不同贮藏温度下红心火龙果的品质变化

以红心火龙果为试材,探讨不同贮藏温度(0,5,10,20,30℃)下果实腐烂率、可溶性固形物、维生素C、可溶性糖、有机酸等含量的变化。结果表明,不同贮藏温度对果实品质影响存在差异,0,5℃贮藏的火龙果22 d没有腐烂,而30℃贮藏的火龙果在9 d时就已完全腐烂;随着贮藏时间的延长,火龙果生理生化指标呈现明显的变化,可溶性固形物、维生素C、可溶性糖、有机酸含量都呈现下降的趋势,但低温贮藏可明显减缓果实品质的变化,5℃条件下其下降的趋势比较缓慢。综合分析,5℃是火龙果贮藏的最佳温度。

Quality Changes of Red Pitaya under Different Storage Temperature

Effects of different storage temperature 0,5,10,20,30 ℃ on the rotten fruit rate and changes of red pitaya content such as soluble solids, vitamin C, and soluble sugar, organic acid were studied. The results showed that： there were significant differences in the quality of red pitaya under different temperature treatments; compared with the high temperature, low temperature significantly re- duced the rate of decay of fruit and slow clown fruit quality changes; low temperature storage for up to 22 days, pitaya did not rotted, while high temperature storage of pitaya on the 15th day fruit completely rotted; Along with the extension of storage time, pitaya physiological and biochemical indexes showed remarkable, change. Soluble solids, sugar, vitamin C, organic acid content all decreased, but low temper- ature storage remarkably mitigated fruit quality change and under the temperature of 5 ℃ fruit quality decline more slowly. These results suggest that 5 ℃ is the optimum storage temperature for red pitaya fruit.