Influence of the Hypobaric Method in Physicochemical Fruit Quality Traits of Yellow and Purple Passion Fruit Stored in Cold Temperature

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  • Viera William
    Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture Fruit Program, Tumbaco Experimental Farm, Instituto Nacional de Investigaciones Agropecuarias (INIAP)
  • Shinohara Takashi
    Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture
  • Sanada Atsushi
    Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture
  • Terada Naoki
    Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture
  • Koshio Kaihei
    Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture

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Description

<p>Passion fruit (Passiflora edulis) is a tropical fruit that can be consumed fresh or processed. It is a typical respiratory climacteric fruit which is highly perishable because of the loss of water that causes dehydration and thus shrinkage, affecting the fruit appearance; in addition, some quality traits such as fruit weight, firmness and vitamin C content can also be influenced. Therefore, this fruit has a short shelf life. Storage in low temperatures has been assessed to extent the passion fruit shelf life remaining its fruit quality traits; however, information about the application of the hypobaric method in this fruit is null. The objective of this research was to evaluate the physical and chemical characteristics of the yellow and purple passion fruit under hypobaric storage conditions in low temperature. Results showed the hypobaric method had a positive effect in decreasing fruit weight loss, declining the loss of firmness, and reducing the degradation of vitamin C during the storage period. It decreased the evolution of ethylene which is positive to delay fruit senescence, and the production of CO2. Finally, it was the only method which avoids the shrinkage completely in the purple passion fruits (‘Gulupa’, ‘Summer Queen’, and ‘Ruby Star’) and showed minor shrinkage in ‘POR1’ (yellow passion fruit). This method is considered as a promising technique to improve fruit storage.</p>

Journal

  • The Horticulture Journal

    The Horticulture Journal 92 (4), 402-411, 2023

    The Japanese Society for Horticultural Science

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