Passiflora, commonly known as passion fruit or egg fruit, is a tropical fruit belonging to the Passifloraceae family. It is widely appreciated for its distinct flavor and is often used as an ingredient in fruit juices and desserts. In recent years, it has been extensively cultivated in southern China, where several commercial varieties are grown. The main species include 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 variety is most commonly cultivated, with some yellow types also available.
The fruits are generally oval or spherical, with a smooth surface and a length of about 6 cm. The pulp is orange-yellow, viscous, and contains seeds enclosed in two sac-like structures, creating a texture full of small, smooth particles. The seeds are typically black or dark brown. When fully mature, the fruit naturally falls from the plant.
Passiflora is classified as a climacteric fruit, meaning it produces a significant amount of ethylene during ripening. At 20°C, the peak ethylene release can reach between 160 to 370 μl/kg. After harvest, the fruit is prone to weight loss and deterioration. At room temperature, the peel begins to lose moisture and shrink within 7 to 10 days, making it more susceptible to bacterial infections and rot. Additionally, the fruit is sensitive to low temperatures and can suffer from cold damage when stored below 6.5°C.
Several storage-related diseases affect passiflora. One common issue is brown spot disease caused by *Alternaria tenuifolia*, which appears as circular brown spots on the fruit, especially during warm and humid seasons. Another is fruit rot caused by *Phytophthora infestans*, leading to water-soaked lesions that become sunken and green after drying. Cantharidosis, caused by *Septoria* species, affects fruit ripening and causes irregular development. Cold injury is also a major concern, resulting in color changes, water spots, uneven ripening, and reduced quality.
To ensure optimal storage and quality, proper harvesting and handling are essential. Freshly harvested fruits should be picked manually, ensuring they are fully mature and naturally fallen. Picking in the morning helps maximize fruit development. During periods of low availability, harvesting once or twice a week is sufficient, but during peak season, daily collection is recommended to prevent weight loss and maintain processing quality. According to Shi Hongcai (1987), fruits harvested just before or after natural drop have the highest juice content (42.5%) and strongest aroma. If not processed immediately, they should be dried in a cool, dry place or stored at low temperatures.
For storage, passiflora is highly sensitive to temperature. Storing it below 6.5°C can cause cold damage, while above 6.5°C with 85-90% humidity allows for 4-5 weeks of storage. For commercial use, green, unripe fruits can be stored to extend shelf life. Arjona (1991) suggested harvesting 35–60 days after flowering, storing them at 10°C for 10 days, then treating with 10 mg/l ethylene for 35 hours, followed by ripening at 21°C for 48 hours. This process results in fully ripe, purple-colored fruits with over 80% coverage of the surface, matching the sugar and soluble solids levels of naturally ripe fruits.
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