Passion fruit juice dehydrated by spray-drying, with and without commercial sugar addition, was wrapped in laminated packing. The packaged juice powder was stored and the shelf life was analyzed by physical and microbiology determinations, at room temperature of 30 and 40 °C and 84% of relative humidity. Adding sugar increased the solubility, wetability, particle size and luminosity L* value and decreased a* (red colour intensity) and b* (yellow colour intensity) colour parameters. During storage the dehydrated juice was microbiologically stable but, physically it was altered in relation to the colour and particle size of the parameters, becoming dark and agglomerated, especially for the added sugar exposed to 40 °C. Therefore this added sugar was not recommended. From the physical standpoint, the safe dehydrated natural passion fruit juice shelf life was estimated at 120 days at 30 °C, and 60 days at 40 °C.
drying; storage; fruit juice
