Determination of fruit maturation and ripening potential on postharvest quality of Passiflora quadrangularis L.

Passiflora quadrangularis commonly known as giant granadilla bear largest fruit (∼1-3 kg) with edible fleshy rind in its genus. In recent years, this fruit has gained popularity and planted together with the well-known purple passion fruit. Despite its expansion, scientific research has not upheld with the pre- and postharvest handling of this fruit. Theherefore, the aim of the present study is to investigate the optimum harvest maturity and ripening potential of P. quadrangularis. The optimum harvesting period of this fruit was 55 to 60 days after anthesis (DAA). Fruits harvested on day 55 are suitable for cooking as vegetables as melon species. However, fruits harvested at day 60 were ideal for consumption as fresh, both mesocarp and pulp. At ripening (day 60) the mesocarp fruit firmness was 3.33±0.10N, with total soluble solid of the pulp was 14.57±0.33°Brix. Pulp and mesocarp pH also increased slightly at maturation, 3.76±0.21 and 5.14±0.02, respectively. Passiflora quadrangularis also known to be non-climacteric fruit as it cannot ripen after being picked from the vine. At storage fruits that harvested from day 50 and 55 after anthesis that treated with ethylene were enhanced surface yellow pigmentation after 4-7 days of treatment. The present study documented detailed pre-harvesting stages for P. quadrangularis which are crucial for provide optimum marketable qualities of this fruit as well as export purposes.