食品与发酵工业 >

2021 , Vol. 47 >Issue 17: 206 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026725

生产与科研应用

水杨酸处理对采后百香果品质的影响

  • 杨雪莲 ,
  • 李涵 ,
  • 李斌奇 ,
  • 何银莺 ,
  • 时梦 ,
  • 李建昆 ,
  • 韦晓霞 ,
  • 陈发兴
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  • 1(福建农林大学 园艺学院,福建 福州,350002)
    2(福建省农业科学院 果树研究所,福建 福州,350013)
    3(福建农林大学 亚热带果树研究所,福建 福州,350002)
硕士研究生(陈发兴研究员为通讯作者,E-mail:cfaxing@126.com)

收稿日期: 2021-01-14

  修回日期: 2021-02-16

  网络出版日期: 2021-09-27

基金资助

福建省特色水果产业项目(HKH190278A);福建省科技厅星火计划(2020S0056);福建省科技厅引导性项目(2020N0004)

收起

Effect of salicylic acid treatment on quality of postharvest passion fruit

  • YANG Xuelian ,
  • LI Han ,
  • LI Binqi ,
  • HE Yinying ,
  • SHI Meng ,
  • LI Jiankun ,
  • WEI Xiaoxia ,
  • CHEN Faxing
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  • 1(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China)
    2(Institute of Pomology,Fujian Academy of Agricultural Sciences,Fuzhou 350013,China)
    3(Institute of Subtropical Fruits,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

Received date: 2021-01-14

  Revised date: 2021-02-16

  Online published: 2021-09-27

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摘要

以紫色百香果为试材,采后分别用浓度0.2、1、2和5 mmol/L的水杨酸和蒸馏水(对照)浸泡10 min,常温贮藏6、12和18 d后测定其可溶性固形物、可滴定酸、抗坏血酸和可溶性糖等生理指标。结果表明,水杨酸处理18 d可显著提高百香果硬度和商品率,保持良好的外观色泽,并显著降低果实皱缩指数,同时有效延缓果实可溶性固形物、可滴定酸、抗坏血酸和可溶性糖含量的下降,保持较低的固酸比。综合各项指标,1 mmol/L浓度水杨酸处理的保鲜效果更优,果实品质更佳。

关键词： 百香果; 水杨酸; 保鲜; 采后生理

本文引用格式

杨雪莲 , 李涵 , 李斌奇 , 何银莺 , 时梦 , 李建昆 , 韦晓霞 , 陈发兴 . 水杨酸处理对采后百香果品质的影响[J]. 食品与发酵工业, 2021 , 47(17) : 206 -212 . DOI: 10.13995/j.cnki.11-1802/ts.026725

Abstract

This research was conducted to evaluate the postharvest fruit quality response of purple passion fruit as influenced by salicylic acid at ambient temperature (25±2) ℃. After washing and disinfection, passion fruits were soaked in 0.2, 1, 2, and 5 mmol/L salicylic acids for 10 min, and distilled water was used as control. After natural air-drying, fruits were stored under ambient temperature. Fruit quality attributes such as soluble solids, titratable acids, ascorbic acid and soluble sugars were measured with 6 days interval. The results revealed that the fruits treated with salicylic acid exhibited more fruit firmness, lower disease and shrinkage rate, less water loss, while maintained good color (L*, a* and b*). Similarly, soluble solids, titratable acids, ascorbic acids, soluble sugars and sugar-acid ratio were also maintained under the same treatment. Overall, 1 mmol/L salicylic acid proved better for purple passion fruits in terms of maintaining fruit quality during storage at ambient temperature.

Key words： passion fruit; salicylic acid; preservation; postharvest physiology

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