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Effect of Gas Composition in Package Container on the Transit Quality of Plum in Taiwan

By 洪登村, 彭昌祐, Deng-tsen Horng and Chang-hu Peng


The red flesh plum of Taiwan mature in summer, the ambient temperature remains \ud about 30 ℃ during its harvesting and marketing period. If the package is too \ud tight, the oxygen in the container diminishes and anaerobic respiration occurs, the \ud high carbon dioxide content in the cantainer causes fruit damage, severely affect \ud the quality and flavor, and fruit rot. Low oxygen causes more damage than high \ud CO2. Results show that if oxygen were below 2.6 %, and carbon dioxide above 11 % \ud in the cantainer, the fruits become wounded. But a moderate low oxygen and high\ud carbondioxide (4-5 % O2, and 8-9 % Co2) content is favorable for the eating quality, \ud and firmness preservation, and it's shelf life.台灣之紅肉李採收時,正值夏季高溫期間,產品從採收到運銷販賣各階段概 處於30℃左右之高溫狀態,如果包裝太密,在容器內將容易發生缺氧而造成無氧呼吸現象,及因二氧化碳含量太高而造成 傷害,使品質風味嚴重變劣,腐爛率顯著增加,其中低氧之傷害,遠比高二氧化碳之傷害更為嚴重。試驗結果顯示,在30±2%環境下包裝容器內之氧氣如果低於2.6%或二氧化碳長期高於11%,均會使產品受害。但適當之低氧及高二氧化碳濃度範圍,卻可使紅肉李硬度保持良好,增加貯運販賣壽命,並包持良好品質;其適當之氧氣含量範圍為4~5%,二氧化碳為8~9%

Topics: Plum, CO2, O2, Package Container, Transit Quality, 紅肉李, 包裝容器, 貯運品質
Year: 2014
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