低温对西番莲采后贮藏品质的影响

Effects of Low-Temperature on Storage Quality of Passion Fruit

中文关键词: 西番莲  贮藏温度  生理  营养  品质

英文关键词: passion fruit  storage temperature  physiology  nutrition  quality

中文摘要:

      目的 探究低温贮藏对西番莲采后贮藏保鲜效果的影响。方法 以西番莲为实验材料，检测西番莲果实的皱缩指数、质量损失率、好果率、色差、相对电导率、丙二醛含量、可溶性固形物含量、可滴定酸含量、Vc含量、可溶性蛋白含量和SOD酶活性等生理生化指标的变化，研究低温贮藏(3，8，13 ℃)对西番莲采后生理和营养品质的影响。结果 在8 ℃下贮藏的保鲜效果优于3，13 ℃组，其可以有效地维持果实的色泽和好果率，抑制质量损失率、皱缩指数、相对电导率和丙二醛含量的增加，保持较好的可溶性固形物、可滴定酸、Vc、可溶性蛋白含量，提高果实的SOD酶活性，较好地保持了果实的贮藏品质。结论 西番莲采后在8 ℃下贮藏对果实贮藏保鲜的效果最佳，可以有效地延缓果实衰老。

英文摘要:

      Passion fruit is used to evaluate the effects of low temperature storage on the postharvest physiology and quality. The changes of physiological andbiochemical indexes such as the peel defect index, weight loss ratio, good fruit rate, color difference, relative conductivity, malondialdehyde content, total soluble solids content, titratable acid content, Vccontent, soluble protein content, SOD activity in passion fruit are analyzed. The results show that the preservation effect of 8 ℃ storage was better than that of 3 ℃ and 13 ℃, which could effectively maintain the color and good fruit rate, inhibit the increase of weight loss rate, peel defect index, relative conductivity and malondialdehyde content, maintain the content of total soluble solid, titratable acid, Vc and soluble protein content, improve the activity of SOD, and maintain the storage quality of fruit. In summary, 8 ℃ storage had the best effect on the preservation of passion fruit, which could effectively delay the senescence of fruit.