EFFECTS OF DIFFERENT MATURITY STAGES ON THE QUALITY OF PURPLE PASSION FRUIT

Author:
Anh Tram San, Le Minh

Doi: 10.26480/jtin.01.2021.30.32

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Fruit colour development and shrivelling are one of the major concerns of Vietnamese passion fruit industry as it reduces the appearance and downgrades fruit quality. The effects of colour stages were determined in purple passion grown in Gia Lai province, Vietnam. Immediately after harvesting, fruits were transported to the laboratory in Ho Chi Minh City and stored at 20 ÂșC. Data showed that different maturity stages, viz., skin colour development stages of purple passion fruit significantly affected the quality including colour development and chemical properties.

Pages 30-32
Year 2021
Issue 1
Volume 1