Abstract
In this experiment, we studied the effect of poly(lactic acid)/poly(butylene adipate-co-terephthalate) (PLA/PBAT) blend films on the efficiency of passion fruit preservation at 20 °C. The weight loss, shrinkage index, firmness, and total sugar of passion fruit packaged with PLA/PBAT films had no significant differences compared with PE films during 21 days (p > 0.05). PLA/PBAT films can more effectively reduce the rising of ethanol content and delay the total acid, ascorbic acid, and sensory evaluation. Compared with unpackaged (CK) and polyethylene (PE) films, PLA/PBAT films are more conducive to preserve the overall flavor of passion fruit during storage time, in agreement with sensory evaluation, tested by E-nose, E-tongue, and GC-MS, which also proved that it can effectively maintain the edible quality of passion fruit during storage time. We believe that our study makes a significant contribution to literature because it paves the way to the generalization and application of packaging films based on composite antibacterial polymers and facilitates the commercialization of fresh passion fruit as an important health food.
Highlights
Purple passion fruit (Passiflora adults Sims) is a perennial evergreen climbing vine, which carries ripe fruit between August the same year and March the year [1]
Received: 2 August 2019; Accepted: September 2019; Published: September 2019. In this experiment, we studied the effect of poly(lactic acid)/poly(butylene adipate-co-terephthalate) (PLA/PBAT) blend films on the efficiency of passion fruit preservation at
Films, PLA/PBAT films are more conducive to preserve the overall flavor of passion fruit during storage time, in agreement with sensory evaluation, tested by E-nose, E-tongue, and GC-MS, which proved that it can effectively maintain the edible quality of passion fruit during storage time
Summary
Purple passion fruit (Passiflora adults Sims) is a perennial evergreen climbing vine, which carries ripe fruit between August the same year and March the year [1]. Passion fruit, characterized by distinct flavor and ample nutrition is a standing and popular product that is targeted to the Chinese fresh fruit market. Motivated by vigorous market demand and backed up by the government policy, the passion fruit planting area has been strengthened year by year in China. Purple passion fruit production is an important source of income for small-holder farmers in the poverty-stricken districts of southern China province. High temperature in harvesting season makes passion fruit, as a typical kind of respiratory climactic fruit, highly susceptible to water loss, which leads to fruit shrivelling and causes a reduction in juice quality and physiological deterioration, to produce a peculiar smell during storage, resulting in a short shelf-life [3]
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