熱處理對番木瓜‘臺農2號’果實轉色及腐爛程度之影響

Effect of Heat Treatment on Fruit Skin Color Change and Decay Control of 'Tainung No. 2' Papaya (Carica papaya L.) Fruit

吳庭嘉(Ting-Chia Wu)；吳承軒(Chen-Hsuan Wu)；謝慶昌(Ching-Chang Shiesh)

番木瓜‘臺農2號’ ； 溫湯處理 ； 蒸熱處理 ； 葉綠素螢光 ； 果皮轉色 ； 'Tainung No. 2' papaya fruit ； hot water treatment ； vapor heat treatment ； chlorophyll fluorescence ； peel color change

臺中區農業改良場研究彙報

136期（2017 / 09 / 01）

15 - 25

繁體中文

番木瓜在貯運及銷售過程中容易產生病害、腐果，導致商品價值喪失，利用溫湯處理可以控制採後病害及腐果的發生；臺灣為東方果實蠅之疫區，番木瓜鮮果外銷需經蒸熱檢疫處理。因此，本試驗結合溫湯及蒸熱處理，對番木瓜果皮葉綠素螢光值、果皮轉色及腐爛程度之影響，並探討溫湯處理後，延遲蒸熱處理之效果。利用57℃溫湯處理90 sec後，立即蒸熱處理會降低果皮的葉綠素螢光值，且影響果實後熟之轉色；而溫湯處理後於25℃延遲24 hr，再進行蒸熱處理，則可明顯改善果皮轉色不良之現象，並降低果實腐爛程度。

Papaya fruits are susceptible to disease which caused commercial loss during storage, transporting and marketing. Hot water treatment is able to control the pathogen infection and decay in papaya fruit. Taiwan is an oriental fruit fly quarantine area. Therefore, vapor heat quarantine treatment is necessary before the export of papaya fruits. This study is to investigate the combining effect of hot water treatment and vapor heat treatment on fruit decay control, chlorophyll fluorescence and color change of papaya fruit peel, and to evaluate the effect of delaying vapor heat treatment after hot water treatment. Undergoing a vapor heat treatment immediately after a 90 sec. 57℃ hot water treatment had led to the declination of chlorophyll fluorescence value and inhibited the color change of the fruit peel. The interval time of 24h in 25℃ between hot water treatment and subsequent vapor heat treatment significantly improved the color change of the fruit peel and decrease the decay index.