|Title:||綠竹筍採收後生理與氣調貯藏之研究||Other Titles:||Studies on the postharvest physiology and controlled atmosphere storage for bamboo shoots||Authors:||張粲如
Tsan Ru Chang
|Keywords:||綠竹筍||Issue Date:||Jun-1993||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第41號||Start page/Pages:||221-247||Source:||蔬菜生產與發展研討會專刊||Conference:||蔬菜生產與發展研討會||Abstract:||
Bamboo shoot is one of the important vegetebles supply in summer in Taiwan. Its respiratory rate is greatly influenced by temperature. The result of the experiment showed that the respiration was 457 mg CO2/Kg.hr at 30℃ 247 mg CO2 /Kg. hr at 20℃ and 31 mg CO2 /Kg. hr at 5℃ and 0℃ They were measured at 10 hours after harvest. The ethylene evolution were also measured. Its quantity at 18 hours after harvest was the highest. It was 2.7~3.0 μl/Kg.hr and 0.5μ1 /Kg.hr at 5℃ and 0℃ repectively. Other important factors which influenced the quality of the bamboo shoot were water loss, browning on the cut surface and toughness. These factors were also affected by temperature and ethylene.
The concentation of oxygen and carbon dioxide in the air also affected the respiration of bamboo shoot greatly. This experiment showed that 3~10% O2 combined with 5-20% CO2 could suppress the browning and toughness and also slow down the catabolism of carbonhydrates. But the disorder of the meristem and its surrounding tissue as well as off-odor happened when 02 was lower than 3% or 20% of CO2 alone was used. Physical and chemical analysis as well as panel test so far showed that the best CA storage was 3% 02 + 10%02. Further study is needed to find better ways of maintaining good quality and flavor.
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