Effect of cold storage on shelf life of sour passion fruit progenies

• Autor(a) principal: NUNES,Valtânia Xavier
• Data de Publicação: 2022
• Outros Autores: ROSADO,Luciana Domiciano Silva, RIBEIRO,Fernanda Cristina Silva, FINGER,Fernando Luiz, SANTOS,Carlos Eduardo Magalhães dos
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101193
• topic: breeding; chilling injury; Passiflora edulis; refrigeration

Abstract The present study aimed to evaluate the storage fruit potential of sour passion fruit progenies at temperatures of 7, 14 and 25 °C. The fruits were harvested at 30% yellow peel color, selected, sanitized and stored under refrigeration in chambers with relative humidity of 80% (± 5%) for a period of 12 days. The experiment was installed in a factorial scheme (3 × 3 × 4), with three progenies selected in the breeding program (P42, P45 and P49), three storage temperatures (7, 14 and 25 ° C) and four evaluation periods (0, 4, 8 and 12 days after storage). Analyzes of fruit mass, pulp mass, pericarp mass, pulp yield, pericarp thickness, water loss, soluble solids content, titratable acidity and ascorbic acid content were performed. There were significant differences among the studied progenies, P49 showed better traits than the other progenies, mainly regarding the resistance to water loss, the main trait that affects the quality of the fruits. Storage at 14 °C for twelve days is feasible to maintain the quality of sour passion fruit. The temperature of 7 °C inhibits the ripening of the fruits and promotes dehydration, confirming the non-recommendation of storage in this condition.