Effect of propionic acid on fruit decay and postharvest quality of Vietnamese purple passion fruit during low temperature storage

The impact of propionic acid on fruit decay and postharvest quality of Vietnamese purple passion fruit during low temperature storage was studied by soaking fruits in 0.25, 0.35 and 0.45% propionic acid for 3 min at room temperature, and then storing them at 5±1°C for 42 days.
Untreated fruits were used as control.
The total microorganisms, percentage of fruit decay and weight loss; total soluble solids (TSS) content; total titratable acidity; vitamin C content were monitored during the storage time.
The results showed that the 3-min soaking treatment in 0.35% propionic acid solution had a reduced percentage of fruit decay for 42 days in storage.
Moreover, this treatment maintained low total microorganism levels, low weight loss, and the TSS content, total titratable acidity and vitamin C content of the passion fruit remained unchanged when compare to control fruits.

III Asian Horticultural Congress – AHC2020

N. Sang, L.H. Hai

total microorganism, TSS content, vitamin C content, total titratable acidity

https://doi.org/10.17660/ActaHortic.2021.1312.66