Effects of heat treatment on physiological characteristics of fruits of passion fruit after harvest

doi:10.14088/j.cnki.issn0439-8114.2020.08.020

Abstract

Abstract: Hot water treatment at different temperatures （40 ℃, 45 ℃, 50 ℃ and 55 ℃） for 2 min, 5 min, 8 min and 10 min on the changes of fruit firmness, soluble protein and soluble sugar content on postharvest purple passion fruit during storage were studied, in order to investigate the effects of heat treatment on postharvest passion fruit physiological traits as well as the optimal heat treatment temperature and duration. The results showed that hot water treatment at 55 ℃ for 2 min delayed the decline of fruit firmness, soluble protein and soluble sugar content during the storage of passion fruit, postponed the ripening process of passion fruit.

Key words: passion fruit （Passiflora edulis Sims）, heat treatment, physiological characteristics

CLC Number:

S682.2⁺61

TENG Zheng, YANG Cui-feng, HUANG Li-zhu, GAN Shan-ping, CHENG Qiao-zhen. Effects of heat treatment on physiological characteristics of fruits of passion fruit after harvest[J]. HUBEI AGRICULTURAL SCIENCES, 2020, 59(8): 89-92.

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