| 【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. |
