短期常溫貯藏對麻豆文旦果實品質之影響

Effect of Short-term Ambient Storage on the Quality of 'Ma-tou' Wentan (Citrus grandis Osbeck CV. 'Ma-tou') Fruits

麻豆文旦果實採收後，置於25±1°C、R. H. 65%環境下短期貯藏，果實先重隨貯藏時間的延長急劇增加，初期（短期貯藏5天）果實失重以果皮為主，經20天後果實失重已達12.7%，果球失重亦高達3.6%。果實汁胞內坷可溶性固形物濃度、可滴定酸度、果糖及葡萄糖濃度，隨貯藏時間的延長而增加，蔗糖濃度則隨貯藏時間的延長而逐漸減少；顯示，果實採後經5〜10天的短期常溫貯藏，能顯著的提高果實汁胞內可溶性固形物濃度及可滴定酸度，且使汁胞質地變為較柔軟，此時實用品質較佳。

The fruits of 'Ma-tou' Wentan were shortly stored for 20 days at 25 ± 1°C and R•H•65% after harvest. The weight loss and fruit quality were studied. The longer the curing period was, the more weight loss there would be. In the frist 5 days of storage, the water loss was occurred largely in the peel portion. It lost 12. 7% of fruit weight including 3.6% in the pulp portion after 20 days of storage. The total soluble solids (T. S. S.), fructose, glucose and titratable acid ( T. A.) concentration of increased with the storage period, but the sucrose concentration decreased. These results showed a short period (5~10 days) of ambient storage may increase T. S. S., acidity, and tenderize juice sac texture and result in better fruit quality.