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研究生:周慧娜
研究生(外文):Chou, Hui-Na
論文名稱:臺灣獼猴桃果實發育與貯藏期間成分變化之研究
論文名稱(外文):Studies on hte Changes in Composition of Taiwan Kiwifruit during Fruit Development and Storage.
指導教授:倪正柱, 區少梅
指導教授(外文):Nee Cheng-Chu, Ou Andi Shau-mei
學位類別:碩士
校院名稱:國立中興大學
系所名稱:園藝學系
學門:農業科學學門
學類:園藝學類
論文種類:學術論文
論文出版年:1998
畢業學年度:86
語文別:中文
論文頁數:94
中文關鍵詞:獼猴桃抗壞血酸硬度可溶性固形物
外文關鍵詞:kiwifruitascorbic acidfirmnesssoluble solids content
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隨著季節之改變,獼猴桃果實於外表形態及內容物上皆有變化,而以硬度
及可溶性固形物可做為採收成熟度之指標。如''First Empire''達到採收成
熟度之果實硬度為7.06 Kg (tip:7.2 mm)及''江西8151''則為6.68 Kg。''
First Empire''採收時之可溶性固形物含量為6.2 0 Brix,而''江西8151''
則為6.6 0 Brix。闊葉獼猴桃(Actinidia latifolia)於果實發育初期之
抗壞血酸含量可高達2688.34 mg /100g,隨著果實發育期下降為1962.62
mg / 100g 、1972.72 mg / 100g,直至採收期則趨穩定,為當今臺灣所
有果實(含西印度櫻桃1362.32 mg / 100g )之冠。其他有機酸奎寧酸於果
實發育初期遠比蘋果酸、抗壞血酸及檸檬酸高,可達1500 mg / 100 g以
上,於成熟期時則會下降;蘋果酸剛開始低量之後稍微增加然後穩定下降
至500 mg / 100 g以下;檸檬酸濃度於果實發育初期低量,然後很快的增
加直至採收期可達1000 mg / 100 g以上。而主要之糖類為果糖、葡萄糖
及蔗糖,其中葡萄糖及果糖含量較高,蔗糖濃度較低,但皆隨著發育期而
逐漸增加。抗壞血酸在5 ℃貯藏之含量較低,顯示高溫會促使抗壞血酸產
生氧化作用而降低含量,因而若是針對抗壞血酸而言,應選擇於低溫貯藏
,或者是不要貯藏。獼猴桃果實於貯藏期間硬度會下降,硬度可當後熟階
段之指標。於採收時之可溶性固形物為6 - 7 0 Brix,貯藏後之可溶性固
形物約為12 0 Brix,貯藏於室溫之可溶性糖類會快速增加。而果實之酸
味是來自奎寧酸、蘋果酸、檸檬酸和抗壞血酸,其含量於室溫及5 ℃貯藏
期間皆會下降。臺灣原生闊葉獼猴桃分佈很廣,適應性高,在園藝應用上
極具潛力,值得進一步研究。
The soluble solids content and firmness of kiwifruit could be
used as indexs of maturation and harvesting time . In this
study, the firmness and soluble solids content of ''First Empire''
are 7.06 Kg ( tip:7.2 mm ) and 6.2 0 Brix, respectively, while
those of ''Jiang See 8151'' are 6.68 Kg and 6.6 0 Brix,
respectively.The ascorbic acid content of A. latifolia fruit at
the young stage could be as high as 2688 mg / 100 g F W, then
decreased to 1962 mg / 100 g F W and 1972 mg / 100 g F W during
fruit developing stage.We found A. latifolia is one of the
highest level in ascorbic acid, even higher than that of
Malpighia glabra ( 1362 mg / 100 g F W ). For all organic acids,
the content of quinic acid is the highest at the begining of
fruit development, then it decreased, while the citric acid
increased gradually at later growth stage. The major sugars
included fructose、glucose and sucrose. The contents of fructose
and glucose were higher than that of sucrose, but they all
increased as fruit growing.In the study of storage, the content
of ascorbic acid kept stable in cold ( 5 ℃ ) condition for 98
days, while declined dramatically in warm or room temperature.
The level of other organic acids declined gradually during
storage.The firmness of kiwifruit could be used as an index of
storage stability. The soluble solids content is 6 - 7 0 Brix at
physiological maturity and 12 0 Brix after storage. The sugar
increased significantly, while the organic acids declined
gradually after storage at room temperature. Actinidia
latifolia, a Taiwan native kiwifruit, with super high content of
ascorbic acid, growing widely in countryside ( 300 - 2200 m from
sea level ) has great potential in horticulture.
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