Fruit Produce Facts English
Recommendations for Maintaining Postharvest Quality
Adel A. Kader
Maturity & Quality
The amount of yellow or purple color on the fruit surface is used as a maturity index for fresh market passion fruits. In some cases fruits are allowed to fall and are collected from the ground for processing into juice concentrate, jam, and other products.
Maturity & Quality Photos
Temperature & Controlled Atmosphere
7-10°C (45-50°F) for partially-ripe fruits (potential storage life = 3-5 weeks) 5-7°C (41-45°F) for fully-ripe fruits (potential storage life = 1 week)
To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
Passion fruits are the highest ethylene producers among all fruits with a production range of 160-370 µl/kg·hr at 20°C (68°F) at their climacteric peak.
Exposure of mature-green passion fruits to 100 ppm ethylene for 1-2 days accelerates their ripening. Once ripening begins exogenous ethylene treatment is unnecessary because the fruits produce high ethylene concentrations.
No published information available.
Physiological and Physical Disorders
Effective vineyard sanitation, pruning and leaf thinning to allow more air and light to reach the canopy, application of preharvest fungicides, and proper management of temperature and relative humidity during postharvest handling.
Use of Materials
The UC Postharvest Technology Center grants users permission to download textual pages (including PDF files) from this World Wide Web site for personal use or to reproduce them for educational purposes, but credit lines and copyright notices within the pages must not be removed or modified.
Except for these specified uses, no part of the textual materials available on the UC Postharvest Technology Center Web site may be copied, downloaded, stored in a retrieval system, further transmitted or otherwise reproduced, stored, disseminated, transferred or used, in any form or by any means, except as permitted herein or with the University of California's prior written agreement. Request permission from UC Postharvest Technology Center. Distribution for commercial purposes is prohibited.
The information in this fact sheet represents our best understanding of the current state of knowledge at the time of the latest update, and does not represent an exhaustive review of all research results. Links to any of these UC Postharvest Technology Center pages are permitted, but no endorsement of the linking site or products mentioned in the linking page is intended or implied by such a link.
How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.