臺灣博碩士論文加值系統

台灣為東方果實蠅之疫區，外銷鮮果受到檢疫條件限制，因此番木瓜外銷需經過蒸熱檢疫處理。番木瓜在貯運及銷售過程中容易產生病害，喪失商品價值，故需利用溫湯處理控制病害的發生。因此，本試驗結合蒸熱處理與溫湯處理，以了解熱處理對番木瓜果皮轉色及病害的影響，並進一步探討溫湯處理後於25℃放置24小時期間以及蒸熱處理後，番木瓜果實抗氧化物含量及抗氧化酶活性的變化。
冬季低溫時期採收之‘臺農二號’番木瓜果實以57℃溫湯處理90秒會產生熱傷害，而夏季高溫時期採收之果實於55或57℃溫湯處理90秒皆無熱傷害的發生。利用55或57℃溫湯處理90秒後立即蒸熱處理會降低果皮的葉綠素螢光值，且影響果實後熟之轉色；而於25℃放置24小時再進行蒸熱處理則明顯改善果皮轉色不良的現象。‘臺農二號’番木瓜果實溫湯處理後其果皮之葉綠素螢光值降低、過氧化氫含量增加，隨著於25℃放置時間的增加葉綠素螢光值及過氧化氫含量逐漸恢復至與對照組相同。同時，溫湯處理後番木瓜果皮抗氧化酶之超氧岐化酶(superoxide dismutase, SOD)、過氧化氫酶(catalase, CAT)及抗壞血酸過氧化物酶(ascorbate peroxidase, APX) 比活性有增加的趨勢；對照組與溫湯處理組之過氧化物酶(peroxidase, POD)活性及比活性皆逐漸增加。溫湯處理後於25℃放置24小時再進行蒸熱處理也明顯增加CAT及APX活性，而溫湯處理後立即蒸熱處理之抗氧化酶活性則未有顯著變化。所有的處理及放置時間對番木瓜果皮之離子滲漏率、丙二醛(malondialdehyde, MDA)、抗氧化能力(FRAP)、抗壞血酸(ascorbic acid, AsA)及總酚類化合物(total phenolic compounds, TPC)含量無顯著影響。

Taiwan is an oriental fruit fly quarantine area. Therefore, vapor heat quarantine treatment is necessary before the export of papaya fruits. Besides, papaya fruits are also susceptible to disease caused commercial loss during storage, transporting and marketing. Previouse research, hot water treatment is able to control the pathogen infection in papaya fruit. Therefore, this study is to evaluate to effect of combinafion of hot water and vapor heat treatment on fruit disease control and the influence on color change of fruits’ peel. Furthermore, this study also investigated the changes of the antioxidant content and antioxidant enzymatic activity of papaya fruits under 25℃ for 24 hours after the hot water treatment and the time after the vapor heat treatment.
For the winter fruits, 57℃ hot water treatment for 90 seconds caused heat injury. On the contrary, the summer fruits had no sign of heat injury either in 55℃ or 57℃ hot water treatment for 90 seconds. Undergoing a vapor heat treatment immediately after a hot water treatment had led the declination chlorophyll fluorescence value and inhibited the color change of the fruits’ peel. This phenomenon also followed the decreasing of chlorophyll fluorescence, increasing in hydrogen peroxide (H2O2) content and no significant changed in the activity of antioxidant enzyme. However, placing at 25℃ for 24 hours after hot water treatment then vapor heat treatment significantly improved the color change of fruits’ peel which might due to the recovery of chlorophyll fluorescent value and H2O2 content and increasing in antioxidant enzyme like superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and peroxidase (POD). Meanwhile, when the fruit placed at 25℃ for 24 hours after hot water treatment then vapor heat treatment found only CAT and APX had significantly increased. All of the treatments in this study had no significant influence on the electrolyte leakage, malondialdehyde (MDA), antioxidant capacity (FRAP), ascorbic acid (AsA), and total phenolic compounds (TPC).

目錄
摘要 i
Summary ii
目錄 iii
表目次 vi
圖目次 vii
壹 前言 1
貳 前人研究 2
一、 番木瓜概說 2
二、 熱處理 2
(一) 病害的控制 3
(二) 園產品生理的影響 4
1. 呼吸率及乙烯生成量 4
2. 果皮顏色 4
3. 果實軟化 5
4. 果實風味與糖酸比 5
(三) 熱傷害 5
(四) 耐熱及耐寒性誘導 6
三、 熱處理與植物氧化逆境 7
(一) 高溫逆境與活性氧族 7
(二) 植物抗氧化系統與耐熱性 8
參 材料方法 10
一、 溫湯及蒸熱聯合處理對‘臺農二號’番木瓜葉綠素螢光值與果皮及果肉轉色之影響 10
(一) 材料來源 10
(二) 試驗方法 10
1. 溫湯處理對‘臺農二號’番木瓜果實品質之影響 10
2. 溫湯及蒸熱聯合處理對‘臺農二號’番木瓜葉綠素螢光值與果皮及果肉轉色之影響 10
(三) 調查項目 11
1. 葉綠素螢光值(chlorophyll fluorescence) 11
2. 果皮與果肉顏色 11
3. 果肉硬度 12
4. 果實總可溶性固形物(total soluble solid, TSS) 12
5. 果皮轉色程度 12
6. 果實病害發生程度 12
(四) 統計分析 12
二、 溫湯及蒸熱聯合處理對‘臺農二號’番木瓜果皮抗氧化能力、抗氧化物含量及抗氧化酶活性之影響 12
(一) 材料來源 12
(二) 試驗方法 12
1. 溫湯處理後於25℃不同放置時間對‘臺農二號’番木瓜果皮抗氧化能力、抗氧化物含量及抗氧化酶活性之影響 12
2. 溫湯及蒸熱聯合處理對‘臺農二號’番木瓜果皮抗氧化能力、抗氧化物含量及抗氧化酶活性之影響 13
(三) 調查項目 13
1. 葉綠素螢光值(chlorophyll fluorescence) 13
2. 離子滲漏率(leakage) 13
3. 丙二醛(malondialdehyde, MDA)含量 13
4. 過氧化氫 (hydrogen peroxide, H2O2)含量 14
5. 抗壞血酸(ascorbic acid)含量 14
6. 抗氧化能力(antioxidant capacity) 14
7. 總酚類化合物(Total phenolic compound, TPC)含量 15
8. 可溶性蛋白質(Soluble protein, SP)含量 15
9. 超氧歧化酶(Superoxide dismutase, SOD)活性 16
10. 過氧化氫酶(Catalase, CAT)活性 16
11. 抗壞血酸過氧化物酶(Ascorbate peroxidase, APX)活性 17
12. 過氧化物酶(Peroxidase, POD)活性 17
(四) 統計分析 18
肆 結果 19
一、 溫湯及蒸熱聯合處理對‘臺農二號’番木瓜葉綠素螢光值與果皮及果肉轉色之影響 19
(一) 溫湯處理溫度對‘臺農二號’番木瓜果實品質之影響 19
1. 葉綠素螢光值 19
2. 果皮及果肉顏色 19
3. 果肉硬度及可溶性固形物 20
(二) 溫湯及蒸熱聯合處理對‘臺農二號’番木瓜葉綠素螢光值與果皮及果肉轉色之影響 24
1. 葉綠素螢光值 24
2. 果皮顏色 24
3. 果實病害程度 25
二、 溫湯及蒸熱聯合處理對‘臺農二號’番木瓜果皮抗氧化能力、抗氧化物含量及抗氧化酶活性之影響 38
(一) 溫湯處理後於25℃不同放置時間對‘臺農二號’ 番木瓜果皮抗氧化能力、抗氧化物含量及抗氧化酶活性之影響 38
1. 葉綠素螢光值、離子滲漏率、丙二醛及過氧化氫含量 38
2. 抗氧化能力及抗氧化物(抗壞血酸及總酚類化合物)含量 38
3. 抗氧化酶(超氧歧化酶、過氧化氫酶、抗壞血酸過氧化物酶及過氧化物酶)活性之變化 39
(二) 溫湯及蒸熱聯合處理對‘臺農二號’番木瓜果皮抗氧化能力、抗氧化物含量及抗氧化酶活性之影響 48
1. 葉綠素螢光值、離子滲漏率、丙二醛及過氧化氫含量 48
2. 抗氧化能力及抗氧化物(抗壞血酸及總酚類化合物)含量 48
3. 抗氧化酶(超氧歧化酶、過氧化氫酶、抗壞血酸過氧化物酶及過氧化物酶)活性 48
伍 討論 52
一、 溫湯及蒸熱聯合處理對‘臺農二號’番木瓜葉綠素螢光值及果實轉色之影響 52
二、 溫湯及蒸熱聯合處理對‘臺農二號’番木瓜果皮抗氧化能力、抗氧化物含量及抗氧化酶活性之影響 54
參考文獻 58

參考文獻
王德男。2005。番木瓜。台灣農家要覽農作篇(二)。財團法人豐年社。台北。pp.129-136。
王德男、劉碧鵑、李文立。2006。台灣木瓜產業之變遷。木瓜產業發展研討會專刊。pp.1-20。
安寶貞、謝廷芳、蔡志濃、黃晉興、楊宏仁。2008。非農藥防治新技術的開發與應用。節能減碳與作物病害管理研討會專刊133:144-146。
吳國政。2007。熱處理及氣變包裝對‘臺農二號’番木瓜果實採後品質及炭疽病之影響。國立中興大學園藝學系碩士論文。pp.96。
李文立。2009。木瓜栽培管理手冊。行政院農業委員會農業試驗所鳳山熱帶園藝試驗分所。83pp.。
李文立、黃慶文、謝慶昌。2012。番木瓜。主要外銷果樹採後處理專刊。pp.31-40。
陳琇瑜、盧義光、周昌弘、楊棋明。1996。木瓜後熟過程外果皮色素崩解之分析。中國農業化學會誌。34:460-468。
黃偉峻。2010。熱處理對‘臺農二號’番木瓜果實品質及抗氧化能力之影響。國立中興大學園藝學系碩士論文。pp.93。
楊宏仁。2006。檬果溫水處理防治採收後病害技術介紹。農業試驗所技術服務季刊。65:22-25。
楊宏仁、林瑩達。1997。溫水處理對臺農一號芒果採後炭疽病之防治效果。植保會刊。39:241-249。
楊宏仁、倪蕙芳。2008。溫水處理在植物防檢疫之應用。動植物防檢疫季刊16:21-24。
謝慶昌、薛淑滿。2005。外銷番木瓜處理作業及技術改進。園產品採後處理技術之研究與應用研討會專刊。pp.53-58。
Apel, K. and H. Hirt. 2004. Reactive oxygen species: Metabolism, oxidative stress, and signal Transduction. Annu. Rev. Plant Biol. 55:373-399.
Ball, M. C., J. A. Butterworth, J. S. R. Christian, and J. G. Egerton. 1994. Applications of chlorophyll fluorescence to forest ecology. Aust. J. Plant Physiol. 22:311-319.
Beauchamp, C. and I. Fridovich. 1971. Superoxide dismutase: improved assay and an assay applicable to acrylamide gels. Anal. Biochem. 44:276-287.
Benzie, I. F. F. and J. J. Strain. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant Power”: The FRAP assay. Anal. Biochem. 239:70-76.
Bron, I. U., R. V. Ribeiro, M. Azolini, A. P. Jacomino, and E. C. Machado. 2004. Chloorophyll fluorescence as a tool to evaluate the ripening of ‘Golden’ papaya fruit. Postharvest Boil. Technol. 33:163-173.
Chavez-Sanchez, I., A. Carrillo-Lopez, M. Vega-Garcia, and E. M. Yahia. 2013. The effect of antifungal hot-water treatments on papaya postharvest quality and activity of pectinmethylesterase and polygalacturonase. J. Food Sci. Technol. 50:101-107.
Chou, T. S., Y. Y. Chao, and C. H. Kao. 2012. Involement of hydrogen peroxide in heat shock- and cadmium-induced expression of ascorbate peroxidase and glutathione reductase in leaves of rice seedligs. J. Plant Physiol. 169:478-486.
Couey, H. M., A. M. Alvarez, and M. G. Nelson. 1984. Comparison of hot-water spray and immersion treatment for control of postharvest decay of papaya. Plant Dis. 68:436-437.
Du, H., P. Zhou, and B. Huang. 2013. Antioxidant enzymatic activities and gene expression associated with heat tolerance in a cool-season perennial grass species. Environ. Exp. Bot. 87:159-166.
Fan, L., J. Song, and M. A. Jordan. 2011. Fruit maturity affects the response of apples to heat stress. Postharvest Biol. Technol. 62:35-42.
Gao, Y., Y. K. Guo, S. H. Lin, Y. Y. Fang, and J. G. Bai. 2010. Hydrogen peroxide pretreatment alters the activity of antioxidant enzymes and protects chloroplast ultrastructure in heat-stressed cucumber leaves. Sci. Hortic. 126:20-26.
Gill, S. S. and N. Tuteja. 2010. Reactive oxygen species and antioxidant machinery in abiotic stress tolerance in crop plants. Plant Physiol. Biochem. 48:909-930.
Gomez, F., L. Fernandez, G. Gergoff, J. J. Guiamet, A. Chaves, C. G. Bartoli. 2008. Heat shock increases mitochondrial H2O2 production and extends postharvest life of spinach leaves. Postharvest Biol. Technol. 49:229-234.
Gonzalez-Aguilar, G. A., J. A. Villa-Rodriguez, J. F. Ayala-Zavala, and E. M. Yahia. 2010. Improvement of the antioxidant status of tropical fruits as a secondary response to some postharvest treatments. Food Sci. Technol. 21:475-482.
Heath, R. L. and L. Packer. 1968. Photoperoxidation in isolated chloroplasts. I. Kinetics and stoichiometry of fatty acid peroxidation. Arch. Biochem. Biophys. 125:189-198.
Hodges, D. M., G. E. Lester, K. D. Munro, and P. M. A. Toivonen. 2004. Oxidative stress: importance for postharvest quality. Hort. Sci.39:924-929.
Hsu, Y. T. and C. H. Kao. 2007. Heat shock-mediated H2O2 accumulation and protection against Cd toxicity in rice seedlings. Plat Soil 300:137-147.
Hu, W. H., Y. A. Xiao, J. J. Zeng, and X. H. Hu. 2010. Photosynthesis, respiration and antioxidant enzymes in pepper leaves under drought and heat stresses. Biol. Plantarum 54:761-765.
Huajaikaew, L., A. Uthairatanakij, S. Kanlayanarat, and H. Gemma. 2005. Effect of heat treatment on antioxidants in papaya fruit stored at low temperature. Proc. 5th Int. Postharvest Symp. Eds. F. Mencarelli and P. Tonutti Acta Hort. 682:1063-1068.
Jacobi, K. K., E. A. MacRae, and S. E. Hetherington. 2001. Loss of heat tolerance in ‘Kensington’ mango fruit following heat treatmets. Postharvest Biol. Technol. 21:321-330.
Jacobi, K. K. and J. E. Giles. 1997. Quality of ‘Kensington’ mango (Mangifera indica Linn.) fruit following combined vapor heat disinfestation and hot water disease control treatments. Postharvest Biol. Technol. 12:285-292.
Jaleel, C. A., K. Riadh, R. Gopi, P. Manivannan, J. Ines, H. J. Al-Juburi, Z. Chang-Xing, S. Hong-Bo, and R. Panneerselvam. 2009. Antioxidant defense responses: physiological plasticity in higher plants under abiotic. Acta. Physiol. Plant 31:427-436.
Jana, S. and M. A. Choudhuri. 1982. Glycolate metabolism of three submersed aquatic angiosperms during ageing. Aquat. Bot. 12:345-354.
Jin, P., Y. Zheng, S. Tang, H. Rui, and C. Y. Wang. 2009. A combination of hot air and methyl jasmonate vapor treatment alleviates chilling injury of peach fruit. Postharvest Biol. Technol. 52:24-29.
Johnson, L. B. and B. A. Cunningham. 1972. Peroxidase activity in healthy and leaf-rust-infected leaves. Phytochemistry. 1:547-551.
Kato, M. and S. Shimizu. 1987. Chlorophyll metabolism in higher plants. Ⅶ. Chlorophyll degradation in senescing tobacco leaves: Phenolic-dependent peroxidative degradation. Can. J. Bot. 65:729-735.
Kaur, P., N. Ghai, and M. K. Sangha. 2009. Induction of thermotolerance through heat acclimation and salicylic acid in Brassica species. Afr. J. Biotechnol. 8:619-625.
Keith, R. W., D. L. Tourneau, and D. Mahlum. 1958. Quantitative paperchromtographic determination of phenols. J. Chromatogr. 1:534-536.
Kumar, S., D. Gupta, and H. Nayyar. 2011. Comparative response of maize and rice genotypes to heat stress: status of oxidative stress and antioxidants. Acta. Physiol. Plant 34:75-86.
Lowry, D. H., N. J. Rosebrough, A. L. Farr, and R. J. Randal. 1951. Protein measurement with the folin phenol reagent. J. Amer. Soc. Hort. Sci. 116:1007-1012.
Lu, J., M. T. Charles, C. Vigneault, B. Goyette, and G. S. V. Raghavan. 2010. Effect of heat treatment uniformity on tomato ripening and chilling injury. Postharvest Biol. Technol. 56:155-162.
Luo, Z. 2006. Hot water treatment of postharvest mei fruit to delay ripening. HortSci. 41(3):737-740
Lurie, S. 1998. Postharvest heat treatments. Postharvest Biol. Technol. 14:257-269.
Lurie, S., M. Laamim, Z. Lapsker, and E. Fallik. 1997. Heat treatment to decrease chilling injury in tomato fruit. Effects on lipids, Pericarp lesions and fungal growth. Physiol. Plant. 100:297-302.
Lurie, S., S. Othman, and A. Borochov. 1995. Effects of heat treatment on plasma membrane of apple fruit. Postharvest Biol. Technol. 5:29-38.
Martinez, G. A., and P. M. Civello. 2008. Effect of heat treatments on gene expression and enzyme activities associated to cell wall degradation in strawberry fruit. Postharvest Biol. Technol. 49:28-45.
Mittler, R. 2002. Oxidative stress, antioxidants and stress tolerance. Trends Plant Sci. 7:405-410.
Nakano, Y. and K. Asada. 1981. Hydrogen peroxide is scavenged by ascorbate-specific peroxidase in spinach chloroplasts. Plant Cell Physiol. 22:867-880.
Nishijima, K. A., C. K. Miura, J. W. Armstrong, S. A. Brown, and B. K. S. Hu. 1992. Effect of forced, hot-water treatment of papaya fruit on fruit quality and incidence of postharvest diseases. Plant Dis. 76:723-727.
Paull, R. E. 1995. Preharvest factors and heat sensitivity of field-grown ripening papaya fruit. Postharvest Biol. Technol. 6:167-175.
Paull, R. E. and N. J. Chen. 2000. Heat treatment and fruit ripening. Postharvest Biol. Technol. 21:21-37.
Porat, R., A. Daus, B. Weiss, L. Cohen, E. Fallik, and S. Droby. 2000. Reduction of postharvest decay in organic citrus fruit by a short hot water brushing treatment. Postharvest Biol. Technol. 18:151-157.
Promyou, S., S. Ketsa, and W. G. van Doorn. 2008. Hot water treatments delay cold-induced banana peel blackening. Postharvest Biol. Tec. 48:132-138.
Rui, H., S. Cao, H. Shang, P. Jin, K. Wang, and Y. Zheng. 2010. Effects of heat treatment on internal browning and membrane fatty acid in loquat fruit in response to chilling stress. J. Sci. Food Agric. 90:1557-1561.
Sapitnnitskaya, M., P. Maul, G. T. McCollum, C. L. Guy, B. Weiss, A. Samach, and R. Porat. 2006. Postharvest heat and conditioning treatments activate different molecular responses and reduce chilling injuries in grapefruit. J. Exp. Bot. 57:2943-2953.
Scandalios, J. G. 2005. Oxidative stress: molecular perception and transduction of signals triggering antioxidant gene defenses. Braz. J. Med. Boil. Res. 38:995-1014.
Shaham, Z., A. Lers, and S. Lurie. 2003. Effect of heat or 1-methylcycllopropene on antioxidative enzyme activities and antioxidants in apples in relation to superficial scald development. J. Amer. Soc. Hort. Sci. 128:761-766.
Singh, S. P. and D. V. SudhakarRao. 2011. Papaya (Carica papaya L.). Postharvest biology and technology of tropical and subtropical fruits. pp.86-124.
Song, J., L. Fan, C. F. Forney, and M. A. Jordan. 2001. Using volatile emissions and chlorophyll fluorescence as indicators of heat injury in apples. J. Amer. Soc. Hort. Sci. 32:771-777.
Vicente, A. R., G. A. Mart’ınez , A. R. Chaves , and P. M. Civello. 2006. Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage. Postharvest Biol. Technol. 40:116-122.
Wahid, A., S. Gelani , M. Ashraf , and M.R. Foolad. 2007. Heat tolerance in plants: An overview. Environ. Exp. Bot. 61:199-223.
Wang, B., J. Wang, H. Liang, J. Yi, J. Zhang, L. Lin, Y. Wu, X. Feng, J. Cao, and W. Jiang. 2008. Reduced chilling injury in mango fruit by 2,4-dichlorophenoxyacetic acid and the antioxidant response. Postharv. Biol. Technol. 48:172-181.
Wang, W., B. Vinocur, O. Shoseyov, and A. Althman. 2004. Role of plant heat-shock proteins and molecular chaperones in the abiotic stress response. Trends Plant Sci. 9:244-252.
Wang, L. J. and S. H. Li. 2006. Thermotolerance ad related antioxidant enzyme activities induced by heat acclimation and salicylic acid in grape (Vitis vinifera L.) leaves. Plant Growth Regul. 48:137-144.
Xiao, H. M. and G. H. Zhou. 2004. Effect of pre-storage hot water treatment on antioxidant enzyme activities in cold-stored tomato. Food sci. 25:331-335.
Xu, S., J. Li, X. Zhang, H. Wei, and L. Cui. 2006. Effects of heat acclimation pretreatment on chnges of membrane lipid peroxidation, antioxidant metabolites, and ultrastructure of chloroplasts in two cool-season turfgrass species under heat stress. Environ. Exp. Bot. 56:274-285.
Yin, H., Q. Chen, and M. Yi. 2008. Effects of short-term heat stress on oxidative damage and responses of antioxidant system in Lilium longiflorum. Plant Growth Regul. 54:45-54.
Yuan, Y., H. Qian, Y. Yu, F. Lian, and D. Tang. 2011. Thermotolerance and antioxidant response induced by heat acclimation in Freesia seedlings. Acta. Physiol. Plant 33:1001-1009.
Zamora, G. S., E. M. Yahia, J. K. Brecht, and A. Gardea. 2005. Effects of postharvest hot air treatments on the quality and antioxidant levels in tomato fruit. LWT-Food Sci. Technol. 38:657-663.
Zhang, J., W. Huang, Q. Pan, and Y. Liu. 2005. Improvement of chilling tolerance and accumulation of heat shock proteins in grape berries (Vitis vinifera cv. Jingxiu) by heat pretreatment. Postharvest Biol. Technol. 38:80-90.
Zhang, Z., K. Nakano, and S. Maezawa. 2009. Comparison of the antioxidant enzymes of broccoli after cold or heat shock treatment ant different storage temperatures. Postharvest Biol. Technol. 54:101-105.