Qualidade pós-colheita dos frutos de passiflora cincinnata armazenados sob refrigeração.

Abstract

The aim of this research was to evaluate the postharvest quality of wild passion fruit (Passiflora cincinnata) under refrigeration. The study was carried out at the Center for Agro-Food Science and Technology, at the Federal University of Campina Grande, in Pombal-PB. The harvesting and sampling of the fruits were made in Cerro Corá-RN. The experimental design used was completely randomized, represented by storage time (0, 3, 6, 9 and 12 days) under 10±1ºC and 37±3% RH, with 5 repetitions of three fruits per evaluation day, totalizing 75 fruits in the experiment. The physical, physicochemical and bioactive compounds were analyzed during the days of storage. In relation to the fresh weight of the fruit, a loss of 0.99% was verified. Firmness had a linear decrease of 1.20 N. Soluble solids increased with a maximum of 14.60% and titratable acidity decreased. Reducing sugars had a maximum of 9.23 g x 100 g -¹ and non-reducing sugars had a minimum of 4.21 g x 100 g -¹. Ascorbic acid had a minimum of 9.54 g x 100 g-1, with a reduction of 37.09%. The contents of phenolic compounds had a maximum of 122.58g x 100 g-1, while the contents of flavonoids and anthocyanins had a decrease between storage times, with minimums of 1.84 and 0.08 mg x 100 g-1, respectively. There was a strong positive correlation between the physical, physical-chemical and bioactive variables. It can be considered that the color parameters did not show significant differences over the days of storage. The fruits of P. cincinnata did not change during storage in terms of physical characteristics and color parameters, the fruits remained stable in terms of pH, SS/AT ratio and soluble sugars. Significant values were obtained for the bioactive compounds, indicating that conservation under refrigeration was a good strategy for preserving the fruit of P. cincinnata.