1-MCP 及貯藏溫度對鳳梨釋迦後熟生理之影響

Abstract

鳳梨釋迦夏期果及冬期果以1-MCP處理後，並以未處理1-MCP之果實做為對照組，分別貯藏於10℃、15℃、20℃、25℃等不同溫度條件下，調查不同貯藏溫度對果實後熟之影響。結果顯示，鳳梨釋迦果實以低溫貯藏或1-MCP處理後皆具有抑制呼吸率及乙烯產生量的效果，並可延緩果實後熟時間。在不同貯藏溫度下，後熟速度隨著貯藏溫度的下降而變慢，但貯藏於10℃時則無法正常後熟。夏期果以低溫貯藏或1-MCP處理雖然可以延緩採後裂果的發生，但無法降低裂果的發生率。而果實如於5℃或10℃分別貯藏5日、10日、15日後，再移到20℃，仍可以後熟，但在低溫貯藏時間愈久，回溫後果實後熟速度愈快，櫥架壽命愈短。而以5℃貯藏時，雖然貯藏時間較10℃為長，但回溫後果實易發生寒害現象。 The ripening of summer fruits and winter fruits of Atemoya treated with 1-MCP and then stored at different temperatures (10℃,15℃,20℃and 25℃) were investigated. Results showed that the respiration rate and ethylene production were inhibited and ripening rate were delayed by low temperature and 1-MCP treatment. The ripening rate was decreased with descending of storage temperatures, but the fruits stored at 10℃ were unable to ripening normally. Low temperature and 1-MCP treatment could delay the postharvest splitting of summer fruits, but could not reduce the splitting rate. The fruits were able to ripening when stored at 10℃ or 5℃ for 5, 10 and 15 days and then transferred to 20℃. The longer duration at low temperature, the shorter to ripening and shorter shelf life after transferred to 20℃. The shelf life of fruits stored at 5℃was longer than those fruits stored at 10℃. However, the fruits stored at 5℃ developed chilling injury symptom.