Purple passion fruit are picked according to development of skin colour whereas in the yellow variety the fruits are gathered from the ground. The hard rind or 'shell' may become wrinkled but this does not indicate deterioration in internal quality. Inside are numerous seeds surrounded by yellowish aromatic juicy pulp. The seeds are small enough to be eaten along with the pulp; there is also an important industry in passion fruit juice.
Yellow passion fruit should be stored at 7°C to 10°C with 90% to 95% relative humidity. They will have a potential storage-life of 3-5 weeks. Purple passion fruit are chilling tolerant and can be stored at 5°C to 7°C for 3 to 5 weeks. Chilling injury occurs at 5°C or lower. Symptoms of chilling injury on yellow passion fruit are skin discoloration, pitting, water soaked areas, uneven ripening and increased decay. Discoloration can penetrate skin into the exocarp. Shrivel, pulp fermentation and fungal attack are the major postharvest problems. Shrivel is due to moisture loss without initially significantly affecting pulp quality.
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