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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 許明仁(Ming-Jen Sheu) | |
dc.contributor.author | Ching-Jung Yang | en |
dc.contributor.author | 楊青蓉 | zh_TW |
dc.date.accessioned | 2021-06-13T04:11:34Z | - |
dc.date.available | 2006-07-27 | |
dc.date.copyright | 2006-07-27 | |
dc.date.issued | 2006 | |
dc.date.submitted | 2006-07-25 | |
dc.identifier.citation | 中央標準局 1991 食品微生物之檢驗法—生菌數檢驗 中國國家標準
總號 10890 (類號N6186) 王自存 2003 Postharvest 國立台灣大學園藝學系 台北. 石茂盈 2004'富有'甜柿採收成熟度與貯藏技術之研究 國立中興 大學園藝學研究所碩士論文 行政院衛生署 1998 水果類 台灣地區食品營養成分資料庫 行政院衛生署 1996 食品衛生法規彙編 行政院衛生署發行 宋家瑋、歐錫坤 1997 甜柿的長期貯藏技術 台灣省農業試驗所技術 服務 32:24-27 宋家瑋、歐錫坤 1998 種子有無對柿果實生長與發育的影響 台灣省 農業試驗所技術服務 34:2-6. 宋家瑋、歐錫坤 2004 台灣甜柿品種介紹 甜柿栽培技術與經營管理 研討會專輯 台中區農業改良場編印p.57-65. 李敏雄 1996 食品化學 華香園出版社 台北 p 283-289 李順成、孫毓良 2002 加入WTO台灣柿子產銷經濟前瞻性展望 農業 與經濟 29:60-70 吳碧鏗 1999 輕度加工蔬果之保鮮-以安全性為重點 食品工業月刊 31(5):32-41. 林曉榆 2005 幾丁聚醣處理對輕度加工番石榴楔形切塊櫥架品質影 響之研究 國立台灣大學園藝學研究所碩士論文 林榮貴 1996a 日本甜柿的重要栽培品種 農業世界 159:22-28. 林榮貴 1996b 柿品種的演化與分類 農業世界 159:47-51. 張致盛、張林仁 2004 甜柿果實生理障礙與改善技術 甜柿栽培技 術與經營管理研討會專輯 台中區農業改良場編印. p.195-212. 張湘文 2003 新興輕度加工技術之簡介 食品工業 35(2):32-39. 張致盛、林嘉興 2000 常見甜柿果實生理障礙 台中區農業改良場特 刊46:31-40 陳運造 1996 談「柿」的名稱與流傳 鄉間小路 85:22-24. 黃錦城 2005a 截切蔬果之酵素對褐變、質地和風味之影響 食品工 業 37(4):21-32. 黃肇家、黃慧穗、蔡金玉 2002 甘藍菜以塑膠密封帳氣調貯藏之研 究中華農業研究 51(1):33-42. 黃錦城 2005b 截切蔬果之趨勢與關鍵性技術 食品工業 37(4):1-4 詹彩鑾 2004 可食膜的特性及其影響因子 食品工業 36(7):45-61 蔡平里 1997 蔬果芬芳錄 豐年社 台北 p 88-97 廖永為 1987 落葉果樹分類學 五洲 台北 p 247-255 劉富文 1985 園產品採後處理及貯藏技術 國立台灣大學園藝學系 台北 劉金昌 1988 果品的選購與貯藏 五洲出版社 台北 錢明賽 1990 蔬果的氣調包裝 食品工業 22 (7):8-16. 鍾穎健 1993 幾丁聚醣在草莓保鮮之應用 國立台灣大學食品科技研 究所碩士論文 續光清 1995 食品化學 財團法人徐氏基金會 間苧谷 徹、山田昌彥、栗原昭夫 1982 授粉恆定非澀柿品種於乙烯 吸收劑之聚乙烯袋之貯藏 日本園藝學會雜誌 51(2):195-202 Abeles, F. 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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/32555 | - |
dc.description.abstract | 富有柿為高營養價值水果,具有甜脆與多汁特性。但採後易後熟軟化,於低溫 (0±1oC)貯藏期間也因容易產生寒害而增加損耗。本研究之目的在探討以1-MCP與溫湯 (53oC, 50min)處理後貯藏富有柿,及輕度加工對產品品質之影響,以提高國內甜柿產銷與利用。
經不同採後處理之楔形柿塊,其亮度隨櫥架時間延長而降低,其中以溫湯處理者具有較高彩度與亮度趨勢,較接近新鮮色澤;經塗覆幾丁聚醣可食膜後,溫湯處理者仍具有較高之亮度與色度,顯示具有較佳色澤。以柿塊品質而言,不論有無塗覆幾丁聚醣可食膜,溫湯處理使柿塊具有較高抗壞血酸含量。使用溫湯處理與1-MCP處理,可使楔形柿塊維持較高硬度,其中1-MCP處理後,可食膜塗覆與否皆具有最高硬度。另外,不論有無塗覆可食膜,皆於櫥架第6天時,接近衛生署生食水果類標準之總生菌數不得超過105 CFU/g規定,故本實驗之輕度加工楔形柿塊之櫥架壽命為6天。當乙烯累積於楔形柿塊包裝中時,會使柿塊出現果肉軟化與局部水浸狀之現象。當加入乙烯吸收劑後,果肉硬度明顯較控制組高,且僅出現輕微水浸狀現象,顯示包裝中之乙烯累積是造成楔形柿塊水浸狀原因,因此,減少包裝中之累積乙烯可維持楔形柿塊櫥架品質。 在採後處理方法對果實影響方面,溫湯處理之乙烯生成量始終極微量,控制組果實在40天後達到乙烯生成高峰,1-MCP處理之果實於貯藏60天時乙烯生成量最大。在呼吸速率方面,三組柿果皆於貯藏至40天時有呼吸高峰,但溫湯處理之呼吸速率最低。故溫湯與1-MCP處理可延緩與減少果實貯藏時乙烯生成與呼吸速率,其中溫湯處理具最佳效果。在色澤方面,溫湯處理果實,亦如同楔形柿塊,可維持最高亮度與彩度,色度亦為最高。溫湯處理於貯藏20天後,隨貯藏天數增加,色度下降趨緩,顯示溫湯處理可延緩果實於貯藏期間之轉色。於低溫貯藏期間,1-MCP處理與控制組柿果皆有寒害症狀發生,其中以控制組最為嚴重,而溫湯處理果實則出現類似寒害症狀之熱傷害現象。在採後貯藏果實品質方面,溫湯處理可維持果實硬度,1-MCP處理則對果實硬度維持效果有限。另外,溫湯處理可顯著增加果實維生素丙含量。 | zh_TW |
dc.description.provenance | Made available in DSpace on 2021-06-13T04:11:34Z (GMT). No. of bitstreams: 1 ntu-95-R92628212-1.pdf: 1398853 bytes, checksum: f8a8d07fd3e3d32faf899d5f3106a810 (MD5) Previous issue date: 2006 | en |
dc.description.tableofcontents | 目錄
中文摘要….……………………………………………………………I 英文摘要….………………………………………………………..III 目錄..…………………………………………………………………Ⅴ 圖目錄.……………………………………………………………….Ⅷ 表目錄………………………………………………….……………..X 壹、前言……………………………………………………….………1 貳、前人研究…………………………………………….……………4 一、柿之概說 (一)柿之簡介………………………………………………………4 (二)甜柿栽培品種…………………………………………………6 二、柿果生長發育與採後變化 (一)果實成分變化…………………………………………………...7 (二)乙烯對果實影響………………………………………………8 (三)果實之生理障礙………………………………………………9 三、甜柿採收後處理方法 (一)1-甲基環丙烯………………………………………………...18 (二)熱處理………………………………………………………...21 (三)氣變與氣調貯藏……………………………………………...24 (四)乙烯吸收劑…………………………………………………...26 四、輕度加工園產品 (一)輕度加工簡介…………………………………………….…...26 (二)影響輕度加工蔬果品質因子……………………………….27 (三)輕度加工蔬果保存………………………………………….30 參、材料與方法 一、實驗材料………………………………………………………..36 二、試藥……………………………………………………………..36 三、儀器設備………………………………………………………..36 四、實驗設計 (一) 1-MCP與溫湯處理對甜柿貯藏之影響…………………...37 (二) 1-MCP與溫湯處理對截切品質之影響……………….....37 (三) 乙烯累積於包裝中對輕度加工產品品質影響……….….38 五、分析項目與方法 (一) 果皮與果肉面色澤之測定…………………………………38 (二) 硬度測定……………………………………………………39 (三) 可溶性固形物含量測定……………………………………39 (四) 維生素丙含量之測定………………………………………39 (五) 呼吸速率與乙烯生成速率之測定…………..……………41 (六) 總生菌數測定………………………………………………41 六、統計分析…………………………………………………...….41 肆、結果與討論 一、1-MCP與溫湯處理對甜柿貯藏之影響 (一) 對乙烯生成之影響…………………………………………43 (二) 對呼吸速率之影響…………………………………………43 (三) 對果實色澤之影響…………………………………………46 (四) 對果實硬度之影響…………………………………………54 (五) 對果實維生素丙含量影響…………………………………56 (六) 對果實可溶性固形物含量影響……………………………56 二、1-MCP與溫湯處理對截切品質之影響 (一) 柿塊色澤之變化……………………………………………59 (二) 柿塊硬度之變化…………………………………………..66 (三) 柿塊維生素丙之變化……………………………………..70 (四) 可溶性固形物含量變化……………………………...….70 (五) 總生菌數變化……………………………………………..70 三、乙烯累積於包裝中對輕度加工產品品質影響 (一) 包裝中累積之乙烯濃度…………………………………..75 (二) 包裝中累積乙烯對柿塊品質影響……………………....75 伍、結論……………………………………………………………..79 陸、參考文獻……………………………………………………....80 圖目錄 圖一、高等維管束植物之乙烯合成………………………………..10 圖二、採後生理障礙發展與採收前因子相關之模型………………13 圖三、寒害敏感植物組織之寒害路徑…..…………………………16 圖四、植物組織中乙烯與受體作用…………………………………19 圖五、1-MCP作用機制……………………………………………….20 圖六、幾丁聚醣與纖維素結構………………………………………35 圖七、RQ flex折射儀………………………………………….……40 圖八、富有柿經1-MCP或溫湯處理於貯藏期間乙烯生成變化…….44 圖九、富有柿經1-MCP或溫湯處理於貯藏期間呼吸速率變化…….45 圖十、富有柿經1-MCP或溫湯處理於貯藏期間果皮L*值變化…….47 圖十一、富有柿經1-MCP或溫湯處理於貯藏期間果肉L*值變化….48 圖十二、富有柿經1-MCP或溫湯處理於貯藏期間果皮彩度變化….49 圖十三、富有柿經1-MCP或溫湯處理於貯藏期間果肉彩度變化….50 圖十四、富有柿經1-MCP或溫湯處理於貯藏期間果皮色度變化….51 圖十五、富有柿經1-MCP或溫湯處理於貯藏期間果肉色度變化….52 圖十六、溫湯或1-MCP處理後富有柿於0±1oC貯藏80天色澤變化 ……………………….…………………………………....53 圖十七、富有柿經1-MCP與溫湯處理後於貯藏期間果肉硬度變化.55 圖十八、富有柿經1-MCP或溫湯處理於貯藏期間果肉維生素丙含 量變化..........................................57 圖十九、富有柿經1-MCP或溫湯處理於貯藏期間果肉可溶性固形 物含量變化..…………………………………..…………58 圖二十、富有柿經1-MCP與溫湯處理後未塗覆可食膜之楔形切塊 於櫥架4至8天色澤變化............................62 圖二十一、富有柿經1-MCP或溫湯處理後經加工成塗覆可食膜楔形 切塊於5±1oC貯藏之L*值變化………………………….64 圖二十二、富有柿經1-MCP或溫湯處理後經加工成未塗覆可食膜 楔形切塊於5±1oC貯藏之硬度變化…………………….68 圖二十三、富有柿經1-MCP或溫湯處理後經加工成未塗覆可食膜 楔形柿塊於5±1oC貯藏10天之總生菌數含量變化…….73 圖二十四、富有柿經1-MCP或溫湯處理後經加工成塗覆可食膜楔 形柿塊於5±1oC貯藏10天之總生菌數含量變化……….74 圖二十五、聚苯乙烯包裝截切富有柿塊中累積乙烯濃度之變化…76 圖二十六、加入乙烯吸收劑與未具吸收劑之富有柿塊於20±1oC下 貯藏2天之外觀…………………………………….……77 圖二十七、加入乙烯吸收劑與未具吸收劑之富有柿塊於20±1oC下 儲藏2天硬度變化……………………………………….78 表目錄 表一、柿果營養成分表 (每100g可食用部份含量)…………….….3 表二、乙烯對植物之反應……………………………………………11 表三、新鮮蔬果於貯藏期間適合溫度………………………………14 表四、兩種熱逆境溫度範圍對植物所產生之影響…………………23 表五、食品保存上具潛力之欄柵因子……………………………..32 表六、富有柿經1-MCP或溫湯處理經加工成楔形切塊於5±1oC 儲藏之L*值變化 (切塊未塗覆可食膜)…………………….60 表七、富有柿經1-MCP或溫湯處理後經加工成楔形切塊於5±1oC 儲藏之彩度變化 (切塊未塗覆可食膜)………………...…61 表八、富有柿經1-MCP或溫湯處理後經加工成楔形切塊於5±1oC 儲藏之色度變化 (切塊未塗覆可食膜)…………………….63 表九、富有柿經1-MCP或溫湯處理後加工成塗覆可食膜楔形切塊 於5±1oC儲藏之貯藏天數與L*值之相關性係數分析……….65 表十、富有柿經1-MCP或溫湯處理後經加工成楔形切塊於5±1oC 儲藏之色度之變化 (切塊塗覆可食膜)…………………….67 表十一、富有柿經1-MCP或溫湯處理後經加工成楔形切塊於 5±1oC儲藏之硬度之變化 (切塊塗覆可食膜)……………69 表十二、富有柿經溫湯或1-MCP處理後,經加工成楔形切塊於 5±1oC儲藏之維生素丙含量之變化 -Ι. 塗覆可食膜 -Ⅱ. 未塗覆可食膜……………………………….………71 表十三、富有柿經溫湯或1-MCP處理後,經加工成楔形切塊於 5±1oC儲藏之可溶性固形物含量變化 -Ι. 塗覆可食膜 -Ⅱ. 未塗覆可食膜…………………………….…………72 | |
dc.language.iso | zh-TW | |
dc.title | 1-甲基環丙烯與溫湯處理對富有甜柿貯藏品質與輕度加工柿塊品質之影響 | zh_TW |
dc.title | Effects of 1-MCP Treatment and Hot Water Treatment on the Quality of Stored and the Minimally Processed 'Fuyu' Persimmon (Diospyrus kaki L.) Wedges | en |
dc.type | Thesis | |
dc.date.schoolyear | 94-2 | |
dc.description.degree | 碩士 | |
dc.contributor.coadvisor | 王自存(Tsu-Tsuen Wang) | |
dc.contributor.oralexamcommittee | 石正中(Jeng-Jung Shyr) | |
dc.subject.keyword | 富有柿,輕度加工,採後處理,1-甲基環丙烯,溫湯處理, | zh_TW |
dc.subject.keyword | minimally processed,postharvest,1-MCP,hot water treatment, | en |
dc.relation.page | 88 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2006-07-26 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 園藝學研究所 | zh_TW |
顯示於系所單位: | 園藝暨景觀學系 |
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