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Effect of high O 2 atmosphere packaging on postharvest quality of purple passion fruit ( Passiflora edulis Sims)
Author(s) -
Chen Fei Ping,
Xu Xue Ying,
Luo Zheng,
Chen Yulong,
Xu Yujuan,
Xiao Gengsheng
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13749
Subject(s) - modified atmosphere , postharvest , respiration rate , passion fruit , shelf life , atmosphere (unit) , chemistry , passiflora , horticulture , respiration , food science , controlled atmosphere , botany , biology , physics , thermodynamics
The effects of high O 2 atmosphere packaging on postharvest respiration and quality attributes of purple passion fruit were investigated. Freshly harvested fruit were placed and sealed into polyolefin (PO) bags with 50%, 70%, 90% O 2 (balance N 2 ) or air (as control) atmosphere up to 20 days at 15°C. Samples were randomly selected initially and at 5‐days interval during storage. The fruit packaged in high O 2 atmosphere had lower respiration rate and peel shrinkage than that of control. High O 2 atmosphere packaging had good effect on maintaining high levels of vitamin C, soluble solids content, total phenols, and total flavonoids of passion fruit, and the higher one had better effect. These results indicate that high O 2 atmosphere packaging could inhibit the postharvest respiration and retain good physical properties and nutritional properties of passion fruit. Practical application Passion fruit is vulnerable to deterioration and has a short shelf life after harvest. In our present study, high O 2 (90%) atmosphere packaging effectively inhibited respiration and peel shrinkage, maintained firmness, vitamin C and soluble solids content, and increased total phenols content and total flavonoids content of passion fruit. Thus, high O 2 atmosphere packaging will be a prospective way to extend shelf life of passion fruit.