Skip to main content
Article thumbnail
Location of Repository

採收後因子對 ' 旭 ' 蘋果褐心之影響

By 邱慧珍 and Hwei-jen Chiu

Abstract

貯藏前行38 - 40℃之預熱處理1至3天能有效地減少"旭"蘋果褐心之發生,但卻造成硬度下降,酸度減低及熱傷害等負面影響。貯藏前失重處理其壓力、濕度的控制對褐心並無一致的效果。經0℃與3.3℃低溫貯藏後,果實形成褐心 ; 但 0℃與3.3℃人工大氣貯藏卻有效地控制褐心的發生。提高貯藏氣體中二氧化碳濃度能抑制褐心的生成。Pre-heating for 1 to 3 days in air at 38-40℃ effectively reduced brown core formation, but cause firmness and acidity losses and occasional injury to 'McIntosh' apples. Pre-storage low relative humidity and low-pressure induced weight losses were not always effective in controlling brown core formation in storage. Brown core developed in 0℃ and 3.3℃ effectively controlled the brown core disorder. Adding 5% CO2 to the storage air inhibited brown core development.Pre-heating for 1 to 3 days in air at 38-40℃ effectively reduced brown core formation, but cause firmness and acidity losses and occasional injury to 'McIntosh' apples. Pre-storage low relative humidity and low-pressure induced weight losses were not always effective in controlling brown core formation in storage. Brown core developed in 0℃ and 3.3℃ effectively controlled the brown core disorder. Adding 5% CO2 to the storage air inhibited brown core development

Topics: Brown Core, Apples, ' McIntosh ', ' 旭 ', 褐心, 蘋果
Year: 2014
OAI identifier: oai:ir.lib.nchu.edu.tw:11455/81466
Journal:

Suggested articles


To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.