百香果採收成熟度之研究（一）對果汁一般品質之影響

Studies on Picking Maturity of Passion Fruit (1) Effect on the General Quality of Fruit Juice

史宏財(Horng-Tsair Shyy) ； 方祖逹(Tzuu-Tar Fang) ； 陳雪娥(Hsueh-Err Chen)

《中國園藝》 33卷1期 (1987/03) Pp. 51-67

https://doi.org/10.6964/JCSHS.198703.0051

摘要

臺灣栽培雜交種百香果夏果之果汁含量依果實成熟度，以自然落果發生之前後一日者爲最高，卽果汁佔全果重之42.5%。維生素丙含量則隨果實成熟而遞減，但至完全成熟自然落果前後三天內含量趨於穩定約在20-22mg/100g果汁。落果後若貯藏於20℃達一星期，果皮中紫紅色花青素會滲溶於果腔內，使榨汁時流入果汁中。類胡蘿蔔素含量隨成熟度之增加而增加。採收後百香果隨貯藏期而糖分及有機酸含量亦隨之改變。就官能品評之結果顯示果汁香味和果實成熟度及果汁色澤皇高度正相關（r=0.94及r=0.87）。綜合結果吾人可確定加工製汁百香果採收成熟度以落果至落果後未超過3日以上者品質較佳，可供原料品質參考。

關鍵字

紫皮百香果 ； 採收成熟度 ； 維生素丙 ； 可溶性固形物 ； 回歸分析

並列摘要

The hybrid purple-skinned passion fruits cultivated in Taiwan were tested in this experiment. The highest juice content 42.5% based on fruit weight was found in the fruit sample one day before naturally dropped fruits. The L-ascorbic acid content in fruit juice decreased gradually until near the full mature stage of the fruit. It was found that fruits within 3 days before or after naturally dropped, its L-ascorbic acid content was constant at 20-22mg/100 ml juice. The fruit juice extracted from the stored fruits such as 7 days after naturally dropped contained some red purple pigment such as anthocyanin which come from the fruit skin by diffusion. The higher total carotenoid content in the juice was found in the more mature fruit. Sugar and organic acid contents decreased in the fruits after storage. By organoleptic evaluation, it was shown that juice aroma and color were highly correlated to fruit maturity with r=0.94 and r=0.87, respectively. The better quality of passion fruit juice can be obtained from the naturally dropped fruits or after storage for within 3 days. The above experimental results would be useful for passion fruit quality control in juice production here in Taiwan.

並列關鍵字

purple skinned passion fruit ； picking maturity ； L-ascorbic acid ； soluble solids ； regression analysis