Open AccessPhysical-chemical characterization of yellow passion fruit produced in different cultivation systems
Author(s) -
Naama Jéssica de Assis Melo,
Andréia Mitsa Paiva Negreiros,
José Dárcio Abrantes Sarmento,
Patrícia Lígia Dantas de Morais,
Rui Sales Júnior
Publication year - 2020
Publication title -
emirates journal of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 28
eISSN - 2079-0538
pISSN - 2079-052X
DOI - 10.9755/ejfa.2020.v32.i12.2224
Subject(s) - postharvest , grafting , horticulture , fusarium oxysporum , passion fruit , chemistry , biology , food science , botany , organic chemistry , polymer
Grafting is widely used to provide resistance to pests and diseases in yellow passion fruit, such as fusariosis, caused by the fungus Fusarium oxysporum f. sp. passiflorae (FOP). However, this practice may generate some changes in the postharvest characteristics of the fruits. The objective of this work was to verify the postharvest quality of fruits of P. edulis collected mature and ripe in three areas with different forms of cultivation (conventional without grafting, conventional with grafting and organic with grafting). The experiment was installed in a completely randomized design, in a 3 x 2 factorial scheme, with five replicates of four fruits each. The first factor was the different cultivation systems and the second factor was the maturity stage. The fruits were harvested, selected and submitted to physical, physical-chemical and chemical analysis, bioactive compounds and antioxidant activity. Fruit and pulp weight, longitudinal and transverse length and firmness were superior in fruits from conventional without grafting system, however fruit yield was inferior for this system. Soluble solids, pH, reducing sugars and total soluble sugars were superior in fruits from organic with grafting system. Bioactive compounds and antioxidant activity were improved in conventional without grafting system fruits.