| Summary: | 碩士 === 國立嘉義大學 === 農學研究所 === 96 === Due to the lack of research reference focused on the postharvest characteristics related to storage temperature, senescence, and quality change. Our research tried to investigate the postharvest physiology and quality change of mume fruits in order to adjust the requirement of different types of processing and prolong the supply of fresh fruit.
With the storage time of mume fruit at 25℃, it is found that amount of total soluable solids（TSS）raised first then decreased; while titratable acidity（TA）decreased during the same time. The percentage of weight loss raised during storage and reached 3.9 to 6.0 % at day 6 and day 10. The L*, a* and b* value of fruit skin gradually increased with storage period and was accompanied with the raise of ethylene release rate, and the degree of fruit yellowish also increased simultaneously. Meanwhile, the hue angle of fruit lowered. The increased respiration rate of mume fruit was along with the appearance of ethylene release peak during storage at 25℃. In most mume cultivars, respiration peak and ethylene peak happened at the same day, in other cultivars the former came one day earlier than the latter.
In the experiment of influence between different storage temperature, fruit ripening and senescence appeared the same rat at 25℃ and 20℃, but fruit had lower ethylene release and respiration rate at 20℃. Fruit stored at 10℃ could effectively decrease the ethylene release and respiration rate so that the storage period could prolong for more than 35 days. No ethylene was detected at 5℃ and 2℃. It means that ethylene release was inhibited when the temperature is under 5℃. It revealed that the lower temperature maintained the better fruit firmness and skin color, the decreasing rate of TSS and TS being slower as well. Under such circumstances, the storage period of fruit can effectively extended to 56 days and more.
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