臺灣博碩士論文加值系統

摘要
本試驗目的為探討貯藏溫度與貯藏時間對麻豆文旦 (Citrus grandis, Osbeck) 果實品質的影響，以及貯藏期間有機酸相關代謝酵素之變化。以斗六地區栽植之麻豆文旦為材料，經1℃、10℃、10℃+PE袋和25℃貯藏後，探討麻豆文旦在貯藏期間的一般品質和有機酸相關代謝酵素活性之變化。結果顯示，在1℃和10℃下，果皮之c*值和h*值隨貯藏日數下降，L*值則無變化；25℃常溫貯藏者，L*值和c*值隨貯藏天數而上升，而h*則下降，果實逐漸黃化。果實失重率以10℃+PE袋冷藏最低，其次為10℃、1℃和25℃。1℃和10℃冷藏者，果汁pH值隨貯藏時間增加，而25℃貯藏則減少，顯示1℃和10℃貯藏之可滴定酸含量減少，25℃貯藏則增加。1℃和25℃貯藏者，果汁可溶性固形物含量於貯藏期間沒有明顯變化，10℃冷藏者則下降。各貯藏溫度下，檸檬酸合成酶 (citrate synthase, CS) 隨貯藏時間之增加而增加；烏頭酸酶 (aconitase, ACO)、異檸檬酸去氫酶 (isocitrate dehydrogenase, IDH)、蘋果酸酶(malic enzyme, ME)、磷酸烯醇丙酮酸羧化酶 (phosphoenolpyruvate carboxylase, PEPC) 活性，在貯藏前期皆有上升的情形，之後活性維持平穩；蘋果酸去氫酶 (malate dehydrogenase, MDH) 活性在貯藏期間則為先上升後下降的趨勢；在酵素比活性方面，25℃貯藏60天之後皆高於其他處理者。貯藏溫度會影響合成或分解檸檬酸和蘋果酸之相關酵素的代謝效率，25℃貯藏之麻豆文旦果實中有機酸的累積，可能由醣類轉變而來或是另有其他途徑，未來值得可再進一步探討。

目錄
摘要……………………………………………………………………….i
Abstract……..…………………………………………………………....ii
目錄……………………………………………………………………...iv
表目錄………………………………………………………………...….v
圖目錄…………………………………………………………………...vi
簡寫對照表……………………………………………………………..vii
壹﹑前言………………………………………………………………......1
貳﹑前人研究…………………………………………………………..…3
一﹑品種特性………………………………………………………….3
二﹑果實發育………………………………………………………….3
三﹑貯藏前處理………………………………………………………10
四﹑貯藏溫度對果實品質之影響……………………………………11
五﹑貯藏期間果實品質之變化………………………………………15
六﹑果實中檸檬酸和蘋果酸之代謝…………………………………17
七﹑果實中檸檬酸和蘋果酸之代謝酵素……………………………20
叁﹑材料方法……………………………………………………………26
一﹑試驗材料…………………………………………………………26
二﹑調查項目和分析方法……………………………………………27
三﹑有機酸代謝酵素測定……………………………………………28
四﹑統計分析…………………………………………………………32
肆﹑結果…………………………………………………………………33
一﹑貯藏溫度對麻豆文旦果實品質之影響…………………………33
二﹑貯藏溫度對麻豆文旦有機酸代謝酵素活性與比活性之影響….35
伍﹑討論…………………………………………………………………43
一﹑貯藏溫度對麻豆文旦果實顏色之影響…………………………43
二﹑貯藏溫度對麻豆文旦果實失重率之影響………………………43
三﹑貯藏溫度對麻豆文旦果汁pH值、可滴定酸和可溶性固形物
含量之影響.……………………………………………………..44
四﹑貯藏溫度對麻豆文旦有機酸代謝酵素活性和比活性之變化…45
參考文獻………………………………………………………………..76

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