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研究生:章寧途
研究生(外文):Nattorn Pornpattananangkul
論文名稱:包覆及數種處理對椪柑品質之影響
論文名稱(外文):Effect of Coating and Some Treatments on the Quality of ‘Ponkan’ Mandarin (Citrus reticulata Blanco) Fruit
指導教授:謝慶昌謝慶昌引用關係
指導教授(外文):Ching-Chang Shiesh
口試委員:郭純德李堂察
口試委員(外文):Chun-Teh KuoTan-Cha Lee
口試日期:2017-07-06
學位類別:碩士
校院名稱:國立中興大學
系所名稱:國際農學碩士學位學程
學門:農業科學學門
學類:一般農業學類
論文種類:學術論文
論文出版年:2017
畢業學年度:105
語文別:英文
論文頁數:85
中文關鍵詞:包覆採後壽命甲殼素吉貝素糖酯二氧化氯
外文關鍵詞:‘Ponkan’ MandarinCoatingPostharvest LifeChitosanGibberellic AcidSugar EsterChlorine dioxideWax
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‘椪柑’有著特殊甜味和香氣,在台灣和中國南方是重要柑桔類作物,其豐產特性能為農民帶來高收入。本試驗使用五種包覆性材料及八種處理,分別是wax 100X、gibberellic acid 100 ppm、gibberellic acid 1000 ppm、sugar ester 500X、Sugar ester 250X、chitosan 100X、chitosan 50X 及 chlorine dioxide 100X,對照組為蒸餾水。包覆性材料之保護機制不同,如chitosan和wax是形成半透膜;sugar ester和chlorine dioxide具有消毒和殺菌特性;gibberellic acid 和chitosan可以誘導或抑制果實內部之生化反應。上述包覆性材料處理方式皆是將果實浸泡5分鐘。在外銷試驗中,果實保存在1℃中2週後移到12℃中7天,最後放在25℃下回溫3天。在長期貯運試驗中,果實保存在15℃中3個月,每隔1個月移出一批在25℃下回溫3天再進行調查。結果顯示,以chitosan 50X 處理之’椪柑’果實的失重率、寒害、L*、C*、h*、a*值、可滴定酸、可溶性固形物等較佳,但對於防止果實腐敗方面則效果差。gibberellic acid 100 ppm的結果僅次於chitosan 50X,在果梗掉落率、C*、h* 和a*值方面結果較佳,但gibberellic acid 100 ppm及1000 ppm處理的果實寒害較嚴重。以sugar ester 500X處理在失重率、寒害、h*、a*結果較佳,但sugar ester 250X在可滴定酸、L*、C*、a*和b*值效果則較差。以chlorine dioxide 100X 處理之果實在出口試驗和長期貯運試驗中的採後壽命和品質皆下降。另外,在所有試驗中,wax處理對果實之採後品質均無顯著影響。
‘Ponkan’ mandarin is considered as an important citrus crop in Taiwan and south China, since it obtains sweet and aromatic specialty. Besides, farmers pleasantly gain profit from its price and high productivity. There are 5 coating materials and 8 treatments to be investigated, including the wax 100X, the gibberellic acid 100 ppm, the gibberellic acid 1000 ppm, the sugar ester 500X, the sugar ester 250X, the chitosan 100X, the chitosan 50X, the chlorine dioxide 100X, and the water as the control. Material’s mechanisms are very diverse, such as the chitosan and the wax form permeable layer, the sugar ester and chlorine dioxide acquire sanitization and cleansing property, the gibberellic acid and chitosan induce or suppress the regulating chemical within the fruit. Those coating materials were applied as dipping method, which the fruits were dipped in their solution for 5 minutes. There are two different purposes of experiment. For the exporting experiment, the fruit materials were stored under low temperature as low as 1 ˚C for 2 weeks, then moved to 12 ˚C for 7 days, then finally moved to 25 ˚C for 3 days. For the long-storage experiment, the fruit materials were stored at 15 ˚C consistently for 3 months, while each month samples were moved for another investigation at 25˚C storage for 3 days. The best coating material for both experiments were the chitosan 50X, which provided the positive results on the weight loss, chilling injury L*, C*, h*, a* coloration values, TA, and TSS but had one negative result on the decay. The the gibberellic acid 100 ppm provided the second best results on the long-storage experiment on the results of the pedicel drop, C*, h*, and a* coloration value, but for the exporting experiment both concentrations of the gibberellic acid provided severe chilling injury to the ‘Ponkan’ mandarin. For the sugar ester, it only provided the positive result on the exporting experiment in the result of weight loss, chilling injury, h*, a* coloration values, at 500X, but on the long-storage experiment it provided the negative results on the TA, L*, C*, a*, and b* coloration values, at 250X. The chlorine dioxide worsened the ‘Ponkan’ mandarin postharvest life and quality on both experiments. Whereas, the wax’s results were not statistically distinct on any experiment.
Contents
中文摘要, i
Summary, ii
Contents, iii
List of Figures, vi
List of Tables, x
Chapter 1: Introduction, 1
Chapter 2: Literature review, 3
2.1 Citrus fruit (‘Ponkan’ mandarin), 3
2.2 Coating materials, 5
2.2.1 Chitosan, 5
2.2.2 Sugar Ester, 5
2.2.3 Gibberellic acid (GA or GA3), 7
2.2.4 Chlorine Dioxide, 8
2.2.5 Wax, 8
2.3 Coating technique, 10
2.3.1 Edible coating, 10
2.4 Attribute indicators, 11
2.4.1 The total soluble solids and the titratable adidity, 11
2.4.1.1 Acidity, 12
2.4.1.2 The total soluble solids, as ˚Brix, 12
2.4.2 Chilling injury, 12
2.4.3 Coloration, 14
Chapter 3: Material and methods, 16
3.1. Treatments, 16
3.1.1. Coating Prodedures, 16
3.1.2 Experiment 1, the experiment for exporting, 17
3.1.3 Experiment 2, the experiment for long-storage, 18
3.2 Investigations, 19
3.2.1 Appearance and quality entire investigations, 19
3.2.2 Weight loss, 20
3.2.3 Chilling injury and decay index score, 21
3.2.4 Color attributes, 22
3.2.5. Pedicel Drop, 23
3.2.6. Total soluble solids and Titratable acidity, 23
3.3. Statistic analysis, 25
Chapter 4: Result, 26
4.1. The experiment for exporting,26
4.1.1 Effect of 8 coating treatments on the weight loss of the ‘Ponkan’ mandarin, 26
4.1.2 Effect of 8 coating treatments on the chilling injury of the ‘Ponkan’ mandarin, by the index score, 28
4.1.3 Effect of 8 coating treatments on the peel coloration of the ‘Ponkan’ mandarin, 31
4.1.3.1 Lightness (L*) coloration value, 31
4.1.3.2 Chroma (C*) coloration value, 32
4.1.3.3 Hue (h*) coloration value, 32
4.1.3.4 Redness and greenness (a*) coloration value, 33
4.1.3.5 Yellowness and blueness (b*) coloration value, 34
4.1.4 Effect of 8 coating treatments on the Total soluble solid content (TSS) of the ‘Ponkan’ mandarin, 41
4.1.5 Effect of 8 coating treatments on the Titratable acidity, as citric acid, of the ‘Ponkan’ mandarin, 44
4.2 The experiment for long storage, 46
4.2.1 Effect of 8 coating treatments on the weight loss of the ‘Ponkan’ mandarin, 46
4.2.2 Effect of 8 coating treatments on the decay of the ‘Ponkan’ mandarin, by the index score, 49
4.2.3 Effect of 8 coating treatments on the peel coloration of the ‘Ponkan’ mandarin, 51
4.2.3.1 Lightness (L*) coloration value, 51
4.2.3.2 Chroma (C*) coloration value, 52
4.2.3.3 Hue (h*) coloration value, 53
4.2.3.4 Redness and greenness (a*) coloration value, 54
4.2.3.5 Yellowness and blueness (b*) coloration value, 55
4.2.4 Effect of 8 coating treatments on the titratable acidity, as citric acid,
of the ‘Ponkan’ mandarin, 62
4.2.5 Effect of 8 coating treatments on the total soluble solid content (TSS) of the ‘Ponkan’ mandarin, 65
4.2.6 Effect of 8 coating treatments on the pedicel drop of the
‘Ponkan’ mandarin, 67
Chapter 5: Discussion, 70
Chapter 6: Conclusion, 75
Reference, 77

List of Figures
2.1. The citrus family tree, Source; David Karp, University of California Riverside, 4
2.2.1. Molecular Structure of cellulose, chitin, and chitosan (Luo & Wang, 2013), 5
2.2.2. Structures of the carbohydrate fatty acid esters, (Ferrer et al., 2005), 6
2.2.3. Senescence delaying system, providing from gibberellic acid, 7
2.2.4. Chlorine Dioxide protein denaturation mechanism, (svsaqua inc., n.d.), 8
2.2.5. An apple’s surface shows the long chain lipid of wax, which is extremely hydrophobic (Washington State University, n.d.), 9
2.3.1B. Main materials for fruits and vegetables coating application, (Mahajan et al. 2014), 10
2.4.2. The mechanism of the chilling injury, (Lyons, 1973; Raison & Lyons, 1986), 13
2.4.3. The picture explanations of 5 color values applied on this research, (source: Phil Cruse co.), 15
3.1.1. The 8 dipping treatments and a control, for both experiments, for exporting, and for long-storage, 17
3.1.2. The diagram of the experiment 1 procedure, for the purpose of exporting, 18
3.1.3. The diagram of the experiment 2 procedure, for the purpose of long-storage, 19
3.2.1 The entire investigations on this research, 20
3.2.2. The laboratory weighing machine, Mettler Toledo PB3002, for weighing the ponkan whole fruits, 20
3.2.3 The examples of the chilling injury fruits (upper set) and the decay fruits (lower set), from score 1 to score 5, from the least severe to the least, 21
3.2.4 The spectrophotometer, Mini scan XE plus colorimeter (Hunter Associates Lab II, Preston VA), for the peel coloration, 22
3.2.6A. The digital refratometer, model of Atago PAL-1 (Atago Co., Ltd., Tokyo, Japan), for measuring the total soluble solids, 24
3.2.6B. The digital calibrator from Electronic Burettes, the model of brand digital buret III, for measuring the titratable acidity, 24
4.1.1A Weight loss percentage of the ‘Ponkan’ mandarin at 1 C storage for 14 days, 27
4.1.1B Weight loss percentage of the ‘Ponkan’ mandarin at 1 C storage for 14 days and 12 C for 7 days consecutively, 27
4.1.1C Weight loss percentage of the ‘Ponkan’ mandarin at 1 ˚C storage for 14 days, 12 C for 7 days, and 25 C for 3 days consecutively, 28
4.1.2A Chilling injury index score of the ‘Ponkan’ mandarin at 1˚C storage
for 14 days, 29
4.1.2B Chilling injury index score of the ‘Ponkan’ mandarin at 1 C storage for 14 days and 12 C for 7 days consecutively, 30
4.1.2C Chilling injury index score of the ‘Ponkan’ mandarin at 1˚ C storage for 14 days, 12 C for 7 days, and 25 C˚ for 3 days consecutively, 30
4.1.2D The severe chilling injury occurrence in the gibberellic acid 1000X, comparing to the best treatment for controlling chilling injury, the
chitosan 50X, 31
4.1.3A Coloration and appearance of the ‘Ponkan’ mandarin at 1˚C storage
for 14 days, 40
4.1.3B Coloration and appearance of the ‘Ponkan’ mandarin at 1˚C storage
for 14 days, and 25 C˚ for 3 days consecutively, 40
4.1.3C Coloration and appearance of the ‘Ponkan’ mandarin at 1˚C storage
for 14 days, 12 C˚ for 7 days, and 25 C˚ for 3 days consecutively, 41
4.1.4A Total soluble solids content, as Brix˚, of the ‘Ponkan’ mandarin at 1 C˚ storage for 14 days, 42
4.1.4B Total soluble solids content, as Brix˚, of the ‘Ponkan’ mandarin at 1 C˚ storage for 14 days, and 12 C˚ for 7 days, consecutively, 43
4.1.4C Total soluble solids content, as Brix˚, of the ‘Ponkan’ mandarin at 1 C storage for 14 days, 12 C for 7 days, and 25 ˚C for 3 days, consecutively, 43
4.1.5A Titratable acidity, as citric acid percentage, of the ‘Ponkan’ mandarin at 1 C˚ storage for 14 days, 45
4.1.5B Titratable acidity, as citric acid percentage, of the ‘Ponkan’ mandarin at 1 C˚ storage for 14 days, and 12 C˚ for 7 days, consecutively, 45
4.1.5C Titratable acidity, as citric acid percentage, of the ‘Ponkan’ mandarin at 1 C storage for 14 days, 12 C for 7 days, and 25 ˚C for 3 days, consecutively, 46
4.2.1A Weight loss, as percentage, of the ‘Ponkan’ mandarins storing at 15 C for 30 days then were moved to 25˚C for another 3 days, 47
4.2.1B Weight loss, as percentage, of the ‘Ponkan’ mandarins storing at 15 C˚ for 60 days then were moved to 25˚C for another 3 days, 48
4.2.1C Weight loss, as percentage, of the ‘Ponkan’ mandarins storing at 15 C for 90 days then were moved to 25˚C for another 3 days, 48
4.2.2A Decay occurrence, as index score, of the ‘Ponkan’ mandarins storing at 15 C˚ for 30 days then were moved to 25˚C for another 3 days, 50
4.2.2B Decay occurrence, as index score, of the ‘Ponkan’ mandarins storing at 15 C˚ for 60 days then were moved to 25˚C for another 3 days, 50
4.2.2C Decay occurrence, as index score, of the ‘Ponkan’ mandarins storing at 15 C˚ for 90 days then were moved to 25˚C for another 3 days, 51
4.2.3A Coloration and appearance of the ‘Ponkan’ mandarin at 15 C˚ storage for 30 days then moved to 25˚C for another 3 days, 61
4.2.3B Coloration and appearance of the ‘Ponkan’ mandarin at 15 C˚ storage for 60 days then moved to 25˚C for another 3 days, 61
4.2.3C Coloration and appearance of the ‘Ponkan’ mandarin at 15 C˚ storage for 90 days then moved to 25˚C for another 3 days, 62
4.2.4A Titratable acidity, as citric acid percentage, of the ‘Ponkan’ mandarin at 15 C˚ storage for 30 days then moved to 25˚C for another 3 days, 63
4.2.4B Titratable acidity, as citric acid percentage, of the ‘Ponkan’ mandarin at 15 C˚ storage for 60 days then moved to 25˚C for another 3 days, 64
4.2.4C Titratable acidity, as citric acid percentage, of the ‘Ponkan’ mandarin at 15 C˚ storage for 90 days then moved to 25˚C for another 3 days, 64
4.2.5A Total soluble solids content, as Brix˚, of the ‘Ponkan’ mandarin at 15 C˚ storage for 30 days then moved to 25˚C for another 3 days, 66
4.2.5B Total soluble solids content, as Brix˚, of the ‘Ponkan’ mandarin at 15 C˚ storage for 60 days then moved to 25˚C for another 3 days, 66
4.2.5C Total soluble solids content, as Brix˚, of the ‘Ponkan’ mandarin at 15 C˚ storage for 90 days then moved to 25˚C for another 3 days, 67
4.2.6A Pedicel drop percentage of the ‘Ponkan’ mandarin at 15˚C storage
for 30 days then moved to 25˚C for another 3 days, 68
4.2.6B Pedicel drop percentage of the ‘Ponkan’ mandarin at 15˚C storage
for 60 days then moved to 25˚C for another 3 days, 69
4.2.6C Pedicel drop percentage of the ‘Ponkan’ mandarin at 15 ˚C storage
for 90 days then moved to 25˚C for another 3 days, 69

List of Tables
2.3.1 Main benefits of edible coatings, (Corbo et al., 2015), 11
4.1.3.1 The Lightness (L*) coloration value of the ‘Ponkan’ mandarin storing at 3 investigation times and temperature, 14th day (at 1˚C), 21th day (at 1˚C for 14 days + 12˚C for 7 days), 24th day (1˚C for 14 days + 12˚C for 7 days + 25˚C for 3 days), for the exporting purpose experiment, 35
4.1.3.2 The chroma (C*) coloration value of the ‘Ponkan’ mandarin storing at 3 investigation times and temperature, 14th day (at 1˚C), 21th day (at 1˚C for 14 days + 12˚C for 7 days), 24th day (1˚C for 14 days + 12˚C for 7 days + 25˚C for 3 days), for the exporting purpose experiment, 36
4.1.3.3 The hue (h*) coloration value of the ‘Ponkan’ mandarin storing at 3 investigation times and temperature, 14th day (at 1˚C), 21th day (at 1˚C for 14 days + 12˚C for 7 days), 24th day (1˚C for 14 days + 12˚C for 7 days + 25˚C for 3 days), for the exporting purpose experiment, 37
4.1.3.4 The a* coloration value, the redness or greenness value, of the ‘Ponkan’ mandarin storing at 3 investigation times and temperature, 14th day (at 1˚C), 21th day (at 1˚C for 14 days + 12˚C for 7 days), 24th day (1˚C for 14 days + 12˚C for 7 days + 25˚C for 3 days), for the exporting purpose experiment, 38
4.1.3.5 The b* coloration value, the yellowness and blueness value, of the ‘Ponkan’ mandarin storing at 3 investigation times and temperature, 14th day (at 1˚C), 21th day (at 1˚C for 14 days + 12˚C for 7 days), 24th day (1˚C for 14 days + 12˚C for 7 days + 25˚C for 3 days), for the exporting purpose experiment, 39
4.2.3.1 The Lightness (L*) value of the ‘Ponkan’ mandarin storing at 6 investigation times, 15 ˚C for 30 days (30th day), then moved to 25˚C for another 3 days (30+3th day), at 15˚C for 60 days (60th day), then moved to 25˚C for another 3 days (60+3th day), at 15 ˚C for 90 days (90th day), then moved to 25˚C for another 3 days (90+3th day), for the long-storage purpose experiment, 56
4.2.3.2 The chroma (C*) coloration value of the ‘Ponkan’ mandarin storing at 6 investigation times, 15 ˚C for 30 days (30th day), then moved to 25˚C for another 3 days (30+3th day), at 15˚C for 60 days (60th day), then moved to 25˚C for another 3 days (60+3th day), at 15 ˚C for 90 days (90th day), then moved to 25˚C for another 3 days (90+3th day), for the long-storage purpose experiment, 57
4.2.3.3 The hue (h*) coloration value of the ‘Ponkan’ mandarin storing at 6 investigation times, 15 ˚C for 30 days (30th day), then moved to 25˚C for another 3 days (30+3th day), at 15˚C for 60 days (60th day), then moved to 25˚C for another 3 days (60+3th day), at 15 ˚C for 90 days (90th day), then moved to 25˚C for another 3 days (90+3th day), for the long-storage purpose experiment, 58
4.2.3.4 The a* coloration value, the redness or greenness value, of the ‘Ponkan’ mandarin storing at 6 investigation times, 15 ˚C for 30 days (30th day), then moved to 25˚C for another 3 days (30+3th day), at 15˚C for 60 days (60th day), then moved to 25˚C for another 3 days (60+3th day), at 15 ˚C for 90 days (90th day), then moved to 25˚C for another 3 days (90+3th day), for the long-storage purpose experiment, 59
4.2.3.5 The b* coloration value, the yellowness and blueness value, of the ‘Ponkan’ mandarin storing at 6 investigation times, 15 ˚C for 30 days (30th day), then moved to 25˚C for another 3 days (30+3th day), at 15˚C for 60 days (60th day), then moved to 25˚C for another 3 days (60+3th day), at 15 ˚C for 90 days (90th day), then moved to 25˚C for another 3 days (90+3th day), for the long-storage purpose experiment, 60
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