HortScience · 1994 · 13 citations · 2 references
AgricultureFood ScienceFood PreservationFruit SciencePostharvest PhysiologyFruit PhysiologyFruit PreservationFruit QualityFruit Quality EvaluationFruit RipeningFruit StorageFructose ContentPlastic Film PackagingPostharvest Physiology Of FruitsQuality Loss AssessmentQuality Loss In FruitsShelf Life QualityStorageStorage Effects On Fruit Quality
Vine-ripened yellow passion fruit (Passiflora edulis f. flavicarpa Deg.) were placed in styrofoam trays and wrapped with VF-60 plastic film and stored for 15 and 30 days. Wrapping prevented fruit weight loss while maintaining external appearance. Storage time contributed to quality loss of external appearance. Wrapping maintained fruit glucose and fructose content at 43 and 40 mg·ml -1 up to 15 days, respectively, and did not influence juice pH. Initial sucrose content of wrapped fruit declined 62% after 15 days in storage. Plastic film did not effectively modify O 2 or CO 2 .
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