不同温度贮藏西番莲品质变化规律研究

Study on the Variation of Quality of Passion Fruit Stored at Different Temperature

采用PO保鲜袋包装,在8℃及25℃贮藏温度下,研究西番莲呼吸速率、可溶性固形物、p H值、Vc、失重率、皱缩度、可溶性蛋白、多酚等生理特性和营养品质的变化规律。结果表明:与25℃贮藏相比,8℃贮藏下西番莲呼吸速率、皱缩指数和失重率分别仅为前者的1/10、1/3和1/10,p H值较前者低0.2左右;可溶性固形物、Vc和可溶性性蛋白的含量分别比前者高15.8%、31%和80.5%,多酚含量为前者的2倍左右。因此,低温PO保鲜袋包装能较好地维持贮藏期间西番莲的品质,是一种较好的西番莲保鲜方法。

The variation of physiological and nutritional quality, including respiration rate, soluble solids, acidity, vitamin C （Vc）, weight loss, the degree of shrinkage, soluble protein and polyphenols in Vietnam passion fruit, packaged by polyolefin （PO） bags and stored at temperatures of 8 ℃ and 25 %, was investigated in this paper. The results showed that the respiration rate, degree of shrinkage and weight loss of passion fruit stored at 8 ℃ were only 1/10, 1/3 and 1/10 of the samples at 25 ℃, respectively, and the value of pH was decreased by 0.2 compared with the samples at 25 ℃. In addition, the contents of soluble solids, Vc and soluble protein were 15.8%, 31% and 80.5% higher than the samples at 25 ℃, while the total phenol content was approximately twice more than that at 25 ℃. Thus, the treatment with the storing temperature of 8 ℃ and PO bags package is a good preservation method to maintain the quality of passion fruit during storage.