|Title:||採收方式與氣象因子對鮮食用長實金柑風味及貯藏期間腐爛率之影響||Other Titles:||Studies on the Effects of the Harvest Methods and Meteorological Characteristics of the Fruit Quality and Storability of Oval Kumquat (Fortunella margarita Swingle)||Authors:||唐佳惠
|Keywords:||受傷;鮮果剪採收;扭扯採收;相對濕度;wounded;cutting harvesting with clipper;twisting-off harvesting by hands;relative humidity||Issue Date:||Mar-2014||Publisher:||台灣農學會||Journal Volume:||15||Journal Issue:||1||Start page/Pages:||1-17||Source:||台灣農學會報||Abstract:||
We explored the effects of harvest methods and meteorological characteristics during fruit development and harvesting on the fruit qualities and the storability of oval kumquat (Fortunella margarita Swingle) grown at Chiayi orchards with a three-year investigation since 2010 as well as a Yilan investigation for the 2012/2013 harvest period. The results showed the harvesting and the collection processes for the sake of fast cargo by twisting-off harvesting by hands and catching and throwing fruits to the containers increased the decay percentage by an average of 10.2% to 17.7%, and even up to 37.7%, compared to the more careful method of harvesting with clippers and gently putting the fruit down. The precipitation at Chiayi after fruit setting of kumquat and before August was higher than that at Yilan, and the solar radiation at Chiayi was lower than that at Yilan. However, the monthly precipitation and the relative humidity at Yilan after October were higher than those at Chiayi, and the solar radiation at Yilan was lower than that at Chiayi. These differences affect the storability of kumquat. A comparison of fruit size, peel thickness and seed numbers of the two samples between Chiayi and Yilan showed no significant difference. However, the total soluble solids content at Chiayi was significantly higher than that at Yilan, and the titratable acid content at Chiayi was markedly lower than that at Yilan. After three weeks of storage, the titratable acid content of the fruit from Yilan greatly decreased, and the total soluble solids content in two of the three sampling orchards changed insignificantly. The total soluble solids content and the titratable acid content of the first harvested fruit at Chiayi became significantly lower, with 5% statistical significance compared to the second harvested fruit. Therefore, if there were more precipitation and less solar radiation before harvesting, fruit flavor deteriorated more easily after storage and the decay percentage increased.
|Appears in Collections:||園藝系|
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