|Title:||貯藏溫度對台灣1號和黑葉荔枝果實貯藏壽命和品質之影響||Other Titles:||Effect of sotrage temperature on the storage life and quality of 'Tainung No.1' and 'Hak Ip' Litchi (Litchi chinensis) fruits||Authors:||葉育琪
|Keywords:||失重;褐化;腐爛;可溶性固形物;呼吸率;乙烯產生量;weight loss;browning;decay;total soluble solid;respiration rate;ethylene production||Issue Date:||Jun-2013||Publisher:||臺灣園藝學會||Journal Volume:||59||Journal Issue:||2||Start page/Pages:||113-121||Source:||臺灣園藝||Abstract:||
Fruits of litchi 'Tainung No.1' and 'Hak Ip' were stored at 2, 4, 6, and 25℃ for 28 days. Poststorage quality was evaluated and measured as changes in weight loss, peel browning area, decay, and total soluble solids (TSS) during storage. Fruits were considered unsalable when fresh weight loss exceeded 2% or browning area exceeded 51% after storage. Results showed that fruit weight loss, peel browning area, and decay percentage increased, and TSS decreased with time in both cultivars when stored at 25, 2, and 6℃, and all these stored fruits were unsalable. In contrast, fruit weight loss did not exceed 2%, fruit TSS decreased more slowly, and no decay were recorded in fruits of both cultivars stored at 4℃. Peel browning area were 48.9%±2.4% and 77.3%±3.2%, respectively for 'Tainung No.1' and 'Hak Ip' fruits stored at 4℃for 28 days, indicating that fruits of 'Tainung No.1' were more tolerant to 4℃ storage than 'Hak Ip'. Respiration and ethylene production were measured in fruits of 'Tainung No.1' and 'Hak Ip' stored at 2, 4, 5, and 25℃. Results showed that CO2 evolution was highest in fruits stored at 25℃. When stored at low temperatures of 2-5℃, fruit CO2 evolution of both cultivars decreased with time, and the respiration rate did not differ between two cultivars. Fruits stored at 2-5℃ had low ethylene production for both cultivars, and those stored at 25℃ had significant higher ethylene production due to disease infection.
|Appears in Collections:||園藝系|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.