綠竹筍採收後生理與氣調貯藏之研究

Abstract

綠竹筍是台灣重要的夏季蔬菜之一，其採收後的呼吸速率受到溫度的影響極大，採收後10小時所測定之呼吸速率數值，在30℃中為457mqCO2/kg.hr，在20℃中為247mqCO2/kg.hr，在5℃及0℃為3lmqCO2／kg.hr；至於乙烯的產生量，採收後18小時達最高峰，所測得之數值，在20℃及30℃時為2.7~3.0μl/kg/hr，而在5℃及0℃時為0.5μl/kg/hr；影響綠竹筍採收後的品質之其他重要生理變化尚有失水，切面褐化與組織纖維化，這些項目亦受到溫度及乙烯之影響甚大。 大氣中的氧氣及二氧化碳對蔬菜的呼吸速率影響極大，本試驗以30％氧氣及50％二氧化碳組合，在常溫及低溫作氣調貯藏，均可有效地降低切面褐化與組織纖維化，同時亦俱緩和糖分降低之效果，但若氧氣低於3％或單獨使用20％之二氧化碳，會造成生長點及其周圍組織壞死，並產生異味，由物理方法與化學分析及官能品評之結果顯示，最適合於綠竹筍貯藏之氣體組成為3％之氧氣及加10％的二氧化碳“成功的氣調貯藏技術，需能保持作物特有的香味及品質，如何達到此目標仍值得進一步研究。 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.