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研究生:賴錦怡
研究生(外文):Chin-Yi Lai
論文名稱:溫泉蕹菜採收後生理及處理之研究
論文名稱(外文):Studies on Postharvest Physiology and Technology of Water Convolvulus (Ipomoea aquatica Forsk.) Cultivated by Hot Spring
指導教授:郭純德郭純德引用關係
指導教授(外文):Chun-Teh Kuo
學位類別:碩士
校院名稱:國立宜蘭大學
系所名稱:園藝學系碩士班
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:2010
畢業學年度:98
語文別:中文
中文關鍵詞:蕹菜貯藏溫度包裝1-甲基環丙烯貯藏力水生蔬菜
外文關鍵詞:water convolvulus(Ipomoea aquatica Forsk.)storage temperaturepackage1-methylcyclopropenestorabilityaquatic vegetable
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本文以宜蘭礁溪溫泉栽培之蕹菜(Ipomoea aquatica Forsk.)為材料,探究貯藏溫度、包裝及1-甲基環丙烯(1-methylcyclopropene; 1-MCP)對其貯藏後品質及貯藏力之影響。
將供試材料以聚乙烯(polyethylene; PE)袋密封包裝,分別貯藏於1、5、10、15及20℃12天。初步結果顯示呼吸速率、黃化及腐爛程度,隨貯藏溫度增高而增高。但貯藏於1及5℃者出現寒害現象,其品質劣變程度隨貯藏期間而加劇。移至室溫後寒害更顯著,且呼吸速率、黃化及腐爛程度迅速增加。貯藏於10℃者黃化及腐爛程度較低,且無寒害徴狀出現。蕹菜分別以裸裝、PE袋未密封、PE袋密封、PE袋密封添加乙烯吸收劑、PE袋密封添加二氧化碳吸收劑、PE袋密封添加乙烯吸收劑與二氧化碳吸收劑等包裝,貯藏於5、10及20℃下12天。以裸裝及PE袋不密封包裝的呼吸速率較低,但失重率及寒害較明顯。PE袋密封添加二氧化碳吸收劑包裝者,腐爛嚴重且葉綠素加速降解。而PE袋密封添加乙烯吸收劑包裝者,有效降低寒害及腐爛程度,減少L*、C*及H。值改變,及減緩葉綠素及抗壞血酸的降解。
蕹菜分別以0、0.1、1及10ppm的1-MCP在室溫下燻蒸4小時後,以PE袋密封包裝,貯藏於10及20℃下16天。以0至1ppm燻蒸者,其濃度越高品質劣變速率越慢。而1及10ppm燻蒸貯藏於10℃者,黃化及腐爛程度明顯降低,葉片的L*、C*及H。值改變減緩,葉綠素降解減少,可延長貯藏壽命。貯藏於20℃者亦有相同結果。蕹菜以1ppm的1-MCP在室溫下燻蒸4小時後,分別以裸裝、PE袋未密封、PE袋密封及PE袋密封添加乙烯吸收劑包裝,貯藏於10及20℃下12天。裸裝者葉綠素含量甚高且腐爛低,但其失重率遠高於PE袋包裝,且無商品價值。而PE袋密封添加乙烯吸收劑包裝者,腐爛及黃化程度降低,葉綠素降解減緩,最能維持良好品質。
結果顯示,1ppm的1-MCP在室溫下燻蒸4小時後,以PE袋密封添加乙烯吸收劑包裝貯藏於10℃,能維持良好品質與延長櫥架壽命,可貯藏16天,為溫泉蕹菜良好的採後處理方法之一。
This thesis uses the water convolvulus (Ipomoea aquatica Forsk.) at Jiaoxi hot spring area in Yilan as the material. The quality and shelf life are discussed by three variables: storage temperature, packaging and 1-methylcycloprunsealede (1-MCP).
Materials are sealed by polyethylene(PE) bag, stored at 1, 5, 10, 15, and 20℃ for 12 days respectively. The first result shows that respiration rate, yellowing and decay index increase followed with the increasing storage temperature. But the two materials stored at 1 and 5℃ show chilling injury, quality decayed rapidly as the storage time increases. What’s worse, after moving the material into 20℃ circumstances, chilling injury, respiration rate, yellowing and decay index decayed more seriously, while yellowing and decay index decay less at 10℃, and no chilling injury appears.
The water convolvulus are stored at 5, 10, and 20℃ for 12 days under the conditions of naked packaging, unsealed PE packaging, sealed PE bag, sealed PE bag containing ethylene absorber, sealed PE bag containing carbon dioxide absorber, and finally the sealed PE bag containing both carbon dioxide absorber and ethylene absorber. The results are concluded in three groups. First, for naked packaging and the unsealed PE bag, their respiration rates were lower, but weight loss and chilling injury facilitate. Second, for the sealed PE bag containing carbon dioxide absorber, the material decayed seriously and the chlorophyll degraded quickly. However, for the sealed PE bag containing ethylene absorber, both chilling injury and decay index reduced effectively, the value of L*, C*, and H。 changed less, and chlorophyll and ascorbic acid degraded less.
Water convolvulus is treated with 0, 0.1, 1 and 10 ppm respectively of 1-MCP for 4 hours at room temperature, completely sealed with PE bag at 10 and 20℃ for 16 days. Treated with 0-1ppm, its quality decayed more slowly followed by higher concentration. Treated with 1 and 10 ppm at 10℃, yellowing and decayed index decay less, the value of L*, C* and H。 changed less, and chlorophyll and ascorbic acid degraded less. This range can increase storage life. The result is the same at 20℃.
Water convolvulus, stored at 10 and 20℃ for 12 days, is treated with 0 and 1 ppm of 1-MCP for 4 hours at room temperature, under the condition of naked, the unsealed PE packaging, sealed PE bag, the sealed PE bag containing ethylene absorber. Naked packaging showed high chlorophyll but decay more slowly. However, its weight loss was much higher than weight loss with PE bag packaging, and the material loses commodity value afterwards. Surprising, the sealed PE bag maintains the best quality. This group containing ethylene absorber, decayed slowly and yellowing index reduced effectively, with the value of L*, C*, and H。 changing less, and chlorophyll degrading less.
These results suggest that a pre-storage treat, with 1-MCP of 1ppm for 4 hours at room temperature, and with the sealed PE bag containing ethylene absorber at 10℃, can best maintain the quality and extend the storage life. Storage life was 16 days in the circumstances. This approach can be a better post-harvest technology for water convolvulus cultivated by hot spring.
誌謝..............................................................................................................................................i
中文摘要....................................................................................................................................ii
英文摘要...................................................................................................................................iii
目錄.............................................................................................................................................v
表目錄......................................................................................................................................vii
圖目錄.........................................................................................................................................x
壹、前言.....................................................................................................................................1
貳、前人研究
一、 溫度對蔬果貯藏力之影響.........................................................................................2
二、 二氧化碳及氧氣對蔬果貯藏力之影響.....................................................................4
三、 包裝方式對蔬果貯藏力之影響.................................................................................6
四、 乙烯對蔬果貯藏力之影響.........................................................................................7
五、 1-甲基環丙烯(1-MCP)對蔬果貯藏力之影響...........................................................9
六、 蔬果之抗氧化能力...................................................................................................10
七、 葉綠素的代謝...........................................................................................................12
參、材料與方法
一、 材料來源...................................................................................................................14
二、 試驗方法
(一)、 貯藏溫度對蕹菜貯藏力之影響....................................................................14
(二)、 包裝方式對蕹菜貯藏力及抗氧化力之影響................................................14
(三)、 1-MCP對蕹菜貯藏力及抗氧化力之影響............. .....................................15
(四)、 1-MCP聯合不同包裝對蕹菜貯藏力及抗氧化力之影響...........................16
三、 調查項目與測定方法...............................................................................................16
四、 統計分析...................................................................................................................23
肆、結果
一、 貯藏溫度對蕹菜貯藏力之影響...............................................................................24
二、 包裝方式對蕹菜貯藏力及抗氧化力之影響...........................................................26
三、 1-MCP對蕹菜貯藏力及抗氧化力之影響..............................................................29
四、 1-MCP聯合不同包裝對蕹菜貯藏力及抗氧化力之影響......................................32
伍、討論
一、 貯藏溫度對蕹菜貯藏力之影響...............................................................................35
二、 包裝方式對蕹菜貯藏力及抗氧化力之影響...........................................................36
三、 1-MCP對蕹菜貯藏力及抗氧化力之影響..............................................................41
四、 1-MCP聯合不同包裝對蕹菜貯藏力及抗氧化力之影響......................................44
陸、結論...................................................................................................................................52
參考文獻...................................................................................................................................95
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