Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit

Abstract

The aim of this study was evaluate the physical and physico-chemical characteristics of extracted fruit pulp of passion fruit with different skin color (yellow, light and dark purple) under refrigeration temperatures and storage times. The extracted pulp of passion fruit was stored at different temperatures: 10 °C, 25 °C; -30 °C and -80 °C and at four different storage periods: 0; 10; 20 and 30 days. The following physical and physico-chemical characteristics of the fruit were evaluated: color of fruit peel, fruit weight, diameter, length and width of the fruit, peel thickness, peel mass, pulp mass, pulp color, juice yield, pH, soluble solids, titratable acidity and ratio. The physical and physico-chemical results indicate that all the passion fruit pulp, in natura as well as refrigerated, presented values in conformity to the identity and quality standards. The coloration of the fruit peel influenced the preservation of pulp color during the storage period and conditions. Purple fruits showed no change in the color of the pulp, even under different conservation procedures. The passion fruit pulp can be stored up to 30 days while preserving the physical and physico-chemical characteristics, similar to the pulp in natura.Keywords: fruit pulp; Passiflora; pulp quality; storage time; refrigeration.Practical Application: The preservation of the pulp for long periods while maintaining similar physical and physico-chemical properties as in fresh fruit is needed to meet the demands of consumers. The results presented in the paper showed that the pulp quality under freezing and ultra-freezing can be recommended without damaging the pulp quality up to 30 days.

Ripe Ora-pro-nobis (Pereskia aculeata miller) fruits express high contents of bioactive compounds and antioxidant capacity

“…The decrease in the pH value relates to TA and consumption of organic acids during ripening, when these acids act as substrates in the respiratory process (SILVA et al, 2005). However, increase in these values may occur in some fruits along storage, as can be observed in yellow passion fruits (2.74-2.80) (ARAÚJO et al, 2017).…”

Avaliação biométrica e análise da vitamina C em frutas exóticas comercializadas em supermercados e mercados de Teresina – PI

“…Média ± 1 erro padrão Intervalo dentro 1,5IQR Mediana Média Amostras A seriguela apresentou-se como a fruta mais ácida, exibindo um valor de pH 1,89. Esse caráter ácido explica um grande fator delimitante na predisposição para o desenvolvimento de bactérias, tanto nas frutas como nos próprios alimentos em geral, além de ajuda na colaboração para sua conservação (ARAÚJO et al, 2017). Por integrarem a mesma espécie do cajá (Spondias), foi possível comparar seus resultados entre si, que visto que os padrões de identidade e qualidade de pH para polpa de cajá por exemplo, deve ser de no mínimo 2,2 evidenciando assim valores distintos entre seriguela e cajá.…”

Transcriptome profiling helps to elucidate the mechanisms of ripening and epidermal senescence in passion fruit (Passiflora edulia Sims)

“…Passion fruit ( Passiflora edulia Sims) is an important tropical and subtropical species with high commercial value due to its attractive flavor and aroma and nutrients with beneficial properties for human health, such as vitamins C, B1 and B2 and essential amino acids, as well as various minerals and fibers [ 1 , 2 ]. This species can be planted and grown in many regions and is in high demand in the market for fresh fruit and processed foods and juices [ 3 ]. Passion fruit has been reported to have high contents of phytochemicals with antioxidant, anti-inflammatory and anticancer properties, which are associated with a lower risk of cardiovascular diseases, cancer and metabolic diseases [ 4 , 5 ].…”

“…In recent years, a large number of studies have reported the postharvest conservation of various fresh fruits. The method of applying chemical or physical preservatives is widely employed to conserve fresh fruit because this method is the simplest and least expensive [ 3 ]. For climacteric fruit, the ethylene production rate usually increases rapidly during storage, which may accelerate the process of fruit softening or lead to physiological disorders [ 10 ].…”

“…Although a number of studies have reported a reduction in the postharvest conservation of passion fruit by low temperature [ 3 , 18 ], few concrete studies have revealed the mechanism and factor-associated signaling pathways involved in the ripening and senescence processes. To better understand the mechanisms involved in ripening and rapid fruit senescence, in the present study, phytochemical characteristics and RNA sequencing were conducted in purple passion fruit with different treatments (1-MCP and PF).…”