'臺農一號'芒果之後熟行為及溫度對其後熟品質之影響
Other Title
The Ripening Behavior of 'Tainoung No.1' Mango and Effects of Temperature on the Quality during Ripening
Journal
國立中興大學臺中夜間部學報
Journal Issue
3
Pages
611-630
Date Issued
1997-11
Author(s)
謝慶昌
王德男
林慧玲
Shiesh, Ching-chang
Der-Nan Wang
Lin, Huey-ling
Abstract
"臺農一號"芒果依其呼吸之變化及歸納為典型更年性果實之一， 8 分熟果實在 採後 4-6 日有明顯的呼吸高峰，其乙烯產生量極微，在第 4 日後才見增加趨勢。在 30 ℃ 下，以 400 ppm Ethrel （益收，乙烯釋放劑）處理催熟，若以果皮及果肉顏色、硬度、可 溶性糖含量及澱粉下降速率等現象來判斷，果實在處理後 4 日即可達完熟可食階段。 〞臺 農一號〞芒果在後熟中果皮及果肉酚類化合物會逐漸增加。 催熟溫度在 30-40 ℃間可得較 佳之品質，而 45 ℃下，果實無法正常後熟。果實模擬外銷處理，經蒸熱檢疫處理後的果實 ， 在 10 ℃下貯運 8 日後，再以 35 ℃催熟，果實仍可正常後熟，此一結果可做為芒果外 銷處理之參考。
The respiratory pattern of "Tainoung No.1" mangos, could be classified into one of typically climacteric friuts. The climacteric maximum of fruit occurred on the 4th to 6th day after harvest at hard mature, whereas the ethylene production was very low and increased on the 4th day. Ethrel (400 ppm a ethylene generator) was sprayed to induce ripening of mango under 30 ℃, and a palatable quality of fruits were caused on the 4th day according to the changes in color of peel and pulp, total soluble solid, fir ess, sugar and starch. The phenolic compounds of peel and pulp increased during ripening. The high fruits quality was resulted in ripened at 30-40 ℃, whereas the fruits treated by 45 ℃ were abnormally ripening. In addition, a postharvest handling flow chart was simulated for short distance exporting of "Tainoung No.1" mango. The fruits after treated by vapor-heat (46.5 ℃ ) for 30 minutes could be stored (or transported) at 10 ℃ for 8 days and then were ripened as at 35 ℃ for 2 days.
Subjects
臺農一號
芒果
後熟
酚類化合物
貯運
Tainoung No.1 mango
ripening
phenolic compound
Storage and transportation
Publisher
國立中興大學臺中夜間部
Type
journal article