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.
