Post-harvest quality of yellow passion fruit harvested at different maturation stages

• Autor(a) principal: Botelho, Silvia de Carvalho Campos
• Data de Publicação: 2019
• Outros Autores: Hauth, Michele Rosemari, Botelho, Fernando Mendes, Roncatto, Givanildo, Wobeto, Carmen, Oliveira, Suzinei Silva
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Ciências Agrárias (Belém. Online)
• Texto Completo: https://ajaes.ufra.edu.br/index.php/ajaes/article/view/3005
• topic: Physico-chemical characteriscts; BRS Gigante Amarelo; Passiflora edulis f. flavicarpa; Harvest point; post harvest; Características físico-químicas; BRS Gigante Amarelo; Passiflora edulis f. flavicarpa; Ponto de colheita; Pós-colheita

Yellow passion fruit cultivars developed or adapted regionally can contribute to the productivity and production increase of quality fruit taking care of the needs of the market and the remuneration to the producers. The aim of this study was to evaluate the physical and chemical characteristics of yellow passion fruits harvested at different maturation stages. Yellow passion fruits, cultivar BRS Gigante Amarelo, were produced in Terra Nova do Norte city, Mato Grosso state, Brazil. The experimental design was a randomized complete block, in  4 × 4 factorial scheme (maturation stages and evaluation periods), with four blocks. Physical (mass, length and diameter fruit and peel color) and chemical (total soluble solids, total titrable acidity and ratio) fruit characteristics were evaluated. The data were submitted to analysis of variances and the means were compared by the Tukey test at 5% probability. The fruits of yellow passion fruit cultivar BRS Gigante Amarelo harvested at different stages of maturation present an increase in the color indexes (chroma and Hue), total soluble solids content and ratio, and reduction of the titratable total acidity, as fruit maturation occurs. In addition, fruits harvested at all maturation stages present a condition of industrialization immediately or after 3 days of storage while fruits harvested at maturation stage 4 present more interesting color characteristics for in natura trade, regardless of the storage period.