蓮霧長期貯運技術之研究

本研究之目的是以臭氧水溶液處理與氣變包裝延長蓮霧之貯藏期限。蓮霧果實浸泡在臭氧水溶液 （0.1、0.2、0.3ppm ）中4、8、12分鐘後，置於瓦楞紙箱中，於12°C下貯藏並分析臭氧水溶液之效果。以臭氧水溶液處理之蓮霧果實包裝於不同厚度之低密度聚乙烯袋（厚度0.03與0.1mm）或高密度聚乙烯袋（厚度0.01mm）中，於12°C下測試氣變包裝對蓮霧貯藏之影響。貯藏期間每週分析色澤變化、腐爛率、及寒害病徵。結果顯示，以0.2ppm臭氧水溶液處理4分鐘對蓮霧果實於12℃下貯藏效果最佳。厚度0.1mm之低密度聚乙烯袋包裝有利於蓮霧果實於低溫貯藏。結合臭氧水溶液處理與6% O2、10% CO2、84% N2 組合氣體之氣變包裝對蓮霧果實於12℃下貯藏展現最佳之預期效果。

Wax apple is very perishable fruit at room temperature. The aim of this study is to extend the storage limit of wax apple by using modified atmosphere package (MAP) and ozonated water which is a highly destructive agent for microbial. Wax apples were immersed into ozonated water (0.1, 0.2, and 0.3ppm ) for 4, 8, and 12 min, then placed in cardboard boxes and stored at 12°C for the evaluation of the effect of ozonated water. Ozonated water treated wax apples were packed into low density polyester (0.03, and 0.1mm of thickness) or high density polyester (0.01mm of thickness) bags and stored at 12°C for the MAP storage test. Quality characteristics including color, decay, and chilling injury symptom were checked every week during storage. Results showed that 0.2ppm of ozonated water for 4 min is good for the low temperature storage of wax apple. Low density polyester bag (0.1mm of thickness) has an advantage over others for the storage of wax apple at 12°C. The combination of ozonated water pretreatment and MAP with 6% O2, 10% CO2, and 84% N2 appeared to be most prospective for the storage of wax apple at 12°C.