Storage of garlic passion fruit of the cultivar BRS Vita Fruit at different temperatures with the use of sanitizers

Abstract

Passiflora tenuifila is among the lesser known Passiflora species. Currently, it is part of the genetic improvement program of the passion fruit of Embrapa Cerrados and has been studied due to its great potential as a functional food. Post-harvest conservation studies in order to recommend the handling and adequate forms of storage have not yet been published. Thus, the objective of the work was to evaluate the useful life of P. tenuifila fruits treated with different sanitizers and stored at different temperatures. After harvest, the fruits were kept as obtained in the field (control), washed only with running water, washed with neutral detergent brand Aruá, sanitized with sodium hypochlorite with 150 mg L^-1 of active chlorine and Sanitveg in 1:500 dilution as per manufacturer's recommendations and stored under ambient conditions (23ºC and 77% relative humidity) and refrigerated (10ºC and 90% relative humidity) for 10 days. Mass, height, diameter, loss of fresh mass, luminosity, increase in browning, chroma, hue angle, texture, pH, titratable acidity, soluble solids and Ratio were analyzed. The use of sanitizers did not result in increases in the shelf life of passion fruit fruits. The storage of P. tenuifilla fruits should be done at a temperature of 10ºC and 90% relative humidity, because in this condition the fruits presented longer shelf life, less loss of fresh mass, and maintenance of the characteristic color of the species.