|Title:||雪柑應用電石處理催色試驗||Other Titles:||Study on the Color Increasing of Sekkan Fruit (Citrus sinensis) Treated with Calcium Carbide||Authors:||王兆全
|Keywords:||冷藏;室溫;失水;著色;品質;cold storage;room temperature;lose of weight;coloration;quality||Issue Date:||Nov-1968||Publisher:||臺灣園藝學會||Journal Volume:||14||Journal Issue:||3-4||Start page/Pages:||152-158||Source:||中國園藝||Abstract:||
This experiment was carried out at Fengshan Tropical Horticulture Experiment Station October, 1967. Sekkan fruits were treated with Calcium Carbide (CaC2) for one and/or two days then stored in both room temperature and cold storage in order to ascertain the increasing of color, lose of weight and effect of the fruit qualities were studied. The results may be summarized as follows:
1. The lose of weight and increasing storage life:
Either in room temperature or in cold storage, better color and lower percentage lose of weight were recorded in 30 grams of CaC2 for one day treatment. If the fruit in good condition and stored under 3-5℃, the storage life could be lasted for shunt three weeks.
2. Increasing the color of the fruit:
It was so fast to force the color increasing treated with CaC2 at 20 or 30 grams oneday under room temperature hut none in refrigerator. Fruit storage life was shortened in cold storage also.
8. Effect of fruit qualities:
Best quality and higher percentage of excellent fruits treated with 20 grams of CaC2 one day in cold storage were obtained as compared to the others.
|Appears in Collections:||熱帶果樹系|
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