Studies on Harvest Maturity and Storability of Tankan (Citrus tankan Hayata) Fruits.Studies on Harvest Maturity and Storability of Tankan (Citrus tankan Hayata) Fruits.Studies on Harvest Maturity and Storability of Tankan (Citrus tankan Hayata) Fruits

• Main Authors: Shao-Ning Wang, 王紹嬣
• Other Authors: Chun-Teh Kuo
• Format: Others
• Language: zh-TW
• Published: 2008
• Online Access: http://ndltd.ncl.edu.tw/handle/66799917717200082330

碩士 === 國立宜蘭大學 === 園藝學系碩士班 === 96 === The goal of this experiment is to investigate the most suitable harvest maturity, increase storability and discuss the possibility of delaying harvest and the influence of different pre- and post -harvest processing method to the tankan quality and storability. Increase fruit appearance and fruit storage quality to create higher output value. The fruit of different harvest date, with the harvest maturity increase, the peel L value lower, the peel getting darker. The peel color a value rise, peel color from green to red with the harvest date delay. With the harvest maturity increase, the peel b value decrease, peel color from yellow to orange. The excessively late harvest one can increase the fruit peel thickness; the TSS and TSS/TA can increase, but titrate acid getting lower. Fruit after harvest which spray by 3% calcium chloride and dips in 53 ℃ hot water for 3 minutes, then separate stores it at 5 ℃ and 15 ℃, the 15 ℃ group have highest decay rates. 12 weeks later, both heat treatment and calcium chloride processing group are completely rotten. But after 12 weeks, 5 ℃ group’s heat treatment have lowest decay rate, the calcium chloride is next, untreated fruit have highest decay rate. There’s no difference in weight loss rate, the peel color, fruit pulp degree of hardness and the fruit juice percentage when stores in 15 ℃ no matter what treatment have been done. But fruit of every treatment after storage in 5 and 15 ℃, the TSS and TSS/TA are both getting higher with the time pass, but the TA is going opposite way. Compare 1.5 and 3% pre-harvest calcium chloride treatment,1.5% treatment group has brightest peel color and highest fruit juice percentage. All three treatment have no affect in fruit size, peel thickness, the TSS, TA, and TSS/TA. No matter when doing the pre-harvest bagging, always have higher peel color L, a and b value then unbagging fruit. It means bagging fruit are brighter and more orange. Early bagging can raise fresh weight, but late bagging shows otherwise. The juice percentage between different bags are between 45.6-50.5％, no specific difference between them. The peel thickness is higher after bagging compare to control group, there’s obvious differences. Generally bagging will lower the TSS of the fruit, the earlier the TA lower, and earlier the TSS/TA higher.