Effect of high O2atmosphere packaging on postharvest quality of purple passion fruit (Passiflora edulisSims)

The effects of high O2 atmosphere packaging on postharvest respiration and quality attributes of purple passion fruit were investigated. Freshly harvested fruit were placed and sealed into polyolefin (PO) bags with 50%, 70%, 90% O2 (balance N2) or air (as control) atmosphere up to 20 days at 15°C. Samples were randomly selected initially and at 5-days interval during storage. The fruit packaged in high O2 atmosphere had lower respiration rate and peel shrinkage than that of control. High O2 atmosphere packaging had good effect on maintaining high levels of vitamin C, soluble solids content, total phenols, and total flavonoids of passion fruit, and the higher one had better effect. These results indicate that high O2 atmosphere packaging could inhibit the postharvest respiration and retain good physical properties and nutritional properties of passion fruit. Practical application Passion fruit is vulnerable to deterioration and has a short shelf life after harvest. In our present study, high O2 (90%) atmosphere packaging effectively inhibited respiration and peel shrinkage, maintained firmness, vitamin C and soluble solids content, and increased total phenols content and total flavonoids content of passion fruit. Thus, high O2 atmosphere packaging will be a prospective way to extend shelf life of passion fruit.