RESEARCH ON CHANGES IN THE PHYSICOCHEMICAL, PHYSIOLOGICAL AND SENSORY QUALITY OF PURPLE PASSION FRUIT POST - HARVEST

Abstract

The purpose of this study is to analyze and evaluate the biochemical and physiological changes of purple passion fruit at four ripeness levels based on the purple color coverage of the fruit surface (25%, 50%, 75%, 100%) under ambient temperature conditions 30 - 32°C in post - harvest in Sơn La province. The results show chemical composition changes from 25% to 100% ripeness, including water content 80.77 - 77.83%, carbohydrates 16.53 - 19.35%, total sugars 6.64 - 8.85%, total acids 5.82 - 4.21%, vitamin C 25.2 - 30.12 mg/100 g, total soluble solids content 18 - 19.05^oBrix and pH 3.7 - 3.9. During storage at 75% ripeness, physiological changes were observed, with respiration intensity peaking at 143.28 ml CO₂/kg·h and ethylene production reaching 704.19 µl C₂H₄/kg·h on the sixth day. Weight loss ranged to 6.62% and sensory quality significantly declined from good (19.65 points) to poor (10.58 points) after 10 days of storage.