介紹 Intro
介紹 Intro
園產品處理實驗室主要專注於研究園產品生理學及採後處理技術，目的在於維持園產品品質、減少採後損失，並提高耐貯藏性，以增加園產品經濟效益。主要的研究領域包括：
園產品採收的成熟度、耐貯藏性、品質之間的關係
園產品採後貯藏過程中的生理及生化特徵變化
應用採後技術（低溫貯藏、氣調、氣變包裝、1-MCP處理及其他技術）延長園產品的耐貯藏性並維持品質
應用分子生物學方法闡明園產品在採後貯藏過程中的分子機制及生理特徵以影像處理、近紅外光光譜及機器學習建立非破壞性檢測果實品質之技術
以影像處理、近紅外光光譜及機器學習建立非破壞性檢測果實品質之技術
The Postharvest Handling of Horticultural Crops Laboratory at the Department of Horticulture, National Ilan University, primarily focuses on studying horticultural crop physiology and postharvest technology to maintain quality, reduce postharvest loss of horticultural crops, and increase the storability of horticultural crops. The main research areas include:
Relationship among maturity, storability, and quality of horticultural crops after harvest;
Characterization of physiological and biochemical changes during postharvest storage of horticultural crops;
Application of postharvest technologies (low-temperature storage, heat treatments, modified atmosphere packaging, 1-MCP treatment, coatings, and other technologies) to extend the storability and preserve the postharvest quality of horticultural crops;
Application of molecular biology methods to elucidate the molecular mechanisms and physiological characteristics of horticultural crops during postharvest storage;
Development of nondestructive fruit quality evaluation techniques using image processing, near-infrared spectroscopy, and machine learning.
本實驗室目前進行中的研究:
我們正在進行一項國科會研究計畫，探討番石榴採收後生理特性與產生香氣成分之分子機制。目前重點關注紅色果肉品種，包括更年型的'宜蘭紅心拔'和非更年型的'彩虹拔'。本研究採用多體學方法（揮發體學、轉錄體學）和採後生理學技術，評估香氣成分變化、CO₂和C₂H₄（乙烯）釋放量、總可溶性固形物（TSS）、滴定酸度（TA）、顏色變化和硬度，探討這些變化背後可能的分子機制。通過有系統的統計比較不同體學的資料，以深入瞭解蕃石榴採後生理特性。
Current research:
We are conducting a research project under the National Science and Technology Council (NSTC) to investigate the postharvest physiological characteristics and molecular mechanisms underlying aroma components in guava. Our current focus is on red-fleshed varieties, specifically the climacteric ‘Ilan Hong-Xin Bar’ and the non-climacteric ‘Cai-Hong Bar’. This study integrates multi-approach methods (volatile analysis and transcriptomics) with postharvest physiological techniques to evaluate changes in aroma components, CO₂ and C₂H₄ (ethylene) release, total soluble solids (TSS), titratable acidity (TA), color development, and firmness, while exploring the molecular mechanisms driving these changes. Through systematic statistical comparisons of data across different approaches, we aim to achieve a deeper understanding of the postharvest physiology of guava.