| Summary: | 碩士 === 國立宜蘭大學 === 園藝學系碩士班 === 101 === The study aims to find out the impact of respiration pattern, storage temperature and packaging and the use of 1-MCP on the postharvest quality and storage life of guava by using ‘Jong-Shan Yueh Bar’ of Toucheng Township and ‘Yilan Red’ of Yuanshan Village from Yilan County as experimental materials.
The respiration rate of ‘Jong-Shan Yueh Bar’ guava rapidly increased after 2.5 day storage. Ethylene production of ‘Jong-Shan Yueh Bar’ rapidly increased after 6.5 day storage. Climacteric rise of respiration rate was about 112.9 ml CO2/kg/hr. It was 2 times as much as that of pre-climacteric minimum was about 65 ml CO2/kg/hr. Regarding storage temperature, the decay rate and weight loss rate of ‘Jong-Shan Yueh Bar,’ that was packaged with polystyrene net sleeve (PNS) and stored at 5, 10, 15 and 20℃ respectively, has significantly risen as temperature went up and time went on. The best storage temperature was 5℃ because its storage life was the longest 8 days. The decay rate was 8% and weight loss rate was 4%. The result of ‘Jong-Shan Yueh Bar’, that was stored at 5℃ in four different packaging ways: PE bag and polystyrene net sleeve (PNS), PE bag only, PNS only, and unpackage, showed that PE bag and PNS was the best packaging materials, because its storage life was about 12 days. The decay rate was 8 % and weight loss rate was 0.7%. Postharvest the guava fruit, it was stored at 20°C and treatment with the 1-MCP at the concentration of 0 and 600 nl/l for 12 hours. The preliminary results show that the decay rate and weight loss rate increased with the storage duration, thus the upward trend; the flesh firmness decreased with the storage duration. The fruit was treatment with 1-MCP at the concentration of 600nl/l, increases in weight loss and decreases in flesh firmness were significantly delayed.
The respiration rate of ‘Yilan Red’ rapidly increased after significantly rose 4 day storage. Ethylene production of ‘Yilan Red’rapidly increased after 3.5 day storage. Climacteric rise of respiration rate was about 81.8 ml CO2/kg/hr. It was 2.7 times as much as that of pre-climacteric minimum. Their respiration rate and ethylene production almost rose simultaneously. After the peak value rose, the fruit started ripening: color of the peel changed, it became soft and even began to rot, etc. For ‘Yilan Red’, when it was packaged with polystyrene net sleeve (PNS) and stored at 0, 5, 10 and 20℃ respectively, the best storage temperature was also 5℃ because its storage life was the longest 12 days. The decay rate was 33 % and weight loss rate was 5 %. The ‘Yilan Red’, that was stored at 5℃ and packaged with PE bag and PNS had the longest storage life: about 12 days. The decay rate was 17% and weight loss rate was 0.4%. After picking the guava fruit, it was stored at 20 ℃ and treated with 1-MCP at concentrations of 0, 300, and 600 nl/l for 12 hours. The decay rate and weight loss rate gradually increased with storage period; the flesh firmness decreased with the storage time; the peel color significantly turned from green to yellow with storage time, and the a* value gradually increased. The fruit treated with 1-MCP at concentrations of 300 and 600 nl/l, increases in weight loss and decreases in flesh firmness were significantly delayed.
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