Effect of post harvest treatments and modified atmosphere package on shelf life extension of passion fruit

Abstract

The commercializing period of yellow passion fruits for fresh consumption is reduced due to rapid modifications in their appearance, resulting from immense shrivelling. This loss in quality, and consequently in commercial value, takes place because of intense respiratory activity and significant loss of water. Various samples of the passion fruit were treated with biosafe, wax and polythene package, individually and in combination to study their effect on their shelf life extension. The beeswax - rice bran oil emulsion was standardised at a ratio of 1:100. Separate samples were kept both inside and outside perforated polythene covers. The samples were kept in ambient (35 0 C, 80% RH) as well as cold conditions (7 0 C, 90% RH). Of these, the maximum shelf life of 29 days was obtained in passion fruits coated with bee wax emulsion placed in perforated polythene covers at 7 0 C, 90% RH. Though treatments with paraffin wax coating was also analysed, they were not taken into consideration as they are non edible.