外銷番木瓜處理作業及技術改進

22 3 月

2023 年 3 月 22 日

採前處理, 呼吸及乙烯生成速率, 研討會論文, 採後處理, 後熟, 採後生理學, 果實品質及營養成分, 暫時冷藏, 採收成熟度, 貯藏病害

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作者： 謝慶昌; 薛淑滿

會議名稱： 園產品採後處理技術之研究與應用研討會

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摘要： "One of the major problems facing papaya fruit marketing is the identification of optium harvest maturity to ensure adequate fruit ripening to good eating quality. For Japanese marketing, fruit are generally harvested at color break or between color break and one-quarter color. Because of fruit flies infection, a vapor heat treatment has been adopted as a quarantine procedure for papayas destined for export to Japan. The vapor heat treatment is administed in a room with accurate temperature control under 51℃ and adequate air circulation. Fruit temperature is raised until the center of the fruit reaches 47.2℃ at a RH of 60 to 95％. After reaching 47.2℃, the fruit is then immediately cooled at 30℃ with water showering. According to experiment result, an optimum storage temperature of 12℃ for 1 or 2 weeks of `Tainung No.2` is recommended for exporting. After transportation, the fruits were exposured to 400 ppm Ethrel at 30℃ for 2 days and no Ethrel treatment respectively. Although the Ethrel-treated fruits appear faster and more uniform ripening, but commercial treatment are not recommended due to the rapid softening. Postharvest treatment of papaya fruit with 1-methycyclopropene (an ethylene action inhibitor) and Retain (AVG, an ethylene biosynthesis inhibitor) were found to extend storage-life during transporting. The major postharvest disease of papaya is caused by Colletotrichum sp. and the other is stem-end rot occurred when fungi invade the severed peduncle after harvest. The effective treatment consists of dipping papaya fruit in hot water at 53℃ for 10 minutes."

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