初秋甘藍之貯藏技術

Abstract

為瞭解初秋甘藍的貯藏品質及最適當的處理技術，以供應夏季所需，乃進行一系列的試驗“結果顯示本品種對乙烯敏感度高，只要0.1ppm即可誘導葉片黃化及離層產生，乙烯濃度愈高影響愈大。降溫速率對貯藏品質的影響也很大，甘藍採收後迅速在24小時內降溫至0~5℃，可減少損失，延長貯藏期限。包裝處理中，以紙箱包裝內置乙烯吸收劑及兩張吸水墊外罩PE塑膠袋，貯藏於0℃者最可保持本品種的優良品質，產品仍翠綠多汁很少黃化，貯藏期限達三個月。 In order to understand the storage ability and the suitable technique of long term storage for cabbage (Brassica oleracea L. var. Capitata, L. c.v. chu- chiou), a series of experiments were conducted. The results showed that the variety was sensitive to ethylene 0.1 ppm ethylene could induce leaf degreening and abscission. The higher the concentration, the more the effect. It was better to decrease temperature to 0~5℃ within 24hrs for reducing weight loss and prolonging storage period. Besides, carton box packing with ethylene scrubber as well as water absorbing paper pads, wrapped with plastic film and kept in 0℃ storage was more effective. The total effect made the cabbage juicy, crispy and could keep good quality for 3 months.