Postharvest Behavior of Purple Passion Fruit in Xtend® Bags during Low Temperature Storage

Purple passion fruit (Passiflora edulis Sims. fo edulis) is a climber Passi-floraceae originated from South America. Its exquisite flavor attracts consumers and it is widely grown in tropical and subtropical climates. The fruit suffer quality losses particularly during low temperature storage due to chilling injury and associated decay. Another issue is that exported fruit show uneven maturity degree during market chain. Fruit from three ripe stages and bagged in Xtend (R) were stored (1/2 ripe, 3/4 ripe and full ripe) at 4+/-2 and 10+/-2 degrees C for up to 33 days with or without a shelf-life period. A control treatment were carried with bulk fruit kept in open trays at 20+/-2 degrees C and 75% RH. Fruit of all ripe stages showed a climacteric ripening pattern with high levels of respiration rate and ethylene production throughout storage at evaluated conditions. Fruit from the three ripe stages developed chilling injury symptoms such as soaking and shriveling only during storage at 4 degrees C. Epicarp shriveling, uneven color development and decay were the most limiting quality drawbacks for purple passion fruit during storage. The storage of purple passion fruit at 10+/-2 degrees C and 75% RH is recommended for the three maturity stages tested because of the absence of chilling injury and better keeping quality during the shelf life period.