Abstract
Demand of passion fruit for fresh consumption has been increasing. For fresh consumption, low acid content and long shelf life are demanded. Matured fruit abscises from plant and falls to ground, but effects of falling impact on fruit quality were not well determined. Then, fruit was fallen from 30, 60, 90, 180 cm height and fruit quality was estimated and respiration and ethylene production rates during after-harvest were measured. By 90 and 180 cm falling, acidity increased and sugar/acid ratio decreased. By sensory evaluation, the differences were also recognized. By 180 cm falling six of thirty fruits had crack on pericarp, and acidity of the cracked fruit was lower than that of non-cracked fruit. Except for the cracked fruit, no visible damage was observed on external appearance, though inner structure was damaged by 60, 90, 180 cm falling. Juice leaked from aril by 90 and 180 cm falling. Shelf life was shortened by even 30 cm falling because of mold. Respiration rate at just after falling increased as falling distance increased, though six to ten days after falling that decreased as falling distance increased. Ethylene production rate increased one day after harvest without falling, though the rate did not increase with falling. Impact force increased as falling distance increased and acidity increased as impact force increased. In conclusion, fruit quality was reduced by more than 90 cm falling and shelf life decreased by more than 30 cm falling.
