Abstract
Because it is a species of tropical climate, the passion fruit is distributed widely in South America, mainly in Brazil. Its cultivation represents approximately 95% of the commercial orchards of the country, nevertheless, it presents productivity below its productive potential, being necessary to obtain cultivars adapted to the climate of the regions of culture. The objective of this work was to evaluate the quality of the fruit pulp of yellow passion fruit produced in Jataí-GO as well as the correlations between some physical and chemical characteristics. The fruits were collected in an experimental orchard and sectioned transversely to obtain the pulp. The characteristics of acidity, vitamin C content, soluble solids content, soluble solids/acidity ratio (Ratio), and pulp color parameters were evaluated through the coordinates L*, a*, b*, C* and h* of yellow passion fruit and of the cultivar FB 200. Data were analyzed by means of analysis of variance and Pearson’s correlation at 5% of significance with the aid of the statistical program Rbio. It is concluded that the characteristics of the fruits of the cultivar FB200 differed from the fruits of yellow passion fruit and that these characteristics correlated significantly and positively.
Highlights
The yellow passion fruit (Passiflora edulis Sims) is the main species of the genus Passiflora commercially exploited in Brazil (Casagrande, Machado, Silva, & Canteri, 2017)
In order to determine the physical and chemical quality of the pulp of yellow passion fruit (Passiflora edulis Sims) and of the cultivar FB 200 “Yellow Master” (Passiflora edulis Sims f. flavicarpa Deg.) of the Flora Brazil nursery (Araguari-MG), all fruits of each plant were collected in the experimental orchard at 17o53′ of Latitude South, 51o43′ Longitude West and 670 meters high
It was observed that the acidity, vitamin C and soluble solids of the pulp from the cultivar differed significantly from the fruits of yellow passion fruit at 5% significance and that the ratio of the fruits did not differ from each other (Table 1)
Summary
The yellow passion fruit (Passiflora edulis Sims) is the main species of the genus Passiflora commercially exploited in Brazil (Casagrande, Machado, Silva, & Canteri, 2017) It is a native species of South America, in which Brazil leads the ranking of the world’s largest producer, followed by countries like Colombia, Peru and Ecuador (Coelho, Oliveira, Resende, & Thiébaut, 2011). The fruits must meet the standards required by each consumer market, and for the juice industry the soluble solids content, pulp acidity and flavor expressed by the ratio of soluble solids and acidity are very important characteristics (Medeiros et al, 2014) The fruits of this species are widely marketed in the fresh fruit market for in natura consumption, there is a growing demand for the use of these fruits in the form of processed products such as ice cream, jellies, cosmetics and beverages, with juice being the main by-product (Melletti, 2011; Venâncio et al, 2013). This work aimed to evaluate the quality of the pulp of yellow passion fruit produced in Jataí, Brazil, as well as the correlations between some physical and chemical characteristics
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