氧、二氯化碳及改變大氣貯藏對苦瓜果實後熟及櫃架壽命之影響

Effect of Oxygen, Carbon Dioxide and Modified Atmosphere Storage on Ripening and Shelf-life of Fruits of Momordica Charantia L.

當氧氣溫度低於7%時，苦瓜果實之乙烯生成量降低，呼吸更年性上升及黃化後熟均受到延緩。氧氣濃度為1%時，苦瓜果實雖有微量乙烯生成，但無呼吸更年上升及後熟黃化現象；苦瓜果實之臨界氧濃度，20°C為1%。高於5%之二氧化碳均能增進苦瓜果實之乙烯生成，20%之二氧化碳明顯地造成果實傷害。聚乙烯袋（0.02mm）加上乙烯吸收劑在21°C、28°C及30°C中均能延緩苦瓜果實黃化後熟。經低溫（2°C及10°C）貯藏9天之果實在移至室溫後均迅速敗壞，以聚乙烯袋包裝可減輕敗壞之嚴重程度。影響苦瓜改變大氣貯藏效果最主要的因素是乙烯，以聚乙烯袋加乙烯吸收劑，在常溫或低溫下，對苦瓜之短期運輸或貯藏，具有實際運用的潛力。

The rate of respiration, ethylene emanation and fruit ripening of balsam pear decreased as oxygen concentration was decreased to less than 5%. The critical O2 level for balsam pear fruit was 1% at 21°C, and anaerobic respiration occured when O2 concentration was below 1%. Increasing O2 concentration above 20% did not affect the respiration rate significantly as compared to that of 20% O2. Ethylene production by the fruit was enhanced when CO2 concentration was greater than 5%. Sealing single fruit in polyethylene bag (0.02 mm thick) containing ethylene absorbant (KMnO4) delayed fruit softening and yellowing at both 21°C and 28°C. Rapid deterioration of fruit, an indication of chilling injury, was observed when fruits were stored at 2°C and 10°C for 9 days and then transfered into 21°C. Polyethylene packing slightly delayed fruit deterioration under this condition.