| 摘要： 本研究旨在探討以不同的保鮮材料包覆印度棗之方式，以最佳貯藏溫度與最佳相對濕度方式，調查印度棗在冷藏後果實品質之變化及對貯藏壽命之影響，以尋找印度棗果實之最佳貯藏方式，延長市場供貨期，提高產值。試驗結果顯示，四種保鮮材料的水氣阻隔優劣順序為：POF＞PET＞PE＞PVC。 而應用四種不同保鮮材料包覆的印度棗在低溫5℃下貯藏35天，在外觀方面皆保有翠綠色的果皮顏色，且無皺縮及褐化現象；在總生菌數含量方面可抑制印度棗果實總生菌數含量的增加，並延遲微生物性腐敗。以四種保鮮材料所包覆的印度棗果實在總生菌數含量、外觀、果實含水率、可滴定酸含量、維生素C含量、穿刺強度及貯藏壽命這些方面均優於無包裝的對照組。其中包裝材料POF所包覆的印度棗果實在經過了低溫5℃，35天的貯藏後，得到最低的總生菌數含量（4.9×104 CFU/g）、水氣通透係數（0.14 g•mm/m2•day•kpa），及較高的果實含水率（89.35 ％）、維生素C含量（25 mg/100 ml）、果實穿刺強度（2278 gf），所以在四種包裝材質中是最佳的鮮果包裝材質。 貯藏壽命方面，應用四種保鮮材料所包覆的印度棗果實，均有效地延長貯藏壽命達35天，與前人研究所得的30天貯藏壽命相比較，多延長了5天的貯藏壽命。也與先前學者所推薦的貯藏條件為5℃，能延長貯藏壽命之結果具有相符合趨勢。This study was aimed to investigate the change of fruit quality and shelf life of Indian jujube (Zizyphus mauritiana Lam), packaged by different plastic wraps and through the preservation at optima storage temperature and relative humidity. The objective was to optimize the storage of Indian jujube, prolong the market supply period, and maximize the income of growers. The results showed the moisture barrier properties of these plastic wraps are POF (polyoelifin) > PET (polyethylene telephthalate) > PE (polyethylene) > PVC (polyvinyl chloride). Indian jujube wrapped by 4 different plastic materials and stored at 5 C for 35 days still maintained freshly green color in pericarp. Neither peel shrinkage nor browning was detected for these low-temperature preserved fruits. These also registered in lower total plate count of microorganisms, and effectively delay the decomposition. Fruits preserved in 4 plastic wraps were all superior to those without in appearances, moisture contents, titratable acids, vitamin C contents, pericarp firmness, and shelf lives. Among the above, Indian jujube wrapped in POF maintained the best quality because of the lowest total plate count of microorganism (4.9 104 CFU/g), water vapor permeability (0.14 gmm/m2daykPa), moisture content (89.35%), vitamin C content (25 mg/100 ml), pericarp firmness (2278 gf), through 35 days of storage at 5 C. As to the storage life, fruits wrapped by 4 different plastic films all effectively prolong the shelf life of Indian jujube up to 35 days. Compared to the reported data of 30 days, the results showed an improvement of 5 days. The optimal storage temperature was found to be 5 C which coincided with the previous findings. |
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