3种百香果营养成分分析及其耐贮性研究

Nutrient Composition Analysis and Storage Tolerance of Three Kinds of Passion Fruit

以黄金、满天星、紫香3种百香果为研究对象,分析3种果实的氨基酸与挥发性香气成分,及其冷藏和常温耐贮性。结果表明:游离氨基酸总含量大小顺序为紫香(0.514 g/100 g)>满天星(0.477 g/100 g)>黄金(0.226 g/100 g);挥发性香气成分主要是酯类、醇类、酮类、萜烯类和醛类,其中酯类为主要挥发性香气成分,分别占黄金、满天星和紫香百香果总数的61.11%、62.06%和69.38%,其次是醇类,分别占总数的24.07%、22.41%和16.32%;常温下紫香比黄金和满天星百香果更耐贮藏,而低温条件下黄金比紫香和满天星百香果更耐贮藏;与常温贮藏条件相比,低温贮藏均减缓了果实质量损失率的上升,推迟了果实后熟而发生的果皮颜色变化,延长贮藏寿命。

The amino acids and volatile aroma components of the three kinds of passion fruit,including Huangjin,Mantianxing and Zixiang,were analyzed.The results showed that the total content of free amino acids was as follows:Zixiang (0.514 g/100 g)>Mantianxing (0.477 g/100 g)>Huangjin (0.226 g/100 g);The volatile aroma components are mainly esters,alcohols,ketones,terpenes and aldehydes.Among them,esters were the main volatile aroma components,accounting for 61.11%,62.06% and 69.38% of the total amount of Huangjin,Mantianxing and Zixiang passionfruit respectively.Alcohols accounted for 24.07%,22.41% and 16.32%,respectively.Zixiang was more resistant to storage than Huangjin and Mantian-xing passion fruit at room temperature,and Huangjin was more resistant to storage than Zixiang and Mantianxing passion fruit at low temperature.Compared with the normal temperature storage condition,the low temperature storage slowed down the increase of fruit quality loss rate,delayed the change of peel color after ripening,and extended the storage life.