Passiflora, commonly known as passion fruit or egg fruit, belongs to the Passifloraceae family. Renowned for its distinct and aromatic flavor, it is widely used in the production of fruit juices and beverages. In recent years, its cultivation has expanded significantly in southern China. There are six major species cultivated commercially: purple passion fruit, yellow passion fruit, Chinese wolfberry leaf passion fruit, big fruit passion fruit, sweet passion fruit, and banana passion fruit. Among these, the purple passion fruit is the most popular, with some yellow varieties also available.
The fruits are generally oval or spherical, with a smooth surface and an average length of about 6 cm. The pulp is orange-yellow, viscous, and contains seeds enclosed in two sac-like structures, giving the fruit a unique texture. The seeds are black or dark brown. Once mature, the fruits naturally fall from the plant.
Passiflora is classified as a climacteric fruit, meaning it produces a significant amount of ethylene during ripening. At 20°C, ethylene release can reach up to 160–370 μl/kg at peak respiration. After harvest, the fruit is prone to weight loss, dehydration, and degradation. At room temperature, the peel may shrink and become more susceptible to bacterial infection and rot within 7 to 10 days. Additionally, it is highly sensitive to cold and can suffer from cold injury when stored below 5°C, leading to discoloration, water spots, uneven ripening, and even spoilage.
Common storage-related diseases include:
1. **Brown Spot Disease** – Caused by *Alternaria tenuifolia*, this disease typically appears during ripening as circular brown spots. It is more common in humid and hot seasons.
2. **Phytophthora Fruit Rot** – Caused by *Phytophthora infestans*, it results in water-soaked lesions that turn green and sunken after drying.
3. **Septoria Disease** – Caused by *Septoria* species, this leads to irregular ripening and poor quality.
4. **Cold Injury** – When stored below 5°C, the fruit may develop surface or internal color changes, water spots, and fail to ripen properly.
To ensure optimal storage and quality, proper harvesting and handling are essential. Fresh fruits should be hand-picked, preferably when fully mature and naturally fallen. Harvesting early in the morning helps ensure full development. During periods of low fruit availability, harvesting every 1–3 days is recommended, while during peak season, daily collection is necessary to avoid weight loss and maintain processing quality. According to Shi Hongcai (1987), the fruit juice content reaches its highest level (42.5%) just before and after natural fruit drop. Timely harvesting can reduce weight loss by 10–20% and enhance aroma.
After harvest, the fruit should be dried in a cool, dry place to prevent rotting. If not processed immediately, it should be stored at low temperatures. For best results, passiflora should be stored at around 6.5°C with a relative humidity of 85–90%, which allows for a storage life of 4–5 weeks. Storing below 6.5°C can cause mold, while temperatures above 6.5°C may lead to spoilage.
For commercial purposes, ripe purple passion fruit is usually collected from the ground after natural detachment. However, such fruit quickly loses moisture and becomes vulnerable to bacterial infection. To extend the shelf life, green, unripe fruits can be harvested before they undergo respiratory changes and stored under controlled conditions. Arjona (1991) suggested harvesting 35–60 days after flowering (when the fruit is less than 10% purple), storing them at 10°C for 10 days, then treating them with 10 mg/L ethylene for 35 hours, and finally placing them at 21°C for 48 hours. This process results in a high-quality, fully ripe fruit with over 80% purple coloration, and sugar and soluble solids levels comparable to naturally ripened fruits.
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