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Effect of postharvest storage temperature and time on the physicochemical properties and bioactive compounds of the Passiflora mollissima fruits
Efecto de la temperatura y el tiempo de almacenamiento poscosecha en las propiedades fisicoquímicas y compuestos bioactivos de frutos de Passiflora mollissima
DOI:
https://doi.org/10.15446/agron.colomb.v44n1.123813Keywords:
ascorbic acid content, weight loss, total phenolic content (en)contenido de ácido ascórbico, pérdida de peso, contenido de fenólicos totales (es)
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The fruits of tumbo or banana passion fruit (Passiflora mollissima) have a high level of bioactive compounds; nevertheless, their postharvest storage period can be influenced by inadequate postharvest handling. This study analyzed the effect of postharvest storage temperature and time on the physicochemical properties, color parameters, total phenolic content, and ascorbic acid content, identifying the relationships between these characteristics. The fruits were stored at 3, 12 or 18°C in perforated polyethylene terephthalate containers and analyses were done each 4 d. Postharvest storage temperature and time affected (P<0.05) weight loss, pH, color parameters, total phenolic content, and ascorbic acid content. Fruits stored at 18°C exhibited significant changes over initial storage periods, whereas those stored at 3°C preserved their physicochemical quality, with some characteristics showing enhancement between days 32 and 44. Positive correlations were found among postharvest storage time and weight loss and among soluble solids and total phenolic content. Conversely, higher temperatures negatively affected titratable acidity and soluble solids, thereby accelerating fruit deterioration. Tumbo fruits stored at low temperatures preserved their physicochemical properties for a longer storage period.
Los frutos de tumbo o curuba (Passiflora mollissima) son fuente importante de compuestos bioactivos; sin embargo, su estabilidad se ve comprometida por un inadecuado manejo poscosecha. Este estudio evaluó el efecto de la temperatura y el tiempo de almacenamiento poscosecha en las propiedades fisicoquímicas, parámetros de color, contenido de fenoles totales y contenido de ácido ascórbico, así como identificó las interrelaciones entre estos atributos. Los frutos fueron almacenados a 3, 12 o 18°C en envases de polietileno tereftalato perforados y las evaluaciones se realizaron cada 4 d. La temperatura y el tiempo de almacenamiento afectaron (P<0,05) la pérdida de peso, pH, parámetros de color, contenido de fenoles totales y el contenido de ácido ascórbico. Los frutos almacenados a 18°C presentaron cambios significativos a un menor tiempo de almacenamiento, mientras que los que fueron almacenados a 3°C mantuvieron sus propiedades fisicoquímicas, y algunas características incrementaron sus valores desde el día 32 al 44. Se encontró una correlación positiva entre el tiempo de almacenamiento y la pérdida de peso, sólidos solubles y contenido de fenoles totales. Mientras que las altas temperaturas afectaron negativamente la acidez titulable y los sólidos solubles, acelerando el deterioro de los frutos. Los frutos de tumbo almacenados a baja temperatura preservaron sus características fisicoquímicas por un largo periodo de almacenamiento.
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