No abstract

Passion fruit (Passiflora edulis Sims) is a tropical fruit that shows an increasing demand from global fresh fruit industries. The fruit is known to have climacteric properties that allow it to achieve ripening during distribution and transportation. However, the metabolic alterations that occur during ripening are poorly understood. Thus, this study was conducted to analyze the metabolites in passion fruit juice at different harvesting stages (35, 42, 49, 56 and 63 days after anthesis), employing 1H NMR spectroscopy combined with chemometric analysis. A total of 30 metabolites were successfully identified using 1H NMR, the majority of which belong to primary metabolites, consisting of 14 amino acids, 7 sugars and 6 organic acids. Nevertheless, only three secondary metabolites were detected. Analyzing the metabolites using multivariate analysis reveals 13 of the metabolites were highly influential metabolites. These primary metabolites play essential roles in the maturation and ripening of fruit. Glycolysis, the tricarboxylic acid (TCA) cycle and the shikimate pathway were differentially regulated during maturation and ripening of passion fruit. Profiling the metabolome of fruit during maturation and ripening reveals that all metabolites are interconnected with each other to cause maturation and ripening in passion fruit. This work will enhance the knowledge of physiological changes in purple passion fruit during maturation and ripening.

Passion fruit is a short-term crop with a life span of up to 2 years. Nowadays, passion fruit captures increasing demand in the global market. However, passion fruit is considered an underrated fruit in Malaysia as the production has not reached commercial cultivation. Highlighting the passion fruit as the next important commodity could rejuvenate the economy by disseminating equal benefits for both small and large-scale growers. This article provides a perspective on underlining the fruit to be explored as a commercial commodity. The fruit consists of three main components: juice, seed, and peel. Each of the fruit components has unique properties that can benefit multiple industries. In addition, strategies for successful passion fruit planting are also emphasised by farm management until the processing line produces high-quality fruit that can penetrate the global market. Therefore, a comprehensive review of passion as an essential crop could benefit Malaysia’s agriculture and processing industries.

This study was conducted to assess the volatile compound generated in fermented chili using the static headspace gas chromatography (GC-MS). Three types of lactic acid bacteria (LAB) inoculant were used; Lactobacillus plantarum Alo1, Lactobaciluss pentosus Alo2 and Lactobacillus platarum Au2 for the lactic acid fermented chili mash. Raw chili and natural fermented chili mash were served as negative and positive control. The volatile compound was grouped into 7 main compounds consist of ester, alcohol, alkane, acid, hydrocarbon, ether and nitrogen-containing group. Study showed that LAB inoculated chili mash has lower amount of ethanol as compared to naturally fermented chili mash. Besides, volatile compound generated among each inoculant was different. A compound known as n-Hexadecanoic acid was the primary compound detected in all LAB-inoculated chili mash. Result proved that LAB can be used as the potential starter culture in modifying the aroma of fermented chili mash.

This study examined the effect of locule position and thawing duration on the physicochemical and nutritional characteristics of intact cryo-frozen Musang King durian fruit. Cryo-frozen durian that had 5 locules was thawed for 2 and 18 hr, and the fruitlets of each locule were analysed for colour (L*, a*, b*, C*, and h), firmness, soluble solids concentration (SSC), titratable acidity (TA), pH, ascorbic acid (AA), total phenolic content, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl, 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid and ferric reducing antioxidant power assay (FRAP). Results show that L* and a* of pulp colour, firmness, SSC, pH, TA, AA, and FRAP of cryo-frozen durian fruit were affected by a significant interaction between locule position and thawing duration. It implies the postharvest quality of intact cryo-frozen durian fruitlet distinct from each other due to their locule position and thawing duration.