|Title:||貯藏溫度對採收後‘新雪’梨果皮黑變及果肉品質之影響||Other Titles:||Effect of Storage Temperature on Skin Blackening and Flesh Quality in Harvested Fruit of Japanese Pear ‘Shinsetsu’ (Pyrus pyrifolia Nak.var. Shinsetsu)||Authors:||郭純德
|Keywords:||果皮黑變;表皮燙斑;生理障礙;寒害;日本梨;‘新雪’梨;果實品質;貯藏溫度;fruit skin blackening;superficial scald;physiological disorder;chilling injury;Japanese pear;‘Shinsetsu’ pear;fruit quality;storage temperature||Issue Date:||Dec-2005||Publisher:||農業試驗所||Start page/Pages:||59-64||Source:||農業試驗所特刊;第117號||Conference:||園產品採後處理技術之研究與應用研討會專刊
Proceedings of A Symposium on Research and Application of Postharvest Technology of Horticultural Crops
The goal of this research was to investigate the effects of storage temperature on
flesh quality and skin blackening in harvested fruits of Japanese pear ‘Shinsetsu’
produced in central Taiwan. After stored at 1, 5, 9, and 15 ℃ for 30 weeks, the percent
of rotting ant weight loss in sampling fruits were both increased when refrigerating
temperature decreased. The percent of rotting and weight loss of fruits stored at 1℃
were below 5% and 7%, respectively. It was suggested the shelf-life duration of
post-harvest pear could be maintained for up to 30 weeks at low temperature (1-5℃).
However, fruit skin blackening disorder (like superficial scald) development at the
epidermal tissue was observed after 2, 4, and 6 weeks storage at 1, 5, and 9℃, and was
heavily reduced commercial value. This physiological disorder was only occurred at
skin region, the flesh tissue was remained normal throughout storage period. It was
found when storage temperature decrease, the fruit skin blackening scald development
could extend to a greater extent. It could be concluded that the fruit skin blackening of
postharvest pear was a physiological disorder, chilling injury induced by low
temperature. The more weight loss the less skin blackening scald was found when
stored at 1 and 5 ℃. It was also observed that the percent of weight loss had no direct
effect on the scald development in epidermal tissues of fruits. The firmness and total
soluble solids content of flesh in harvested fruits were both slowly decreased, as storage
temperature increased and storage duration extended to 14 weeks.
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