貯藏溫度與套袋方法對桂柑、桶柑貯藏損失及貯藏後品質之影響

Influences of Storage Temperatures and Bagging Methods on Storage Losses and Post-·storage Quality of'Ponkan'Mandarin(Citrus reticulata Blanco)and Tankan (Citrus tankan Hayata)

槎柑與桶柑逐果套入聚乙烯袋後，以寬鬆摺疊式與緊密扭轉式二種方法封袋．貯藏在10、12,5、15及20°C四種溫度中，期間104-123天。試驗重複三年。貯藏在I0°C引起少數槎柑之外表寒害徵狀及少數槎柑與桶柑之異味，而貯藏在20oc造成較多的腐爛、失重與著色不良。長期貯藏此二種柑桔的適宜安全溫度皆為15oc。採用12sc的貯藏溫度可減少果實失重及增進外觀．但冒有略減風味及引起少數果實異味的風險。緊密封袋比寬鬆封袋更能減低果實失重及增進外觀，但也冒有略減風味及較易產生異味的風險。

'Ponkan'mandarin and Tankan(a tango)were placed in 0.03mm polyethylene bags, one fruit per bag The open-ends of bags were closed in two different ways, either loosely folded or tightly twisted. Bagged fruits were then stored at 10°, 12.5°, 15° or 20°C for 104-123 days. Similar experiments were repeated for three consecutive years. A few'Ponkan'fruits developed external chilling injury symptoms and a few fruits each of'Ponkan'and Tankan developed off-flavors in l0°C storage. Fruits stored at 20°C had significantly higher decay and weight loss and poorer peel color than those stored at lower temperatures. The most desirable temperature for long-term storage for both'Ponkan'and Tankan was judged to be 15°C. Lowering storage temperature to J 2.5°C reduced weight losses and improved the appearance of both fruits, but seemed more hazardous for developing off-flavors. Closing bags by loosely folding the open ends was a safe bagging method. Tightly twisting the bag opening resulted in less weight loss and better fruit appearance, but caused more off-flavored fruits.