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Brazilian Journal of Food Technology

On-line version ISSN 1981-6723


RINALDI, Maria Madalena; COSTA, Ana Maria; FALEIRO, Fabio Gelape  and  JUNQUEIRA, Nilton Tadeu Vilela. Post-harvest conservation of Passiflora setacea DC. fruits submitted to different sanitizers and storage temperatures. Braz. J. Food Technol. [online]. 2017, vol.20, e2016046.  Epub June 08, 2017. ISSN 1981-6723.

Passiflora setacea DC. is a wild passion fruit species that occurs in the savanna (Cerrado) and scrubland (Caatinga) biomes of Brazil and transitional areas such as the semi-arid northern area of Minas Gerais State. The high perishability of the P. setacea fruits reduces their shelf life and limits their marketing. The objective was to determine the best temperature and best sanitizing agent for the post-harvest conservation of P. setacea fruits. The fruits were subjected to two chemical sanitizers and stored for 21 days under environmental conditions at temperatures of 6 °C, 10 °C, 15 °C and 20 °C at 90% of relative humidity. At zero storage time and after 4, 7, 14 and 21 days, the fruits were analysed for loss of weight, colour, titratable acidity, soluble solids, ratio and pH. The most recommended conditions for storage of the fruits were a temperature of 10 °C and relative humidity of 90%. The sanitizers did not increase the shelf life of the fruits and are not recommended for use at the concentrations studied since they did not contribute to a reduction in the loss of fresh weight or conservation of the fruits. According to the experimental conditions of the present study, the post-harvest shelf life of the fruit was less than four days, even under refrigerated storage. Similar to the commercial acid passion fruit, the P. setacea fruits lose fresh weight and the peel wrinkles after four days of storage. However according to the values obtained for pH, titratable acidity and soluble solids, these characteristics do not preclude the use of the pulp after seven days of storage.

Keywords : Physicochemical; Passion fruit; Refrigeration; Sanitization; Shelf life.

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