|Title:||使用套袋技術生產鮮紅番荔枝||Other Titles:||Production of Vibrant Reddish Sugar Apples (Annona squamosa) through Improved Bagging Techniques||Authors:||方信秀
|Keywords:||花青素;葉綠素;果色;色素;釋迦;anthocyanin;chlorphyll;peel color;pigment;sugar apple||Issue Date:||Jun-2014||Publisher:||臺灣園藝學會||Journal Volume:||60||Journal Issue:||2||Start page/Pages:||67-76||Source:||臺灣園藝||Abstract:||
Red sugar apple (Annona squamosa L.) markets are currently limited due to the appearance of their dark peel color. This study aimed to produce vibrant reddish sugar apple through bagging techniques. Young fruits of Soft sticks (green peel), 89-7-3 (pink green peel), and Red sugar apple (purple peel) were enclosed in yellow paper bags, black paper bags or yellow-black double layer bags and un-bagged fruits were served as the control. The results showed that the moderate shading by bagging significantly reduced chlorophyll concentration of the peel. Soft sticks after bagging with yellow paper bags showed light green peel; Bagging with black paper bags showed yellow peel, while bagging with yellow-black double layer bags resulted in pale light color. The peel of Red sugar apple contained anthocyanin and chlorophyll when fruits were not bagged or bagged with yellow paper bags, and thus had less attractive grayish purple color. With yellow-black double layer bagging, the chlorophyll concentration reduced, and anthocyanin appeared, resulting in the red sugar apple with a vibrant reddish tone.
|Appears in Collections:||熱帶果樹系|
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