草莓採收成熟度與包裝貯運之改進

Abstract

草莓開花至成熟期之長短依開花期之早晚而異：第一期花需43天，第二期花需37天，第三期花需30天，第四期花只需20天。成熟度依果皮著色程度判定，草莓採收後之劣變、失重、損耗受採收前田間溫度之影響甚大。草莓畦面因覆蓋塑膠布，在上午9時以後溫度可達30-45℃，8分熟果極易受到田間熱（尤其塑膠布）之灼傷，因此在上午9時前採收較為適當（陰天除外）。草莓採收及貯運時應避免人為或機械傷害並及時分級。採用單層包裝材料可免壓傷，在室溫可保持3-5天或低溫貯存8-10天仍可維持鮮度。 草莓單層小盒包裝規格為25㎝×17㎝×4.5㎝，容量600g：每5小盒捆成一件，共同運銷。小盒草莓售價比3公斤裝大盒草莓增加每公斤28.5元。80年期小包裝運銷量約為大包裝的18.41％。但售價總金額約為33.42％。因小包裝減少損耗，甚受承銷商歡迎。 There are four (4) major crops following four major blooming periods of strawberries grown in Tahu area. The first-bloom crop took 43 days from blooming to maturity. The 2nd, 3rd, and 4th- bloom crops took 37, 30, and 20 days, respectively. Postharvest weight loss and the speed of berry breakdown were significantly affected by the field heat at harvest. The field temperature rose to 30-40℃ after 8 a.m. and it was harmful to the berries. Desirable harvesting time should be before 9:00 a.m. except cloudy days. Strawberries, which were carefully picked, graded and packed in one-layer thin boxes (25× 17×4.5 cm)were able to retain freshness for 3-5 days at room temperature or 8-10 days at 5℃. The market price of one-layer small pack strawberries was NT$ 28.5 higher per kg when compared to the traditional two-layers or larger packs.