CONSERVATION OF POST-HARVEST, SWEET-PASSION FRUIT USING COMMERCIAL WAXES

Abstract

The effect of the use of commercial waxes in sweet passion fruit (Passiflora alata Dryander) was verified. After disinfection with thiabendazol (0.5 g/L) the fruits were dried in shade, and immerged by 1 minute in several commercial waxes in dilution of 1:1, constituting the treatments: 1) control, 2) Wax Sta-fresh, 3) Wax Fruit, 4) Wax Sparcitrus, and 5) Wax Citrosol. The fruits were weekly evaluated for the following variables: weight loss, texture, amount of juice, total soluble solids, titratable acidity and pH. After 28 days of refrigerated storage (9 °C) it was verified that all waxes were efficient in the control of weight loss. The waxes Sparcitrus and Citrosol granted the best control of weight loss, reducing it by rates of 53.31% and 39.67% respectively, when compared to the control treatment. The treatment with wax Citrosol provided the best maintenance of the fruits firmness, presenting after 28 days the highest values of texture and the smallest levels of titratable acidity. At the end of the analyzed period there was no statistical difference in both amount of juice and level of total soluble solids for all tested treatments. The treated fruits with wax Sta-fresh obtained the highest pH levels