Effect of storage temperature on physico-chemical and sensory attributes of purple passion fruit (Passiflora edulis Sims)

Abstract

Physico-chemical and sensory quality of juice from purple passion fruit under different storage temperature and time were assessed. The maximum loss in fruit weight was recorded under room temperature (25±1°C) followed by at 11±1°C. There was an increase in juice percentage up to 9 and 13 days under room temperature and storage at 11±1°C respectively. The optimum flavour in juice was up to 5 days at 25±1°C and up to 21 days at 8±1°C. A significant reduction in sourness was recorded on 5th day under all treatments and the scores for sourness became almost constant after 17 days. The maximum increase in the mean scores of sweetness on 5th day was observed at 25±1°C followed by at 11±1°C. The optimum level of juice sweetness was maintained up to 21 days at 8±1°C. Total soluble solids content increased in initial stage followed by reduction. There was a reduction in the titrable acidity up to 21 days at 8±1°C. A decreasing trend in the reducing and non-reducing sugar of passion fruit was observed under all the treatments. Fruits stored at 25±1°C, developed off-flavour in juice after 5 days, while storage at 8± 1°C produced no off-flavor even up to 21 days. Fruits can be stored for 5 days only at 25±1°C as the overall sensory quality of juice reduced significantly afterwards, while juice maintained the optimum overall quality up to 21 days at 8±1°C.

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

“…This is important from point of view of safe and effective storage of perishable commodities (Burdon 2001;Kundan et al 2011). However, fruits stored under ambient conditions could be exposed to harsh conditions at 14:00 hr because of high temperature and low relative humidity.…”

Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process

“…Among the chemical properties, total soluble solids (TSS), dry matter (DM), pH, total titratable acidity (TA) and ascorbic acid (AA) were measured according to INIBAP technical guidelines (Dadzie and Orchard 1997;Workneh et al 2011a and2011b;Tigist et al 2011;Awole et al 2011;Kundan et al 2011). TSS was measured by blending 30 g of pulp tissue that was taken from the transverse section of the fruit in 90 m1 distilled water for 2 min in a blender (6001x Model No.…”

Study of the stability of passion fruit powder (Passiflora edullis f. flavicarpa) from organic farming

“…Among the methods of passion fruit cultivation, the organic system stands out. This passion fruit cultivation by organic system is still incipient in Brazil, however, there is already a great demand, especially by the European market, as it is becoming an increasingly common practice and aim to combine quality of food products with environmental preservation (KISHORE et al, 2011). Some studies have reported an increase in the nutritional value of organic fruits mainly in terms of vitamin C and mineral content (PAGLIARINI, 2006), but there have been no studies on organic passion fruit powder.…”