椪柑品質之官能與物理化學分析

The Sensory and Physicochemical Analysis of Ponkan Mandarin Quality

本研究以台南縣東山鄉、嘉義縣竹崎鄉與台中縣新社鄉等各一果園所採收之椪柑為試驗材料，進行官能品評及物理化學分析，藉由主成分分析，瞭解椪柑品質於採收期間之變化及不同產地所生產之椪柑品質間的差異，並找出何種品質特性可用來決定椪柑品質的優劣，以提供椪柑品質標準建立的參考。其結果顯示，1.椪柑於採收期間，官能分析結果解釋椪柑品質的能力高於物理化學分析結果。2.椪柑於採收期間，可以官能品評中的果皮色澤與甜味及物理化學分析結果中的可溶性固形物含量，可滴定酸度與果皮之L, a, b值等來決定椪柑之品質 與採收期之適當時間。

Using Ponkan mandarin produced at Dungshan in Tainan county , Chuchi in Chayi county and Hsingsheh in Taichung county as the experimental materials, their physicochemical and sensory analyses were carried out to investigate the quality changes during havesting period and the quality difference of Ponkan mandarin among production areas. The result data are analyzed by using principal component analysis to know which quality attributes of Ponkan mandarin can be used as criteria for harvesting. The results are summarized as follows: 1. For quality analysis of Ponkan mandarin during harvesting period, the sensory analysis is more sensitive than physicochemical analysis. 2. The most important attributes of Ponkan mandarin during harvesting period are the rind color and sweetness scores from sensory data and soluble solids, titratable acid and L, a, b values of rind from physicochemical analyses. These may be used to evaluate the quality of Ponkan mandarin and to determine the harvesting time.