| Summary: | 碩士 === 國立嘉義大學 === 園藝學系研究所 === 104 === In This experiment, quality of Ziziphus mauritiana Lam. cv. ‘Chunmi’ Indian jujubes which stored under 2℃, 5℃, 8℃, and 25℃were studied, then compared with Ziziphus mauritiana Lam. cv. ‘Mizao’ (control group). Both ‘Chunmi’ and ‘Mizao’ had shorter storage life and decay easily when stored under 25℃. When stored under 5℃, ‘Mizao’ got browning after 15 days, decayed after 20 days and chilling injury occurred after 25 days, the storage life could be 19.6 days, salability could be 83.3% after stored 20 days; when storage temperature under 2℃, ‘Mizao’ got browning and decayed after 15 days, chilling injury occurred after 25 days, the storage life could be 19.6 days, salability could be 93.75% after stored 20 days. When stored under 5℃, ‘Chunmi’ got browning decayed after 20 days, chilling injury occurred after 15 days, the storage life could be 19.4 days, salability could be 77.8% after stored 20 days; when storage temperature under 2℃, ‘Chunmi’ got chilling injury after 15℃, browning and decayed after 20 days, the storage life could be 19.4 days, salability could be 77.8% after stored 20 days. There has no significant difference of total soluble solids content when stored under different temperatures; titratable acid content and fruit firmness decreased along with the increase of storage day. The weight loss rates were elevated with increased storage time, and the highest weight loss rate occurred when fruits stored under 25℃. Respiration rate and the ethylene production decreased under low temperature storage. Both ‘Mizao’ and ‘Chunmi’ had respiration rates lower than 20 mL CO2 kg-1 hr-1 and had ethylene production lower than 2μL C2H4 kg-1 hr-1 when stored under low temperature. According to these experiments, the best storage temperature for ‘Mizao’ and ‘Chunmi’ was 5℃.
|
|---|
