Physiological Quality of Passiflora edulis Fruits and Seeds in Relation to Ripening Stages and Postharvest Storage of Fruits

This study aimed to evaluate the physiological quality of Passiflora edulis seeds obtained from fruits harvested at different stages of ripening and submitted to postharvest storage. Passion fruits were harvested at two maturity stages (breaker and yellow) and submitted to three periods of storage (0, 7, and 14 days). Afterward, firmness, total soluble solids (TSS), titratable acidity (TA), and TSS/AT ratio of the fruits were evaluated. The physiological quality of the seeds from each treatment was assessed by germination and vigor tests, as well as by the activity of antioxidant system‐related enzymes after 0, 120, and 360 days of storage. The experiment was arranged in a 2 × 3 factorial scheme (ripening stage and postharvest storage periods), under a completely randomized design. There were no significant differences in seed moisture content, seed dry weight, and germination percentage. However, seed germination negatively correlated with decreases in fruit firmness ( r 2 = 0.71). Fruits harvested in yellow color and submitted to postharvest storage for 14 days provided seeds with higher physiological quality and vigor as compared to seeds from breaker fruits. This increase in quality was associated with a higher activity of related antioxidant enzymes. Altogether, these results evidenced that the seeds of both breaker and yellow fruits differentiate regarding vigor rather than seed germination under controlled conditions, thereby presenting an ability to overcome the effects of adverse environments. Moreover, herein we pointed out the fruit firmness as a key parameter to infer seed quality of passion fruits in the orchard.