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研究生:鄒采蘋
研究生(外文):Tsai-Ping Tsou
論文名稱:脫澀處理及貯藏溫度對柿果組成份之影響
論文名稱(外文):Effects of Deastringent Treatments and Storage Temperatures on Composition Change of ‘Bull Heart’and ‘Syh Jou’persimmon (Diospyros kaki L.) Fruits
指導教授:林慧玲林慧玲引用關係
指導教授(外文):Huey-Ling Lin
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:2002
畢業學年度:90
語文別:中文
論文頁數:88
中文關鍵詞:柿果脫澀可溶性單寧乙醛酒精去氫酵素
外文關鍵詞:persimmon fruitdeastringenysoluble tanninacetaldehydealcohol dehydrogenase
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本試驗目的為調查‘四周柿’以益收催熟處理及‘牛心柿’以不同脫澀方法處理期間,果實所發生之生理變化,藉以進一步了解柿果之可能脫澀機制;此外調查低溫貯藏後脫澀之柿果其品質及細胞之變化,了解低溫貯藏是否對柿果造成寒害及對脫澀能力之影響。
益收催熟處理期間之‘四周柿’產生大量乙烯,誘發果實之軟化,並伴隨澀味之去除而具商品價值。不同脫澀處理‘牛心柿’期間除了石灰水浸漬脫澀外,果實之呼吸率及乙烯釋放率皆增加,推測石灰水浸漬脫澀,酒精及二氧化碳脫澀處理是使柿果處於低氧、高二氧化碳環境造成柿果之可溶性單寧聚合而達脫澀完全之食用品質。
‘四周柿’益收處理及不同脫澀方法處理‘牛心柿’,期間均發現酒精之累積隨處理天數增加而增加,但並無乙醛之產生。更進一步分析酒精脫澀期間柿果之酒精去氫酵素之變化,發現在處理後第2天即產生酒精去氫酵素,推測在柿果脫澀期間,柿果進行無氧呼吸產生之中間產物乙醛因酒精去氫酵素催化而氧化為酒精,因此,乙醛在柿果之脫澀期間可能並非單一關鍵性因子。
低溫貯藏於6~12℃下之‘四周柿’及‘牛心柿’其細胞膜的完整性被破壞,因此無法完全脫澀;貯藏1℃下之果實離子滲漏較低,顯示其尚保有完好之膜體系統,因此可以正常脫澀。貯藏後柿果之可溶性鈣比例及果膠質含量與其是否完全脫澀無顯著相關。因此,是否因寒害或果實老化而引起膜的破壞,造成柿果無法完全脫澀需更進一步調查。
The object of this experiment were to investigate the changes in fruit composition of‘Syh Jou’persimmon fruits during ripening by ethephon treatment and‘Bull Heart’persimmon fruits(Diospyros kaki L.)during different deastringent treatment. In order to distinguish the role of deastringency mechanism on persimmon fruits. And the other object of this experiment were to investigate the effect of cold storage on the quality and changes in cells of persimmon fruits to understand if cold storage induced chilling injury.
During ethephon treatment on‘Syh Jou’, fruits softening occurred with deastringency, and produced large quantity of ethylene. During different deastringent treatment except soaked with CaO suspension on‘Bull Heart’, the respiration rate and ethylene production of persimmon fruits were increased. The data suggested that persimmon fruits were in the low oxygen and high carbon dioxide environment by CaO suspension soaking, alcohol and carbon dioxide deastringent treatment so that astringency of fruit was removed.
During persimmon fruit deastringent process, the ethanol concentration increased quickly and no acetaldehyde was indicated. To observe the changes in alcohol dehydrogenase(ADH)during ethanol treatment, ADH were existed after treated two days. The data suggested that acetaldehyde, the middle product of anaerobic respiration during persimmon fruit deastringent process, became ethanol by ADH. And acetaldehyde was not a key factor on persimmon deastringency.
After stored at low temperature, astringency of persimmon fruit could not be eliminated if fruits were stored at 6, 12 or15℃ because of unperfect membrane . If stored at 1℃, astringency of fruits were removed with lower ion leakage. There was no significant relationship between the soluble calcium percentage and pectin content of persimmon fruits after cold storage and if astringency of fruit were removed.
目錄
壹、前言…………………………………1
貳、前人研究……………………………2
一、柿之概說…………………………2
二、柿果的脫澀………………………5
三、柿果之脫澀機制…………………8
四、低溫貯藏與果實軟化……………14
參、材料與方法…………………………21
肆、結果…………………………………29
一、不同脫澀方法處理期間柿果
組成份之變化………………….29
二、柿果之貯藏………………………35
伍、討論…………………………………66
一、乙醛和柿果脫澀之關係…………66
二、柿果之貯藏………………………70
中文摘要…………………………………77
英文摘要…………………………………78
參考文獻…………………………………80
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