Studies on the Relationship between, Fruit Size and Storage Ability of ‘Ponkan’ (Citrus poonensis) and ‘Liu-cheng’ (Citrus sinensis) Oranges.

Abstract

椪柑果實用滾筒式分級機分大小後再貯藏顯著增加腐爛率。採收時大型果（周徑27公分）和超大型果（周徑30公分以上）之可溶性固形物含量和可滴定酸含量較低，糖酸比較高，果皮較厚，果汁率低和比重輕，經貯藏後腐爛率高，可溶性固形物含量和果汁率低下，風味不佳，顯示大型果和超大型果採收後以立即鮮食為宜。中型果（周徑25公分）和小型果（周徑23公分以下）可溶性固形物和可滴定酸度含量較高，腐爛率較低，短期貯藏後風味佳，較適合貯藏。 柳橙之可溶性固形物含量和果汁率隨果實大小遞增而遞減。果實較小，果皮較薄，糖酸比較高，貯藏後腐爛率較高，綠蒂率較低，顯示較宜鮮食。而大犁果（周徑23公分）之腐斕率低，且綠蒂率高，貯藏二個月後，風味仍佳，顯示大果宜貯藏。添加2,4 -D和TBZ能有效的增加綠蒂率和減少果實腐損。 各農戶所栽培之椪柑和柳橙品質和貯藏成果之差異極大，顯示栽培管理和採收作業亦為影響柑橘貯藏的重要因子。 The rot rate of ‘Ponkan’ mandarin, which were sized by rolling sizer and stored at the conventional starage room, increased significantly. Large fruit (fruit size, 27cm and 30cm) showed lower TSS and acidity, higher TSS/acidity, thicker peel, lower juice percentage and lighter fruit gravity. Therefore, large ‘Ponkan’ fruits were not suitable for storage, but suitable for fresh market after harvest. The medium fruit (sized 25cm) and small fruit (sized 23cm) had higher TSS and acidity. They showed good flavor and lower rot rate after storage. The smaller Leu-cheng oranges showed higher TSS and more fruit juice. small fruit had thinner peel, better flavor, and lower rate of green stem bottom. They also had more rot rate after storage. Therefore, smaller ‘Leu-cheng’ oranges were suitable for comsuption immediately after harvest, the large ‘Lue-cheng’ oranges had good flavor, lower rot rate and higher green stem bottom after two months of storage. The fruit quality and storage ability of ‘Ponkan’ mandarine and ‘Lue-cheng’ orange cultivated by farmers were quite different. It showed that cultural methods and harvesting affected fruits storage