Resumo

BOTIA-NINO, Yenny Carolina; ALMANZA-MERCHAN, Pedro  e  BALAGUERA-LOPEZ, Helber Enrique. TEMPERATURE EFFECT ON THE COMPLEMENTARY MADURITY IN BANANA PASSION FRUIT (Passiflora mollissima Bailey). rev.udcaactual.divulg.cient. [online]. 2008, vol.11, n.2, pp.187-196. ISSN 0123-4226.

The objective of the experiment was to evaluate the complementary maturity of banana passion fruit, variety Castilla, stored at low temperatures, to increase its post harvest life. The experimental design was completely randomized, bifactorial 2x2, being the first factor storage (continuous and not continuous) and the second one corresponded to the storage temperatures (4°C and 7°C) for a total of four treatments and three replicates. In not continuous storage, the fruits were left during one week at environment temperature (16°C) to simulate marketing conditions, after this time the respective analysis was made together with the fruits of continuous cooling. The post harvest parameter assessments were made weekly during ten weeks and in order to make curves of pH behavior; furthermore, the specific weight (SP), the fruit firmness, the total soluble solids (TSS), titratable acid content (TTA) and the maturity index (MI) were determined. The fruit storage at 4°C and 7°C allowed preservation for a longer period, maintaining their post harvest characteristics able for consumption.

Palavras-chave : Total soluble solids; titratable acid content; firmness; postharvest.

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