Postharvest behavior of purple passion fruit treated with sucrose esters
S.M. Cubillos,M. S. Hernandez, O. Martínez and J.P. Fernández-Trujillo
Abstracts Book, 6th International Postharvest symposium, 8-12 April 2009, Antalya, Turkey. 256 pages.
2009
บทคัดย่อ
Purple passion is a climacteric fruit that suffers problems of weight loss, uneven ripening and fruit dehydration during postharvest ripening after low temperature storage. Because the fruit is a promissory fruit to be exported from the Colombian Andean region, a study was undertaken to investigate the changes in some chemical constituents during postharvest ripening in purple passion fruit (Passiflora edulis jlavicarpa Sims.). Half mature purple passion fruits were treated with wax sucrose esters at four concentrations diluted in tap water (0, 1: 1 1:2 and 1:3 w/w),after harvest and stored at 4 or 7°C during 3 weeks with a subsequent shelf life period of 3 d at 20°C and 75% R.H. At the end of the third day of shelf-life, the 1: 1 and 1:2 dilutions reduced weight loss by 30 % and 20%, respectively, compared with the untreated fruit. Both concentrations retained skin color and reduced the loss of total soluble solids and acidity during storage and prevent rots. The storage at 4°C reduced weight loss and resulted in better retention of total soluble solids or major organic acids (citric and malic) compared with fresh fruit. The sucrose esters treatment of 1:1 dilution and storage at 4°C is recommended because prevented chilling injury in purple passion fruit and delayed fruit ripening to a higher extent than at 7°C. The waxes also allowed normal fruit ripening during the poststorage shelf-life at 20°C.