重要外銷蔬菜之一，甘藍可熟食也可生食，切絲產品為生菜沙拉之基本食材，市場需求量已逐年增加。雖然現有品種於溫暖環境栽培具低頂燒症發生率優點，但暖季生產之葉球具有苦辣味為主要缺失。為克服該問題，本研究策略為引入45個適合切絲沙拉用品種進行比較，以篩選適用品種。結果顯示入選品種以‘豐田622’具最低切絲後失重，其次為‘TN-501’、‘TN-A08’及‘崧寶59號’；前三個品種無頂燒症發生，但該四個品種耐貯性皆與對照品種近似。本項引種試驗顯示‘豐田622’為兼具低頂燒率、切絲後低失重及耐貯性之候選品種。現有技術：現行品種於溫暖環境栽培雖具低頂燒率之優點，但於暖季生產之葉球有苦辣味為主要缺點問題，故需引種試作以篩選適合切絲沙拉用品種供產業應用。創新內容：引入45個品種於雲林晚春溫暖環境栽培，除評估田間產量及切絲後失重率，並於採收後冷藏二個月進行耐貯評估，評選出‘豐田622’兼具低頂燒率、低切絲損失率及耐貯性。對產業影響：若沙拉用甘藍生產團體採用本項引種試驗所評選出兼具低頂燒率、低切絲損失及耐貯性品種，應有機會增進產品市場銷售量及提高外銷日本市場競爭力。
Cabbage is an important indicator crop for vegetable prices and also one of the important
export vegetables grown in Taiwan. In addition to being cooked, it can also be eaten raw. Shredded cabbage is a basic ingredient of salad. The market demand for such products is increasing year by year. The current cultivars can be grown during the warm season in late spring with low rates of tipburn, however, the bitter and spicy taste of leafy head produced in late spring is a major problem.
Hence, new cabbage cultivars were selected based on low tipburn rates, suitability for shredding,
and longer storage life. The results showed that ‘Po-Yu 622’ was the best cultivar for shredded salad
followed by ‘TN-501’, ‘TN-A08’, and ‘Son-Po 59’ and among the top three cultivars, no tipburn
occurred. In addition, the storability of the four cultivars was similar to the current (check) cultivar
with no bitter or spicy taste. This research has shown that the ‘Po-Yu 622’ cultivar is the best
candidate for salad cabbage with its suitability for shredding, low tipburn rate and storage life.
Subjects
甘藍
沙拉
品種
頂燒
切絲蔬菜
貯藏
cabbage
Salad
Variety
Tipburn
Shredded Vegetable
storage
Publisher
行政院農業委員會台南區農業改良場
Type
journal article