Determination of changes in physicochemical and sensory characteristics of purple passion fruit with the application of different packaging systems, including an ethylene scavenger additive.

To achieve a suitable packaging configuration, it is important first to determine the physicochemical characteristics related to the packaged product. In this study, the physicochemical characterization of fresh purple passion fruits of three different ripening stages was carried out to determine key variables for the packaging, such as O consumption and CO -ethylene production rates. Subsequently, intermediate-ripe fruits were packaged for 21 days at 6 °C under three packaging conditions: Xtend perforated bags, low-density polyethylene (LDPE) bags, and LDPE bags with a novel ethylene scavenger active additive (ESAA).