低温贮藏对百香果紫香1号果实品质的影响

Effect of Low Temperature Storage on Fruit Quality of Passion Fruit Zixiang 1

【目的】探明低温贮藏对百香果紫香1号采后贮藏品质的影响,为百香果贮藏保鲜技术的开发利用提供理论依据。【方法】以室温(25℃)贮藏为对照,研究低温(7℃)贮藏条件下百香果紫香1号的色度、失重率、发病情况等外观品质及维生素C、可溶性糖、可溶性蛋白质、总酚和类黄酮等营养物质的含量变化。【结果】25℃贮藏第16天的百香果坏果率达100%,病情指数为97.5,而7℃贮藏条件下第24天的坏果率和病情指数仅为20%和5.83。随着贮藏时间延长,7℃贮藏的紫香1号果面亮度L、维生素C、可溶性固形物、可溶性糖含量表现降低趋势,但下降速度较25℃贮藏条件的缓慢;皱缩指数、失重率逐渐升高,升高速率显著低于25℃贮藏;可滴定酸含量7℃贮藏总体高于25℃贮藏,固酸比2个贮藏温度间无显著差异,糖酸比7℃贮藏第4天时显著低于25℃贮藏,但在第8天、第12天差异不明显;可溶性蛋白质含量7℃贮藏高于25℃贮藏;贮藏4~12 d果皮总酚和类黄酮含量7℃贮藏均显著低于25℃贮藏,且果汁总酚和类黄酮含量第8~16天时7℃贮藏低于25℃贮藏。【结论】与25℃贮藏相比,7℃贮藏能较好地维持百香果紫香1号的果实色泽,有效延缓果实维生素C、可溶性固形物和可溶性糖含量的降低,一定程度上延缓果皮皱缩和降低坏果率,延长货架期,有利于维持紫香1号贮藏期间的果实品质。

【Objective】In order to provide the theoretical basis for development and utilization of preservation technology in storage of passion fruit,the effects of low temperature storage on storage quality of passion fruit Zixiang 1 after harvesting are explored.【Method】Taking storage at room temperature(25℃)as the control,the appearance quality of chroma,weight loss rate and disease incidence,and variation in nutrient content of Vc,soluble sugar,soluble protein,total phenols and flavonoid of passion fruit Zixiang 1 stored at low temperature(7℃)are studied.【Result】The bad fruit rate and disease index of passion fruit stored at 25℃on 16 th day reach 100%and 97.5,while the bad fruit rate and disease index of passion fruit stored at 7℃on 24 th day are 20%and 5.83.As the extension of storage time,the fruit surface lightness L,Vc,soluble solids,soluble sugar content of Zixiang 1 at 7℃show a decreasing trend,but the decreasing speed is slower than those stored at 25℃.The shrinkage index and weight loss rate rise gradually,the rising rate is significantly lower than those stored at 25℃.Titratable acid content stored at 7℃is higher than that stored at 25℃.There is no obvious difference in solid-acid ratio between two storage temperatures.Sugar-acid ratio stored at 7℃on 4 th day is significantly lower than that at 25℃,while there is no obvious difference on 8 th and 12 th day.Soluble protein content stored at 7℃is higher than that stored at 25℃.Total phenols and flavonoid content in pericarp stored at 7℃during 4 th to 12 th days is significantly lower than those stored at 25℃,and juice total phenols and flavonoid content stored at 7℃during 8 th to 16 th days are lower than those stored at 25℃.【Conclusion】Compared with stored at 25℃,storing at 7℃can better keep the fruit color of passion fruit Zixiang 1,effectively alleviate the decreasing of fruit Vc,soluble solid and soluble sugar,delay fruit shrinkage and decrease bad fruit rate to a certain extent and prolong shelf life,which is beneficial to maintain the fruit quality of Zixiang 1 at storage stage.