Influence of packaging, temperature and storage time on physicochemical and sensorial characteristics of passion fruit
DOI:
https://doi.org/10.18050/revucv-scientia.v3i1.887Keywords:
Passion fruit, Postharvest, Physicochemical characteristics, AcceptabilityAbstract
The objective of this research was evaluated the influence of packaging, temperature and storage time on the physicochemical characteristics and general acceptability of passion fruit in postharvest. The packaging treatments were the perforated and not perforated low-density polyethylene bag, the temperatures of 6 and 10 °C, and the storage time at 0, 10, 20, 30 and 40 days. The statistical evaluation using a factorial design 2 * 2 * 5, with two replicates was made with SPWA 18.0 program, by analysis of variance (ANOVA) and Duncan test for multiple comparisons of the physicochemical characteristics of the passion fruit throughout the entire storage period, as well as, tests of Kruskal-Wallis and Mann-Whitney for general acceptability at 40 days. The analysis selected as alternatives the packaging of passion fruit in bags of low density polyethylene perforated and not perforated, chilled to 6 °C, recommend the former.
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