Yield and quality of juice from passion fruit (Passiflora edulis), maypops (P incarnata) and tetraploid passion fruit hybrids (P edulis × P incarnata)

Abstract

AbstractYield and properties of juice from purple and yellow passion fruit (Passiflora edulis), maypops (P incarnata) and tetraploid hybrids of P edulis and P incarnata were compared. Weight, proportion filled, number of seeds and yield of juice per fruit were lower in tetraploid hybrids than in P edulis. Acidity and soluble solids were highest in tetraploid hybrids and lowest in maypops. Fructose, glucose, sucrose, citric and malic acids were present in all samples. Fructose and glucose were the major sugars in passion fruit; sucrose was highest in tetraploid hybrids and maypops. Citric, the predominant acid in all samples, was highest in the yellow passion fruit followed by tetraploid hybrids and purple passion fruit. Malic acid was highest in purple‐flowered maypop and lowest in white‐flowered maypop.