Abstract
Fruit colour development and shrivelling are one of the major concerns of Vietnamese passion fruit industry as it reduces the appearance and downgrades fruit quality. The effects of colour stages were determined in purple passion grown in Gia Lai province, Vietnam. Immediately after harvesting, fruits were transported to the laboratory in Ho Chi Minh City and stored at 20 ºC. Data showed that different maturity stages, viz., skin colour development stages of purple passion fruit significantly affected the quality including colour development and chemical properties.
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