Effects of Storage Temperatures of Quality of ‘Mejao’ and ‘Chunmi’ Indian Jujube (Ziziphus mauritiana Lam.) Fruit

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 an...

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Main Author: 陳衍伶
Other Authors: 蔡智賢
Language:zh-TW
Online Access:http://ndltd.ncl.edu.tw/handle/54873892165941901277
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spelling ndltd-TW-104NCYU53780012017-09-03T04:25:05Z http://ndltd.ncl.edu.tw/handle/54873892165941901277 Effects of Storage Temperatures of Quality of ‘Mejao’ and ‘Chunmi’ Indian Jujube (Ziziphus mauritiana Lam.) Fruit 貯藏溫度對‘蜜棗’和‘純蜜’印度棗果實品質之影響 陳衍伶 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℃. 蔡智賢 李堂察 學位論文 ; thesis zh-TW
collection NDLTD
language zh-TW
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description 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℃.
author2 蔡智賢
author_facet 蔡智賢
陳衍伶
author 陳衍伶
spellingShingle 陳衍伶
Effects of Storage Temperatures of Quality of ‘Mejao’ and ‘Chunmi’ Indian Jujube (Ziziphus mauritiana Lam.) Fruit
author_sort 陳衍伶
title Effects of Storage Temperatures of Quality of ‘Mejao’ and ‘Chunmi’ Indian Jujube (Ziziphus mauritiana Lam.) Fruit
title_short Effects of Storage Temperatures of Quality of ‘Mejao’ and ‘Chunmi’ Indian Jujube (Ziziphus mauritiana Lam.) Fruit
title_full Effects of Storage Temperatures of Quality of ‘Mejao’ and ‘Chunmi’ Indian Jujube (Ziziphus mauritiana Lam.) Fruit
title_fullStr Effects of Storage Temperatures of Quality of ‘Mejao’ and ‘Chunmi’ Indian Jujube (Ziziphus mauritiana Lam.) Fruit
title_full_unstemmed Effects of Storage Temperatures of Quality of ‘Mejao’ and ‘Chunmi’ Indian Jujube (Ziziphus mauritiana Lam.) Fruit
title_sort effects of storage temperatures of quality of ‘mejao’ and ‘chunmi’ indian jujube (ziziphus mauritiana lam.) fruit
url http://ndltd.ncl.edu.tw/handle/54873892165941901277
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