臺灣博碩士論文加值系統

本試驗主要探討不同時期套袋與紙袋顏色對‘Ruby’葡萄柚(Citrus paradise Macf.)果皮色素組成與果實品質之影響，包括早期套黑色袋與白色袋、晚期套黑色袋與不套袋等處理。果皮顏色參數變化，各處理之L*、a*及C*值均隨果實發育而增加，b*值與h°則隨發育而減少，且套黑色袋者顏色轉變較快，果皮脫綠明顯，於最後採收時(11月27日)果皮呈紅橙色，而不套袋處理者至採收時果皮仍維持綠色。各處理果肉之L*、b*及C*值均隨果實發育而減少，a*值先升高然後降低，h°則是稍減少而後增加。最後採收時各處理果肉之L*、a*、b*及C*值均無明顯差異，而h°則以晚期套黑色袋處理者較低，明顯較不套袋者偏紅。
色素分析顯示，不論何種處理，果皮葉綠素含量均隨果實發育而減少，以套黑色袋者含量最低，葉綠素a含量減少較快，而不套袋與套白色袋者則以葉綠素b之含量減少較快。HPLC應用於類胡蘿蔔素分析上，以RP-C18管柱配合氰甲烷與甲醇組合之二元梯度移動相可有較佳之分離效果。套黑袋者果皮類胡蘿蔔素於發育過程中先減少而後增加，其組成以Lycopene為主，僅不套袋者於最後採收時仍有少量α-carotene存在(0.51μg/g FW)。相關分析顯示，‘Ruby’葡萄柚果皮葉綠素含量與L*值呈負相關，與h°呈正相關；類胡蘿蔔素及Lycopene含量則與h°呈負相關，且Lycopene有較高之相關性(r2=0.6941**)。
最後採收時，不套袋與套白袋者果實橫徑、縱徑與鮮重較早期套黑色袋者大，然在果實橫縱徑比、果汁含量、酸含量與果皮厚度，各處理間並無明顯差異。‘Ruby’葡萄柚套黑袋者於採收時果皮累積較多之Lycopene與β-carotene，使果皮顏色由黃綠色轉至橙紅色，而果實品質僅少許受到套袋影響。

Color is an important fruit characteristic in grapefruit (Citrus paradise Macf.). The experiments investigated the influences of bagging periods and paper color on fruit color, major peel pigment constituents and fruit quality of ‘Ruby’ grapefruit at various stages. Fruits were bagged with black paper in late May and late June and white paper in late May, respectively. Control fruit were not bagged. The peel color parameters including L*, a* and C* values increased, but b* and h° value decreased after bagging. Peels of both treatments bagged with black paper notably degreened and turned to orange yellow in early September, while those of the other two treatments were green. They became reddish orange at harvest on 27 November, and that of control was still yellow green. The L*, b* and C* values of flesh decreased after bagging in all of the treatments. The a* value of fruit flesh increased and then decreased with fruit development. However, changes of h° was contrary to that of a* value. There was no significant difference among treatments in L*, a*, b* and C* values of flesh at each sampling date, but the flesh of fruits bagged in late May with black paper had lower h° and deeper red than those of control at harvest.
Pigments analysis indicated that total chlorophyll content in peels decreased with fruit development in all of the treatments and fruits bagged with black paper had lower content than the other two treatments. Chlorophyll a content in peel of fruits bagged with black paper decreased more rapidly, but chlorophyll b content was lower in those bagged with white paper or control. On separation of the three carotenoids, RP-C18 column with acetonitrile and methanol binary gradient mobile phase had better results. Lycopene was the main carotenoids that changed during the investigated period. Its content decreased slightly and then increased to 36~79 folds in the peel of fruits bagged with black paper at harvest. There was a significant correlation between hue angle (h°) and lycopene content (r2=0.6941**). Small amount of α-carotene (0.51μg/g FW) was found in the peel of control fruits at harvest, but it was not detected in those of other 3 treatments.
The fruits bagged with white paper or control had larger size and fresh weight than those bagged with black paper in late May. There was no significant difference among the treatments in the fruit characteristics including transversal/longitudinal diameter ratio, juice content, acid content and peel thickness. The results showed that bagging with black paper caused an accumulation of lycopene and β-carotene in the peel and turned the color of ‘Ruby’ grapefruit from greenish yellow to reddish orange at harvest. Fruit quality was slightly affected by bagging.

壹、前言(Introduction)……………………………………………………1
貳、前人研究(Literature review)
一、葡萄柚之生育性狀及分類………………………………………………3
(一)葡萄柚之性狀……………………………………………………………3
(二)葡萄柚品種之分類與起源………………………………………………4
二、影響果實表皮顏色之因子………………………………………………6
(一)品種………………………………………………………………………6
(二)溫度與水分………………………………………………………………6
(三)營養………………………………………………………………………7
(四)荷爾蒙……………………………………………………………………7
三、柑橘類果實表皮葉綠素降解之探討……………………………………8
(一)葉綠素之結構……………………………………………………………8
(二)葉綠素之降解路徑………………………………………………………9
(三)荷爾蒙對葉綠素酶之影響 ……………………………………………10
四、類胡蘿蔔素合成及其在柑橘果實發育之變化 ………………………11
(一)類胡蘿蔔素之存在與功能 ……………………………………………11
(二)類胡蘿蔔素的基本結構 ………………………………………………12
(三)類胡蘿蔔素的前驅物 …………………………………………………12
(四)類胡蘿蔔素的合成與異構化 …………………………………………13
(五)柑橘果實成熟時期色素之變化 ………………………………………15
五、套袋對果實顏色及品質之影響 ………………………………………17
(一)套袋對果實外部品質之影響 …………………………………………18
(二)套袋對果實內部品質之影響 …………………………………………18
(三)套袋對防治病蟲害之效果 ……………………………………………19
(四)套袋之其他效益 ………………………………………………………19
六、園藝作物顏色判別及其與色素組成之關係 …………………………20
(一)常應用之顏色測量方法 ………………………………………………20
(二)顏色測定在園藝上之應用 ……………………………………………21
(三) 顏色與色素組成之關係 ……………………………………………22
七、高效液相層析在類胡蘿蔔素分析上之應用 …………………………23
(一)高效液相層析法 ………………………………………………………23
(二)高效液相層析應用於類胡蘿蔔素之分析 ……………………………24
參、材料與方法(Material and methods)
ㄧ、試驗材料與試驗設計 …………………………………………………26
二、套袋處理與取樣 ………………………………………………………26
三、色素分析 ………………………………………………………………27
(一)果皮葉綠素含量 ………………………………………………………27
(二)類胡蘿蔔素分析方法之建立 …………………………………………28
(三)果皮類胡蘿蔔素含量 …………………………………………………31
四、果實品質分析 …………………………………………………………33
(一)果實鮮重 ………………………………………………………………33
(二)果實橫徑與縱徑 ………………………………………………………34
(三)果皮與內皮瓢囊顏色測量 ……………………………………………34
(四)果皮厚度 ………………………………………………………………34
(五)果汁重與果汁率 ………………………………………………………34
(六)總可溶性固形物 ………………………………………………………35
(七)可滴定酸含量 …………………………………………………………35
(八)糖酸比 …………………………………………………………………35
肆、結 果(Results)
ㄧ、不同套袋處理對葡萄柚果實顏色之影響 ……………………………36
(一)果皮顏色 ………………………………………………………………36
(二)果肉顏色 ………………………………………………………………37
二、不同套袋處理對葡萄柚果皮主要色素組成之影響 …………………38
(一)果皮葉綠素含量 ………………………………………………………38
(二)果皮類胡蘿蔔素含量 …………………………………………………38
(三)果皮顏色與色素組成之關係 …………………………………………39
三、不同套袋處理對葡萄柚果實生長與品質之影響 ……………………40
(一)果實生長 ………………………………………………………………40
(二)果實品質 ………………………………………………………………41
伍、討 論(Discussion)
ㄧ、不同套袋處理對葡萄柚果皮主要色素組成之影響 …………………82
(一)葉綠素含量 ……………………………………………………………82
(二)類胡蘿蔔素含量 ………………………………………………………83
二、不同套袋處理對葡萄柚果皮與果肉顏色之影響 ……………………83
(一)果皮顏色與色素組成之關係 …………………………………………83
(二)果肉顏色 ………………………………………………………………84
三、不同套袋處理對葡萄柚果實生長與品質之影響 ……………………85
(一)果實生長 ………………………………………………………………85
(二)果實品質 ………………………………………………………………85
陸、參考文獻(References) ………………………………………………87

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