Improvement of Handling Techniques for Export of ‘Kaohsiung No.11’, ‘Jin-Tao’, and ‘Zhong-Yue’ Taiwan Jujube (Ziziphus mauritiana Lamk.) Fruits

• Main Authors: Buttree Jaruthanaset, 羅愛佳
• Other Authors: Ching-Chang Shiesh
• Format: Others
• Language: en_US
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/98364482707350299574

碩士 === 國立中興大學 === 園藝學系所 === 103 === Taiwan jujube fruit is very perishable and it has short storage life under room temperature. The aim of this study is to investigate what essential factors influence changes in quality attributesof cv. ‘Kaohsiung No. 11’, ‘Jin-Tao’ and ‘Zhong-Yue’ (Z. mauritiana Lamk.) Taiwan jujube fruits. Those essential factors to be investigated are as follows: low temperature, precooling treatment, specific gravity, packaging, storage temperature and harvest date. In maturity stage 2 (commercial stage) jujube fruit cv. ‘Jin-Tao’ had the highest respiration rate and ethylene production on day 3 under storage of 25°C (119.0 ml CO2 kg-1 hr-1 and 24.4 μl C2H4 kg-1 hr-1 respectively), and those which were stored at 10°C and at 5°C could be kept in cold storage until day 6. Meanwhile fruit cultivar ‘Kaohsiung No.11’ had the highest respiration rate and ethylene production on day 5 under storage of 25°C (13.46 ml CO2 kg-1 hr-1 and 0.96 μl C2H4 kg-1 hr-1 respectively), and ‘Zhong-Yue’ had the highest respiration rate and ethylene production on day 3 under storage of 25°C (24.96 ml CO2 kg-1 hr-1 and 2.33 μl C2H4 kg-1 hr-1 respectively), then both of them could maintain their shelf-life until day 13 under storage of 10°C and 5°C. Specific gravity of jujube fruits was investigated by using pure water. The percentages of floating fruits, on the distilled water, of cv. ‘Kaohsiung No. 11’, ‘Jin-Tao’ and ‘Zhong-Yue’ with specific gravity < 1 were 99%, 98.4% and 90% respectively. There was no correlation among specific gravity total soluble solids and fruit firmness. Neither was total soluble solids and peel color. In the packaging experiment, by using polyethylene bags (PE bags) or foam nets for packing jujube fruits of all cultivars, regardless of storage at 5°C or 1°C, their quality was significantly affected, especially with PE bags. During storage, fruits which were packed in foam nets were striking in weight loss. Under precooling or no precooling condition, field heat of fruits cv. ‘Zhong-Yue’ could be reduced to 1°C, but that of cv. ‘Jin-Tao’ and ‘Kaohsiung No.11’ could be done to the only minimum temperature of 5°C. All fruit cultivars could be stored until day 21, afterward they were of very poor quality. So at day 21 it was quite clear that fruits which were stored at 1o C from the start with either precooling or no precooling treatment had the lowest percentage of weight loss and could maintain their peel color, fruit firmness and total soluble solids. As for storage temperature under simulated shelf-life, the simulated shelf-life at 3°C yielded the best storage result of fruits cultivar ‘Kaohsiung No. 11’. They maintained fruit quality and suffered the least chilling injury symptoms. Meanwhile fruits cultivar ‘Jin-Tao’ under simulated shelf-life at 3°C, 5°C, 10°C, and 15°C were found that there was no much difference in fruit quality and no chilling injury symptoms were apparent. In addition, there was no much difference in fruit quality between fruits which were harvested in the different period of time. Fruits cultivar ‘Kaohsiung No. 11’ could be stored until day 21, afterward they suffered severe chilling injury symptoms and their best harvest time was March 6th, 2015. Meanwhile best harvest time of fruits cultivar ‘Jin-Tao’ was February 13th, 2015 and they could maintain their quality until the end of storage. These results show that PE bags under low temperature conditioning can maintain the quality of fruit during storage and transportation. So it is possible to be another management model for commerce.