Investigation of High Voltage Electrostatic Field (HVEF) of Delay Organizational Deterioration in Tomato (Solanumlycopersicum. L)

• Main Authors: LIU, CHI-EN, 劉啟恩
• Other Authors: CHANG, SHU-WEI
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/utvtq4

碩士 === 大葉大學 === 藥用植物與保健學系 === 105 === In this study takes tomato as the experimental module to explore the mechanism of high voltage electrostatic field for the mechanism of climacteric fruit corruption. The results showed that the weight loss rate before storage was reduced with the increase of the time （0 - 120 min） at the electric field intensity of 600 kV/m （control group: 8%; pre-treatment for 120 min: 2.5%）. The hardness loss （control group: 32%） also showed the same phenomenon. However, there was no significant difference between the pre-treatment time of 90 minutes （23%） and the pre-treatment for 120 minutes （23%）, and the pre-treatment time was less than 90 minutes without significant difference from the control group. And as the electric field treatment time increases by up to 50% reduction in carbon dioxide production, reduce the amount of ethylene produced 10%. The results also showed that the electric field treatment can effectively inhibit the activity of pectinase nearly 2 times, while the time for more than 90 minutes to suppress the similar benefits, polygalacturonase test also observed similar phenomenon. The results of tomato showed that the high voltage electrostatic field could inhibit the production of ethylene and inhibit the increasing of respiration rate, and further inhibit the activity of the enzyme related to the degradation of the tissue. It could delay the softening and weight loss of tomato tissue and maintain the quality of tomato picking.