雪柑應用電石處理催色試驗

Study on the Color Increasing of Sekkan Fruit (Citrus sinensis) Treated with Calcium Carbide

本試驗係於56年10月間，在本分所進行，並利用冷藏與室內貯藏，以比較催色後，水分之消失、著色程度及品質之影響。茲將試驗結果，摘要如下：1.雪柑水分消失與貯藏日數雪柑不論於室內或冷凍庫貯藏時，應以電石30公克燻一日，不但著色鮮豔，且水分消失量亦小。如欲保存果實品質，應冷藏於3-5℃低溫，較室內貯藏，可延長三週之久。2.雪柑催色後著色情形如以雪柑本身，著色快慢與好壞論，用電石20或30公克燻一日，室內貯藏，著色最好且快，冷凍庫內貯藏著色不衰，但可延長果實之貯藏日數。3.電石催色對雪柑品質之影響應用電石催色，燻一日者於冷藏庫貯藏後，調查結果，所佔優良果數百分率高。同時電石用量以20公克對品質保護，有直接的效果。

This experiment was carried out at Fengshan Tropical Horticulture Experiment Station October, 1967. Sekkan fruits were treated with Calcium Carbide (CaC2) for one and/or two days then stored in both room temperature and cold storage in order to ascertain the increasing of color, lose of weight and effect of the fruit qualities were studied. The results may be summarized as follows: 1. The lose of weight and increasing storage life: Either in room temperature or in cold storage, better color and lower percentage lose of weight were recorded in 30 grams of CaC2 for one day treatment. If the fruit in good condition and stored under 3-5℃, the storage life could be lasted for shunt three weeks. 2. Increasing the color of the fruit: It was so fast to force the color increasing treated with CaC2 at 20 or 30 grams oneday under room temperature hut none in refrigerator. Fruit storage life was shortened in cold storage also. 8. Effect of fruit qualities: Best quality and higher percentage of excellent fruits treated with 20 grams of CaC2 one day in cold storage were obtained as compared to the others.