保存条件对不同成熟度黄金百香果果实品质的影响

Effects of Storage Conditions on the Quality of Golden Passion Fruit with Different Ripeness

以黄果百香果新品系(热选砧2号)为研究对象,分别在常温高湿(20℃,80%RH),中高温中湿(30~35℃,60%RH)条件下研究不同成熟度果实的耐储性及储藏品质的变化。结果表明:常温高湿条件下储藏第14 d,70%转色的果实的TSS、TA以及TSS/TA与100%转色的果实的相应理化指标差异不明显,但外观品质上70%转色的果实明显优于100%转色的果实,而30%转色的TSS、TSS/TA显著低于70%转色和100%转色的果实。中高温中湿条件下储藏第7 d,70%转色的果实略有皱缩,100%转色的果实皱缩严重,不同成熟度间的果实TSS、TA以及TSS/TA均没有显著差异。与常温高湿条件相比,中高温中湿储藏第7 d的果实TSS、TA均较低,而TSS/TA则较高,100%转色的果实在两种储藏条件下TSS/TA没有明显差异。因此,对于长时间储藏而言,选用70%转色的果实最有利于保持果实的储藏品质,对于短时间储藏,常温高湿储藏可选用100%转色的果实,中高温中湿储藏可选用70%转色的果实。

Researching the new variety of yellow passion fruit(heat selection rootstock No.2),this study investigates the storablity and quality changes of fruits at different stages of ripeness under 2 conditions:normal temperature with high humidity(20℃,80%RH),and moderately high temperature with medium humidity(30~35℃,60%RH).The results showed that there were no significant differences in TSS,Ta and TSS/TA between 70%color-changed fruits and 100%color-changed fruits on the 14th day of storage at room temperature and high humidity,however,the fruit with 70%TSS was better than that with 100%TSS,while the fruit with 30%TSS and TSS/TA were lower than that with 70%TSS and 100%TSS.On the 7th day of storage at medium-high temperature and medium-humidity,the fruits with 70%color turn slightly and the fruits with 100%color turn seriously.There is no significant difference in TSS,Ta and TSS/Ta among different ripeness.Compared with normal temperature and high humidity storage condition,TSS and TA were lower,but TSS/TA was higher in medium and high temperature and medium humidity storage condition on the 7th day.Therefore,for long-term storage,the fruit with 70%color change is the best to maintain the storage quality.For short-term storage,the fruit with 100%color change can be selected for normal temperature and high humidity storage,medium-high temperature and medium-moisture storage can choose 70%of the color of the fruit.