套袋對‘Ruby’葡萄柚果實品質與耐寒性之影響

字體大小:A- A A+

單位商業會員附件下載:
論文名稱: 套袋對‘Ruby’葡萄柚果實品質與耐寒性之影響
研究生姓名: 黃譓文
指導教授姓名: 林慧玲
出版年: 2007
學校名稱: 國立中興大學
系所名稱: 園藝學系所
關鍵字: 葡萄柚;耐寒性;套袋;苯丙胺酸裂解酶脯胺酸;grapefruit;chilling tolerance;bagging;pal;proline
摘要: 本試驗目的在調查‘Ruby’葡萄柚在生育期套袋,對果實品質與果實於低溫貯藏下耐寒性之影響,以瞭解套袋處理是否能改善葡萄柚對低溫的敏感性。   2005年試驗結果中,內襯黑色牛皮紙袋套袋處理者,果重顯著高於白色網袋處理者,果實比重於兩年結果均以網袋套袋3個月者較高。而全可溶性固形物則以黑袋處理者顯著高網袋者,同時網袋組之可滴定酸含量亦較高,經貯藏2~3個月後,多以黑袋處理組之糖酸比顯著較高。黑袋處理組之果實果皮a*值及彩度較高,網袋處理者則有較高之hº,套袋材質對果肉顏色無影響。   經1 ℃貯藏1~3個月後,於6天回溫期間,黑袋組及網袋組之果實均會於回溫前後24小時內,出現乙烯釋放率的高峰及呼吸高峰,當腐爛於回溫期間發生,果實便失去回復正常呼吸率之能力。於2005年試驗中,回溫24小時內乙烯釋放率高峰均以網袋組高於黑袋處理組,而結束6天回溫期後則以黑袋組呼吸率高於網袋組。於1 ℃貯藏及回溫後,果實寒害指數於兩處理間都無顯著差異。於2006年試驗結果中,果實寒害癥狀於兩處理間略有不同,於網袋組會發生典型之寒害斑點,且分佈於赤道部周圍,而黑袋組則多於靠近果頂之上半部出現較大面積之褐斑,在2005試驗中,當果實貯藏至3個月,果實於表皮會呈現水浸狀,甚至造成退色之情形。   測定果皮色素層中脯胺酸含量及苯丙胺酸裂解酶活性,於兩年試驗結果多以透光程度高之網袋果較高,當果實於回溫期間發生嚴重之腐爛,脯胺酸含量於兩處理間會下降至出庫時一半以下。 套黑袋處理,會改變葡萄柚的外觀及品質,然而就果實耐寒性之而 言,其影響尚待進一步之探討。The objective of this study was to investigate the effects of pre-harvest bagging on quality and chilling tolerance of ‘Ruby’ grapefruit. In 2005, the study of minerals of grapefruits treated with two different bags showed that after three months of pre-harvest bagging, grapefruits in black lining kraft paper bags weighed more than those in white nets, total soluble solid of those bagged in black was significantly higher, as were TSS/TA and a* value. Those fruits in white nets had higher specific gravity and higher acid concentration. And the hue angle of fruits in nets was also higher after 2-3 months storage at 1 ℃. In either case there was no difference in pulp color. Fruits in both bagging conditions were harvested and stored at 1 ℃ for 1-3 months, and re-warmed for 6 days at 25 ℃. Ethylene production and respiration rate peak occurred within 24 hours, and ethylene production of those netted were higher than those bagged. At the end of day 6, black bagged had higher respiration rate than netted. Fruits lost ability of retaining normal respiration rate if decay occurred during re-warming. In 2005 experiment, fruits in either black paper bag or white net showed signs of surface water soaking and discoloration at the end of storage, No difference was found in chilling injury index after the completion of chilling and warming duration. While in 2006, experiments showed that the netted displayed a typical symptom of ‘pitting’ scattering around the equator, but the black bagged had large areas of rind stain near the top of fruits.   During the two years study, proline content and pheynylamine ammonia-lyase (PAL) activity were higher in flavedo of those fruits in PE net bag. Proline content declined to 50 % or lower when decay occurred during re-warming.   In conclusion, both quality and appearance of ‘Ruby’ grapefruit can be improved by kraft paper bagging. But the effect on the chilling tolerance of the fruit merits further investigation.
資源連結: 前往查看