【摘要】 为探究西番莲果实的低温冷藏效果，本研究以“福建1号”生鲜西番莲果实为试材，研究了低温（6℃、8℃、10℃）冷藏期间西番莲果实呼吸强度、失重率、可食率、TSS、TA、抗坏血酸、游离脯氨酸及好果率的变化。结果表明，低温冷藏显著降低了果实的呼吸强度和失重率，有效解决了采后失水皱缩的问题，且适当降低冷藏温度可以减少果实的TSS、TA和抗坏血酸的损失；6℃冷藏组果实在28 d出现水渍状冷害斑，8℃和10℃冷藏组果实没有发生冷害，基本可以确定“福建1号”西番莲果实的冷害临界温度为6℃；果实在6℃和8℃下贮藏28 d时好果率可达到90%以上。更多还原

【Abstract】 To explore the effect of cold storage of passion fruit, "Fujian No. 1" fresh passion fruit was used as the test material, the changes of respiration intensity, weightlessness rate, edible rate, TSS, TA, ascorbic acid, free proline and good fruit rate of passion fruit was studied during cold storage(6 ℃, 8 ℃, 10 ℃).The results showed that cold storage significantly reduced the respiration intensity and weightlessness rate of the fruit during storage, which effectively solved the post-harvest problem of water loss and shrinkage, and properly lowering the cold storage temperature reduced the loss of TSS, TA and ascorbic acid content of the fruits; the fruits in the groups of 6 ℃ appeared water-stained chilling injury spots after storage for 28 d, but chilling injury did not occur at the 8 ℃ and 10 ℃, which basically confirmed the critical chilling injury temperature of "Fujian No. 1" passion fruit is 6 ℃; the rate of good fruits could reach above 90% when the fruits were stored at 6 ℃ and 8 ℃ for 28 days.更多还原