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| ???org.dspace.app.webui.jsptag.ItemTag.dcfield??? | Value | Language |
|---|---|---|
| dc.contributor.advisor | 吳俊達(Chun-Ta Wu) | |
| dc.contributor.author | Siao-Syuan Guo | en |
| dc.contributor.author | 郭孝軒 | zh_TW |
| dc.date.accessioned | 2021-07-11T14:46:35Z | - |
| dc.date.available | 2026-06-30 | |
| dc.date.copyright | 2016-07-05 | |
| dc.date.issued | 2016 | |
| dc.date.submitted | 2016-06-30 | |
| dc.identifier.citation | 王健一、王自存. 1988. 大氣成分對園產品生理與生化之影響. 臺灣園藝 34: 220-248.
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Barth, X. Fan. 2011. Respiration and Browning Discoloration of Fresh‐Cut Produce in Modified Atmosphere Packaging.Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables, 31-56. Zommick, D. H., L. O. Knowles, and N. R. Knowles. 2014. Tuber respiratory profiles during low temperature sweetening (LTS) and reconditioning of LTS-resistant and susceptible potato cultivars. Postharvest Biology and Technology 92:128-138. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/78221 | - |
| dc.description.abstract | 馬鈴薯截切後切面不到一天便能觀察到褐化現象，是影響截切馬鈴薯品質劣變的主要問題。經截切後馬鈴薯細胞隔室化遭受到破壞，致使多酚氧化酵素與基質接觸開始進行氧化反應而導致切面褐變。此外，截切馬鈴薯組織受傷面積增加、組織液滲漏，導致微生物孳長，影響食品安全與櫥架壽命。目前國內關於截切馬鈴薯產品保鮮技術的資料並不多，因此本論文試驗目的在探討抗褐化劑與改變大氣組成處理技術應用在截切馬鈴薯產品之保鮮及延長櫥架壽命的效益。本試驗針對台灣三品種馬鈴薯‘克尼伯’、‘台農一號’及‘種苗四號’進行冷藏後截切褐變分析，結果顯示‘克尼伯’ 馬鈴薯塊莖對於截切後之切面褐變最輕微，但一天內即失去商品價值。馬鈴薯塊莖冷藏越久，截切褐變發展越快且越嚴重，截切前20°C回溫5天可改善切面品質。截切‘克尼伯’馬鈴薯於5°C進行貯放以抗褐化劑或氣調進行處理，可延長商品價值至兩天;以低氧氣高二氧化碳之氣調進行處理，外觀可維持商品價值約十天，但卻受限於生菌數於五天後超標;截切‘克尼伯’以抗褐化劑搭配減壓包裝，外觀於切後第十五天仍未褐變，但生菌數於切後第十天超標，若於0°C進行貯放，則外觀和生菌數於切後十五天皆具商品價值，而黴菌及酵母菌則各處理組於試驗其間皆可維持法定安全標準;減壓包裝袋內為低氧高二氧化碳之環境，造成截切‘克尼伯’馬鈴薯之無氧呼吸而導致袋內乙醛乙醇累積量上升，但並未達到人類乙醛乙醇感官閥值，不致影響產品品質。 | zh_TW |
| dc.description.abstract | Browning of the fresh-cut potato will occur rapidly less than a day after cutting.Slice discoloration is the most important factor in the deterioration of fresh-cut potato. The damage of cell compartment resulting polyphenol oxidase to contact with the substrate to start the oxidation reaction leading slice to browning after cut. Sap released from the cut surface also renders the produce susceptible to microbial contamination, thus raising concerns about food safety and affecting its shelf life. Rare information is currently available about the postharvest technology of fresh-cut potato in Taiwan. This thesis devotes to investigations on the use of anti-browning agents and atmosphere modification for extending the shelf-life of fresh-cut potato.Analysis the browning after cutting of Taiwan three varieties of potato 'Kenniber', 'Tainong no.1' and 'Chongmiao no.4'. The results showed that 'Kenniber' has minor effect on browning after cutting.But the L value of slices will below 64 and loss the commercial value less than 1 day. The longer potato tubers put in cold storage, the faster and more serious slices trun to brown. Potato preparation with rewarming at 20˚C for 5 days before slicing can improve the appearance of slices. The anti-browning agent and the controlled atmosphere (CA) were used in fresh cut 'Kenniber' in 5°C can extend the commercial value for 2 days. Fresh cut 'Kenniber' can extend the commercial value for 10 days by treated with the CA of low oxygen high carbon dioxide, but the mesophiles will wxcessive after 5 days. 'Kenniber' can inhibit browning on the slice until 15 days after cutting by treat with anti-browning agent and hypobaric package in 5°C, but the mesophiles will wxcessive after 10 days. Also, it can maintain the commercial value, the mesophiles, the yeasts and molds under the limit in 0°C. low oxygen and high carbon dioxide in the fresh cut 'Kenniber' hypobaric package lead to anaerobic respiration induced ethanol and acetaldehyde accumulation rise. However, it will not affect the product quality because the ethanol and acetaldehyde do not reach human sensory level. | en |
| dc.description.provenance | Made available in DSpace on 2021-07-11T14:46:35Z (GMT). No. of bitstreams: 1 ntu-105-R02628212-1.pdf: 3273669 bytes, checksum: a415a389ebffb025071f0da0541c273d (MD5) Previous issue date: 2016 | en |
| dc.description.tableofcontents | 目 錄
口試委員會審定書 ii 誌謝 iii 中文摘要 ix Absract v 表次 viii 圖次 ix 第一章 前言 1 第二章 前人研究 3 2.1、馬鈴薯產業概況 3 2.2、截切蔬果之定義及國內外產業概況 5 2.3、截切蔬果之生理反應及品質劣變 6 2.4、應用於截切蔬果品質保存技術 10 2.5、截切馬鈴薯研究現況 16 第三章 材料方法 17 第四章 結果 24 4.1、截切馬鈴薯品種選擇及貯藏時間對其褐變品質影響 24 4.2、馬鈴薯截切前回溫對其褐變影響 25 4.3、截切馬鈴薯以各抗褐化劑組合處理對其褐變影響 26 4.4、截切馬鈴薯以氣調方式處理對其褐變影響 28 4.5、截切馬鈴薯以真空包裝搭配抗褐化劑處理對其褐變影響 30 第五章 討論 33 5.1、馬鈴薯隨低溫冷藏時間增加導致品質劣變越嚴重 33 5.2、馬鈴薯於截切前進行回溫可減緩切面外觀不良影響 34 5.3、抗褐化劑減緩截切馬鈴薯酵素型褐變 34 5.4、截切馬鈴薯最適氣調濃度為氧氣1%+二氧化碳9% 37 5.5、以0.1% SE + 0.5% Cys進行處理並搭配減壓包裝延長截切馬鈴薯櫥架壽命 39 第六章 結論 41 參考文獻 70 附 錄 78 | |
| dc.language.iso | zh-TW | |
| dc.subject | 馬鈴薯 | zh_TW |
| dc.subject | 截切 | zh_TW |
| dc.subject | 抗褐化 | zh_TW |
| dc.subject | anti-browning | en |
| dc.subject | potato | en |
| dc.subject | fresh-cut | en |
| dc.title | 品種與抑制褐變處理對截切馬鈴薯片品質影響之研究 | zh_TW |
| dc.title | Effect of Variety and Anti-browning Handling on the Quality of Fresh-Cut Potato Slices | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 104-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 石正中(Jeng-Jung Shyr),許明仁(Ming-Jen Sheu) | |
| dc.subject.keyword | 馬鈴薯,截切,抗褐化, | zh_TW |
| dc.subject.keyword | potato,fresh-cut,anti-browning, | en |
| dc.relation.page | 82 | |
| dc.identifier.doi | 10.6342/NTU201600594 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2016-06-30 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 園藝暨景觀學系 | zh_TW |
| dc.date.embargo-lift | 2026-06-30 | - |
| Appears in Collections: | 園藝暨景觀學系 | |
Files in This Item:
| File | Size | Format | |
|---|---|---|---|
| ntu-105-R02628212-1.pdf Restricted Access | 3.2 MB | Adobe PDF | View/Open |
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