Processing characteristics and ripening of the yellow passion fruit (P. edulis var. flavicarpa Deg.)

Abstract

Some physical and chemical characteristics during the growth and ripening of the yellow passion fruit (Passiflora edulis var. flavicarpa Deg.) cultivated at the Federal Rural University of Rio de Janeiro (Km 47, Rio de Janeiro) have been evaluated. Fruits of different ages obtained from flowers tagged on the day of anthesis were submitted to several analysis (weight, juice yield, soluble and total solids, total acidity, sugars and vitamin C). Results show that quality of the fruits is satisfactory and that the maximum levels of fresh weight and soluble solids occurred 10 to 15 days before fruit fall. Due to this fact the usual manner of daily picking of fallen fruits should be avoided.