Vol. 8, Special Issue 7, Part K (2024)

Abstract: India is the second largest producer of fruits after China in the world. FAO recommended per capita consumption of fruit as 85g; however, per capita availability in India is 40 gm. More than 40 percent of the fruit production is unfortunately wasted due to inadequate post -harvest practices. Passion fruit (Passiflora edulies Sins) belongs to family Passifloraceae and Genus Passiflora comprises nearly 580 species. It is distributed throughout the tropical and subtropical regions in the world. It can be propagated through seeds, cuttings, and air layering. The area and production of passion fruit in India is 5282 ha and 6570 MT respectively. Passion fruit is a good source of ascorbic acid and carotenoids. The main objective of passion fruit processing is to supply safe nutritious and acceptable food to consumers throughout the year. The present investigation entitled “Storage longevity of passion fruit squash” was carried out in the Experimental laboratory of the Department of Pomology and Post -Harvest Technology, Faculty of Horticulture, UBKV, Pundibari, Cooch Behar. Four treatment combinations of yellow passion fruit squash with different concentrations of sugar and preservatives were evaluated for extending the storage life of squash. In yellow passion fruit squash T₃ (6.38 ^oBrix) was found to have very less percentage change of TSS over initial value after six months of storage. The acidity value in different treatments for yellow passion fruit squash was found to increase throughout the storage period. Among various treatments, T₃ for yellow passion fruit squash had recorded minimum percentage change in acidity over initial after six months of storage. The ascorbic acid content in different treatments was found to decrease throughout the storage period. Considering mould count after six months of storage, T₃ was found best treatment. The percentage of increase over initial count was minimum in T₃ after six months of storage. The effect of KMS was better for suppressing mould growth than Sodium Benzoate. It was observed that hedonic score passion fruit squash was decreased with increase in storage period. The yellow passion fruit squash prepared with 250 ml juice + 460 gm sugar + 290 ml water + 1 gm citric acid + 0.6 gm KMS as preservative has been found to be the best treatment for the storage life.