Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
SILVA, Alessandra Pereira da and VIEITES, Rogério Lopes. Changes in the physical characteristics of the sweet passion fruit submitted to immersion in solution of calcium chloride. Ciênc. Tecnol. Aliment. [online]. 2000, vol.20, n.1, pp. 56-59. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612000000100012.
The objective of this work was to study the effect of the immersion in solution of calcium chloride on the physical characteristics of the sweet passion fruit (Passiflora alata Dryander) during storage. The fruits, picked in the pre-climateric stadium, after disinfection with the fungicide thiabendazol (1 g/l) were immersed, for two hours, in the following concentrations of calcium chloride: Control (0% de CaCl2) 1% of CaCl2, 2% of CaCl2, 3% of CaCl2 and 4% of CaCl2. After the treatments, all the fruits were maintained under refrigerated conditions (9°C and 85-90% RM), for 30 days. The fruits were evaluated each 6 days, for the weight loss, coloration, and amount of the pulp. At the end of the studied period, the concentration of 1% of CaCl2 was the best to delay the evolution of the color of the peel. The applied concentrations had no influence on the weight loss and on the amount of the pulp. The concentration of 4% of CaCl2 was excessive because it contributed to the weight loss and ripening of the fruits
Keywords : Passiflora alata; conservation; post-harvest; immersion; calcium chloride.