森柏保鲜剂对西番莲采后生理及贮藏品质的影响

Effects of Semperfresh on Physiology and Quality of Post-Harvest Passionfruit

为探讨森柏保鲜剂(Semperfresh)对西番莲采后生理及贮藏品质的影响,以筛选出最优保鲜浓度。采用不同浓度森柏保鲜剂(0.4%、0.8%、1.2%、1.6%和2.0%)浸果1min后于室温下贮藏,测定贮藏12d期间果实硬度、VC、可溶性固形物、可滴定酸、可溶性蛋白和可溶性糖含量的变化规律。结果表明:森柏保鲜剂能显著改善西番莲采后果实生理及品质特性,其中以1.6%浓度处理最优,贮藏期间将果实硬度、VC、可溶性固形物、可滴定酸、可溶性蛋白和可溶性糖含量维持在较高较稳定的水平,显著延缓了西番莲果实后熟衰老进程。

For exploring effects of the preservative Semperfresh on physiological features and quality of post-harvest passionfruit as well as screening its optimal concentration,different concentrations(0.4%,0.8%,1.2%,1.6%and 2.0%)of Semperfresh were used in fruit soaking of passionfruit for 1 min,then stored at room temperature for 12 days to measure the firmness,VC,soluble solids,titratable acid,soluble protein and soluble sugar content during storage period.The results showed that Semperfresh substantially improved the physiologic features and fruit quality of post-harvest passionfruit.Especially,1.6%Semperfresh was the best for maintaining the firmness,VC,TSS,TA,soluble protein and soluble sugar content at a favorite and stable level,meanwhile significantly delayed the passionfruit ripening process.