Determination of changes in physicochemical and sensory characteristics of purple passion fruit with the application of different packaging systems, including an ethylene scavenger additive

To achieve a suitable packaging configuration, it is important first to determine the physicochemical characteristics related to the packaged product. In this study, the physicochemical characterization of fresh purple passion fruits of three different ripening stages was carried out to determine key variables for the packaging, such as O-2 consumption and CO2-ethylene production rates. Subsequently, intermediate-ripe fruits were packaged for 21 days at 6 degrees C under three packaging conditions: Xtend(R) perforated bags, low-density polyethylene (LDPE) bags, and LDPE bags with a novel ethylene scavenger active additive (ESAA). It was observed that an equilibrium modified atmosphere was formed in the packages. For the Xtend(R) bags, the highest values of O-2 (yo(2) = 0.184 to 0.192) and lowest of CO2 (yco(2) = 0.033 to 0.041) were reached, whereas for the LDPE bags with ESAA these values were moderate. In the case of ethylene, the LDPE bags showed the highest levels in the headspace (26 to 31 ppm), whereas the lowest levels were obtained in the LDPE bags with additive (2 to 4 ppm). These levels resulted in a delay in the ripening of the fruits during storage, which was verified through a sensory acceptability test that was carried out on the juice extracted from the fruits. In this sensory test, panelists identified similar characteristics between the fruits packaged with ESAA and the Xtend(R) bags, regarding the control fruits. The LDPE bags with the ethylene scavenger performed satisfactorily and can considerably delay the ripening, which may result in longer shelf life and conservation of fresh purple passion fruits. Practical Application This work presents a novel packaging proposal that reduces oxygen and ethylene levels in contact with purple passion fruits. Our proposed active packaging can be used to increase the fruit shelf life by improving its conservation conditions throughout the chain of storage, transport, and distribution in the market. With this, it will be possible to reduce the fruit's losses due to senescence and to reduce the substrate consumption by using a more effective packaging system.