Relationship between Temperature and Fruit Quality during Ripening Period in Passion Fruit

DOI

説明

<p>The optimum temperature during fruit ripening period of passion fruit (Passiflora edulis) was elucidated in the present study. ‘Summer Queen’ (P. edulis × P. edulis f. flavicarpa) and ‘Ruby Star’ (P. edulis × P. edulis f. flavicarpa) showed a greenish fruit peel and low total soluble solids/titratable acidity (TSS/TA) ratio at 15°C. In ‘Summer Queen’, a high °Brix, low titratable acidity, and high TSS/TA ratio were observed at 25°C. In ‘Ruby Star’, the peel coloration was highly favorable at 25°C. In both cultivars, the peel tended to be yellowish and °Brix of the juice was low at 35°C. These results indicate that the optimal temperature for passion fruit ripening was 25°C. In addition, we elucidated the varietal differences in the ripening characteristics of fruit on and off the vine.</p>

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詳細情報 詳細情報について

  • CRID
    1390285300172414080
  • NII論文ID
    130007868996
  • DOI
    10.11248/jsta.64.47
  • ISSN
    18828469
    18828450
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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