採收成熟度、貯藏溫度、後熟溫度及強制熱風處理對臺農二號番木瓜品質之影響

Effects of Maturity, Storage Temperature, Ripening Temperature and Forced, Hot-Air Treatment on the Quality of Papaya Fruits (Carica papaya L. cv. Tainung No2.)

本試驗以臺農二號＇番木瓜為材料，探討其在外銷處理作業中所需之條件。果皮呈綠色的成熟番木瓜果實，雖然採收後仍可正常後熟軟化及轉色，但催熟所需時間長且糖度明顯不夠，不宜做為採收標準。在果皮開始轉色·至50%轉色期採收之果實，催熟後之糖度差異不大．所以供外銷用之番木瓜果實以果皮轉色達25%者較佳。番木瓜催熟時·需維持較高之濕度，果皮才能完全轉黃，催熟溫度以30'C較佳。若運輸期需14日，則運輸溫度以12·c較佳。、臺農二號＇番木瓜的寒害症狀以果皮無法正常轉色及果肉難軟化為主。番木瓜在強制熱風（49'C）處理下，待果腔溫度達47.2'C所需時間約250分鐘，此時間長短會受果實大小影嚮。強制熱風處理後的番木瓜其後熟及品質皆無顯著影響。

The objective of this study was to establish the postharvest handling operations and system for export papaya (Carico papaya L. CV. Tainung No. 2). Green mature fruits development yellow skin color during ripening, but they did not have the same extent of skin-color development and total soluble solid at eat ripe as the more mature fruits. In addition, the preclimacteric period of mature green fruit was longer than those 0f quarter yellow fruits or half yellow fruits. There was no difference of quality between quarter yellow fruits and half yellow fruits when ripe. For export, fruits are harvested at color break or between color break and quarter yellow color to obtain maximum fruit life and quality. Ethylene-treated papayas ripened faster and more uniformly as a legion in terms of pulp color, softening and degreening. The optimum ripening condition for fruit ripening are 30°(and > 90%RH, with fruit taking 4-8 days to reach full skin yellow form the mature green stage, quarter yellowing stage and half yellowing stage. Papaya are sensitive to chilling injury. Symptoms include failure to ripen and color normally. The critical temperature above which injury does not occur can be as low as I 2°C. Temperature above about I 2 C appear to be required for the fruit harvested at one quarter yellow color stage and shipped distance requiring up to 14 days in transit. For quarantine treatment for fruit fly, a'forced, hot-air treatment'has been approved. The treatment was developed that used a single air temperature of 49士0.5 C for 250min until fruit center temperatures reached 47.2 C. There were no significantly affected in ripening quality by forced, hot-air treatment.