Evaluation and improvement for postharvest biotechnology in fruit and vegetables

1.配送中心纸箱内温度及空气成分之研究。在东京、名古屋、岐阜、大坂、科比和冈山的配送中心，于8月下旬至9月上旬，对部分果蔬纸箱内的温度和空气成分进行了两次同步测量。虽然叶菜和花卉蔬菜几乎已经预冷，但由于运输过程中保持凉爽的处理不当，到达配送中心的一些蔬菜的温度接近10-20摄氏度。聚乙烯包装纸箱内的空气成分为氧气13-17%，二氧化碳3-10%.通过对文献中搬运条件的统计分析，提出了合理的搬运条件.对贮藏品质与温度的关系进行了多元回归分析。结果表明，该模型能够预测番茄果实贮藏过程中的适宜处理温度.果蔬品质保持的基础研究。研究了冲击、温度、空气成分和乙烯对果蔬贮藏品质的生理效应，并从改善果蔬贮藏保鲜技术的角度进行了探讨.关于改进日本收获后生物技术的建议。根据上述结果，提出了日本在采后生物技术方面的一些改进：（1）预冷温度的确定必须与运输中的保冷技术相联系。(2)必须限制包括冲击和振动在内的机械应力。(3)在环境温度下处理时，15 ℃左右的恒温可有效保持质量。(4)控制高二氧化碳、低氧的空气成分是保持质量的有效方法。(5)减少乙烯的生物合成和去除乙烯是保持品质的有效方法。(6)水果和蔬菜的分配系统需要修改。

1. Investigation on temperature and air constituents in cartons at distribution center. Temperature and air constituents in cartons of some fruit and vegetables were measured simultaneously at distribution center in Tokyo,Nagoya, Gifu,Osaka, Kobe and Okayama, twice from late August to early September. Although leafy and flower vegetables had been almost precooled, temperature of some vegetables arrived to distribution center were indicated nearly 10-20ﾟC, because of inadequate handling for keeping cool in transit. Air constituents in carton with polyethylene package showed 13-17% for oxygen and 3-10% for carbon dioxide.2. Proper handling conditions proposed by statistical analysis of handling condition showed in literatures. Multiple regression analysis between keeping quality and temperature was carried out. It was showed to be able to estimate the proper handling temperature during storage in tomato fruit.3. Basic studies for keeping quality in fruit and vegetables. Physiological effects of impact, temperature, air constituents and ethylene on keeping quality of fruit and vegetables were studied, and discused at standpoint of improvement for handling technology in practise.4. Recommendation for improvement of postharvest biotechnology in Japan. From the results obtained above, some improvements for postharvest biotechnology in Japan were recommendated as follows: (1) Precooling temperature must be decided in relation to techniques for keeping cool in transit. (2) Mechanical stress including impact and vibration must be restricted. (3) Constant temperature in about 15ﾟC may be effective for keeping quality in case of handling at ambient temperature. (4) Control of air constituents with high carbon dioxide and low oxygen is effective for keeping quality. (5) Reduction of ethylene biosynthesis and removal of ethylene are effective for keeping quality. (6) Distribution system for fruit and vegetables required to be modified.