採收後消毒處理對減少甘藷貯藏期間損耗之影響
Other Title
Effect of Post-Harvest Sanitizing Treatment on Reducing Storage Losses in Sweet Potato
Journal
作物、環境與生物資訊
Journal Volume
20
Start Page
223
End Page
233
ISSN
1811-7406
Date Issued
2024-12
Author(s)
Abstract
為降低甘藷採收後損耗並延長貯藏期，本試驗以秋作「台農57號」為供試材料，探討消毒處理對塊根貯藏期間損耗情形之影響。供試藷塊分別於次氯酸鈉溶液（NaOCl，有效氯濃度40 mg．L^(-1)）及次氯酸水中（HOCl，有效氯濃度80 mg．L^(-1)）浸泡1 min進行消毒，並以浸泡自來水（Tap water）及未處理者（CK）為對照，處理後藷塊於溫度15±0.3℃、91.5± 1% RH（相對溼度）黑暗環境下貯藏，並定期調查藷塊累計腐爛率、表面黴菌／酵母菌菌落數、失重率及萌芽率。試驗結果顯示，相較於CK（1.95 Log CFU/cm^2），貯藏前先經NaOCl（0.68 Log CFU/cm^2）及HOCl（0.51 Log CFU/cm^2）消毒處理或浸泡Tap water（1.34 Log CFU/cm^2）均可顯著降低貯後3 d時藷塊表面黴菌／酵母菌之菌落數，且消毒處理之菌落數均顯著低於Tap water達0.68 - 0.83 Log CFU/cm^2（4.8-6.8倍），顯示貯藏前以含氯溶液消毒處理對降低藷塊表面菌落數具正面效果。另一方面，貯藏4 wk時，CK腐爛率達6.3%，而貯藏前先消毒處理（NaOCl、HOCl）者，甚至僅以Tap water浸泡1 min，均可使藷塊腐爛率低於2%；貯藏至8 wk時，僅HOCl處理組之腐爛率尚未超過10%，而CK之腐爛率已達25.3%。貯藏期延長至20 wk時，CK之腐爛率已達35.6%，較HOCl（15%）消毒處理組高2.4倍，惟HOCl雖為所有處理中腐爛率最低者，然與NaOCl及Tap water間無顯著差異。本試驗各處理對藷塊貯後之失重率及發芽率均無顯著影響。此外，以病勢進展曲線之面積（AUDPC）作為評估20 wk整體消毒效果之參數，亦顯示HOCl、NaOCl、及Tapwater三者效果均一致優於CK。綜合本文試驗結果，藷塊採收後以乾淨之自來水、次氯酸鈉（有效氯濃度40 mg．L^(-1)）溶液或次氯酸水（有效氯濃度80 mg．L^(-1)）浸泡1 min後迅速乾燥，於15℃貯藏20 wk內均能減少藷塊之腐爛率。
To reduce losses of sweet potato tuberous roots (TR) during storage and extend their shelf life, this study investigated how sanitation affects tuber quality. The 'TNG 57' TR were soaked for 1 minute in sodium hypochlorite solution (NaOCl, with an effective chlorine concentration of 40 mg．L^(-1)) and hypochlorous acid (HOCl, with an effective chlorine concentration of 80 mg．L^(-1)) for sanitation. Tap water and untreated samples (CK) were used as controls. After soaking and drying, the TR were stored in a dark environment at 15±0.3°C and 91.5±1% relative humidity. During storage, we monitored cumulative percentages of decay, surface mold/yeast colony-forming units (CFU), weight loss, and sprouting. Post-harvest sanitation with NaOCl (0.68 Log CFU/cm^2) and HOCl (0.51 Log CFU/cm^2) significantly reduced surface mold/yeast after 3 days of storage compared to CK (1.95 Log CFU/cm^2). Furthermore, NaOCl and HOCl reduced surface microorganisms by 0.68 - 0.83 Log CFU/m^2 (4.8 - 6.8 times) compared to tap water (1.34 Log CFU/m^2), indicating a positive effect of chlorine-based sanitation. After 4 weeks of storage, the decay rate in CK reached 6.3%, while TR treated with NaOCl, HOCl, or even just tap water for 1 minute remained below 2%. At 8 weeks, only the TR treated with HOCl had a decay rate below 10%, while CK reached 25.3%. By 20 weeks, the decay rate of CK had risen to 35.6%, which was 2.4 times higher than the HOCl treatment (15%). Although HOCl had the lowest decay rate among all treatments, the differences between HOCl, NaOCl, and tap water were not statistically significant. Using the area under the disease progress curve (AUDPC) to evaluate overall sanitation effectiveness over 20 weeks showed that NaOCl, HOCl, and tap water had similar effects. There were no significant effects of any treatment on weight loss or sprouting rates. In summary, if sweet potato tubers are harvested without significant damage, soaking them in clean tap water, sodium hypochlorite solution, or hypochlorous acid for 1 minute, followed by rapid drying, can reduce decay during storage at 15°C for up to 20 weeks compared to untreated samples.
Subjects
甘藷
採後處理
腐爛率
消毒
次氯酸
Sweet Potato
Postharvest treatment
Spoilage
Sanitation
Hypochlorous acid
Publisher
台灣農藝學會
中華農業氣象學會
Type
other periodical