印度棗果實呼吸率、乙烯產生量及溫度與包裝對果實貯藏壽命之影響

Respiration Rate and Ethylene Production of Indian Jujube Fruits (Zizyphus mauritiana Lam.) and Effects of Temperature and Packaging on the Storage Life

印度棗（Zuzyphus mauritiana Lam.），包括高朗種、碧雲種及黃冠種，其採收後之吸率及乙烯產生量之變化，均呈典型之更年性型式（characteristic climacteric pattern）。在20℃之呼吸率約20-30mg CO2/kg-hr，乙烯產生量則均低於1μl/kg-hr。在更年峰（climacteric peak）時，呼吸率在95-140mg CO2/kg-hr之間，乙烯產生量約6-9μl/kg-hr。印度棗在20-25℃之貯藏壽命約4-7天左右，在0-5℃約10-15天左右。在20℃或25℃以下利用PE塑膠袋密封包裝或袋內附乙烯吸收劑或保鮮膜包裝，對增加印度棗之貯藏壽命十分有限，但在0℃或5℃，則可延長印度棗之貯藏壽命至20天左右；PE塑膠袋內是否附加乙烯吸收劑，對印度棗貯藏壽命之增加並不明顯。以上三種包裝方式，對減少印度棗在貯藏期間（22-24天）之失重效果明顯，利用打孔PE逆膠袋包裝，則效果僅略優於裸果不包裝者。此外，打孔PE塑膠袋包裝，對延長印度棗之貯藏壽命幾無幫助。印度棗在0℃或5℃貯藏會發生寒害（chilling injury）而造成果皮褐變（browning），但5℃貯藏之症狀出現較慢且輕。因此，在印度棗貯運上，建議貯藏溫度為5℃，若能配合PE塑膠袋密封或保鮮膜包裝，對延長貯藏壽命及保鮮之效果更佳。

Three cultivars of Indian jujube fruits (Zizyphus mauritiana Lam.) named Kou-Lan, Bih-Yun and Hwan-Guan were harvested at the whitish-green stage for studying the respiration rate, ethylene production, as well as effects of different packaging methods on storage life at different temperatures (0-25℃). Results showed that the patterns of changes in respiration rate and ethylene production during storage of three cultivars of Indian jujube fruits were characteristic of climacteric patterns. The rate of respiration and ethylene production at 20℃ were 20-35mg CO2/kg-hr and below 1.0μl C2H4/kg-hr, respectively and 95-140mg CO2/kg-hr, and 6.0-9.0μl C2H4/kg-hr at climacteric peak.In temperatures studies, the storage life of Indian jujube fruits were 4-7 days at 20-25℃ and it extended to 10-15 days by lowering the storage temperature to 0-5℃. The storage life was limited at either 20℃ or 25℃ in packaging treatments by FE bag sealed with or without ethylene absorbent or by shrinkable plastic film. However, the storage life by using above three packaging methods were extended to about 20 days when the temperature was kept at 0℃ or 5℃. There was no clear difference in storage life of fruits packaged by PE bag sealed with or without ethylene absorbent. By using above three packaging methods, fruit weight loss reduces significantly during storage. While weight reduction of perforated PE bag packaging was only slight less than those of naked fruits. Extended storaged life was not observed in perforated FE packaging treatment. Indian jujube fruits stored at either 0℃ or 5℃ exhibited surface browning, a symptom of chilling injury. While the symptom development of chilling injury was slow and less severe at 5℃. Therefore, for the purpose of transportation and storage of Indian jujube fruits, the storage temperature at 5℃ and fruits packaged by sealed FE bag or shrinkable plastic film are recommended.