Effect of Temperture and Wraping membrane on Shelflife of Passiflora edulis Sims. Fruits.

The purpose of this study was to determine the suitable temperature and type of hydroxypropyl methylcellulose-based  wraping membranes for preserving purple passion fruits. The parameters measured included nutritional quality attributes, weight loss  and respiratory rate of the fruits. The experimental design consisted of 9 runs with two factors: temperature (5⁰C ± 1, 10⁰C ± 1, 15⁰C±1, control experiment at room temperature) and membranes (HPMC 3%,HPMC 3%-Carnauba 3%, HPMC 3% - Carnauba 6%, HPMC 3% - Carnauba 9%, control experiment at 5⁰C ± 1). The combination of HPMC and carnauba membrane created a good quality membrane appropriate for preserving and maintaining natural aroma of passion fruits. The results showed that the suitable storage temperature was 5⁰C ± 1 at relative humidty 75-80% and the combination of HPMC 3% and Carnauba 6% was most suitable membrane. Highest quality of samples were found at 28 days of storage with acid content of 3.63%, vitamin C content of 43.22 mg / 100g, TSS 19.10Bx, and weight loss of 19.7%.