塑膠袋包裝及包覆劑處理對柑桔及甜瓜貯藏品質之影響

Effect of Plastic Bag Packaging and Fruit Coatings on the Storage Quality of Citrus Fruits and Melon

以Rinrei's果蠟包覆柑桔除可增加果實表面光澤，使商品更具吸引力外，又可減少失重。但不同之柑桔對果蠟濃度有不同之耐受性，文旦、槎柑、柳橙、桶柑、葡萄柚及海梨柑以浸漬法包覆Rinrei's柑桔果蠟之最適濃度分別是50%,40% , 60% , 30% , 70%及100%。包覆50%果蠟之文旦於25-28 c常溫貯藏8週，失重率由未包裝之26.1%降為10.3%。而包覆果蠟之槿柑、柳橙、桶柑、葡萄柚及海梨柑於15 C貯藏12週，失重率為2-5%•低於未包裝果實之4-11%,但仍高於塑膠袋個別包裝果實之1%。槎柑及桶柑包覆果蠟後略具抗冷害作用。以1.25%之森柏保鮮劑（Semperfresh）包覆甜瓜（青皮梨瓜＇、臺南九號網紋瓜、＇蜜世界及＇狀元＇），可延後果實後熟及軟化，於1o·c之貯藏期限約可延長5-10天。

Coating of citrus fruits with Rinrei's wax not only increased the surface brightness of fruits, but also reduced their weight loss. The optimal concentration of Rinrei's wax for coating of shaddock, Ponkan mandarin, Liucheng orange. Tankan tangor, grapefruit and Haili tangor were respectively 50%, 40%, 60%, 30%. 70% and I 00%. After storage at 25-28°(for 8 weeks. the weight loss of shaddock treated with 50% Rinrei's wax was reduced from 26.1 % of control fruits to I 0.3%. The weight loss of waxed Ponkan, Liucheng, Tankan, grapefruit and Ha山stored at 15°(for 12 weeks were 2-5%, compared with 4-1 I% of controls and I% of plastic bagged fruits. The chilling injury of Ponkan and Tankan at I 0°C was reduced when waxed before storage 和pening and softening of melons (cv. 'Ching-Pyi-Li-Gua','Mi-Shih- Chich', 'Chuang-Yuan'and 'Tainan No. 9' cantaloups) coated with 1.25% Semperfresh were significantly delayed during storage at I 0°C, the shelf life was prolonged by 5-10 days .