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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 羅翊禎(Yi-Chen Lo) | |
| dc.contributor.author | Yi-Rong Wu | en |
| dc.contributor.author | 吳奕蓉 | zh_TW |
| dc.date.accessioned | 2022-11-24T03:19:23Z | - |
| dc.date.available | 2021-11-08 | |
| dc.date.available | 2022-11-24T03:19:23Z | - |
| dc.date.copyright | 2021-11-08 | |
| dc.date.issued | 2021 | |
| dc.date.submitted | 2021-09-28 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/80859 | - |
| dc.description.abstract | 近年來因消費者追求方便性及健康的飲食，截切蔬果類產業成長迅速，但產業常因截切處理場域之衛生條件及微生物之汙染，導致保存期限縮短，其中網紋香瓜為常見之高價格截切水果，且具有較高的pH值及水活性使微生物容易於其中生長，導致生產者經濟上的損失及消費者健康上的疑慮，因此本研究目的為 (1) 分析香瓜中成分之變化，作為評估截切香瓜儲藏過程中品質變化之指標。(2) 鑑定於截切香瓜可能造成腐敗相關之微生物，並針對菌株進行特性分析。以網紋香瓜作為實驗樣品進行5℃、15℃、25℃及35℃之儲藏性試驗，並從品質指標中發現當截切香瓜儲藏於較高溫度下，其蔗糖、葡萄糖、果糖、檸檬酸及蘋果酸之含量下降較多，反之儲藏在低溫時，含量下降較少。從微生物實驗中發現Pantoea spp.及Enterobacter spp.為截切香瓜中主要存在之微生物，其中Pantoea spp.於5℃仍能生長 (世代時間為5.68 ± 1.60小時)，而Enterobacter spp.則明顯受到抑制 (14.11 ± 5.83小時)。另外，Pantoea spp.在5℃時具有較強的表面移行能力(移動距離由0.40 ± 0.69公分經7天儲藏至3.43 ± 0.63公分)，這項特性有助於菌株在食品上生長及生物膜的產生，進而影響香瓜品質指標。後續將分離出之Pantoea sp.接種回截切香瓜中進行5℃儲藏性試驗，以驗證菌株與截切香瓜腐敗之關係，當截切香瓜接種Pantoea sp.後儲藏至第216小時表面會佈滿黏液，於對照組並未觀察到此現象，且接菌對截切香瓜之葡萄糖及蘋果酸含量具有影響，而可滴定酸及D-乳酸含量變化為上升趨勢，並從接菌之截切香瓜中再次分離出Pantoea sp.。綜合上述，截切香瓜於儲藏過程中Pantoea spp.及Enterobacter spp.為主要存在之菌株，當Pantoea sp.於截切香瓜中大量存在時，會影響葡萄糖、蘋果酸、可滴定酸及D-乳酸之變化，提供作為評估Pantoea sp.對截切香瓜品質影響之參考依據。 | zh_TW |
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| dc.description.tableofcontents | 謝誌 i 摘要 ii Abstract iii 目錄 v 圖目錄 vii 表目錄 viii 附錄目錄 ix 第一章、 前言 1 第二章、 文獻回顧 2 第一節、 截切蔬果介紹 2 一、 截切蔬果定義及重要性 2 二、 截切蔬果面臨之問題 2 三、 截切蔬果品質保持方法 3 第二節、 網紋香瓜 5 一、 香瓜基本介紹 5 二、 香瓜品質指標 5 三、 香瓜中曾出現之微生物 8 四、 截切香瓜品質控管 9 第三節、 Pantoea spp.與Enterobacter spp. 11 一、 基本特性 11 二、 曾引發的問題 12 第四節、 柯霍假說與植物關係 14 一、 柯霍假說 14 二、 植物與柯霍假說 14 第三章、 研究目的與架構 16 第四章、 材料與方法 18 第一節、 材料 18 一、 樣品 18 二、 實驗菌株 18 三、 藥品 20 四、 微生物培養基、稀釋液與其他溶液 21 五、 儀器與設備 22 六、 套裝軟體 22 第二節、 實驗方法 23 一、 截切香瓜儲藏性試驗 23 二、 香瓜品質指標測定 25 三、 菌株鑑定及特性分析 31 四、 截切香瓜之接菌試驗 35 第五章、 結果與討論 36 第一節、 截切香瓜之儲藏性試驗 36 一、 截切香瓜之醣類變化 36 二、 截切香瓜之有機酸變化 41 三、 截切香瓜之菌數變化 45 第二節、 菌株鑑定及特性分析 49 一、 分離菌株之鑑定 49 二、 香瓜分離之Pantoea spp.及Enterobacter spp. 51 三、 溫度對菌株生長之影響 53 四、 pH值對菌株生長之影響 58 五、 菌株移動性與溫度及pH值之關係 63 第三節、 確認菌株與香瓜腐敗之相關性 72 一、 截切香瓜之外觀變化 72 二、 截切香瓜之醣類變化 75 三、 截切香瓜之有機酸變化 80 四、 截切香瓜之菌數及菌相變化 88 第六章、 結論與展望 93 第七章、 參考文獻 94 第八章、 附錄 103 | |
| dc.language.iso | zh-TW | |
| dc.subject | 品質指標 | zh_TW |
| dc.subject | Panteoa spp. | zh_TW |
| dc.subject | 截切香瓜 | zh_TW |
| dc.subject | Enterobacter spp. | zh_TW |
| dc.subject | fresh-cut melons | en |
| dc.subject | Enterobacter spp. | en |
| dc.subject | Pantoea spp. | en |
| dc.subject | indicator | en |
| dc.title | 探討Pantoea spp.對截切香瓜品質影響 | zh_TW |
| dc.title | Effect of Pantoea spp. on the quality of fresh-cut melons | en |
| dc.date.schoolyear | 109-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.coadvisor | 陳宏彰(Hong-Jhang Chen) | |
| dc.contributor.oralexamcommittee | 呂廷璋(Hsin-Tsai Liu),林旭陽(Chih-Yang Tseng),李雅琳 | |
| dc.subject.keyword | 截切香瓜,品質指標,Panteoa spp.,Enterobacter spp., | zh_TW |
| dc.subject.keyword | fresh-cut melons,indicator,Pantoea spp.,Enterobacter spp., | en |
| dc.relation.page | 114 | |
| dc.identifier.doi | 10.6342/NTU202103414 | |
| dc.rights.note | 同意授權(限校園內公開) | |
| dc.date.accepted | 2021-09-30 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 食品科技研究所 | zh_TW |
| 顯示於系所單位： | 食品科技研究所 | |
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