文化大學機構典藏 CCUR:Item 987654321/39352
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    jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://irlib.pccu.edu.tw/handle/987654321/39352


    题名: Effects of Ozonated Water Treatment and Modified Atmosphere Package on the Decay and Color of Wax Apple Fruit (Syzygium samarangense[Blume] Merrill & L. M. Perry) during Storage
    作者: Shyr, JJ (Shyr, Jeng-Jung)
    Hsiung, TC (Hsiung, Tung-Chuan)
    Wakana, A (Wakana, Akira)
    贡献者: 園生系
    关键词: color
    decay
    MAP
    ozonated water
    wax apple
    日期: 2017-09
    上传时间: 2018-01-25 15:10:44 (UTC+8)
    摘要: Wax apple is very perishable fruit at room temperature. The aim of this study is to extend its storage limit by using modified atmosphere package (MAP) and ozonated water which is a highly destructive agent for microbial. Wax apples were immersed in ozonated water (0.1, 0.2 and 0.3 ppm) for 4, 8 and 12 minutes, then placed in cardboard boxes, stored at 12 degrees C and evaluated the effect of ozonated water on the fruit quality. Ozonated-water-treated wax apples were packed into low-density polyester (0.03 and 0.1 mm thick) or high-density polyester (0.01 mm thick) bags and stored at 12 degrees C for the MAP storage test. Quality characteristics including color, decay and chilling injury symptom were checked every week during storage. Results showed that treatment with 0.2 ppm of ozonated water for 4 minutes is good for the low temperature storage of wax apple. The low-density polyester bag (0.1 mm thick) has an advantage over others for the storage of wax apple at 12 degrees C. The combination of ozonated water pretreatment and MAP with 6% O-2, 10% CO2 and 84% N-2 appeared to be the most prospective for the storage of wax apple at 12 degrees C.
    關聯: JOURNAL OF THE FACULTY OF AGRICULTURE KYUSHU UNIVERSITY 卷: 62 期: 2 頁碼: 353-359
    显示于类别:[園藝暨生物技術學系] 期刊論文

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