臺灣博碩士論文加值系統

本試驗目的調查貯藏在2℃、5℃、8℃和25℃下 ‘純蜜’ ( Ziziphus mauritiana Lam. cv. Chunmi) 果實品質之影響，以‘蜜棗’ ( Ziziphus mauritiana Lam. cv. Mizao) 作為對照。結果顯示，‘蜜棗’和‘純蜜’貯藏於25℃下，容易腐爛及櫥架壽命較短。‘蜜棗’果實貯藏溫度為5℃時，貯藏15日出現褐化，貯藏20日出現腐爛，貯藏25日會有寒害發生，其貯藏壽命可達19.6日，貯藏20日時可售率為83.3％；蜜棗’果實貯藏溫度為2℃時，貯藏15日出現褐化和腐爛，貯藏25日會有寒害發生，其貯藏壽命可達19.6日，貯藏20日時可售率為93.75％。‘純蜜’果實貯藏溫度為5℃時，貯藏20日出現褐化和腐爛，貯藏15日出現寒害，其貯藏壽命可達19.4日，貯藏20日時可售率為77.8％；‘純蜜’果實貯藏溫度為2℃時，貯藏15日出現寒害，貯藏20日出現褐化和腐爛，其貯藏壽命可達19.4日，貯藏20日時可售率為77.8％。貯藏溫度對果實之總可溶性固形物含量則無顯著變化，可滴定酸含量、果實硬度則隨貯藏日數增加而下降。失重率會隨著貯藏時間增加而上升，其中以貯藏於25℃的失重率最高。低溫貯藏可降低果實的呼吸率和乙烯的產生量。‘蜜棗’和‘純蜜’貯藏在低溫下的呼吸率皆低於20 mL CO2 kg-1 hr-1，乙烯生成量皆低於2 μL C2H4 kg-1 hr-1。由以上貯藏試驗結果顯示，‘蜜棗’及‘純蜜’以5℃為最適貯藏溫度。

In This experiment, quality of Ziziphus mauritiana Lam. cv. ‘Chunmi’ Indian jujubes which stored under 2℃, 5℃, 8℃, and 25℃were studied, then compared with Ziziphus mauritiana Lam. cv. ‘Mizao’ (control group). Both ‘Chunmi’ and ‘Mizao’ had shorter storage life and decay easily when stored under 25℃. When stored under 5℃, ‘Mizao’ got browning after 15 days, decayed after 20 days and chilling injury occurred after 25 days, the storage life could be 19.6 days, salability could be 83.3% after stored 20 days; when storage temperature under 2℃, ‘Mizao’ got browning and decayed after 15 days, chilling injury occurred after 25 days, the storage life could be 19.6 days, salability could be 93.75% after stored 20 days. When stored under 5℃, ‘Chunmi’ got browning decayed after 20 days, chilling injury occurred after 15 days, the storage life could be 19.4 days, salability could be 77.8% after stored 20 days; when storage temperature under 2℃, ‘Chunmi’ got chilling injury after 15℃, browning and decayed after 20 days, the storage life could be 19.4 days, salability could be 77.8% after stored 20 days. There has no significant difference of total soluble solids content when stored under different temperatures; titratable acid content and fruit firmness decreased along with the increase of storage day. The weight loss rates were elevated with increased storage time, and the highest weight loss rate occurred when fruits stored under 25℃. Respiration rate and the ethylene production decreased under low temperature storage. Both ‘Mizao’ and ‘Chunmi’ had respiration rates lower than 20 mL CO2 kg-1 hr-1 and had ethylene production lower than 2μL C2H4 kg-1 hr-1 when stored under low temperature. According to these experiments, the best storage temperature for ‘Mizao’ and ‘Chunmi’ was 5℃.

表目錄 (Table catalog) IV
圖目錄 (Figure catalog) V
壹、 前言(Introduction) 6
貳、 前人研究(Literature review) 7
參、 材料方法(Materials and Methods) 18
肆、 結果(Result) 22
伍、 討論(Discussion) 46
陸、 引用文獻(References) 49

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