溫度管理對'新世紀'哈密瓜耐低溫性之影響

Effects of Temperature Management on Low Temperature Tolerance of “New Century” Hami Melon Fruits (Cucumis melo L.)

本研究探討蘭陽地區最主要的哈密瓜品種新世紀＇哈密瓜（Cucumis me/o L., cv. New Centary）對低溫之耐性，並尋求適當之處理方法，增進其耐低溫性期能符合I度C 14日之低溫檢疫處理及延長採收後之貯藏壽命。供試之＇新世紀＇哈密瓜，購自於宜蘭縣壯圍鄉，每10只果實以瓦楞紙箱包裝，並貯藏於組裝式冷藏庫中，處理條件為l度C或I0度C之涼溫預措及5度C之回溫設計，分析其貯藏性。哈密瓜在l度C低溫貯藏14日，再回溫至室溫下6日內，寒害發生嚴重，果表顯現水浸狀或燙傷狀病癥，且易腐爛，部分果實有裂果情形發生。5C回溫處理並不能減低寒害發生。低溫處理前先經5度C預措處理，不論3日或6日，對於寒害之發生抑制效果亦不理想。而10度C之預措處理6日可有效防止新世紀哈密瓜於低溫處理過程中寒害之發生，且低溫貯藏期間微生物與病蟲均未造成品質之劣變，回溫後品質仍可保持與貯藏前相似達一週左右。

The Hami melon, Cucumis melo L., Hami type, cultivar'New Century'was harvested at horticultural maturity and evaluated for quality traits under different temperature management. Fourteen days of storage at 1.C followed by 3 or 6 days storage at 25.C resulted in serious chilling injury as well as both color and texturecharacteristics declined for Hami melon fruits. Not only chilling injury symptoms, but also color and texture characteristics of Hami melon fruits did not improved significantly if post-treatment, 7 days of storage at 5.C, right after 14 days of storage at I °C was conducted. Prestorage conditioning, 3 or 6 days of storage st 5.C, did not reduce chilling but kept better parts of color and texture characteristics as compare to samples before storage. No chilling injury symptoms was found if Hami melon fruits were prestorage conditioned at I0 C for 6 days before 14 days of storage at I°C followed by 3 days room temperature storage. Both color and texture characteristics of Hami melon fruits were kept as similar as those measured before storage.