EFFECT OF PROPIONIC ACID AND MIXED WAX (BEE-CARNAUBA WAX) ON TOTAL MICROORGANISM AND QUALITY OF PURPLE PASSION FRUIT AT AMBIENT TEMPERATURE

Abstract

The effects of propionic acid and mixed wax (bees and carnauba wax; MW) on total microorganisms and quality of purple passion fruit at ambient temperature 25±2°C and 70%–80% relative humidity were studied. The fruits were dipped in propionic acid solution at the concentrations of 0.15%; 0.25%; 0.35% (v/v) and 0.2% carbendazim, then coated with MW 2.5% by hand. After drying, they were stored at 25 ± 2 °C for 18 days. Uncoated fruits were preserved at the same temperature as control. The determination parameters were isolation and identification of microorganisms, total microorganism, percentage of fruit decay, weight loss, total soluble solids content (TSS), total sugars, titratable acidity, and ascorbic acid content; interval time was every 3 days of storage time. The results showed that identified two kinds of microorganism were Fusarium moniliforme var. subglutinans and Fusarium oxysporum Schlecht. The concentration of 0.25% propionic acid solution and MW coating could reduce the percentage of weight loss, fruit decay, and total microorganisms for 18 days of storage time. Moreover, this combination could remain chemical qualities, as TSS, total sugars, titratable acidity, ascorbic acid content in 18 days of storage time.