Physical and chemical characteristics of yellow passion fruit treated with wax and stored at room temperature

Abstract

This study aimed to assess the main physical and chemical characteristics of yellow passion fruits ( Passiflora edulis Sims. f. flavicarpa), treated with wax and stored at room temperature for a period of twelve days. The following treatments were applied on ripe fruits: 1- Wax at 0% (only distilled water); 2- wax at 50% + Distilled water at 50% ; 3- Wax at 100% (undiluted). After treatment, the fruits were placed in plastic boxes (55x35x30 cm), and stored in natural environment (20 ± 5^oC and  75 ± 10% RH). Cumulative mass loss and time evaluation (%), LD/TD relationship, peel thickness (mm), juice yield, peel and seed ( %), peel and seed relationship, total soluble solids (Brix) and total acidity (citric acid %) were performed every three days (0; 3; 6; 9; 12). Completely randomized design was used, in a factorial diagram 3x5 (wax x storage time), with four repetitions in a four fruit plot. The use of wax benefits fruit quality, reducing mass loss, without affecting yield and the fruit’s juice composition.