Temperature and Storage Time Affect Quality of Yellow Passion Fruit

Abstract

Vine-ripened yellow passion fruit (Passiflora edulis f. flavicarpa Deg.) packed and shipped from Homestead, Fla., were stored for 15, 30, or 45 days at 5, 10, or 15C. Fruit analyzed immediately on arrival had the best external appearance and highest fruit weight. Fruit weight loss increased with storage time at all temperatures and the response was linear. Fruit external appearance deteriorated rapidly at 5 and 15C. Pulp percentage at 5C increased linearly with storage duration and did not change at 10C. Pulp percentage at 15C changed quadratically with storage time, increasing up to 30 days and then decreasing by 45 days. Soluble solids concentration did not change at 5 or 10C, but decreased linearly at 15C. Sucrose content decreased quadratically at 5C, linearly at 15C, but increased linearly at 10C. Fructose and glucose content decreased quadratically with storage time at 15C. Glucose content increased linearly at 5 and 10C and fructose content did not change at these temperatures.