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贮藏温度对成熟百香果贮藏品质的影响
引用本文:寸待泽,杜玉霞,李丹萍,李晶,董建梅,李进学,段敏仙,朱春华,高俊燕,周先艳. 贮藏温度对成熟百香果贮藏品质的影响[J]. 中国农学通报, 2022, 38(24): 38-44. DOI: 10.11924/j.issn.1000-6850.casb2021-0652
作者姓名:寸待泽  杜玉霞  李丹萍  李晶  董建梅  李进学  段敏仙  朱春华  高俊燕  周先艳
作者单位:云南省农业科学院热带亚热带经济作物研究所,云南瑞丽 678600
基金项目:云南省重点研发项目“百香果高效绿色栽培技术研究与示范”(2019ZG002-2-02);云南省重点研发项目“百香果优良品种筛选及种苗繁育”(2019ZG002-1-05)
摘    要:为了探明贮藏温度对成熟百香果贮藏品质的影响,为提高百香果采后贮藏品质提供参考。以‘台农一号’百香果为材料,分别把成熟果实放于4℃、8℃冰箱和室温下贮藏,每2天测定相关品质指标。结果表明,低温贮藏(4℃和8℃)均能显著延缓百香果果皮转色和皱缩,可以保持较高感观品质和延长货架期,低温贮藏TSS、TA和TSS/TA和感官品质都没有显著差异(P>0.05)。室温贮藏,4~6天TSS显著高于低温贮藏(P<0.05),14天时显著低于低温贮藏(P<0.05),10天后TA显著低于低温贮藏(P<0.05),6天后TSS/TA显著高于低温贮藏(P<0.05),2~6天感官品质显著高于低温贮藏(P<0.05),10天后显著低于低温贮藏(P<0.05)。失重率都是随着贮藏时间延长和贮藏温度升高而升高。总之,6天前室温贮藏果实品质优于低温贮藏,而低温贮藏可以保持较高的感观品质和延长货架期。

关 键 词:贮藏温度  百香果  贮藏特性  品质
收稿时间:2021-07-01

Storage Temperature of Mature Passion Fruit: Effect on Storage Quality
CUN Daize,DU Yuxia,LI Danping,LI Jing,DONG Jianmei,LI Jinxue,DUAN Minxian,ZHU Chunhua,GAO Junyan,ZHOU Xianyan. Storage Temperature of Mature Passion Fruit: Effect on Storage Quality[J]. Chinese Agricultural Science Bulletin, 2022, 38(24): 38-44. DOI: 10.11924/j.issn.1000-6850.casb2021-0652
Authors:CUN Daize  DU Yuxia  LI Danping  LI Jing  DONG Jianmei  LI Jinxue  DUAN Minxian  ZHU Chunhua  GAO Junyan  ZHOU Xianyan
Affiliation:Institute of Tropical and Subtropical Economic Crops, Yunnan Academy of Agricultural Sciences, Ruili, Yunnan 678600
Abstract:The aim of the study is to explore the effect of storage temperature on the storage quality of passion fruit, and provide reference for improving the postharvest-storage quality of passion fruit. The passion fruit ‘Tainong No.1’ was used as experimental material. The mature fruits were stored at 4℃, 8℃ and room temperature, respectively. The quality indexes were measured every 2 days. The results showed that low temperature storage (4℃ and 8℃) could significantly delay the color change and the shrink of fruit, and maintain high sensory quality and prolong shelf life. There was no significant difference in total soluble solid (TSS), titratable acid (TA), TSS/TA and sensory quality of fruits (P>0.05). At the room-temperature storage, the TSS was significantly higher than that of low temperature storage from day 4 to day 6 (P<0.05), and significantly lower than that of low temperature storage at day 14 (P<0.05). The TA was significantly lower than that of low temperature storage after 10 days (P<0.05). The TSS/TA was significantly higher than that of low temperature storage after 6 days (P<0.05). The sensory quality was significantly higher than that of low temperature storage from day 2 to day 6 (P<0.05), and significantly lower than that of low temperature storage after 10 days (P<0.05). The weight loss rate of fruits increased with the extension of storage time and the increase of storage temperature. In conclusion, the fruit quality at room temperature storage is better than that of low temperature storage for the first 6 days, but low temperature storage could maintain high sensory quality and prolong shelf life.
Keywords:storage temperature  passion fruit  storage characteristics  quality  
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