文献类型：期刊文献

中文题名：不同温度贮藏西番莲品质变化规律研究

英文题名：Study on the Variation of Quality of Passion Fruit Stored at Different Temperature

作者：徐雪莹[1,2];陈于陇[1];徐玉娟[1];吴继军[1]

机构：[1]广东省农业科学院蚕业与农产品加工研究所 广东省农产品加工公共实验室,广东广州510610;[2]广东海洋大学食品科技学院,广东湛江524088

年份：2015

卷号：36

期号：3

起止页码：557

中文期刊名：热带作物学报

外文期刊名：Chinese Journal of Tropical Crops

收录：CSTPCD、、北大核心2014、北大核心、CSCD_E2015_2016、CSCD

基金：公益性农业行业专项(No.201303077);“十二五”农村领域国家科技计划项目(No.2012BAD38B05-5)

语种：中文

中文关键词：西番莲;皱缩指数;维生素C;品质

外文关键词：Passion fruit; Shrinkage index; Vitamin C; Quality

中文摘要：采用PO保鲜袋包装,在8℃及25℃贮藏温度下,研究西番莲呼吸速率、可溶性固形物、p H值、Vc、失重率、皱缩度、可溶性蛋白、多酚等生理特性和营养品质的变化规律。结果表明:与25℃贮藏相比,8℃贮藏下西番莲呼吸速率、皱缩指数和失重率分别仅为前者的1/10、1/3和1/10,p H值较前者低0.2左右;可溶性固形物、Vc和可溶性性蛋白的含量分别比前者高15.8%、31%和80.5%,多酚含量为前者的2倍左右。因此,低温PO保鲜袋包装能较好地维持贮藏期间西番莲的品质,是一种较好的西番莲保鲜方法。

外文摘要：The variation of physiological and nutritional quality, including respiration rate, soluble solids, acidity, vitamin C （Vc）, weight loss, the degree of shrinkage, soluble protein and polyphenols in Vietnam passion fruit, packaged by polyolefin （PO） bags and stored at temperatures of 8 ℃ and 25 %, was investigated in this paper. The results showed that the respiration rate, degree of shrinkage and weight loss of passion fruit stored at 8 ℃ were only 1/10, 1/3 and 1/10 of the samples at 25 ℃, respectively, and the value of pH was decreased by 0.2 compared with the samples at 25 ℃. In addition, the contents of soluble solids, Vc and soluble protein were 15.8%, 31% and 80.5% higher than the samples at 25 ℃, while the total phenol content was approximately twice more than that at 25 ℃. Thus, the treatment with the storing temperature of 8 ℃ and PO bags package is a good preservation method to maintain the quality of passion fruit during storage.