篇名 | 椪柑用乙烯催色之效果與方法 |
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卷期 | 53:4 |
並列篇名 | Effects and Methods of Ethylene Degreening of 'Ponkan' Mandarin (Citrus Reticulata Blanco) |
作者 | 劉富文 ; 黃祐慈 ; 梁穎芝 |
頁次 | 395-407 |
關鍵字 | Decay control 、 Ethylene degreening 、 Ponkan mandarin 、 腐損控制 、 椪柑 、 乙烯催色 |
出刊日期 | 200712 |
早期採收只有局部轉色的椪柑(Citrus reticulata Blanco ‘Ponkan’),果肉雖已成熟,外觀欠佳。本研究將椪柑放在25℃以 5 ppm 乙烯催色 48 小時後轉放在 15℃空氣中,獲得良好的催色效果。乙烯處理後的椪柑放在 10˚或 20℃與放在 15℃轉色速度相似,但放在 20℃者色相角(h°)略大,表示橙色較少。使用連續細流通氣或間歇換氣之方法處理乙烯、乙烯濃度 5 或10 ppm、催色箱中聚集 1 % 或 5 % CO 2 等處理比較,催色效果相同。採收後催色前以殺菌劑克熱淨加生長素 2,4D 處理可有效防止催色後的椪柑果蒂老化及腐爛。催色處理配合 15℃貯運可使椪柑在採後 15日上市時有橙黃色的外觀。模擬外銷用椪柑催色後經低溫檢疫處理及15℃貯運,亦可在採後 30 日內完成轉色為橙黃。催色處理不僅加速椪柑褪綠,且可加深在採後30 日左右測定之橙黃色澤,但不影響果實之糖、酸度。催色之效果不僅用肉眼可以
看出,且能用色差儀測定及換算出CIELAB a*,a*/b*,h˚,L*等數值更明確分辨。
‘Ponkan’ mandarin (Citrus reticulata Blanco) harvested in the early maturity season often has acceptable eating quality but lacks attractive yellow orange color. We treated such fruit with 5 ppm ethylene at 25℃ for 48 hours followed by keeping the fruit in air at 15℃ and obtained good degreening effect. Ethylenetreated ‘Ponkan’ kept at 10° or 20℃ turned color as fast as that at 15℃, but the fruit kept at 20℃ had a slightly higher hue angle (h°) value, i. e. less orange color. Ethylene treatment by trickle or intermitant air change methods, ethylene concentration at 5 or 10 ppm, and CO2 accumulation of 1 or 5 % in the degreening chamber made no difference in the degreening effect. Dipping the fruit in dilute fungicide Iminoctadine plus growth regulator 2,4D effectively controlled ethyleneenhanced decay and preserved green button (stem plus calyx) of the fruit. Halfgreen ‘Ponkan’ mandarin treated with ethylene followed by keeping at 15℃ air turned to full orange yellow in 15 days after harvest. Similar fruit treated with ethylene followed by 15 days of simulated lowtemperature quarantine treatment and subsequent keeping at 15℃ in air turned to full orange yellow in 30 days after harvest. Ethylene degreening not only accelerated color change by 5 to 15 days but also improved the finish orangeyellow color measured on about 30 days after harvest. The color difference between ethylenedegreened and control fruits was discernible by eyes and
more accurately distinguishable by using CIELAB L*, a*, a*/b*, and h° values. Ethylene degreening did not affect the soluble solids content or acidity of the fruit measured on about 30 days after harvest.