| 郭 靖 1
，陈于陇 1
，王 萍 1
，王 玲 1
，陈飞平 1
，罗 政 1
，殷 娟 1
，于 新 2.不同成熟度百香果的贮藏特性研究[J].广东农业科学,2020,47(2):133-140 |
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不同成熟度百香果的贮藏特性研究 |
| Study on Storage Characteristics of PassionFruits in Different Maturities |
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| DOI：10.16768/j.issn.1004-874X.2020.02.018 |
| 中文关键词: 百香果 成熟度 混合贮藏 贮藏特性 |
| 英文关键词: passion fruit maturity mixed storage storage characteristics |
| 基金项目:广 东 省 农 业 科 学 新 兴 学 科 团 队 建 设 项 目（201805xx）；2018 年 农 业 技 术 试 验 示 范 项 目（161821301064071001） |
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| 摘要点击次数: 2467 |
| 全文下载次数: 1625 |
| 中文摘要: |
| 【目的】研究成熟度对百香果采后贮藏特性的影响。【方法】设计 3 种处理（七至八成熟、九成
熟至全熟、以上两种成熟度混合）用低密度聚乙烯（LDPE）保鲜袋包装后热封，在 12 ℃、相对湿度 70% 条件
下贮藏 9 d，每隔 3 d 测定百香果相关品质。【结果】随着贮藏时间的增加，果实失重率呈上升趋势，但 3 种
成熟度处理之间差异不显著。七至八成熟果实呼吸速率和乙烯释放量不断增加，九成熟至全熟和不同成熟度
混合包装处理的果实在采后贮藏 6 d 出现呼吸高峰与乙烯高峰，呼吸速率和乙烯释放量呈先上升后下降趋势。
与七至八成熟、九成熟至全熟包装处理的果实相比，不同成熟度混合包装的果实贮藏期间可溶性固形物含量
为 16.26%、硬度为 6 337.78 g/cm2、果皮明亮程度下降最慢，可溶性蛋白质、Vc 含量先下降后上升至 20.91、
36.17 mg/100mL。【结论】不同成熟度混合包装的百香果耐藏性优于七至八成熟和九成熟至全熟处理。 |
| 英文摘要: |
| 【Objective】The objective was to study the effects of different maturities on storage characteristics of
passion fruits after harvest.【Method】Three treatments (70%-80% maturity, 90%-100% maturity, and mixture of above
two types of maturities) were packed in low density polyethylene (LDPE) fresh-keeping bags. The samples were stored at
12℃ under 70% relative humidity for 9 days, and related quality parameters were determined every 3 days. 【Result】With
the increase of storage time, the weight loss rate of the fruit showed an increasing trend, however, there was no significant
difference among the three treatments. Respiration rate and ethylene release of the fruits with 70%-80% maturity increased
continuously. Respiration peak and ethylene peak appeared in the fruits with 90%-100% maturity and fruits mixed with
different maturities on the 6th day of post-harvest storage. The respiration rate and ethylene release increased first andthen decreased. Compared with the treatments of fruits with 70%-80% maturity and 90%-100% maturity, the solid content
and firmness of the mixture were 16.26% and 6 337.78 g/cm2, respectively, and peel brightness showed slowest decrease
during storage, while the contents of soluble protein and Vc decreased first and then increased to 20.91 and 36.17 mg per
100 mL.【Conclusion】The quality of passion fruits packaged with different maturities are better than those with 70%-
80% and 90%-100% maturities. |
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