不同成熟度对黄金百香果贮藏期内品质的影响

The Effect of Different Maturity on Quality of Yellow Passion Fruit During Storage Period

以黄金百香果(Passiflora edulis Sims fo. Flavicarpa)为研究对象,对不同成熟度黄金百香果贮藏期间的维生素C、有机酸、糖类等营养成分进行了分析比较。结果表明:随着贮藏时间的延长,百香果的品质也会随之变化,柠檬酸含量呈下降趋势,其与总酸的变化趋势基本一致,维生素C含量在贮藏后期均呈下降趋势;在贮藏期间,成熟度Ⅰ、Ⅲ百香果的维生素C、总糖、还原糖、蔗糖含量变化较为明显,成熟度Ⅱ的百香果变化不明显。综上所述,建议百香果采摘成熟度Ⅱ的果实出售,若购买的百香果果实成熟度不够,可存放几天后再食用。

Taking"Yellow passion fruit"(Passiflora edulis Sims fo. Flavicarpa)as the object of study, this paper analyzed and compared the nutritional components of yellow passion fruit such as vitamin C, organic acid and sugar at different maturity during storage period.The results showed that with the extension of storage time, the quality of passion fruit also changed, the citric acid content showed a decreasing trend, which was basically consistent with the change trend of total acid, and the vitamin C content showed a decreasing trend at the later stage of storage. During storage period, the content of vitamin C, total sugar, reducing sugar and sucrose in maturity Ⅰ and Ⅲ passion fruit changed significantly, while the content of maturity Ⅱ passion fruit did not change significantly.In conclusion, it is recommended that passion fruit be suitable for the fruit of picking maturity Ⅱ. If the fruit of the passion fruit purchased is not ripe enough, it can be stored for a period of time before consumption.