PHYSICAL CHARACTERIZATION OF GULUPA FRUITS (Passiflora

ISSN 0568-3076
agron. 21(1): 48 - 62, 2013
PHYSICAL CHARACTERIZATION OF GULUPA FRUITS (Passiflora
edulis SIMS) DURING RIPENING AND POSTHARVEST
Germán Franco*, José R. Cartagena V.**, Guillermo A. Correa L.*** y Mario Lobo A.****
Professional Researcher. Corpoica. C. I. La Selva. Rionegro, Antioquia, Colombia. E-mail: [email protected]
**
Associate Professor. Universidad Nacional de Colombia - Medellín campus - School of Agrarian Sciences Department of Agronomic Sciences. Medellín, Colombia.
***
Associate Professor. Universidad Nacional de Colombia - Medellín campus - School of Agrarian Sciences Department of Agronomic Sciences. Medellín, Colombia.
****
Senior Researcher. Corpoica. C. I. La Selva. Rionegro, Antioquia, Colombia and Associate Professor. Universidad Nacional de Colombia - Medellín campus
- School of Agrarian Sciences - Department of Agronomic Sciences. Medellín, Colombia.
*
Recibido: abril 12 de 2013 ; aprobado: mayo 17 de 2013
aBstRaCt
ResUMeN
Demand for gulupa (Passiflora edulis Sims) −one of the socalled “high Andean fruits”− has increased lately, not only
because it supplies important components of a balanced diet,
but also because it is a complementary source of metabolites
that aid in maintaining a good health condition. However, its
short postharvest life affects its quality. Thus, the objective
of the current research was to characterize the physical
parameters that affect the quality of this product, with the
aim of taking proper advantage of its organoleptic properties
and optimizing its postharvest management. Destructive
samplings were carried out on fruits of known age, which
allowed conducting quality-related-parameter analyses during
pre and postharvest. The results clearly showed shell weight
and thickness reduction during ripening and postharvest.
Pulp formation started at the 42th day after flowering (DAF),
accompanying an initial weight increase, which was followed
by a final decrease at fruit maturity. Shell firmness declined
since 21 DAF. During storage, moisture levels went down,
with the consequent increase in physiological weight loss
during postharvest. Non-linear models were used to describe
shell weight and thickness, as well as pulp weight. The harvest,
which took place around 91 DAF, guaranteed the necessary
fruit quality conditions. In this respect, it was observed that
when the fruit remains under environmental conditions, it
should be consumed around day 14 after harvest, which is
when the shell starts to wrinkle.
CaRaCteRiZaCiÓN FÍsiCa De FRUtOs De
GULUPa (Passiflora edulis siMs) DURaNte La
MaDURaCiÓN Y POsCOseCHa
Key words: promising fruits, physical changes, quality
attributes, regression analysis.
La demanda de gulupa (Passiflora edulis Sims) se ha incrementado en el conjunto de los llamados “frutos alto andinos”,
no solo porque proporciona componentes importantes para
una nutrición balanceada, sino también por ser fuente complementaria de metabolitos que ayudan a mantener una buena
salud. La vida poscosecha de estos frutos es reducida, lo cual
incide sobre su calidad. El objetivo de esta investigación fue
categorizar la evolución de las variables físicas que influyen
en la calidad del fruto, con el propósito de obtener el máximo provecho de sus atributos organolépticos y optimizar el
manejo en poscosecha. Se hicieron muestreos destructivos en
frutos con edad conocida, lo que permitió realizar análisis de
variables relacionadas con la calidad de estos, en precosecha y
poscosecha. Los resultados mostraron una evidente disminución en el espesor y el peso de la cáscara a través del proceso
de maduración y en la poscosecha. La formación de la pulpa
ocurrió desde los 42 días después de floración (DDF), en
forma congruente con el aumento de peso, y la disminución
de este en la etapa posterior a la madurez. La firmeza de la
cáscara se redujo a partir de los 21 DDF. Durante el almacenamiento, la humedad disminuyó, con el consiguiente aumento
de la pérdida fisiológica de peso en poscosecha. Se utilizaron
modelos no lineales para describir el espesor, los pesos de la
cáscara y de la pulpa. La cosecha de la gulupa alrededor de
los 91 DDF garantizó que el fruto reuniera las condiciones
requeridas de calidad. Al respecto, se encontró que cuando el
fruto permanece en condiciones ambientales, se debe consumir alrededor del día 14 después de cosechado, tiempo que
coincide con el inicio del arrugamiento de la cáscara.
Key words: frutos promisorios, cambios físicos, atributos
de calidad, análisis de regresión.
Franco, G., Cartagena V., J.R., Correa L., G.A. & Lobo A., M. 2013. Physical characterization of gulupa fruits (Passiflora edulis Sims)
during ripening and postharvest. Revista Agronomía. 21(1):48-62.
Physical characterization of gulupa fruits (Passiflora edulis Sims) during ripening and postharvest
agron. 21(1): 48 - 62, 2013
iNtRODUCtiON
49
Most of the studies conducted on this topic have
dealt with yellow and purple passion fruit materials
planted in hot climate areas. References about
gulupa are certainly scarce, which makes it necessary
to characterize this material under the conditions
of the Colombian Andean tropic, given that its
composition might be different from that of the
studied purple passion fruits. A research conducted
by Pruthi (1963) indicates that mature fruits of purple
passion fruit harvested every two weeks from the
same orchard showed highly significant differences
in all their physicochemical features, except for
reducing sugars. The same author manifests that the
chemical composition of purple passion fruit is very
changeable and likely to be affected by factors such
as ripeness, plant condition, harvest time, climate,
cultivation site and cultivar itself (Tucker, 1993;
Jaramillo et al., 2000).
At a global level, there is a growing tendency to
increase the consumption of fruits and vegetables,
whose nutraceutical properties as well as their vitamin,
mineral and fiber contents certainly strengthen human
health, thus constituting important components of
human nutrition. The mentioned preference is
motivated by a growing concern about a balanced
diet, containing fewer carbohydrates, fats and oils,
as well as more vegetables (López, 2003). Usually
traded fresh, the so-called “High Andean” fruits are
commonly appraised as pleasant (Ávila et al., 2007;
Márquez et al., 2007) and highly demanded products
on the part of consumers. However, these fruits have
a short post-harvest life, during which they rapidly
deteriorate and lose quality. A broad set of Andean
fruits, among which we can count gulupa (Passiflora
edulis Sims), have been prospected and found to have
The harvest of gulupa is carried out from a rough
some good agronomic possibilities (Lobo, 2000).
estimate of the fruits aspect on the plant because,
Fruit progress during ripening and postharvest has on the one hand, there are no indicators for such
been studied in several species and from different purpose, as it could be the case of ripening stage,
perspectives. Some examples are provided by tree color, size, weight and ripening indexes (Pinzón
tomato [Cyphomandra betacea (Cav.) Sendt], blackberry et al., 2007); and on the other hand, because its
(Rubus spp.), guava (Psidium guajava L.), pineapple postharvest behavior has not been studied yet. In
[Ananas comosus (L.) Merr], pitahaya [Selenicereus studying fruits from the municipality of Venecia,
megalanthus (Haw) Britt & Rose], melon (Cucumis melo Cundinamarca (Colombia), the mentioned authors
L.), passion fruit (Passiflora edulis Sims var. flavicarpa), developed a seven-degree color scale from which they
zapote negro (Diospyros digyna Jacq), lulo (Solanum recommended stage 3 as the optimal harvest time.
quitoense Lam) and rambutan (Nephelium lappaceum In addition, they mention that polar and equatorial
L.), among others. These studies are mainly aimed diameters of this fruit are 50 and 56 mm, respectively,
at understanding postharvest behavior in order to and that they decreased during ripening, as well as
maintain consumption quality, thus taking advantage shell thickness and firmness; while the maximum
of the nutraceutical properties of this products fruit weight is reached at ripening stage zero (0), with
(Araújo et al., 1997; Pinzón, 2000; Silva & Mercadante, 55.8 g; and maximum pulp weight was observed at
2002; Ordóñez et al., 2004; Villanueva et al., 2004; stages three (3) and four (4), with 27.3 g. Shiomi et
Arellano et al., 2005; Kafkas et al., 2006; Menéndez et al. (1996b) state that this fruit can be harvested at its
al., 2006; Márquez et al., 2007; Saradhuldhat & Paull, half ripe stage, when low temperature transportation
2007; Centurión et al., 2008; Yingsanga et al., 2008). is available, which allows commercializing the fruit in
However, up to date, little information is available variable distant places. In a study on curuba (Passiflora
about several fruits with good economic potential in mollisima Bailey), which is related to gulupa, Ceballos
tropical zones, which has determined their deficient et al. (2002) found that physiological maturity takes
place between days 72 and 97 after flowering (DAF),
postharvest management protocols.
50
Germán Franco, José R. Cartagena V., Guillermo A. Correa L. y Mario Lobo A.
depending on the material, as also found by Shiomi
et al. (1996a) in gulupa.
Once the fruit has been harvested, it does not
receive the normal supply of water, minerals, and
organic molecules such as sugars and hormones.
Nevertheless, most fruit tissues are able to transform
their components, through physiological processes,
which might be advantageous or harmful for product
quality. The intensity of these processes determines
the product’s shelf life. A fruit’s growth and its
physiological maturation are completed when it is
attached to the plant; nevertheless, organoleptic
maturation and senescence might continue after it
has been detached from the plant (Wills et al., 1984;
Haard, 1985).
Fruit softening is an integral part of the ripening
process in almost all cases. Alteration of the
intercellular structure and degradation of the
materials that make up the cell wall, namely cellulose,
hemicellulose and pectic material, seem to be an early
event associated to the solubilization of protopectinas
that ussualy remain insoluble (Leshem et al., 1986;
Brady, 1987). From a biological standpoint, these
changes are important because they imply cell wall
transformations that are not observed during leaf
senescence, probably taking place only in abscission
zones (Brady, 1987). From a commercial standpoint,
this is certainly an important process, because
postharvest life is reduced to a considerable extent by
increased fruit softening, which, in turn, determines
higher susceptibility to physical and phytosanitary
damage during this period (Leshem et al., 1986;
Brady, 1987).
During postharvest, the behavior of gulupa fruits
harvested at different ripening stages and stored at
25ºC has shown linear weight losses, young fruits
being the ones that lose more weight (Shiomi et al.,
1996a). These authors found that shelf life of the
fruits they harvested between 60 and 70 DAF was
shorter than that of those harvested between 80 and
90 DAF. Gutiérrez (2010) observed a weight loss of
up to 8% in fruits stored at 8ºC for 40 days; while
those kept in three different packings lost 2.4%,
0.012% and 0.014% of their weight.
Thus, the objective of the present research was to
study the progress of the physical parameters that
affect the quality of gulupa fruits under the conditions
of the Colombian Lower Montane rain forest, for
farmers to use this data in plantation management
decisions.
MateRiaLs aND MetHODs
Location. An experimental crop was planted in the
municipality of Rionegro, Department of Antioquia,
at “La Selva” Research Center, which belongs to the
Colombian Corporation of Agricultural Research Corpoica (6o7’46.41’’ North, 75o24’51.77’’ West; 2090
masl; average yearly temperature, precipitation and
relative humidity (RH) records of 17ºC, 1917 mm,
and 78%, respectively; average sunshine of 1726
hours/year; and yearly average evapotranspiration of
1202 mm). According to Holdridge Ecological Life
Zones, the experimental site corresponds to a Lower
Montane rain forest (LM-rf). Instrumental evaluation
was carried out at the Quality Analysis Laboratory
of Corpoica.
Biological material. Research was conducted on 10
gulupa materials from the departments of Antioquia,
Putumayo and Nariño (Colombia), which make
part of the Colombian National Germplasm Bank,
administered by Corpoica. Ortiz (2010) reported
low genetic variability in these materials, which
were analyzed through AFLPs (Amplified Fragment
Length Polymorphism) and SSRs (Simple Sequence
Repeats). Fruit growth was assessed by color thread
labeling of flowers at their homogamous stage, with
and without hercogamy, following the protocol
proposed by Ángel et al. (2011). This stage was taken
as day zero of fruit age, after which sampling dates
were recorded as Days After Flowering (DAF).
Physical characterization of gulupa fruits (Passiflora edulis Sims) during ripening and postharvest
experimental procedure. All analyses involved
destructive samplings every seven days since 7 DAF
and until 112 DAF. Fruit physiological progress
during postharvest was evaluated by sampling since
91 DAF and then every seven days until day 21
after harvest. These (after harvest) sampling dates
corresponded to 98, 105 and 112 DAF, thus allowing
the comparison of these fruits to those that were
allowed ripening on the vine. The sampling unit
for each fruit age under study was made up of 10
fruits, which were transported to the laboratory in
an expanded polystyrene box containing dry ice to
keep an approximate internal temperature of 4ºC.
Postharvest fruit progress was evaluated at 20ºC
and 70% RH. The moment of harvest for this study
was 91 DAF, when the fruit is usually harvested for
exportation. The measurements were carried out on
days 14 and 21 after harvest.
Juice extraction was done by cutting the fruits along
the equatorial zone. The pulp was immediately
separated from the seeds by sieving it through a piece
of tulle. Then, the juice was kept in an ice-refrigerated
recipient.
Fruit form (cm). It was calculated as the ratio
between the polar diameter (PD) and the equatorial
diameter (ED).
shell thickness (cm) [epicarp plus mesocarp,
(Orjuela et al., 2011)]. It was measured using a caliper
(L&W Tools®).
shell weight (g). This parameter was assessed
individually in a Mettler® PE 360 scales.
agron. 21(1): 48 - 62, 2013
Pulp weight (g) [endocarp]. It was measured in a
Mettler® PE 360 scales.
seed weight (g). After separating the seeds, this
parameter was also measured on a Mettler® PE 360
scales.
51
Fruit firmness (kgf). It was carried out at room
temperature (20±1°C) on a TA-TX Plus® texturometer
equipped with a P25-S probe, under the following
specifications: compression mode, pre-test speed of
1.5 mm sec-1, test speed of 2.0 mm seg-1, post-test
speed of 10 mm seg-1, and distance of 15 mm.
Fruit moisture (%). Initially, the fruits were
individually weighed in grams on a Mettler® PE 360
scales. Then, they were taken to a Venticell® 111 oven
at 70ºC, where they were dried until constant weight, to
finally calculate moisture by the following expression:
Physiological weight loss during postharvest
(PWL) (%). It was determined as the difference
between initial and final fruit weights:
In order to analyze the behavior of the studied fruit
parameters such as firmness, shell thickness, pulp,
shell and seed weight, a series of non-linear models
proposed by Kiviste et al. (2002) were applied, namely
the Allometric, Exponential, Terazaki, Korf, Gemesi,
Korsun, Gram, Sloboda, Verhulst-logistica, Wingert,
Pearl-reed, Simek, Moiseev III, MonomolecularWeber, Todorovic III, Var der vliet, Kovessy,
Thomasius I, Thomasius II, Bass, Gompertz,
Gompertz-wenk, Mitscherlich I, Bertalanffy, Weibull
II, Weibull II and Mitscherlich III models. Fruit
age expressed in DAF was used as the predictive
variable. For each parameter, the best fitting model
was selected, i.e., the one with the most homogeneous
distribution of residuals, the highest prediction
determination coefficient (R2 pred), the least Mean
Squared Error, and the lowest statistic PRESS value.
Fruit parameters were evaluated through mean
comparison (t test) between same-aged samples of
fruits on and off the vine.
52
Germán Franco, José R. Cartagena V., Guillermo A. Correa L. y Mario Lobo A.
ResULts aND DisCUssiON
Fruit form. The ratio between the polar diameter
(PD) and the equatorial diameter (ED) was interpreted
as corresponding to elongated (PD/ED = 2.0)
or rounded (PD/ED = 1.0) forms. It exhibited
relatively large values until 21 DAF, thus indicating
an ellipsoid fruit form. Then, it tended to stabilize
around values somewhat larger than 1.0 along the
development period (Figure 1), which reveals how
the fruit acquires its characteristic ovoid form, thus
paralleling the findings of Orjuela et al. (2011) on
this same fruit. Fruit form being a species-specific
and cultivar-specific feature (González et al., 2001),
it was studied by Pruthi (1963) in a series of gulupa
related passiflora fruits. These authors reported
ovoid forms in yellow and purple passion fruits and
an oval-oblong form for granadilla (Passiflora ligularis
Juss). Determining dominant fruit form is important
when it comes to designing appropriate packagings
for the transportation and exhibition of the product.
Figure 1. Progress of the PD/ED ratio (fruit form) during gulupa fruit development
(Passiflora edulis Sims). Bars indicate standard deviation.
Physical characterization of gulupa fruits (Passiflora edulis Sims) during ripening and postharvest
shell thickness. The fruits that ripened on the plant
registered values between 0.47 and 0.54 cm, which
are similar to those reported by Orjuela et al. (2011).
This parameter ranged from 0.29 to 0.12 cm in off
the vine fruits, which is considerably lesser than the
range exhibited by the fruits on the vine (Figure 2).
Pinzón et al. (2007) and Orjuela et al. (2011) consider
that this reduction is a consequence of the ripening
process, which leads the pulp to occupy a larger space.
The progress of shell thickness during ripening was
adequately described by Korsun’s model, with an R2
pred. Value of 0.86 (Table 1 and Figure 3).
Figure 2. Shell thickness progress during development and postharvest of gulupa (Passiflora
edulis Sims) fruits. Bars indicate standard deviation.
agron. 21(1): 48 - 62, 2013
53
Figure 3. Shell thickness progress in gulupa (Passiflora edulis Sims) fruits according to age.
The solid line indicates estimation by Korsun’s model. Dotted lines indicate 95%
confidence limits for expected values. Circles indicate observed values.
54
Germán Franco, José R. Cartagena V., Guillermo A. Correa L. y Mario Lobo A.
shell weight. This parameter exhibited a tendency
to decline during growth and development, ranging
from 28.9 to 29.9 g in mature fruits (Figure 4), which
corresponds to the upper limit of the results found
by Orjuela et al. (2011) also in mature fruits (21 to
28 g). Shell weight showed a constant decrement in
fruits off the vine, with values that were significantly
different from those of the fruits that ripened on the
plant (Table 2). This behavior is consistent with shell
thickness progress during postharvest, which is due
to the continuity of catabolic processes determining
not only the loss of water but the impossibility to
recover it as well. Shell weight progress over time was
adequately described by Korsun’s model, with an R2
pred value of 0.72 (Table 1 and Figure 5).
2
table 1. Estimators of Korsun’s model Y = e a+b In(DDF)-c [In(DDF)] and goodness of fit statistics employed for
gulupa (Passiflora edulis Sims) fruit development analysis
PRESS
Variable
Shell thickness
Shell
weight
Pulp weight
Mean Squared
Error
Model parameters
a = -44.2834
b = 21.5504
c = 2.6513
a = -64.1565
b = 32.5833
c = 3.9237
a = -34.5045
b = 17.3743
c = 1.9993
R2pred
0.36153
0.059574
0.86246
2.475.18
4.89465
0.72302
1.104.49
3.27538
0.37318
table 2. Mean comparison between gulupa (Pasiflora edulis Sims) components in same-age fruits on and off the vine
Fruit age on
the vine (off
the vine) (DaF)
Mean shell weight (g)
Mean pulp weight (g)
Mean seed weight (g)
On the vine
Off the vine
On the
vine
Off the
vine
On the
vine
98 (91 + 7)
29.38 a
15.99 b
25.36 a
21.98 b
6.61 a
105 (91 + 14)
28.94 a
10.59 b
27.26 a
21.35 b
6.76 a
4.90 b
112 (91 + 21)
29.97 a
7.06 b
26.60 a
19.96 b
6.63 a
4.41 b
Means of variable with different letters within a row are different at α = 0.01 level, according to T-test.
Off the vine
4.23 b
Physical characterization of gulupa fruits (Passiflora edulis Sims) during ripening and postharvest
55
Figure 4. Gulupa (Passiflora edulis Sims) fruit composition during development and postharvest.
Bars indicate standard deviation.
agron. 21(1): 48 - 62, 2013
Figure 5. Gulupa (Passiflora edulis Sims) fruit shell weight progress according to age. The
solid line indicates estimation by Korsun’s model. Dotted lines indicate 95%
confidence limits for expected values. Circles indicate observed values.
Pulp weight. The pulp started forming by 42
DAF, which is longer than the 30 DAF reported by
Shiomi et al. (1996b). This part of the fruit followed
an opposite trend to the shell, that is, while the
latter decreased, the former increased (Figure 4), as
also reported by García (2008) in granadilla. This
implies that the pulp acquires a larger mass within
the fruit. Nevertheless, the current work found a
steady tendency in gulupa once it had reached 91
DAF. In studying yellow passion fruit, Villanueva et
al. (1999) observed a pulp content increase, which
went from a 30%-31% range 42 DAF to a 36%-39%
one 77 DAF. In turn, Pruthi (1963) has reported
pulp contents of 30.9% in mature fruits of yellow
passion fruit, thus paralleling the results of the
present research, in which the pulp was observed
to reach even higher records than those reported
by the mentioned authors. This is also in agreement
56
Germán Franco, José R. Cartagena V., Guillermo A. Correa L. y Mario Lobo A.
with results by Arjona et al. (1991), who expressed
that pulp yield changes according to the variety. In
effect, they found a higher pulp weight reduction in
purple passion fruit than in yellow passion fruit and
maypop (Passiflora incarnata).
In gulupa, Pinzón et al. (2007) estimated that
maximum pulp weight (27.3 g) is reached at stages
three (3) and four (4) of the color scale they proposed.
In turn, Orjuela et al. (2011) found values ranging
between 15 and 26 g, which are similar to those
obtained in ripe fruits by the present research (25.3
to 25.8 g). In addition, we found that pulp weight
declined constantly under postharvest conditions,
showing highly significant differences with those
fruits that were allowed ripening on the plant (Table
2). This sets a contrast with the results of Villanueva
et al. (1999), who observed an increase in passion
fruit juice content (7.2% to 13.5%) after five days of
storage at room conditions, which they attributed
to fruit weight loss. In the present case, pulp weight
progress over time was adequately explained by
Korsun’s model, with an R2 pred. value of 0.37 (Table
1 and Figure 6).
Weight of the seeds. By 50 DAF, the seeds had
almost reached their final size, after which a steady
trend was observed in seed weight both during pre
and postharvest (Figure 4). The significant differences
we observed between these two stages (Table 2) could
be attributed to seed moisture content. As to the
weight percentage participation of the components
of the studied fruit, the shell was found to represent
47%, followed by the pulp with 41%, and then the
seeds with 11%. These results are similar to those
of Orjuela et al. (2011), who found a seed weight
range of 9% to 11%; but they contrast with those
of Medina et al. (2000), who reported a higher value
(15%), both works dealing with gulupa fruits. In turn,
Pruthi (1963) observed records of 13.6% and 7.4%
for this parameter in purple and yellow passion fruit,
respectively.
Figure 6. Gulupa (Passiflora edulis Sims) fruit pulp weight progress according to age. The solid
line indicates estimation by Korsun’s model. Dotted lines indicate 95% confidence
limits for expected values. Circles indicate observed values.
Firmness. This parameter showed an outstanding
reduction since 21 DAF (Figure 7), to reach values
around 5.3 kgf by 105 DAF. This coincides with
previous reports by Rodríguez & García (2010),
who found that resistance to penetration diminished
after the fourth week, to reach values of about 5.1
kgf in mature fruits. Leshem et al. (1986) consider
that this is an early event probably associated to the
solubilization of usually insoluble protopectinas.
González et al. (2001) have explained softening as
Physical characterization of gulupa fruits (Passiflora edulis Sims) during ripening and postharvest
the result of changes in cell wall thickness caused
by the dissolution of the middle lamella and the
simultaneous modification of the permeability of
the plasmalema, whose selectivity is thus reduced,
resulting in increased intercellular spaces that are
filled with water and gases, all of which produces
the softening of the tissues. Although the process
seems to mainly imply the degradation of pectic
material, some other degradation events might also be
involved (Leshem et al., 1986). Giovannoni et al. (1989)
state that the depolymerization of pectin due to the
activity of endopolygalacturonase is not enough by
itself to affect texture. Softening can be the result
57
of the action of other enzymes and changes in the
concentration of organic acids, other chelating agents
or cell wall pH. Miller (1986), Brady (1987) and Fry et
al. (2001) report that oxygen reactive species (ROS)
also play a role in the degradation of the cell wall.
Since 105 DAF, there was an increase in firmness
due to the fact that the fruit becomes elastic as a
consequence of softening, thus leading the measuring
probe to register higher values. This situation was
more evident after harvest, when firmness (under the
conditions established for its assessment) could not
be measured any later than 91 + 7 DAF (Figure 7)
because the probe could not penetrate the fruit shell.
agron. 21(1): 48 - 62, 2013
Figure 7. Gulupa (Passiflora edulis Sims) fruit firmness progress during development and
postharvest. Bars indicate standard deviation.
Moisture. This parameter showed a decreasing trend,
with initial values of 92%, final records of 81%, and
a more pronounced decrement after 98 DAF (Figure
8). Orjuela et al. (2011) have reported that the gulupa
fruit is rich in water, reporting contents of about 90%,
as also found in the current work, but contrasting with
reports by Rodríguez & García (2010), who found a
water content of 55.7%. The presence of this element
in the fruit is due to the fact that the parenchymatous
tissue, which features fleshy berries, accumulates it in
considerable amounts, thus resulting in a succulent
fruit (González et al., 2001).
A strong decrement in water content was observed
during postharvest between 91 + 7 DAF and 91
+ 14 DAF, due to the catabolic activity implied in
respiration, which results in water losses that cannot
be compensated. Highly significant differences were
observed between the fruits on and off the vine
(Table 3), which allows concluding that water loss
58
Germán Franco, José R. Cartagena V., Guillermo A. Correa L. y Mario Lobo A.
is more critical for the latter. Fruit water loss led to
shell wrinkling, which was evident after 14 days under
the storage conditions of this experiment. Due to
visual evaluation on the part of the consumer, shell
wrinkling can negatively affect commercialization.
Physiologic weight loss during postharvest.
This parameter was observed to increase along the
experiment in the fruits harvested and maintained at
ambient conditions (Figure 9). This coincides with
the findings of Shiomi et al. (1996a) and Sierra et al.
(2011) in gulupa; and of Gómez et al. (1999) in yellow
passion fruit. The latter researchers reported an
accumulated weight loss of 81.4 g after 18 days under
plastic bag storage conditions, which is larger than the
record of the present research, thus suggesting that
water loss is higher in passion fruit than in gulupa.
Figure 8. Water content progress during development and postharvest of gulupa
(Passiflora edulis Sims) fruits. Bars indicate standard deviation.
Figure 9. Physiological weight loss progress in gulupa (Passiflora edulis Sims) fruits
during post harvest. Bars indicate standard deviation.
Physical characterization of gulupa fruits (Passiflora edulis Sims) during ripening and postharvest
59
table 3. Mean comparison for water content in same age gulupa (Pasiflora edulis Sims) fruits on and off the vine
Fruit age on the vine (off the
vine) (DaF)
Water content (%)
On the vine
Off the vine
98 (91 + 7)
82.82 a
76.66 b
105 (91 + 14)
80.38 a
67.22 b
112 (91 + 21)
80.90 a
67.26 b
Means with different letters within a row are different at α = 0.01 level, according to T-test.
CONCLUsiONs
The results obtained in gulupa fruits regarding form,
shell thickness and firmness, moisture content, shell,
pulp and seed weight correspond to those found in
previous works on gulupa related passifloras.
agron. 21(1): 48 - 62, 2013
Due to the properties they confer to the fruit, features
such as form, moisture content, and shell thickness
and firmness should be taken into account in the
postharvest management and packaging design of
this product.
The information obtained for the studied parameters
allowed establishing a physical standard for this fruit.
Some nonlinear models adequately accounted for the
progress of some of this fruit’s physical parameters,
thus appearing as potentially useful to monitor its
final quality.
60
Germán Franco, José R. Cartagena V., Guillermo A. Correa L. y Mario Lobo A.
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