Storage Temperature of Mature Passion Fruit: Effect on Storage Quality

doi:10.11924/j.issn.1000-6850.casb2021-0652

Abstract

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.

Key words: storage temperature, passion fruit, storage characteristics, quality

CLC Number:

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.

Figures/Tables 7

References 43

[1]	罗文珊, 吴佩佩, 谭强, 等. 百香果深加工技术研究进展[J]. 农产品加工, 2018(7):69-74.
[2]	霍丹群, 蒋兰. 百香果功能研究及其开发进展[J]. 食品工业科技, 2012, 33(19):391-395.
[3]	张佳艳, 任仙娥. 西番莲果汁的研究进展[J]. 食品研究与开发, 2016, 37(11):219-224.
[4]	邝瑞彬, 杨护, 孔凡利, 等. 广东省百香果产业现状与发展策略[J]. 广东农业科学, 2019, 46(9):165-172.
[5]	LO´PEZ-VARGAS J H, FERNA´NDEZ-LO´PEZ J, PE´REZ-A´LVAREZ J A, et al. Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fibre powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products[J]. Food research international, 2013, 51:756-763. doi: 10.1016/j.foodres.2013.01.055 URL
[6]	NERDY N, KIKING R. Hepatoprotective activity and nephroprotective activity of peel extract from three varieties of the passion fruit (Passiflora sp.) in the Albino rat[J]. Open access macedonian journal of medical sciences, 2019, 7(4):536-542. doi: 10.3889/oamjms.2019.153 URL
[7]	赵瑞瑞, 邹江冰, 孔秋玲, 等. 西番莲属植物的抗焦虑活性成分及其作用机制研究进展[J]. 食品与药品, 2011, 13(9):354-357.
[8]	VUOLO M M, LIMA G C, BATISTA Â G, et al. Passion fruit peel intakeecreases inflammatory response and reverts lipid peroxidation and adiposity in diet-induced obese rats[J]. Nutrition research, 2019, 76:106-117. doi: 10.1016/j.nutres.2019.08.007 URL
[9]	PEREIRA DA SILVA, ROCHA PLACIDO, CALIARI, et al. Pyhsical and chenical characteristics and instrumental color parameters of passion fruit (Passiflora edulis Sims)[J]. African journal of agricultural research, 2015, 10(10):1119-1126. doi: 10.5897/AJAR2014.9179 URL
[10]	梁倩, 李咏富, 龙明秀, 等. 百香果化学成分及药理活性研究进展[J]. 食品工业科技, 2018, 39(20):343-347.
[11]	PRASERTSRI P, BOORANASUKSAKUL U, NARAVORATHAM K. Acute effects of passion fruit juice supplementation on cardiac autonomic function and blood glucose in healthy subjects[J]. Preventive nutrition and food science, 2019, 24(3):245-253. doi: 10.3746/pnf.2019.24.3.245 URL
[12]	杨少桧. 西番莲-热带水果保鲜技术[J]. 保鲜与加工, 2005, 5(6):10003.
[13]	徐雪莹. 西番莲贮藏特性及保鲜技术研究[D]. 广州: 广东海洋大学, 2015.
[14]	徐雪莹, 陈于陇, 徐玉娟, 等. 不同温度贮藏西番莲品质变化规律研究[J]. 热带作物学报, 2015, 36(3):557-562.
[15]	KISHORE K, PATHAK K A, SHUKLA R, et al. Effect of storage temperature on physico-chemical and sensory attributes of purple passion fruit (Passiflora edulis Sims)[J]. Journal of food science and technology, 2011, 48(4):484-488. doi: 10.1007/s13197-010-0189-8 URL
[16]	陈美花, 熊拯, 庞庭才. 气调包装对百香果贮藏品质的影响[J]. 食品科学, 2016, 37(20):287-292
[17]	蒋海峰. 不同保鲜剂对百香果品质影响的研究进展[C]. 中国食品科学技术学会第十六届年会暨第十届中美食品业高层论坛论文摘要集.中国食品科学技术学会, 2019:451-452.
[18]	胡位荣, 张昭其, 蒋跃明, 等. 采后荔枝冰温贮藏的适宜参数研究[J]. 中国农业科学, 2005, 38(4):797-802.
[19]	贾晓辉, 王文辉, 姜云斌, 等. 不同贮藏温度对‘玉露香’梨果实保绿效果和品质维持的影响[J]. 果树学报, 2016, 33(增刊):66-174.
[20]	汪洋, 胡花丽, 梁丽松, 等. 不同贮藏温度对杏果实品质的影响[J]. 江苏农业科学, 2008(6):236-238.
[21]	王姣, 李丽莉, 袁树枝, 等. 不同品种李果实低温贮藏特性研究[J]. 食品工业科技, 2014, 35(19):343-350.
[22]	赵祎, 马力群, 罗云波, 等. 贮藏温度对嘎啦苹果贮藏期及货架期品质的影响[J]. 保鲜与加工, 2018, 18(3):8-14.
[23]	HARVEY E, ARJON A, FRANK B M. Postharvert quality of passion fruit as influenced by harvert time and ethylene treatment[J]. Horticultural science, 1991, 26(10):1297-1298.
[24]	SCHOTSMANS W C, FISCHER G, YAHIA E M. Passion fruit (Passiflora edulis Sim.)[J]. Postharvest biology and technology of tropical and subtropical fruits. Volume 4: mangosteen to white sapote, 2011:125-142.
[25]	周先艳, 朱春华, 高俊燕, 等. 柚子不同品种及果实不同部位品质差异研究[J]. 热带作物学报, 2018, 39(12):2396-2403.
[26]	林雄, 李宏祥, 张亚男, 等. PCA综合评价采收成熟度对金兰柚贮藏特性的影响[J]. 食品与发酵工业, 2020(3):1-12.
[27]	GOLDENBERG L, FEYGENBERG O, SAMACH A, et al. Ripeningattributes of new passion fruit line featuring seasonal non-climactericbehavior[J]. Journal of agricultural and food chemistry, 2012, 60(7):1810-1821. doi: 10.1021/jf203313r URL
[28]	张哲, 张秋月, 王怀文, 等. 冰温贮藏对采后葡萄果实品质的影响[J]. 食品与机械, 2019, 35(5):156-159.
[29]	李超, 王亮, 赵猛, 等. 不同冰温温度对山楂果实生理及品质的影响[J]. 中国农学通报, 2017, 33(15):150-155.
[30]	KWEON H J, KANG I K, KIM M J, et al. Fruit maturity, controlled atmosphere delays and storage temperature affect fruit quality and incidence of storage disorders of ‘Fuji’ apples[J]. Scientia horticulturae, 2013, 157:60-64. doi: 10.1016/j.scienta.2013.04.013 URL
[31]	滕峥, 杨翠凤. 西番莲采后品质及其保鲜技术研究进展[J]. 农产品加工, 2019, 11(492):73-76.
[32]	郭天云, 段誉. 不同贮藏温度对早酥梨品质的影响[J]. 现代园艺, 2019, 15:16-17.
[33]	乔健, 杜丽清, 李国鹏, 等. 低温贮藏对‘四季桃’番石榴果实采后生理和品质的影响[J]. 热带农业科学, 2020, 40(3):49-54.
[34]	许彬. 莲雾果实采后贮藏生理研究[D]. 厦门: 集美大学, 2011.
[35]	林炎娟, 叶新福, 梁华俤, 等. 贮藏温度对芙蓉李采后保鲜效果的影响[J]. 食品安全质量检测学报, 2020, 11(5):1520-1523.
[36]	程志华, 龚霄, 刘洋洋, 等. 不同贮藏温度对采后番荔枝品质的影响[J]. 食品工业科技, 2019, 40(9):264-268,274.
[37]	李金娜, 方海田, 刘慧燕, 等. 不同贮藏温度对采后碧娇樱桃番茄生理和品质的影响[J]. 食品工业, 2019. 40(3):111-114.
[38]	魏秀清, 许玲, 章希娟, 等. 贮藏温度对‘农科二号’莲雾采后生理及品质的影响[J]. 保鲜与加工, 2020, 20(5):55-59.
[39]	刘娟, 吴伟杰, 郜海燕, 等. 贮藏温度对鲜切火龙果品质及微生物的影响[J]. 中国食品学报, 2017, 17(10):168-175.
[40]	张福平, 王惠敏, 郑道序, 等. 温度对余甘子采后贮藏期间感官及营养品质的影响[J]. 南方农业学报, 2014, 45(7):1248-1252.
[41]	刘榕晨, 史小柯, 任瑞, 等. 不同贮藏温度对山楂果实品质的影响[J]. 山西农业科学, 2019, 47(10):1842-1846.
[42]	许蕙金兰, 吴培文, 陈仁驰, 等. 贮藏温度对巨峰葡萄采后生理和贮藏品质的影响[J]. 食品研究与开发, 2018, 39(21):192-197.
[43]	PTUTH J S. Physiology, chemistry and technology of passion fruit[J]. Advanced in food research, 1963, 12:203-282.

评定项目（权重）	品质描述	评分
可食部分整体风味 (0.30)	极差（极酸或滋味极不协调、异味很重、香气很淡）	1
	中等（酸甜较合适、异味轻微、香气较淡）	5
	非常好（酸甜可口、无异味、香气浓郁）	9
果皮完好程度 (0.35)	极差（果皮面积50%以上皱缩、有凹陷斑或烂斑）	1
	中等（果皮面积30%以上皱缩、有凹陷斑或烂斑）	5
	非常好（果皮面积10%以上皱缩、有凹陷斑或烂斑）	9
果皮颜色 (0.35)	极差（颜色极不均匀、光泽度很差）	1
	中等（颜色较均匀、光泽度较好）	5
	非常好（颜色很均匀、光泽度非常好）	9

评定项目（权重）	品质描述	评分
可食部分整体风味 (0.30)	极差（极酸或滋味极不协调、异味很重、香气很淡）	1
	中等（酸甜较合适、异味轻微、香气较淡）	5
	非常好（酸甜可口、无异味、香气浓郁）	9
果皮完好程度 (0.35)	极差（果皮面积50%以上皱缩、有凹陷斑或烂斑）	1
	中等（果皮面积30%以上皱缩、有凹陷斑或烂斑）	5
	非常好（果皮面积10%以上皱缩、有凹陷斑或烂斑）	9
果皮颜色 (0.35)	极差（颜色极不均匀、光泽度很差）	1
	中等（颜色较均匀、光泽度较好）	5
	非常好（颜色很均匀、光泽度非常好）	9