Effect of postharvest storage temperature and time on the physicochemical properties and bioactive compounds of the Passiflora mollissima fruits

Abstract

The fruits of tumbo or banana passion fruit (Passiflora mollissima) have a high level of bioactive compounds; nevertheless, their postharvest storage period can be influenced by inadequate postharvest handling. This study analyzed the effect of postharvest storage temperature and time on the physicochemical properties, color parameters, total phenolic content, and ascorbic acid content, identifying the relationships between these characteristics. The fruits were stored at 3, 12 or 18°C in perforated polyethylene terephthalate containers and analyses were done each 4 d. Postharvest storage temperature and time affected (P<0.05) weight loss, pH, color parameters, total phenolic content, and ascorbic acid content. Fruits stored at 18°C exhibited significant changes over initial storage periods, whereas those stored at 3°C preserved their physicochemical quality, with some characteristics showing enhancement between days 32 and 44. Positive correlations were found among postharvest storage time and weight loss and among soluble solids and total phenolic content. Conversely, higher temperatures negatively affected titratable acidity and soluble solids, thereby accelerating fruit deterioration. Tumbo fruits stored at low temperatures preserved their physicochemical properties for a longer storage period.