Juice percentage and shelf-life of passion fruit, Passiflora edulis as affected by post-harvest treatments and storage conditions

The study was aimed at to investigate the influence of packing materials and storage conditions on juice percentage and shelf-life of passion fruit. Packaging materials such as perforated and non-perforated polythene bags, cling film, fresh banana leaves and fresh Phrynum spp leaves with two different storage conditions viz ambient storage condition and zero energy cool chamber storage were tested. Results showed that packing of passion fruits in non-perforated polythene bags and storing them under zero energy cool chamber (ZECC) storage conditions retained juice percentage and extended shelf-life of the fruits.