有機紅龍果花蜜餞研製

The Research of Producing Preserves from Organic Pitaya Flower

林錦宏(Jin-Hung Lin)；張惠真(Hui-Chen Chang)；曾康綺(Kang-Chi Tseng)；楊廷珍(Ting-Chen Yang)；邱阿勤(A-Chin Chiu)；廖郁婷(Yu-Ting Liao)

紅龍果 ； 紅龍果花 ； 糖漬蜜餞 ； pitaya ； pitaya fl ower ； sugar soaking ； preserves

臺中區農業改良場特刊

131號（2016 / 04 / 01）

37 - 47

繁體中文

紅龍果近年來栽培面積逐年提升，依據行政院農業委員會農糧署統計資料顯示，民 國90年全國紅龍果栽培面積為871.71公頃，103 年則上升至1675.92公頃。紅龍果栽培過程中為確保果品外觀及品質，均需經過疏花作業，而疏除之花冠大多丟棄，但依文獻指出，紅龍果花成分包含醣類、有機酸、膳食纖維、蛋白質和多種維生素，若能開發為加工產品，不僅能夠減少農業廢棄物，更能增加紅龍果整體作物利用價值。因此本研究以經有機驗證之紅龍果果園生產之果花及有機砂糖為原料，研製具市場接受性之蜜餞產品，分別以糖漬蜜餞及乾性蜜餞比較二種不同製程產製不同性質之蜜餞產品。以提升紅龍果周邊利用率增加紅龍果產業多元化利用發展。

Pitaya is a fast-developing tropical fruit tree, with characters such as short orchard establishment and short fruit growth period, its main production season is from May to November. The corollas are cut off and discarded in flower thinning. The study on the techniques of producing pitaya flower by-products can enhance the multi-utes of pitaya industry and increase farmer’s income. The exploitation of the techniques of producing preserves from organic pitaya flower: Including techniques of sugar soaking or drying the corollas cut off from flower thinning to produce pitaya flower by-products can enhance the multi-development of pitaya industry.