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Effect of Maturity on the Quality of Harvested Passion Fruits (Passiflora edulis Sims.)

By Ching-Ju Chen, Ching-Chang Shiesh, 謝慶昌 and 陳靖儒

Abstract

The purpose of this study was to examine how maturity of passion fruits influence the length of storage life and quality after being stored of ‘Tainung NO.1' passion fruits. After the half red color ‘Tainung NO.1' passion fruits were plucked, they would continue to change color. Furthermore, after seven days of ‘Tainung NO.1' passion fruits plucking from trees, their TSS/TA would increase to a similar degree of more mature passion fruits, and they would not have a shortage of bad flavor like low mature passion fruits. Therefore, for the purpose of storage or long distance transfer, it has better to choose the half red color ‘Tainung NO.1' passion fruits. TSS=total soluble solid; TA=titratable acidity.本試驗主要為了了解成熟度對於’台農一號’百香果貯藏壽命和貯藏後果實品質之影響。於自然落果前先行摘取果皮半紅綠之’台農一號’百香果,果實於採後能夠繼續轉色,果汁糖酸比於採收7日後可以上升至和高成熟度相似,且無低成熟度果實果汁風味不佳之缺點。因此若以貯藏或長程運輸為目的者,宜採用果皮半紅綠之果實

Topics: 可溶性固形物, 可滴定酸, 百香果, 成熟度, passion fruit, maturity, total soluble solid, titratable acidity
Year: 2014
OAI identifier: oai:ir.lib.nchu.edu.tw:11455/81820
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