Czech J. Food Sci., X:X | DOI: 10.17221/163/2025-CJFS

CaCl2-cold storage combination: An efficient preservation approach for prolonging the shelf life of passion fruit (Passiflora edulis)Original Paper

Xiaoying Zhang1,2, Ye Wang1,2, Jiayu Li1,2, Zixiong Zhang1,2, Caixia Chen1,2, Yao Teng3, Xiuqin Long1,2
1 Guizhou Botanical Garden, Guizhou Academy of Sciences, Guiyang, P.R. China
2 Key Laboratory of National Forestry and Grassl Administration on Biodiversity Conservation in Karst Mountainous Areas of Southwest China, School of Life Sciences, Guizhou Normal University, Guiyang, P.R. China
3 Institute of Mountain Resources of Guizhou Province, Guizhou Academy of Sciences, Guiyang, P.R. China

Passion fruit (Passiflora edulis) is a highly perishable climacteric fruit that is susceptible to rapid postharvest deterioration including pericarp shrinkage and pulp separation. In this study, six preservation treatments were assessed for maintaining the quality of 'Qinguo No. 9' passion fruit: control (20 °C), water + 20 °C, 4 °C alone, water + 4 °C, CaCl2 + 20 °C, and their combination (CaCl2 + 4 °C). The lowtemperature treatments markedly decreased significantly reduced cumulative weight loss and maintained higher edible rates, with 4 °C alone showing the strongest effect in reducing weight loss. In terms of nutritional attributes, the CaCl2 + 4 °C treatment produced the highest soluble sugar content during the middle stage of storage. In addition, both CaCl2 + 4 °C and CaCl2 + 20 °C treatments significantly delayed flavonoid degradation and maintained elevated total phenolic levels during late storage, suggesting a synergistic interaction between calcium and low temperature in regulating secondary metabolism. Rather than simply optimising individual quality indicators, the combined treatment effectively balanced water retention, sugar accumulation, and antioxidant preservation throughout storage. These results indicate that CaCl₂ + 4 °C treatment represents a feasible strategy for extending the commercial shelf life of passion fruit while preserving both sensory and nutritional properties, particularly through improved mid-term sugar retention and enhanced latestage phenolic maintenance.

Keywords: climacteric fruit; postharvest physiology; cold storage; calcium treatment; secondary metabolism; shelf-life extension

Received: September 23, 2025; Revised: May 26, 2026; Accepted: May 27, 2026; Prepublished online: July 16, 2026 

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