| Summary: | 碩士 === 國立中興大學 === 園藝學系所 === 101 === In Taiwan, ‘Ponkan’ mandarin is one of the major fruits exports to Hong Kong, Singapore, Malaysia, Canada, Philippines, Brunei, China, and Japan. Because the exported should meet the market demand, cold quarantine treatment, ‘Ponkan’ mandarins have to be harvested early, and the results of early harvest are poor quality, poor color, and high decay. We used the bagging method, low storage temperature and 1-MCP treatments to maintain quality of ‘Ponkan’ mandarins fruits.
The experiment in 2011, ‘Ponkan’ mandarin fruits were covered black paper and black plastic bags for 7 weeks before harvest, the fruits coloration and chlorophyll content were significantly difference between control and bagging fruits. The total soluble solids and titratable acidity content did not affected by both treatments. In further experiments in fruits degreening and decay after storage showed the total soluble solids and titratable acidity content showed not significantly difference between control and bagging fruits.
The fruits were treated with 0.5 g 1-MCP in closed chamber (28x38x58 cm3) at room temperature for 12 hour and then stored at 6, 9, 12, 15, 20 and 25°C for 30 days. Results indicated that 1-MCP inhibited of degreening in fruits stored at 6 and 9°C. At 6, 9, 12 and 15°C, the 1-MCP treatment reduced decay rate of the fruits during stored. At 15°C, the total soluble solids content were significantly lower than control fruits, while at 6, 9, 12, 20 and 25°C showed no significantly difference between 1-MCP treated fruits and control fruits. The titratable acidity content did not significantly difference between 1-MCP treatment and control in all storage condition.
In 2012 experiment, ‘Ponkan’ mandarin fruits were covered with black paper bag and treated with 0.2 g 1-MCP for four time on 19 Sept., 26 Sept., 10 Oct., and 24 Oct.(0, 1st, 3rd, 5th weeks before harvest). Results indicated that preharvest bagging fruits and treated with 1-MCP inhibited the chlorophyll degradation and a* values were decreased after 7th weeks (5 Nov.). Preharvest bagging fruits and treated with1-MCP induced the chlorophyllase activity during development initially and tends to decreased in a later stage of fruits developed to yellowing.
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