英文摘要 |
This experiment was carried on June 19, 1963 and completed on July 20 of the same year, in the fruit laboratory, Department of Horticulfure, Taiwan Provincial Chung Hsing University. Three varieties of grapes, namely Golden Muscat. Sunrise and Niagara have been tested, and three treatments of bunch storage for each variety were used: A) exposure at room temperature; B) bagging at room temperature; and C) bagging at the control temperature. Plastic bags were 43.0X27.5 cm in size, and perporated with holes 0.45 cm in diameter. Daily variation of room temperature occurred. The maximum temperature was 30-35.5°C and the minimum temperature 26.5-29.5°C. Dnring the time of storage, the relative humidity of the atmosphere was 71-93% at room temperature. The control temperature used was about 5°C, its relative humidity was 33-37%. The content of soluble solid substances of three above varieties was 15.1%, 12.4% and 13.4% respectively. There was on appreciable variation among the varieties when they were stored by means of three treatments mentioned, but appreciable variation was observed among three treatments in any one variety. Usually, bagging can decrease the evaporation from fruit, but at higher temperature, the destructive effect increases due to in'creased respiration. Storage duration was only 1-2 days for treatment A, 5-6 days for treatment B, and abouf 2 weeks for treatment C. It was concluded that bagging treatment at the control temperature would be the better method of storage, if the relative humidity were raised up to 85%, the storage duration will last tonger. |