Proper passion fruit storage is essential to preserve its rich nutrients and aromatic fragrance. Passion fruit, also known as egg fruit or granadilla, originated in Brazil and is a herbaceous vine belonging to the genus Passiflora in the family Passifloraceae. This fruit earns the name "passion fruit" as its nutrient-rich juice delivers a powerful fragrance, echoing notes of banana, pineapple, lemon, strawberry, peach, and pomegranate.
1. Timely Harvesting
Freshly sold fruit can be manually picked from ripe fruit that has changed color. Fruit intended for processing requires fully ripe passion fruit that has naturally fallen from the tree, which is important for proper storage. Harvest the fruit every morning to allow it to fully develop. When there is little fruit, harvest 1-3 times per week; during peak ripening, harvest daily to prevent weight loss and ensure processing quality. According to Shi Hongcai (1987), the juice content before and after natural fruit fall is 42.5%. Timely harvesting can reduce weight loss by 10%-20% and enhance aroma. Dry fruit moistened by rain or dew at harvest in a cool, dry place. If you do not process it immediately, store it at the correct temperature to ensure optimal quality.
2. Storage Conditions
Passion fruit is sensitive to low temperatures. Maintaining optimal storage conditions is key for passion fruit storage to prevent chilling injury. Storage below 6.5℃ will cause chilling injury. Above 6.5℃, it will mold. It can be stored for 4-5 weeks at 6.5℃ and a relative humidity of 85%–90%.
3. Ripening and Color Change of Purple Passion Fruit
Commercially available ripe passion fruit is naturally fallen fruit collected from the ground. It quickly loses water, shrivels, and becomes susceptible to infection. Harvesting green-ripe fruit before the respiratory climacteric occurs and inducing ripening at low temperatures can significantly extend its shelf life. Harvesting 35-60 days after flowering (at this stage, less than 10% of the fruit is purple, not yet meeting market requirements), storing it at 10℃ for 10 days for ripening, then treating it with 10 mg/L ethylene for 35 hours, and finally placing it at 21℃ for 48 hours will result in the characteristic purple color of vine-ripened fruit, with purple covering more than 80% of the surface. The sugar and soluble solids content are the same as that of vine-ripened fruit, maintaining proper passion fruit storage which ensures quality.
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