臺灣博碩士論文加值系統

澀柿一般多以未經脫澀的狀態進行貯藏，之後再進行脫澀處理，但經貯藏後易造成脫澀不完全的症狀發生，而脫澀後的柿果若在不適當的溫度進行貯藏容易發生軟化或褐化等症狀。運用石灰水脫澀後的‘牛心柿’可在1℃與3℃下貯藏30天仍能維持果實硬度，而貯藏在6、9、12、15℃則分別在貯藏25、15、10、5天後喪失商品價值，9℃以上貯藏後期甚至出現軟化腐爛的現象。
台中產區的‘牛心柿’脫澀後在1℃貯藏15天與回溫後，果肉均沒有褐化的症狀發生，而嘉義產區以石灰水懸浮液與二氧化碳脫澀者，有果肉褐化的情形，酒精脫澀處理者卻無此現象。其中在果肉的營養元素方面，氮/鈣、鉀/鈣與鎂/鈣的比值方面，嘉義產區的數值均比台中產區高；在揮發性的乙醛與乙醇方面，亦以嘉義產區的含量高於台中產區，尤以乙醛的含量至少高出2倍。當‘牛心柿’果實成熟度的增加，有減輕果肉褐化症狀的情形發生，且果肉中的總可溶性固行物亦以高成熟度者大於低成熟度者。在‘四周柿’以石灰水懸浮液與二氧化碳脫澀者，果肉亦有褐化的情形，以酒精進行脫澀者同樣沒有褐化的症狀，而‘刀根早生’、‘平核無’與‘筆柿’無論脫澀的方法為何均無褐化的症狀發生。因此，果肉中鈣含量和乙醛濃度可能是誘致低溫貯藏柿子發生褐變的重要因子。
採後處理技術中的氮氣處理與真空包裝，均可以有效降低‘牛心柿’低溫貯藏果肉褐化的問題。運用45、48與51℃溫湯處理30分鐘均可以減少褐化發生的比率，然效果不如氮氣處理與真空包裝，且當溫湯溫度增加，褐化指數亦有上升的趨勢。運用減壓抽氣處理者，果肉的褐化情形與對照組差異不大。

Persimmons are usually stored after picking, and then subject to the process of removing astringency, but incomplete deastringency could happen after storing. When deastringencted persimmons were stored at unsuitable temperatures, softening and browning might result. The ‘Bull Heart’ persimmons stored at 1 and 3℃ for 30 days could retain its firmness while astringency was removed with CaO. When they were stored at 6, 9, 12, and 15℃, fruits tended to loss market value at 25, 15, 10, and 5days, respectively, after storage. Softening and fruit decay occurred while storing over 9℃.
No browning symptom was found when the deastringented ‘Bull Heart’ persimmons from Taichung were stored at 1℃ for 15 days and then shelved at 25℃ for 1 day. Serious browning was observed when ‘Bull Heart’ persimmon from Chiayi was treated with CaO or CO2, stored at 1℃ for 15 days and then transfered to 25℃ for 1 day. If astringency was removed with alcohol, there was no browning symptom on the pulp.
‘Bull Heart’ persimmons from Chiayi area had high N/Ca, K/Ca, and Mg/Ca ratios and higher acetaldehyde plus ethanol concentrations than those of fruits from Taichung, especially acetaldehyde, which was 2 times higher. With increasing maturity of ‘Bull Heart’ persimmon, there was decreasing browning and increased total soluble solids in the pulp. Browning symptom appeared on ‘Syh Jou’ persimmon treated with CaO and CO2. By contrast, no browning symptom on pulp was found with the alcohol treated fruits. There was no browning area on the pulp of ‘Tonewase’, ‘Hiratanenashi’, and ‘Bi Su’ persimmons after deastringency no matter what method was used. Our results suggest that low calcium content and high acetaldehyde production are the two main causes of browning after cold storage.
Postharvest techniques of nitrogen treatment and vacuum packing markedly reduced browning of ‘Bull Heart’ persimmon stored at low temperature. Hot-water treatments (45, 48, and 51℃ for 30min) could decrease browning but less effective as the nitrogen treatment or vacuum packing. If hot-water temperatures were further increased, the browning index would also be enhanced. No significant difference was found between decompression treatment and control so far as browning was concerned.

中文摘要 i
Summary ii
壹、前言 1
貳、前人研究 2
一、柿之概述 2
二、柿果之脫澀方法 3
三、低溫貯藏與寒害 4
四、減低寒害的方法 6
叁、材料與方法 9
一、貯藏溫度對石灰水脫澀後之‘牛心柿’品質之影響 9
二、產區及脫澀方法對‘牛心柿’1℃貯藏品質之影響 10
三、成熟度對‘牛心柿’脫澀後1℃貯藏品質之影響 12
四、品種對柿果脫澀後1℃貯藏品質之影響 13
五、處理方法對‘牛心柿’脫澀後1℃貯藏品質之影響 14
肆、結果 15
一、貯藏溫度對石灰水脫澀後之‘牛心柿’品質的影響 15
二、產區及脫澀方法對‘牛心柿’1℃貯藏品質之影響 19
三、成熟度對‘牛心柿’脫澀後1℃貯藏品質之影響 38
四、品種對柿果脫澀後1℃貯藏品質之影響 48
五、處理方法對‘牛心柿’脫澀後1℃貯藏品質之影響 61
伍、討論 73
一、貯藏溫度對石灰水脫澀後之‘牛心柿’品質之影響 73
二、低溫貯藏對脫澀後之柿果品質之影響 74
三、低溫貯藏對脫澀後之‘牛心柿’褐化之影響 75
四、採後處理方法對‘牛心柿’脫澀後低溫貯藏之影響 81
參考文獻 82

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