臺灣獼猴桃果實貯藏期間成分變化之研究

Studies on the Changes in Composition of Taiwan Kiwifruit during Fruit Storage

闊葉獼猴桃之抗壞血酸含量為1972.72 mg / 100g臺灣羊桃為87.77 mg/00g、阿里山獼猴桃為65.35 mg I 100g、臺灣獼猴桃為124.71 mg/ 100g及腺齒獼猴桃為122.38 mg /IOOg,其中闊葉獼猴桃之抗壞血酸含量最高，為當今臺灣所有果樹（含西印度櫻桃1362.32 mg I 100g）之冠。抗壞血酸在5°C貯藏之含量較低，顯示高溫會促使抗壞血酸產生氧化作用而降低含量，因而若是針對抗壞血酸而言，應選擇於低溫貯藏，或者立刻食用。獼猴桃果實於貯藏期間硬度會下降，硬度可當後熟階段之指標。於採收時之可溶性固形物為6-7°Brix'貯藏後之可溶性固形物約為12°Brix ,貯藏於室溫之可溶性醣類會快速增加。而果實之酸味是來自奎寧酸、蘋果酸、檸檬酸和抗壞血酸，其含量於室溫及5°C貯藏期間皆會下降。

The ascorbic acid contents of Actinidia latifolia fruit is 1972.72mg/100g, A. setosa is 87.77mg/100g, A , arisanensis is 65.35mg 100g, A. callosa is 124.71mg/100g and A. rufa is 122.38mg/100g. We found A latifolia to be the highest level in ascorbic acid, even higher than that of Malpighia glabra (1362 mg/lOOgF W) In the study of storage, the contents of ascorbic acid kept stable in cold (5'C)condition for 98 days, while declining dramatically in warm or room temperature. The level of other organic acids declined gradually during storage. The firmness of kiwifruit could be used as an index of storage stability. The soluble solid content is 6-7 °Brix at physiological maturity and l 2°Brix after storage. The sugar increased significantly, while the organic acids declined gradually after storage at room temperature. Actinidia latifolia, a Taiwan native kiwifruit, with super high content of ascorbic acid, growing widely in countryside (300-2200 m from sea level) has great potential in horticulture uses .