Effect of storage temperature on physico-chemical and sensory attributes of purple passion fruit (Passiflora edulis Sims)

Physico-chemical and sensory quality of juice from purple passion fruit under different storage temperature and time were assessed. The maximum loss in fruit weight was recorded under room temperature (25 ± 1°C) followed by at 11 ± 1°C. There was an increase in juice percentage up to 9 and 13 days u...

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