蒜球對貯藏溫度之反應
Other Title
Responses of Garlic Bulbs (Allium sativum L.) to Storage Temperatures
Journal
中國園藝
Journal Volume
47
Journal Issue
2
Pages
185-194
Date Issued
2001-06
Date
2001
Author(s)
王怡玎
洪登村
Yee-Ting Wang
Deng-Tsen Horng
Abstract
鑑於臺灣生產之蒜球（Allium sativum L.）於三、四月採收後在普通通風庫貯藏至當年秋、冬季期間常發生萌芽、乾腐與失重等問題，造成嚴重損失，本研究觀察貯藏溫度對蒜球芽體伸長及呼吸率等生理作用之反應，欲藉對生理反應之瞭解與影響品質之優劣變化，進一步找尋貯藏適溫。‘大片黑’大蒜之蒜球採收後先經熱風烘乾處理，然後以1°、5°、10°、15°、20°、25°、35°及40℃八種溫度貯藏6或10個月。結果貯藏在5°、10°及15℃的蒜球迅速萌芽；貯藏在20℃及25℃的蒜球雖然外觀不見萌芽，但芽體在蒜瓣中迅速伸長而曲褶；貯藏在40℃的蒜球則受熱傷害。蒜球於5℃至25℃之間貯藏6或10個月者呼吸率很高，貯藏在1℃或35℃者呼吸率較低。由於萌芽、乾腐、失重或熱傷害等劣變發生，蒜球在5°、10°、15°及40℃貯藏6個月者完全喪失商品價值，在20℃及25℃貯藏10個月者亦完全喪失商品價值，而在1℃或35℃貯藏10個月後仍有60％以上之可售率。貯藏在1℃的蒜球呼吸率、失重率或萌芽率均低，但芽體在蒜瓣中仍不斷伸長，出庫後置20℃櫥架觀察10天期間因迅速萌芽及失重，商品價值低落。在35℃貯藏6或10個月後的蒜球都還有10天以上的櫥架壽命。
Properly cured (dried) garlic bulbs (Allium sativum L.) were stored at 1°, 5°, 10°, 15°, 20°, 25°, 35° or 40℃ for 6 or 10 months. Those stored at 40℃ had severe heat injury before 6 months. Those stored at 5°, 10° or 15℃ sprouted early, had high respiration rates, and had a storage life of <6 months. Those stored at 20° or 25℃ had high respiration rates, high weight losses, and severe dry rot disorders during the period between 6 to 10 months of storage. Those stored at 1℃ or 35℃ had low respiration rates, low wight losses, and did not sprout within 10 months. However, those stored at 1℃ for 6 or 10 months sprouted quickly and had a severe weight loss during the 10-day shelf-life observation at 20℃. More than 60% of the initial weight of the garlic bulbs stored at 35℃ for 10 months followed by 10-day shelf-life at 20℃ had an acceptable quality for the market.
Subjects
蒜球
貯藏
品質
萌芽
呼吸率
Garlic bulbs
Storage
Quality
Sprouting
Respiration rate
Publisher
臺灣園藝學會
Type
journal article