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Effect of Package on the Quality of 'Fuyu' Persimmon (Disopyros kaki L.) Fruits during Cold Storage

By 黃思齊, 謝慶昌, Szu-Chi Huang and Ching-Chang Shiesh

Abstract

Browning and softening are the main reasons of shortening the long term storage of ‘Fuyu' persimmon fruits stored in low temperature. The objectives of this experiment are to find out effective method to inhibit browning and softening of fruits, to increase storage period and extend supply stage, to maintain best quality with proper concentration with oxygen and dioxide of ‘Fuyu' persimmon fruits. Results of the wrapping of different layers and filling N2 in polyethylene bag will conspicuously increase carbon dioxide and reduce oxygen concentration, and change in ethylene concentration was irregular, however package with 2 layers had highest ethylene concentration, i.e. storage period up to 1.5 months reaches 0.4ppm, and reduces to 0.2ppm when storage is 2 months period.\ud The package with 5 layers had lowest respiration rate and ethylene production of fruits. The package with 3 and 4 layers had best effect in color and firmness of fruits. According to relation between the gas in the polyethylene bag and quality of frutis. It can get better quality to reduce oxygen concentration to 7-14% and increase dioxide concentration to 3.6-5.0%.'富有'甜柿果實在經低溫貯藏後會產生褐化、軟化等徵狀,此為縮短長期貯藏壽命之主要原因。本試驗為了解,維持'富有'甜柿品質之最適的氧氣及二氧化碳濃度,期能有效延緩果實之褐化及軟化,以增加柿果貯藏壽命,維持良好品質、達到延長柿果供貨期之目的。試驗結果顯示,不同聚乙烯包裝層數及填充氮氣處理,皆能顯著增加袋內二氧化碳濃度和降低氧氣濃度,而袋內乙烯濃度變化較無規則,但以包裝2層者有最高的乙烯濃度,如貯藏l.5個月袋內達0.4ppm,至貯藏2個月則降至0.2ppm。果實之呼吸率及乙烯釋放率皆以包裝5屑者最低。品質部分,以包裝3及4層者有最佳維持果實色澤及硬度的效果。由袋內氣體變化與品質之變化關係得知,以聚乙烯包裝方式,使袋內氧氣降至7-14%,二氧化碳升至3.6-5.0%,可獲得較佳的品質

Topics: 低溫貯藏, 品質, 氣體, 寒害, 柿果, Quality, Cold Storage, Persimmon fruit, Chilling injury, Gas
Year: 2014
OAI identifier: oai:ir.lib.nchu.edu.tw:11455/81794
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