Effects of four packaging materials on preservation of passion flower （Passiflora caerulea L.） fruit

Abstract

Objective: The preservation effects of four packaging materials on passion fruit were studied. Methods: The fruit of passion flower cv. Huangjin （maturity: eight） was used as the research material, and passion flower fruit was treated via polyvinyl chloride （PVC） film, polyethylene （PE） bag, bidirectional stretch polyolefin （BSP） heat shrinkable film, biodegradable modified atmosphere （BMA） bag, respectively, with untreated ones as the control group. Then, the fruits was stored at temperature of （25±1） ℃ and relative humidity of 85% for fifteen days, and the preservation indices of fruit were measured every three days. Results: Compared to control passion fruit, the four treatments of packaging materials could delay the peak of respiration and ethylene, slow down the increase of pericarp malondialdehyde content to stabilize cell membrane structure, delay the fruit etiolation and shrinkage, keep a lower weight loss rate and a higher commercially acceptable fruit rate, and maintain the pericarp appearance color and pulp nutrients contents. Among the different packaging materials, BSP heat shrinkable film had the best effects. Conclusion: The BSP heat shrinkable film might be used as a suitable storage technology to improve the quality and prolong the storage life of harvested "Huangjin" passion fruit.

Keywords

• passion fruit
• packaging material
• quality
• storage property
• preservation