Effect of storage conditions and duration on quality of passion fruit (Passiflora edulis Sims.) nectar

Charan, S.M.; Gomez, Saji; Sheela, K.; Pushpalatha, P. B.; Suman, K.T.

doi:10.18805/ajdfr.v36i02.7963

Cited by 4 publications

(2 citation statements)

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“…According to Supapvanich and Promyou (2017), both hot water dip and the control samples did not enhance the carotenoid contents of 'Holland' papaya fruit, and it remained constant throughout storage. Furthermore, the decrease in total carotenoid content could be due to the oxidative reactions during storage (Charan et al, 2017).…”

Section: Ascorbic Acid and Total Carotenoid Contentsmentioning

confidence: 99%

Utilisation of hot water treatment on papaya (Carica papaya L. cv. Eksotika II) to elucidate disease resistance and maintain postharvest quality

Alias¹,

Somasundram²,

Razali³

2023

IFRJ

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Papaya fruit (Carica papaya L.) is one of the most widely farmed fruits in Malaysia, and produced for domestic consumption and exported worldwide. Papaya fruit is susceptible to anthracnose, a fungal infection caused by Colletotrichum gloeosporioides that negatively affects fruit quality and shelf-life. The common disease control approach utilises fungicides such as prochloraz as a postharvest application. However, public concerns regarding the health risks of fungicide residue on food have created interest in safer and greener alternatives. As a result, hot water treatment at 54°C for 5 min was investigated in order to reduce or replace the reliance on fungicides. Results showed that papaya fruits treated with hot water presented a higher reduction in disease incidence and severity. Additionally, hot water treatment preserved the physicochemical properties, prolonged shelf-life, and increased the papaya fruits’ total phenolic and flavonoid contents while up-regulating metabolites that are involved in stress tolerance.

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Section: Ascorbic Acid and Total Carotenoid Contentsmentioning

confidence: 99%

Utilisation of hot water treatment on papaya (Carica papaya L. cv. Eksotika II) to elucidate disease resistance and maintain postharvest quality

Alias¹,

Somasundram²,

Razali³

2023

IFRJ

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“…

delicious with good flavour, intense aroma and sweet-acid taste and is well known for its excellent blending quality. The demand for passion fruit juice is increasing not only because of its exotic flavour but also for its high nutritional and medicinal properties (Charan et al, 2017). Yellow passion fruit (Passiflora edulis flavicarpa), which is native to tropical America, is considered as an underutilised fruit crop and considered to be a good source of vitamins, mainly A and C and minerals.

…”

mentioning

confidence: 99%

Process Optimisation and Quality Evaluation of Passion Fruit and Pineapple based Probiotic Drink

Meera

Panjikkaran

Suma

et al. 2021

AJDFR

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Background: The functions of food has extended from satisfying hunger and providing nutrients to the body, health maintenance, well being and prevention of diseases. Probiotics are such functional food and when they are incorporated to locally available foods, it helps to improve the nutritional profile and therapeutic value. Hence, the study entitled “Process optimisation and quality evaluation of passion fruit and pineapple probiotic drink” was undertaken with the objective of standardising probiotic fruit drink with passion fruit and pineapple and also to evaluate the nutritional and organoleptic qualities of these developed passion fruit and pineapple probiotic drinks. Methods: In the present study 5 treatments along with one control with 3 replications were standardized. Passion fruit juice (PFJ) was used as the major ingredient and used in varying proportions starting from 50 to 90 per cent with 10 to 50 per cent of pineapple juice (PJ). The best treatment was selected through sensory evaluation along with control by using a score card with nine point hedonic scale. In the selected treatments optimization for the growth of Lactobacillus acidophilus with regard to substrate concentration, time of incubation, temperature of incubation and inoculum concentration were done. The probiotic drinks and their respective controls were then analysed for their nutrient composition like TSS, titratable acidity, energy and ascorbic acid. Result: Among the various treatments, highest scores for organoleptic qualities was observed in treatment having 70 per cent passion fruit juice and 30 per cent pineapple juice (T3) with a mean score of 8.52 for overall acceptability. The selected juice was optimized for the growth of Lactobacillus acidophilus and had a viable count of 13.38 log cfu ml-1. The probiotic and non probiotic drinks had TSS content of 12.8 and 13.5° Brix, titratable acidity of 2.28 and 2.03 per cent, energy of 59.32 and 68.96 Kcal and ascorbic acid of 10 and 12.8 mg 100g-1 respectively.

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Effects of chitosan coatings fused with medicinal plant extracts on postharvest quality and storage stability of purple passion fruit (Passiflora edulisvar. Ester)

Nxumalo

Fawole

2022

Food Quality and Safety

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Chitosan edible coating (Ch; 2% w/v) enriched with 2% of 0.1 mg/L Bidens pilosa (Ch+B), Lippia javanica (Ch+L), Syzygium cordatum (Ch+S), or Ximenia caffra (Ch+X) was applied as a composite edible coating in alleviating shrivel and maintaining the quality of purple passion fruit (Passiflora edulis var. Ester). Treated fruit were dipped for 3 min in the coating solution, and control fruit were dipped in distilled water. The fruit were stored at 8±2 °C and 90±5% relative humidity (RH) for 32 d. Sampling was done every 8 d plus 3 d (20±2 °C and 50±5% RH) to simulate retail conditions. Efficacy of medicinal plant extracts in the chitosan matrix varied; lower ethylene production (82.42 µL C2H4/kg h) was seen in fruit coated with Ch+S, and the lowest respiration rate (75 mL CO2/kg h) was observed in fruit coated with Ch+B. The control fruit showed the highest ethylene production (84.90 µL C2H4/kg h) and respiration rate (117.98 mL CO2/kg h). Fruit coated with Ch+B had the lowest weight loss (41.67%), higher juice content (60.13%) and BrimA (3.31), while the control fruit had the highest weight loss (88.03%), lowest juice content (21.90%), and BrimA (2.49). Shrivel incidence was lowest (23.70%) on fruit coated with Ch+L and highest (83.30%) on the control fruit. Fruit coated with Ch+X had the lowest electrolyte leakage (71.40%), while the control fruit had the highest (91.97%). Fruit coated with chitosan alone performed better than the control fruit but did not exceed the quality of composite chitosan coated fruit. Based on the principal component analysis, it can be concluded that passion fruit coated with Ch+B was more effective in alleviating shrivel incidence, better maintained the quality of passion fruit during storage, and shows potential for commercial applications.

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Effect of storage conditions and duration on quality of passion fruit (Passiflora edulis Sims.) nectar

Cited by 4 publications

References 4 publications

Utilisation of hot water treatment on papaya (Carica papaya L. cv. Eksotika II) to elucidate disease resistance and maintain postharvest quality

Utilisation of hot water treatment on papaya (Carica papaya L. cv. Eksotika II) to elucidate disease resistance and maintain postharvest quality

Process Optimisation and Quality Evaluation of Passion Fruit and Pineapple based Probiotic Drink

Effects of chitosan coatings fused with medicinal plant extracts on postharvest quality and storage stability of purple passion fruit (Passiflora edulisvar. Ester)

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Effect of storage conditions and duration on quality of passion fruit (Passiflora edulis Sims.) nectar

Cited by 4 publications

References 4 publications

Utilisation of hot water treatment on papaya (Carica papaya L. cv. Eksotika II) to elucidate disease resistance and maintain postharvest quality

Utilisation of hot water treatment on papaya (Carica papaya L. cv. Eksotika II) to elucidate disease resistance and maintain postharvest quality

​Process Optimisation and Quality Evaluation of Passion Fruit and Pineapple based Probiotic Drink

Effects of chitosan coatings fused with medicinal plant extracts on postharvest quality and storage stability of purple passion fruit (Passiflora edulisvar. Ester)

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Product

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About

Process Optimisation and Quality Evaluation of Passion Fruit and Pineapple based Probiotic Drink