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<p><i>Passiflora cincinnata</i> is a common wild species in the semi-arid regions of Brazil. Its fruits have an exotic and intense flavor and can be consumed fresh or used in processed products. However, the postharvest quality of these fruits during storage is not yet fully understood. This study aimed to evaluate the postharvest quality of <i>P. cincinnata</i> fruits stored at room temperature. Five storage periods (0, 3, 6, 9, and 12&#xa0;days) were assessed, focusing on physical attributes, physicochemical properties, bioactive compounds, and respiratory rate characteristics. The physical and physicochemical characteristics of <i>P. cincinnata</i> fruits declined over the 12&#xa0;days of storage due to fresh weight loss at room temperature. These fruits exhibited a high respiratory rate and climacteric behavior, with several biochemical changes occurring, including variations in soluble solids, titratable acidity, and soluble sugars. Storage increased the concentrations of soluble sugars and the TSS/TA ratio, while maintaining fruit appearance; however, it led to a decrease in bioactive compounds. As a result, fruit storage at room temperature is not ideal for preserving bioactive compound content, even though it helps maintain sensory and visual quality. This research provides valuable insights into the physical, physicochemical, and bioactive compound characteristics of the fruit throughout different storage periods. It highlights the key challenges associated with fruit storage, such as fresh weight loss and changes in respiratory rate and biochemical composition. While room-temperature storage preserves the sensory and visual quality of <i>P. cincinnata</i> fruits, it significantly reduces their bioactive compound content, suggesting prolonged storage is not suitable for maintaining their nutritional value. These findings emphasize the importance of optimizing storage conditions to balance visual appeal and nutritional preservation, particularly in postharvest management.</p>

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Storage increases soluble sugars and decreases bioactive compounds in wild passion fruit (Passiflora cincinnata)

  • 期刊论文

  • 发表日期：

    2025年2月13日

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  • Andréia de Oliveira Militão,
  • Toshik Iarley da Silva,
  • Ana Marinho do Nascimento,
  • Franciscleudo Bezerra da Costa,
  • Alinne Karen Gomes de Castro,
  • Larissa Félix Macêdo,
  • Charlene Maria Alcântara,
  • Maria Ester Maia Evangelista,
  • Giuliana Naiara Barros Sales,
  • Kilson Pinheiro Lopes,
  • Saint Clair Lira Santos

摘要

Passiflora cincinnata is a common wild species in the semi-arid regions of Brazil. Its fruits have an exotic and intense flavor and can be consumed fresh or used in processed products. However, the postharvest quality of these fruits during storage is not yet fully understood. This study aimed to evaluate the postharvest quality of P. cincinnata fruits stored at room temperature. Five storage periods (0, 3, 6, 9, and 12 days) were assessed, focusing on physical attributes, physicochemical properties, bioactive compounds, and respiratory rate characteristics. The physical and physicochemical characteristics of P. cincinnata fruits declined over the 12 days of storage due to fresh weight loss at room temperature. These fruits exhibited a high respiratory rate and climacteric behavior, with several biochemical changes occurring, including variations in soluble solids, titratable acidity, and soluble sugars. Storage increased the concentrations of soluble sugars and the TSS/TA ratio, while maintaining fruit appearance; however, it led to a decrease in bioactive compounds. As a result, fruit storage at room temperature is not ideal for preserving bioactive compound content, even though it helps maintain sensory and visual quality. This research provides valuable insights into the physical, physicochemical, and bioactive compound characteristics of the fruit throughout different storage periods. It highlights the key challenges associated with fruit storage, such as fresh weight loss and changes in respiratory rate and biochemical composition. While room-temperature storage preserves the sensory and visual quality of P. cincinnata fruits, it significantly reduces their bioactive compound content, suggesting prolonged storage is not suitable for maintaining their nutritional value. These findings emphasize the importance of optimizing storage conditions to balance visual appeal and nutritional preservation, particularly in postharvest management.