Effects of Stem Remained on Fruit and Holding Posture during Transportation on the Quality of 'Tainung No.2' Papaya (Carica papaya L.)

Abstract

本試驗以'台農二號'番木瓜果實為材料，以電石在30°C下催熟3天後，果實於採收時不留梗者有25%的比率於果肩出現水浸狀病徵，留梗者則無水浸狀斑出現，另兩者之果皮顏色、果肉顏色及糖度則無顯著差異。而於果實採收時以及運輸時分別以水平、果蒂朝上及果蒂朝下裝箱放置處理，運送回實驗室後，以電石在30°C下催熟3天後，果實平放處理者有22.2%出現水浸狀病徵，果蒂朗上處理者有22.2%出現水浸狀病徵，果蒂朝下放置者則有55.5%出現水浸狀病徵。另三者之果皮顏色、果肉顏色及糖度則無顯著差異。At harvest, a 2-3 cm stem remained on the fruits, had a lower percentage of decay than those were de-stalked after ripened with CaC2 at 30℃ for 3 days. Other wise, there was no different in fruit color, pulp color, and total soluble solid between remained-stem and removed–stem fruit. During transportation from field to packing house, the fruit had a lower decay incidence when holding horizontal than those holder vertical and reversal, but there were no significantly different in peel color, pulp color, and total solid of fruit among holding horizontal, vertical, and reversal