• 作者： 方祖達; 高秋芳
• 中文摘要： 近年來，臺灣冷凍蔬菜之外銷及價值增加至為迅速，目前的問題是如何增產及提高品質以迎合國外市場之要求。臺灣冷凍青花菜及抱子甘藍是自民國六十付年來兩種新的產品，而冷凍青豌豆莢是目前臺灣主要外銷冷凍蔬菜之一。為了探究其外銷之遠景及尋求此三種冷凍蔬菜品質之改良起見，本研究即從田間及冷凍加工廠之實地調查及進行若干加工處理之研究，茲將本研究自民國六十二年十二月至六十四年七月間在國立臺灣大學所進行之調查及試驗之結果摘錄如下： 供冷凍用之蔬菜於適宜之栽培生產及採收，目前所用的品種仍有許多缺點，此如在來白花種的青豌豆莢經加工後莢易開裂，青花菜之梗易老化及抱子甘藍色澤欠青綠，故新品種之育成或選拔是迫切需要的。 就品質管制言，此三種蔬菜調理修整後之可利用率頗低，而能供做高級冷凍品之原料只佔5～10％左右，實在太低。 供冷凍用之此三種蔬菜採收後應立即加工，因為他們都是屬於生理變化旺盛的種類，如果迫不得已可包裝於袋內在0～5℃，相對濕度90～95％冷藏室內做一至二天之短暫儲存。由本試驗指出，若讓其在冬天溫度下放置，其品質將隨儲放時間而急速變劣。 為保持製品具有較佳的色澤、組識、較高之糖分及維生素丙之含量，同時有較好的風味，冷凍前需作一適當之殺菁，可使對品質有損害之過氧化酵素及觸媒酵素等予以不活性化。由本試驗之圖一及圖二提供青豌豆莢及抱子甘藍之殺菁與酵素活性之關係曲線，用熱水98℃豌豆莢二分鐘、青花菜三分鐘、96℃抱子甘藍四分鐘（中級大小）殺菁，均可保持品質良好，若殺菁前以2％碳酸鈉浸菜一小時，則對以後冷凍蔬菜之色澤有利。
• 英文摘要： In order to measure the future com-mercial frozen vegetables for exportablescale and to find out the way for im-proving the quality of, those three fro-zen vegetables, a part work was doneby this study through the field andfrozen plant investigation, and an ex-periment was carried out at NationalTaiwan University from Dec., 1973 toJune, 1975. The results of this studyare summarized as follows: Vegetables used for freezing mustbe cultivated and harvested in an ade-quate area. It is urgent -to find out thenew varieties through breeding or se-lection work for processing purpose.The present varieties of those threevegetables have some defects, such asJailay white flower of green pea podseasy broken after blanching, tough tis-sue presents in the stalks of broccoliand poor in green color of Brussels spr-outs. For quality control purpose, it fo-und that a low trimmed percentage ofraw materials present in those threevegetables and only about 5-10% to bequalified for funcy grade as investig-ated by this study. Raw materials for freezing purpose,they must be processed promptly afterharvest since three kinds of vegetables,broccali, Brussels sprouts and greenpea pods, are: belonged to the highphysiological changes, they would bestored in bags at 0-5℃ and 90-95%R. H. in cold room for 1-2 day shortstorage if necessary. The quality ofthem would be deteriorated in winterand early spring season of Taiwan bythe time of storage as indicated by thisexperiment. To keep better quality of color andtexture, higher retention of sugar andascorbic acid and better flavor andtaste, an adequate blanching is nec-essary to inactivate the enzymes suchas peroxidase and catalase etc. whichwould deteriorate the quality of vege-tables during processing. Blanching inhot water at 98℃ 2 min for green peapods and 3 min for broccoli, and 96℃4 min for Brussels sprouts in mediumsize, and treated them with dippingthem in 2% sodium carbonate waterbefore blanching would keep betterquality of the frozen products aftercompared with other blanching treat-ments in this experiment. The quality of green pea pods andBrussels sprouts is better in the trea-tment by the IQF freezing methodthan that by the contact freezing me-thod after compared the samples storedfor 6 months by this experiment. It isfound that frozen vegetables stored at-15℃ for 1-2 months then stored at-33℃ for 1 month could not be kepttheir quality to be, qualified, and theycould be kept normal quality, sroredat -33℃ for three months as indicatedby this experiment.
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