行政院農業委員會台南區農業改良場   研究彙報第56號

 

文旦內部品質分析

林子傑、鄭榮瑞、鍾瑞永、楊清富

摘  要

  林子傑、鄭榮瑞、鍾瑞永、楊清富。2010。文旦內部品質分析。臺南區農業改良場研究彙報56:45-54。

  調查不同地區文旦柚果實品質顯示,糖度多分佈於10∼12 °Brix間,酸度則介於0.3∼0.6 mmol/100gm間,糖酸比(糖度/酸度)變化,以同地區同土壤性質,其糖酸比較接近;柚皮厚度以麻豆地區較薄。在利用近紅外光譜檢測帶皮及不帶皮文旦,結果顯示二者皆在1437 nm及1950 nm處皆有明顯的吸收波峰,在978 nm及1200 nm處也有些微起伏的吸收波峰。推算帶皮文旦糖度的一次微分或二次微分光譜之決定係數(RSQ)都在0.8左右,而剝皮後不帶皮者可提高至0.93以上。若以文旦汁液在1 mm、2 mm、4 mm Cuvettes時,糖度與一次微分或二次微分光譜決定係數(RSQ)皆在0.97以上。而文旦柚採收後的後熟過程中,隨著貯放日期延長,其糖度、酸度也跟著些微增加。

關鍵詞:近紅外光譜、文旦、水果品質
接受日期:2010年11月3日


The Analysis of Pomelo Quality

Lin T. C., J.J. Cheng, J.Y. Chung and C.F. Yang

Abstract

  The total sugar content of Pomelo product from different area are between 10 and 12 °Brix. The total acidity of Pomelo product from different areas is between 0.3 and 0.6 mmol/100gm. The Pomelo product from near area has similar sugar acidity ratio. The Pomelo product from Madou has thinner peel. There are peaks at 1437, 1950, 978 and 1200 nm in near infrared spectroscopy of Pomelo. The coefficients of determination, RSQ, for first derivative spectra and second derivative spectra for the sugar of Pomelo with peel are around 0.8. The coefficients of determination for first derivative spectra and second derivative spectra for the sugar of Pomelo which is removed peel are over 0.93. The coefficients of determination of first derivative spectra and second derivative spectra for the sugar of Pomelo juice are over 0.97. The total sugar content and acidity of Pomelo are little increasing during after-ripening.

Keywords: NIR spectroscopy, Pomelo, Fruit Quality
Accepted for publication: November 3, 2010


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