The high perishability of the yellow passion fruit reduce its postharvest conservation and availability, mainly for "in natura" consumption. This work objectified to increase the postharvest life of the yellow passion fruit by using wax emulsion and plastic film. After harvest, the fruits were selected, washed, disinfested and submitted to the treatments: 1, immersion in Fruit Wax®; 2, packing in plastic film; 3, immersion in Fruit Wax® and packing plastic film and 4, control, fruits were immerged in water. The fruits were conditioned in trays and stored in ambient conditions. There were smaller percentage of fresh matter loss and larger water relative tenor when using the treatments two and three in the storage course. However there was no difference among the treatments regarding fresh matter of the fruit, peel and pulp having reduction in the course of storage. There was no difference in the relation of peel percentages and of pulp and pulp/peel relationship and the first reduced and following two increased in the storage. In general, there was total soluble solids and acidity reduction.
Passiflora edulis; modified atmosphere; loss of mass; rind
