Abstract:In this study, ‘golden’ passion fruit was used as the experiment material, and different doses of UV-C treatment (0, 2.02, 4.04, and 6.06 kJ/m2; the sample subjected to 0 kJ/m2 UV-C as the control) were used to treat the fruits before they were stored at 20 ℃ for 18 d. Compared with the control, on the 9th day of storage, the UV-C treatment led to significant suppression on the decrease of L* value, the increase of b* value (P<0.05), and the decrease of titratable acid (TA) and flavonoid contents (P<0.05), while maintaining a* values as negative values and reducing the decay index and shrinkage index; The vitamin C contents of the fruits treated by UV-C at 2.02 or 4.04 kJ/m2 were 2.66 and 2.11 mg/100 g, respectively, which were higher than that of the control; The respiration rates of the fruits treated by UV-C at 2.02 or 6.06 kJ/m2 were 7.84 and 16.96 mg CO2/g FW h, respectively, which were lower than that of the control, although there was no significant effect on the content of total soluble solids, total phenolic content and firmness value (P<0.05); The UV-C treatment at 6.06 kJ/m2 increased cell membrane permeability and decreased total phenolic content. In general, the effect of the UV-C treatment at 2.02 kJ/m2 was better than those of the control and other UV-C treatments, thus can be used as an effective treatment to provide some theoretical guidance for the application of UV-C on postharvest passion fruit.
