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Abstract
Purple passion fruits after harvest were soaked in sodium nitroprusside (0,5 mM; 0,75 mM and 1,0 mM) or distilled water (control sample, named DC) for 10 minutes for comparison. After treatment, the samples were stored under cold storage at 5 ± 1°C and 80 - 90% relative humidity. The results indicated that the treatment at 1,0 mM SNP for 10 minutes has a remarkable effect on reducing respiration rate and ethylene production intensity, as well as slowing down the color change of the fruit’s peel. In addition, the treatment with SNP effectively prevented changes in the rate of deterioration and reduced the weight loss of purple passion fruit during storage. The quality indicators of purple passion fruit like total soluble solid, total acid, ascorbic acid and total phenolic were also significantly maintained. The application of sodium nitroprusside (SNP) treatment is a highly effective method for delaying the ripening and extending the storage time of purple passion fruit for up to 33 days.