ANTIOXIDANT ACTIVITY, CHEMICAL COMPOSITION AND CONSERVATION OF YELLOW PASSION FRUIT PACKED WITH PVC FILM

The aim of this study was to evaluate the chemical characteristics and conservation of yellow passion fruit packed with PVC film during refrigerated at 5 degrees C. Antioxidant activity (DPPH and TEAC), total phenolic compounds, beta-carotene and ascorbic acid of the fruit juice were the chemical parameters. Estimations of weight loss, wrinkling, color and symptoms of pathogens were used in the conservation study. The evaluations were performed in 10-day intervals for 40 days. According to the results, the total phenolic content increased during storage, varying between 20.10 and 21.29 mg EAG 100 mL(-1). The contents of ascorbic acid increased until the 20th day of storage (33.58 mg 100 mL(-1)), but followed with decreases until the 40th day (21.67 mg 100 mL(-1)). Regardless of the use of PVC, beta-carotene did not change during storage. The TEAC and DPPH antioxidant activity in juice decreased during storage. The DPPH and TEAC antioxidant activity did not correlate positively with total phenolics, suggesting that phenolic compounds do not contribute to the antioxidant activity of passion fruit juice. The use of PVC packaging did not influence positively on the antioxidant activity and the contents of total phenolics and ascorbic acid of yellow passion fruit juice during storage. The PVC did not inhibit the pathogens-degradation symptoms for up to 30 days of storage, at 5 degrees C, but reduced the weight loss and wrinkling of the fruit, providing optimal conditions of merchantability for up to 20 days.