茄子之寒害相關研究

Studies on the Chilling Injury of Eggplant

本研究為以臺灣本地產之「屏東長茄」果實為材料，於1°C、10°C、16°C貯藏，並調查其品質變化，及探討寒害發生之狀況。茄子用0.03mm厚之PE袋，分別依打孔包裝組、密封包裝組及乙烯吸收劑組進行試驗。貯藏期間每週觀察其品質變化，及寒害之症狀等，分別調查水分含量、花青素含量、可溶性固形物含量、果肉硬度、表皮之凹陷、種子之褐變等。1°C貯藏一週以上，果實便完全軟化褐變，10°C貯藏時以密封包裝組最先發現寒害症狀，乙烯吸收劑組其次，最後者為打孔包裝組。茄子置於20°C通氣貯藏並測定其呼吸量，起初之呼吸量為10～15mg/kg/hr之低量，然貯藏10日後因果實發霉，呼吸增為40mg/kg/hr。低溫下果實發生寒害時，果肉之柔軟細胞逐漸變成扁平化，然表層細胞並未受影響。

In this study, the fruits of a long-shaped variety of eggplant 'Pingtung Chang-chei' grown in Taiwan was stored at 1°C, 10°C and 16°C for researching the quality changes during storage and to find out the conditions which the symptoms of chilling injury would occur. In storage, the fruits were packaged in three ways: perforated polyethylene bags (P-PE), non-perforated polyethylene bags (N-PE) and non-perforated polyethylene bags with ethylene absorbants (KMnO4) inside (N-PE+A). The quality and the symptoms of chilling injury, water contents, anthocyan contents, total soluble solid contents, the hardness of flesh, surface pitting and Seed browning were measured weekly. As to the results, the fruits stored at 1°C showed complete softening and browning after storage for more than one week. The fruits stored in 10°C in a N-PE package showed the symptoms of chilling injury firstly, the N-PE+A packaged the second, and the P-PE packaged the last. The respiration rate of the fruits was as low as 10-15mg/kg/hr during the first 10 days stored at 20°C, but when the fruits getting mold, it rose to about 40mg/kg/hr.