Physicochemical and Sensory Analyses of Purple and Yellow Passion Fruit

Abstract

Brazil it's the second country with higher diversity of PASSIFLORACEAE. The genus Passiflora L. is the richest one with over 500 species mainly distributed in tropical America. The most consumed, studied, cultivated and commercialized is P. edulis, which is commonly found in two forms, the purple and the yellow passion fruits. The passion fruit is one of the world most popular tropical fruit and the juice is the principal product made from it. Due to the high importance of the consumers opinion for any horticultural product, we perform an experiment with regular passion fruit consumers to evaluate the acceptances and preference of juice made from purple and yellow passion fruits cultivars. Also, we analyzed and compared the physico- chemical features of fruits from both cultivars. The data obtained during the experiments was statistically analyses with ANOVA and Tukeys Tests. The result showed significant differences between cultivars in 8 of 12 physicochemical features compared. The purple passion fruit was well accepted by consumers'. Scent and flavor of the yellow and purple passion fruit juices obtained the same qualification in sensory tests and only the color of the yellow passion fruit juice was preferred over the purple one.