Articles
PRESERVATION OF THE YELLOW PASSION FRUIT FOR UTILIZATION “IN NATURA”
However, for utilization "in nature", the wrinkling rind depreciates the product and prejudices the business.
In the present work, 1584 ripe fruits and 1584 partially ripe fruits were used, receiving the followings treatments:
| A – control | G – cartons impregnated with biphenyl |
| B – paraffin wax (PF. 56–58°C) | H – shellac |
| C – polyethylene bags | I – sodium o-phenylyphenate and |
| D – sodium o-phenylphenate 2% | shellac |
| E – sodium o-phenylphenate and | J – flavorseal and cartons impregna- |
| paraffin wax | ted with biphenyl |
| F – sodium o-phenylphenate and | K – flavorseal |
| polyethylene bags | L – autocitrol |
Lately, they where stored under controlled conditions in rooms at 5.6 – 7.2°C and 85–90% of relative humidity, and environmental conditions.
Weekly, during two months, fruit samples were examinated in relation to their appearance, achieved by a team of ten trained judges concluding that refrigerated storage conditions were better than the environmental storage conditions; the ripe stage was better than the partially ripe stage under refrigerated conditions, but the inverse occured under environmental conditions.
The fruits that resisted at the withering, were those treated with paraffin wax and polyethylene bags.
These extend the commercialization period from four to 30 days.