Studies on volatile flavour components of ripe and ethylene and acetylene induced ripe purple passion fruit (Passiflora edulis)

Volatile constituents of naturally ripe, and ethylene and acetylene induced ripe purple passion fruits were analysed by capillary Gas Chromatography. A total of 68 aroma constituents were identified in ripe, ethylene and acetylene induced ripe fruits. All the treatments had similar identified components. However, the relative percentage of components varied. The ester constituent identified had relatively less content in ethylene and acetylene induced ripe fruits compared to ripe fiuits. Whereas, the ethylene induced ripe fruits had higher concentration of 1,8-cineole, nonan 2-ol, benzylalcohol, guaiacol, γ-nonalactone and chavicol, the acetylene induced ripe fruits had higher concentration of phenyl acetaldehyde, cinnamic alcohol, methyl salicylate, hexenyl acetate, eugenol and salicylaldehyde.