鈣處理對番茄果實後熟品質及鈣含量之影響

Effects of Calcium Treatment on Ripening Quality and Calcium Content of Tomato Fruits

本省鮮食番茄在運銷過程中，由於冷藏設備的不足，產品易因自然老化現象而失去最佳品質。鈣離子被指出具有抑制或延緩後熟之作用，因此以''農友658''番茄品種為材料，探討鈣離子對番茄果實後熟及品質的影響。以0.5%氯化鈣行田間果實浸泡處理可明顯提高果實中鈣含量，於開花後31天時處理效果最顯著。經氯化鈣處理之果實，在綠熟期有較高之果實硬度，較低之ACC（1-aminocyclo-propane-1-carboxylicacid）含量，而EFE（ethylene forming enzyme）活性於後熟時反而較高。採收開花後42天之果實，測其呼吸率及乙烯釋放率，氯化鈣處理之果實，呼吸高峰及乙烯高峰均被延遲及降低。因此高鈣含量之果實較利於貯藏，且有較佳之櫃架壽命。

In Taiwan, refrigeration is seldom employed during the transport of tomato fruits to local markets and durning marketing. Considerable losses in quality factors occur and it world therefore be desirable to have a treatment that would retard these senescence effests. The application of Ca has been found to delay or inhibit ripening of many fruits. The effects of preharvest dips of CaCI on ripening, quality and Ca level of 'known-you 658' tomato fruits were therefore investigted. Preharvest dip of tomato fruit with 0.5% CaCl significantly increased Ca level of fruit, but had no effect on fresh weight. Fruits treated with CaCl had higher firmness, lower ACC content at mature green stage. And the activity of EFE was lower at the mature green stage but higher at the ripe stage. Both of respiration peak and peak of ethylene evolution were delayed and reduced by preharvest dip of CaCl. It seems fruits treated Ca had longer storage life and selflife.