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篇名
貯運期間之乙烯影響火鶴花盆花貯後品質及1-MCP與BA之保護效果
並列篇名
Postproduction Quality Affected by Ethylene during Storage, and 1-MCP and BA Protection of Potted Anthurium
作者 林樵葉德銘
中文摘要
臺灣具氣候優勢,有外銷火鶴花盆花的潛力。本研究探討貯運期間乙烯對不同火鶴花盆花品種貯後品質的影響,以及1-甲基環丙烯(1-MCP)及6-苄氨基嘌呤(BA)前處理對保護乙烯危害之效果。結果顯示六個品種火鶴花盆花於15℃的模擬黑暗環境貯運5天,外施5μL•L^(-1)乙烯會增加葉片黃化、肉穗花序褐化、佛焰苞壞疽/萎凋之比例,參試品種對乙烯之耐受性依序為‘Red Queen’>‘Fantasy Love’、‘True Love’>‘Red King’>‘Pink Love’>‘Red Victory’。以50-150 mg•L^(-1)BA或6小時900 nL•L^(-1)1-MCP前處理,可降低乙烯造成‘Red Victory’之危害,其中BA的保護效果較1-MCP為佳。1-MCP可保護乙烯對光系統II的破壞,維持佛焰苞的Fv/Fm值;但BA無法避免乙烯造成佛焰苞的Fv/Fm下降。以100 mg•L^(-1)BA及900 nL•L^(-1)1-MCP的前處理,可避免火鶴花‘Red Victory’受乙烯危害,有效維持貯後品質。 There is potential for Taiwan to export potted anthuriums, but cultivar storability and sensitivity remain unclear. This study aims to examine the effects of ethylene on post-storage quality and evaluate the effectiveness of 1-methylcyclopropene (1-MCP) and 6-benzylaminopurine (BA) pretreatment on the protection of sensitive cultivars. Six Anthurium cultivars were exposed to 0 or 5 μL.L^(-1) ethylene at 15℃ for five days during dark storage. The exposure to ethylene accelerated leaf chlorosis, spathe necrosis or wilting, and spadix browning after dark storage. The storability and ethylene sensitivity of the six cultivars ranked as follows: ‘Red Queen’ > ‘Fantasy Love’ > ’True Love’ > ‘Red King’ > ‘Pink Love’ > ‘Red Victory’. Pretreatment with 900 nL.L^(-1) 1-MCP for 6 h or 50-150 mg.L^(-1) BA could reduce the ethylene injury in ‘Red Victory’, while pretreatment with BA had better protection from ethylene injury than with 1-MCP. However, plants pretreated with BA had lower spathe Fv/Fm values than those with 1-MCP during the first 5 days after storage, and plants pretreated with both 900 nL.L^(-1) 1-MCP and 100 mg.L^(-1) BA had the best post-storage quality and highest Fv/Fm values.
起訖頁 49-64
關鍵詞 1-甲基環丙烯6-苄氨基嘌呤葉綠素螢光品種黑暗貯運1-methylcyclopropene6-benzylaminopurinechlorophyll fluorescencecultivardark storage
刊名 臺灣園藝  
期數 201603 (62:1期)
出版單位 臺灣園藝學會(原:中國園藝學會)
該期刊-上一篇 半結球萵苣於缺磷逆境與不同光強度之生理反應
該期刊-下一篇 咖啡再製酒於熟成期間品質之變化
 

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