改變大氣組成對橫山梨果實低溫障礙的影響

Effect of Modified Atmosphere on Chilling Injury of 'Heng Shan' Pear Fruits

採收後橫山梨果實在0°C中通以含0，2及5% COo2之空氣經二週後均發生嚴重褐化；5°C中對照組已出現經微症狀，二氧化碳處理加重之；至於10°C者，二氧化碳濃度達5%時方造成傷害症狀。以成熟度而言，低成熟度者似較成熟度高者對高濃度二氧化碳具抗性。橫山梨果實在5和10°C中臨界氧濃度分別為1%和5%，但於臨界氧濃度亦導致果肉褐化發生。減壓可減輕橫山梨果實低溫障礙，但該障礙似與乙烯無關，因提高該化合物濃度並不會加重褐化程度。

The fleshes of 'Heng Shan' pear fruits stored at 0°C for 2 weeks were severely browning whether CO2 administered or not. Controlled fruits showed mild injury at 5°C and 2, 5% of CO2 in the surroundings aggravated the symptom. At 10°C, the injury occurred only in those fruits treated with 5% CO2. Low-maturity fruits were less susceptible to CO2 than higher ones. The critical O2 level of 'Heng Shang' pear fruits stored at 5 and 10°C were 1% and 5%, respectively. However, the flesh still turned brown following 6 days of storage under these critical levels of O2. Hypobaric treatment lowered the severity of chilling symptom. The disorder appeared to be not related to ethylene because increasing concentratin of ethylene did not worsen chilling injury.