目的 为了延长百香果的贮藏期，研究不同处理方法对百香果采后保鲜的效果。方法 采用“台农1号”百香果为实验材料，经1-MCP熏蒸处理后装入膜厚为30 μm的PE30袋中，于温度为(8±0.3)℃的环境下贮藏50 d。结果 贮藏到50 d时，未经任何处理的果实坏果率为45.13%，而两者结合贮藏的坏果率仅为19.18%，说明结合处理在延长果实的贮藏期方面有较好效果。此外，使用PE30包装能有效延缓百香果的质量下降和呼吸上升，并延缓果实游离氨基酸和多酚含量的下降。结论 1-MCP熏蒸处理结合PE30袋包装能有效地延长百香果的采后贮藏期，其中PE30包装起主导作用。

The work aims to study the effect of different treatment methods on postharvest storage quality of passion fruit, so as to prolong the storage period of passion fruit. "Tainong No. 1" passion fruit was used as the experiment material and then subject to fumigation by 1-MCP and subsequently packed in PE30 bag with a film thickness of 30 μm. The packed fruit was stored at 8 ℃±0.3 ℃ for 50 days. On the 50th day, it was observed that the failure rate of untreated fruit was 45.13%, whereas the combined treatment resulted in a significantly lower failure rate of only 19.18%. These findings indicated that the combined treatment effectively prolonged the storage period of passion fruit. Furthermore, the utilization of PE30 packaging demonstrated its efficacy in delaying weight loss, respiration increase, as well as the decline of free amino acid and polyphenol content of the fruit. The combination of 1-MCP fumigation and PE30 packaging bag can effectively extend the postharvest storage period of passion fruit, in which PE30 packaging plays a crucial role.