Effects of harvest maturity, temperature and ethylene treatment on storage life of purple passion fruit grown in Kenya
1996
Shiomi, S. | Wamocho, L. S. | Kubo, Y.
In order to study the effects of harvest maturity, storage temperature and ethylene treatment on storage life of purple passion fruit (Passiflora edulis Sims.), changes in rates of respiration and ethylene production, sugar content, titratable acidity (TA) and colors of peel and juice weredetermined. As the storage temperature was lowered from 25 to 2,S'C, respiration rate decreased, the onset of ethylene production was retarded, and changes in sugars and TA slowed down. Fruits harvested at mature-green and turning stages did not develop purple color of the peel up to the level of full purple ones. The threshold temperature for the chilling injurywas between 2.5 and 5'C. Low temperature storage at 5-10'C was most effective on retardation of ripening and senescence. Ethylene applied exogenously (1000ppm, 24h) only induced change in skin color and decrease in acidity, but not earlier onset of ethylene production and respiratory climacteric. The results indicate that purple passion fruit harvested at full purplestage could be stored for about 6 weeks at 5'C with satisfactory quality.
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