Waxapple fruits have a relatively impervious skin, and hence they do not give \ud up water readily. There is only 1 % loss in total water content during a period\ud of 6 days under room temperature. When 2 % moisture is lost, the fruit become \ud slightly shriveled. When 4-6 % moisture is lost, the skin of the fruit becomes \ud severely shrunken, and lose turgidity. \ud Waxapple fruits tended to be injuried by low temperature at 2 to 10 ℃. At\ud these temperatures, the surface of fruits become pitted, and decay easily. Sealed\ud packaging with polyethylene bag will reduce the symptom of chilling injury, and \ud delay the occurrence of rotting from invasion by microorganism. However, the\ud microorganism could grow rapidly and cause fruit decay if moisture accumulated \ud in sealed bag due to fruit respiration. The situation would be improved by \ud introducing moisture absorbing materials in the sealed package.蓮霧果皮組織致密，失水情形並不嚴重，即使在常溫室內放置6天，其平均失水率亦僅達1％左右而已；但失水率達2％時，果皮即呈現顯著萎縮現象；失水達5％時；果皮表面即嚴重萎縮，果實變軟，脆度降低，完全失去商品價值。10℃以下之低溫雖可有效抑制蒸散作用之進行，但不能抑制含糖量之下降，同時有嚴重之寒害現象發生；密封包裝具有顯著抑制寒害發生之效果。貯運環境溼度之增加，雖可減少失水現象之發生，但會促進果實之腐爛；故蓮霧貯運包裝時，雖已不打洞通氣之密封為宜，但添充吸濕性良好之襯層材料是絕對必要的。受傷果實癒傷組織之形成可顯著降低貯運期間 腐爛率，但貯運包裝前之高溫高濕癒傷處理並無效果
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