| Summary: | 碩士 === 國立嘉義大學 === 園藝學系碩士班 === 92 === The effect of fruit growth, development and physiology aspect of ‘Shinmejao’ and ‘Mejao’ jujube fruit were investigated in the test. In addition, were to investigate the affects of storage temperature and 1-MCP pretreatment suppress ethylene responses and extend the shelf life and quality of Indian jujube fruit.The results was shown that the ‘Shinmejao’ and ‘Mejao’ jujube fruit growth pattern appeared a double sigmoid curve based on fresh weight, fruit volume and fruit diameter. During fruit development, fresh weight, fruit volume and fruit diameter of ‘Shinmejao’ jujube fruit was bigger than ‘Mejao’. The fruit shape of ‘Shinmejao’ jujube fruit is spatulate and ‘Mejao’ jujube fruit is peach-shape that the fruit were approaching maturity. The edible percentage and total soluble solids and TSS/TA ratio of fruit increased following fruit development. Whereas fruit firmness, acidity and chlorophyll content were decreased with fruit development. The water content of flesh increased rapidly at earlier stages of 5 weeks after anthesis. During fruit development, respiration rate of ‘Mejao’ jujube fruit was higher than ‘Shinmejao’. The demonstration fruit of in the entire developmental stage, the respiration peak which recovers after the 13 weeks after anthesis in front of and the 19 weeks after anthesis appears comparatively early. The immature indian jujube fruit was dark green in skin color the gradually became green of ‘Shinmejao’ jujube fruit and yellow-green of ‘Mejao’ jujube fruit.
The results was indicated that optimal storage temperature ranging from 2.5℃ to 5℃ of ‘Shinmejao’ and 5℃ of ‘Mejao’. Besides, the storage life could extend until 30 days. Therefore, ‘Mejao’ jujube fruit stored at 2.5℃ were show sign of chilling injury and ‘Shinmejao’ jujube fruit is normal and no chilling injury symptom. The chlorophyll photochemical activity (Fv/Fm value) varied with temperatures. As a rule, these conditions worsened as the temperature plummered. Storage temperature that there were no significant differences in the total soluble solids, acidity and fruit firmness decreased gradually with time and temperature to enhance after storage. When chilled Indian jujube fruit moved to 25℃ higher temperature, its respiration rate and ethylene production would increase in proportion to the severity of the damage brought about by the cold.
In addition, were to investigate the affects of pretreatment application of 1-MCP on the fruit quality of Indian jujube fruit. 1-MCP pretreatment and the concentration of 500ppb and 1000ppb worked the best and the storage life could extend about 5-6 days. The total soluble solids, acidity and fruit firmness decreased gradually with time after 1-MCP pretreatment. The respiration rate and ethylene production of Indian jujube fruit subjected to 1-MCP pretreatment were higher than the control fruit. The higher the concentration of 1-MCP pretreatment at 500-1000ppb, the inhibition of the respiration and ethylene production was more pronounced. Also, the time for the peaks of climacteric respiration and ethylene production was delayed. This indicate the 1-MCP possess the ability of counteracting the action of ethylene.
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