Physiology, Chemistry, and Technology of Passion Fruit

Abstract

This chapter consolidates and reviews available information, including the recent literature on the passion fruit products. Special emphasis is laid on the physiology, chemistry, and technology of passion fruits, with particular reference to the two commercial varieties of P. edulis. In addition, comparatively recent literature relating to the taxonoinical, agri-horticultural, mycological, and entomological aspects of fruit, is also briefly discussed so as to provide a general introductory background. The chapter deals with detailed morphological and anatomical aspects of the fruit and the vascular anatomy of the flowers of certain species of Passifloraceae. The three important species: P. edulis, P. edulis f. fluvicarpa, and P. quadrangularis have been briefly discussed. The limited information available on the development, maturation, and ripening of fruits are accompanied by a group of physiological and chemical changes has been reviewed. The chapter reviews the different methods of extracting pulp and juice from purple and yellow passion fruits. For small-scale production, the simplest procedure is to halve the fruit by cutting, and scoop out the pulp with stainless-steel spoons or pitting or scooping knives. The several ingenious extraction procedures developed have their own merits and demerits and has discussed below. The over-all composition of passion fruit and the various factors affecting it have been discussed. The chapter reviews research conducted so far on isolation, identification, and quantitative aspects of some of the important chemical constituents of the juice. The chemical composition and its utilization have also been discussed.