Dynamic Changes of the Color and Quality of Purple Passiflora caerulea During the Color-changing Period and Their Correlation

In order to scientifically harvest Passiflora caerulea and improve its storage quality, the purple Passiflora caerulea Tainong No.1 was used as the experimental material to study he change rules of fruit color and quality during the color-changing period of Passiflora caerulea. The results showed that the chlorophyll content in the peel of Passiflora caerulea decreased and the anthocyanin content increased in the color transformation stage. The decrease of chlorophyll a content was the main reason for the decrease of chlorophyll content, while the accumulation of sugar mainly occurred in the early stage of color transformation of fruit, and the dominant factors were fructose and glucose. In the later stage of color transformation, the acid degradation mainly occurred, and malic acid was the dominant factor. The sugar component was positively correlated with the anthocyanin content and negatively correlated with the chlorophyll content. Therefore, the chlorophyll degradation and anthocyanin accumulation occurred simultaneously during the color-changing period of Passiflora caerulea, and the change of fruit peel color was correlated with the change of sugar and acid components in the fruit pulp.