Passion fruits

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Revision as of 16:19, 14 January 2021 by Robert (talk | contribs) (Harvesting and handling)
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Infobox on Passion fruits
Example of Passion fruits
Freshness facts
Optimum carrying temperature 5°C to 10°C (see text)
Highest freezing point -
Acceptable product temp. at loading into containers Max. 2°C above carrying temperature
Optimum humidity 90%-95%
Ventilation setting for containers Closed for unripe fruit. up to 50 m³ for ripening fruit.
Storage life 3 to 5 weeks
Climacteric / non-climacteric -
Ethylene production Very high
Ethylene sensitivity High
Modified / controlled atmosphere See text
Potential benefits See text
Australia/New Zealand
South Africa
South America (Brazil)
February - June
July - August
January - July

Passion fruits

Harvesting and handling

Purple passion fruit are picked according to development of skin colour whereas in the yellow variety the fruits are gathered from the ground. The hard rind or 'shell' may become wrinkled but this does not indicate deterioration in internal quality. Inside are numerous seeds surrounded by yellowish aromatic juicy pulp. The seeds are small enough to be eaten along with the pulp; there is also an important industry in passion fruit juice.

Fruit are harvested when they are >75% turning yellow or purple. Purple passion fruit at the light-purple stage are more suitable for long distance transport. Normally the respiratory climacteric occurs on the vine. Fruit harvested earlier have an unripe flavour.

Size, shape, skin colour, acidity and SSC are the major criteria used to evaluate quality. Fruit should be blemish free. SSC is 10% to 18% in yellow and 10% to 20% in purple passion fruit, with the yellow type having a more acidic flavour.

Cooling and storage

Yellow passion fruit should be stored at 7°C to 10°C with 90% to 95% relative humidity. They will have a potential storage-life of 3-5 weeks. Purple passion fruit are chilling tolerant and can be stored at 5°C to 7°C for 3 to 5 weeks.

Chilling injury occurs at 5°C or lower. Symptoms of chilling injury on yellow passion fruit are skin discoloration, pitting, water soaked areas, uneven ripening and increased decay. Discoloration can penetrate skin into the exocarp. Shrivel, pulp fermentation and fungal attack are the major postharvest problems. Shrivel is due to moisture loss without initially significantly affecting pulp quality.

Controlled atmosphere

Modified atmospheres (MA) have been tested on yellow passion fruit, and a fungicide treatment first before storage is desirable. Fruit held at 6°C to 10°C for 3 to 4 weeks had less shrivel. Film-bagging and various coatings reduce water loss in yellow and purple passion fruit.

Storage disorders

Bacterial spot, Brown spot, Chilling injury, Cladosporium rot, Septoria spot.