臺灣博碩士論文加值系統

本試驗目的在於調查‘嘉選三號’酪梨的最佳採收成熟度以及適合的貯藏方式。
‘嘉選三號’酪梨果實不論在果實鮮重、種子重、乾物質含量以及粗脂肪含量都會隨著採收日期的延後逐漸增加。但9月份採收的果實其櫥架壽命反而會逐漸縮短。若綜合市場價格、果實平均重量、果實櫥架壽命以及後熟品質等四點要求來判定‘嘉選三號’酪梨的適合採收時間約在8月底9月初期間，此時單果重在300-400公克、乾物質含量高於15%，粗脂肪含量大於8%，此成熟度的果實在採收後置於常溫(25℃)下有6天左右的櫥架壽命，即使催熟8天後果皮仍可維持在黃綠色而沒有褐化的現象。
‘嘉選三號’酪梨貯藏在1℃與3℃下兩週後即產生果肉無法軟化以及轉色不正常之寒害症狀，在6℃下貯藏的果實在貯藏8週後果肉雖然仍可軟化，但果肉大多褐化，產生異味，已失去食用價值。以9℃貯藏的果實在貯藏6週後果肉仍可軟化，且果肉顏色為正常鵝黃色。12℃貯藏的果實在貯藏4週後，15℃貯藏的果實在貯藏2週後開始軟化腐爛。由此結果顯示，‘嘉選三號’酪梨的適宜貯藏溫度為9℃。
在聚乙烯塑膠包裝袋內放置乙烯吸收劑對‘嘉選三號’酪梨經9℃貯藏2個月之後有維持果實品質的效果。而在貯藏前使用1-MCP雖可維持果實品質並延長貯藏時間，但會影響果肉軟化程度。在包裝方式的部分，經9℃貯藏2個月後，未包裝的果實全數失水乾癟，失去商品價值。使用1層PE袋包裝貯藏的果實在回溫催熟時會產生裂果，2層PE袋包裝貯藏的果實果實品質較佳，3層PE袋包裝的果實在貯藏2個月之後，果蒂處可發現真菌感染，回溫4天後大多出現蒂腐現象。溫湯處理部份對於減低‘嘉選三號’酪梨寒害發生的效果則並不明顯。

The objectives of this experiment were searching for the most suitable harvest date and storage conditions of the 'CASE3' avocado fruits.

The fruit fresh weight, seed weight, dry matter content and the crude fat contents of 'CASE3' avocado fruits were increased with the delaying of harvest date. However, the fruits harvested in September had shorter shelf life than thoses harvested before September. Taking the price, fruit weight, fruit shelf life and quality of fruits into consideration, the most appropriate harvest time for the 'CASE3' avocado fruit would be between the end of end of August and the beginning of September. Within this period, the average fruit weight was between 300-400 grams, the dry matter content more than 15%, and the crude fat content was higher than 8%. The fruits, wich were collected at this stage of naturity, had a shelf life of 6 to 8 days at 25℃, even though fruits were subject to forced ripening. Under this conditions the skin of fruit was still in its natural color of yellowish green and devoid of anybrown spots.

'CASE3' avocado fruits stored in 1℃ or 3 ℃ after two weeks would produce chilling injury symptom as peel color changes abnormally and pulp could not soft normally. Fruit pulp stored in 6℃ after 8 weeks might soften, but fruit pulp mostly brown, produced the fetid odor ,and had lost the edible value. Fruit pulp which stored in 9℃ after 6 weeks could soften normaly, and the pulp color was normal goose yellow. The fruits stored in 12℃ after 4 weeks started to soften rottenly. The fruits stored in 15℃ after 2 weeks also started to soften rottenly. The results demonstrate that optimal storage temperature for 'CASE3' avocado fruits is 9℃.

The laying aside ethylene absorbent in the PE bag to 'CASE3' avocado fruits stored in 9℃ for 2 months could maintain fruit quality. Although useing 1-MCP before storage was possible to maintain the fruit quality and lengthen storage time, but that might affect the fruit pulp to soften. In the packing way part, after 9℃ stored for 2 months, the naked fruits were dehydration and lost the goods value.The fruits which packed by 1 layer PE bag were able to produce the dehiscent fruit after storage and returns to the warm accelerate ripening. The fruits which packed by 3 layers PE bag after stores 2 months resulted peduncle place to appear the fungus and returns to the warm 4 days to appear the peduncle spoiled. The quality of those fruits which packed by 2 layers PE bag was better than the others.

The influence of the hot water treatment to occur chilling injury of 'CASE3' avocado fruit was not certainly obvious.

摘要 1
Summary 2
壹、前言 4
貳、前人研究 5
一、酪梨概說 5
二、酪梨之後熟 5
三、採收成熟度對酪梨後熟生理及品質之影響 6
四、酪梨採收後保鮮方法 7
五、1-MCP作用機制與效果 8
參、材料與方法 10
一、不同採收成熟度對果實後熟生理與品質之影響 10
二、果實後熟時品質、乙烯釋放率及呼吸率之調查 13
三、果梗及葉片對果實後熟生理及品質之影響 14
四、貯藏溫度及時間對果實後熟品質之影響 15
五、乙烯吸收劑對果實貯藏品質之影響 16
六、1-MCP對果實後熟之影響 17
七、溫湯處理對防止果實寒害之影響 18
八、聚乙烯袋包裝對果實後熟品質之影響 19
肆、結果 20
一、不同採收成熟度對果實後熟生理與品質之影響 20
二、果實後熟時品質、乙烯釋放率及呼吸率之變化 38
三、果梗及葉片對果實後熟生理及品質之影響 43
四、貯藏溫度及時間對果實後熟品質之影響 46
五、乙烯吸收劑對果實貯藏品質之影響 52
六、1-MCP對果實後熟之影響 52
七、溫湯處理對防止果實寒害之影響 55
八、聚乙烯袋包裝對果實後熟品質之影響 58
伍、討論 60
一、‘嘉選三號’酪梨之採收成熟度 60
二、酪梨採收後保鮮方法 61
參考文獻 64

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