氣變包裝對黑葉荔枝果實褐化與生理之影響

Effect of Modified Atmosphere Packaging for Browning and Physiological Profiles of 'Haak Yip' Litchi during Storage

梁佑慎(Yu-Shen Liang)；李宜璿(Yi-Hsuan Li)；劉家佑(Chia-Yu Liu)；柯立祥(Lih-Shang Ke)

花青素 ； 多酚氧化酶 ； 過氧化酶 ； 貯藏壽命 ； 離子滲漏率 ； Anthocyanin ； relative leakage rate ； peroxidase ； polyphenol oxidase ； storage life

台灣農學會報

13卷1期（2012 / 02 / 01）

83 - 102

繁體中文

荔枝果皮的快速褐化與腐爛是造成櫥架壽命短的主要原因。本研究利用聚乙烯（polyethylene）材質之塑膠袋進行黑葉荔枝（Litchi chinensis Sonn.）果實氣變包裝，並於貯藏於5℃、92％相對濕度之貯藏庫，調查貯藏期間包裝袋內的氣體成分與相對濕度變化，果皮褐化指數、腐敗率、離子滲漏率、pH、花青素、多酚氧化酶和過氧化酶活性變化，以及果肉的可溶性固形物和可滴定酸含量變化。貯藏期間，包裝袋內維持約13.0±0.8% O2和4.0±0.5% CO2以及約100%相對濕度。氣變包裝可延緩果皮離子滲漏率和多酚氧化酶活性的增加，以及花青素含量的降解，且果實總可溶性固形物與可滴定酸含量與對照組無顯著差異。氣變包裝可有效延長黑葉荔枝果實的貯藏壽命與降低果實腐敗率，此技術可做為荔枝保鮮之應用。

Fast pericarp browning and decay in litchi fruit are the major causes of short shelf life. This study employs an approach involving modified atmosphere packaging (MAP) with a polyethylene bag. Post-harvest litchi fruit were packaged in a polyethylene bag, then sealed, and finally stored at 5 ℃ with 92 % relative humidity. This study examined the browning index of the pericarp, the decay rate, the electrolyte leakage rate, pH, anthocyanin, polyphenol oxidase, and peroxidase. The soluble solids and titratable acidity of the aril were also examined during storage. Over the storage period, the MAP showed 13.0±0.8% O2, 4.0±0.5% CO2 and ~100% RH, significantly reduced the relative leakage rate and activity of polyphenol oxidase as well as retaining the anthocyanin content. The total soluble solids and titratable acidity of aril did not significantly differ between MAP and the control group. MAP was effective in prolonging storage life and preventing decay of 'Haak Yip' litchi. The method could be applied to litchi postharvest in the future.

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