Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness

Janzantti, Natália Soares; Monteiro, Magali

doi:10.1016/j.lwt.2014.07.044

Cited by 40 publications

(29 citation statements)

References 9 publications

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“…It is considerable to mention that linalool and α-terpineol have been described before as aroma compounds for organic passion fruit. In fact, the abundance of these terpene alcohols increased in the ripeness process of the pulp (Janzantti and Monteiro, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…Even it has been reported as one of main compounds of essential oil of Passiflora incarnate L (Buchbauer and Jirovetz, 1992) and it has been informed as molluscicidal, larvicidal (Yang et al, 2014), analgesic, anti-inflammatory and antioxidant (Seol et al, 2016). Equally important α-terpineol has been described as one of the major flavor constituents of yellow passion fruit (Hui et al, 2010), this terpene is responsible of the floral aroma of passion fruit and it is considered as a marker volatile compound (Janzantti and Monteiro, 2014;Conde-Martínez et al, 2014). Further, it has reported significant biological activities such as antimicrobial, antispasmodic, anticonvulsant and antinociceptive immunostimulant .…”

Section: Resultsmentioning

confidence: 99%

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Chemical Composition of Essential Oils of Passiflora Edulis F. Flavicarpa Agroindustrial Waste

et al. 2017

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The study of the chemical composition of essential oils of shells and seeds of Passiflora edulis f. flavicarpa is discussed. The essential oils were obtained by microwave assisted hydrodistillation (MWHD) as extraction method using Clevenger apparatus. The compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). There were no significant differences of essential oil yields between samples. 20 compounds were detected altogether. Ionol was the main compound in shells (13.15%) and seeds (12.10%). Nevertheless, some fatty acid methyl ester, aldehydes, hydrocarbons and other terpenes were found in minor quantities. These results have not been informed previously and allow adding value to this agroindustrial waste.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Chemical Composition of Essential Oils of Passiflora Edulis F. Flavicarpa Agroindustrial Waste

et al. 2017

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“…In Brazil, the species that is cultivated the most is Passiflora edulis Sims f. flavicarpa Deg., known as yellow passion fruit, accounting for 95% of national output (Janzantti & Monteiro, 2014). Dther varieties are also grown, with peel color that varies from orange to dark purple.…”

Section: Introductionmentioning

confidence: 99%

Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit

et al. 2017

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The aim of this study was evaluate the physical and physico-chemical characteristics of extracted fruit pulp of passion fruit with different skin color (yellow, light and dark purple) under refrigeration temperatures and storage times. The extracted pulp of passion fruit was stored at different temperatures: 10 °C, 25 °C; -30 °C and -80 °C and at four different storage periods: 0; 10; 20 and 30 days. The following physical and physico-chemical characteristics of the fruit were evaluated: color of fruit peel, fruit weight, diameter, length and width of the fruit, peel thickness, peel mass, pulp mass, pulp color, juice yield, pH, soluble solids, titratable acidity and ratio. The physical and physico-chemical results indicate that all the passion fruit pulp, in natura as well as refrigerated, presented values in conformity to the identity and quality standards. The coloration of the fruit peel influenced the preservation of pulp color during the storage period and conditions. Purple fruits showed no change in the color of the pulp, even under different conservation procedures. The passion fruit pulp can be stored up to 30 days while preserving the physical and physico-chemical characteristics, similar to the pulp in natura.Keywords: fruit pulp; Passiflora; pulp quality; storage time; refrigeration.Practical Application: The preservation of the pulp for long periods while maintaining similar physical and physico-chemical properties as in fresh fruit is needed to meet the demands of consumers. The results presented in the paper showed that the pulp quality under freezing and ultra-freezing can be recommended without damaging the pulp quality up to 30 days.

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“…in Brazil was 823,000 tons in 57,000 ha (14.48 t ha -1 ), and 71% of the production was obtained in the Northeast region (IBGE, 2015). Brazil is the largest producer and consumer of passion fruit in the world, with 95% of the national production of passion fruit being represented by the yellow variety, also known as yellow passion fruit vine (Janzantti and Monteiro, 2014). The culture of yellow passion fruit has shown strong expansion, awakening interest of fruit growers because of the possibility of growing in almost all regions of Brazil, quick start of production, and its excellent acceptance *Corresponding author.…”

Section: Introductionmentioning

confidence: 99%

“…Although there is some research on the cultivation of passion fruit in organic system (Motta et al, 2008;Macoris et al, 2011;Janzantti et al, 2012;Costa et al, 2013;Janzantti and Monteiro, 2014), most studies focus on economic analysis of production and nutritional and biochemical attributes of the fruits produced, with scarce reports on the agronomic performance of the varieties (Amaro and Monteiro, 2001;Fischer et al, 2007). Nevertheless, the use of genetic materials that are more adapted to organic farming is a decisive factor for their viability, because they have attributes such as pest tolerance, production stability, and more efficient use of resources such as water and nutrients (Ponti et al, 2012;Forster et al, 2013;Seufert et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of intraspecific hybrids of yellow passion fruit in organic farming

Jesus¹,

Soares²,

Girardi³

et al. 2016

Afr. J. Agric. Res.

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The objective of this work was to evaluate 14 hybrids intraspecific of yellow passion fruit aiming to select those with higher performance in an organic production system in Lençóis, Bahia, Brazil. The following variables were evaluated: Plant growth rate index, segregation for peel color, accumulated productivity, fruit physical-chemical attributes, severity of virus disease in plants and fruits, scabs in fruits and overall state of health of plants. Hybrids HFOP-05, BRS Sol do Cerrado and BRS Gigante Amarelo presented highest plant vigor with no direct relation to the percentage of flowering and fruitification of plants. Some hybrids presented yellow, light purple and dark purple peel color. Fruits with dark purple peel presented interesting chemical characteristics, such as lower acidity and greater ratio, providing sweeter flavor of the fruits. There was no differentiated response of the hybrids as to severity of the diseases evaluated. Leaf analysis showed relatively low concentration only for N, P and K. The hybrids selected, BRS Gigante Amarelo, BRS Sol do Cerrado, HFOP-08, HFOP-09, HFOP-11 and HFOP-12 are highlighted for productivity, physical characteristics of fruits and preference of the consumer market being considered an alternative for passion fruit producers that opt for a more environmental friendly production with greater market value.

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Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness

Cited by 40 publications

References 9 publications

Chemical Composition of Essential Oils of Passiflora Edulis F. Flavicarpa Agroindustrial Waste

Chemical Composition of Essential Oils of Passiflora Edulis F. Flavicarpa Agroindustrial Waste

Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit

Evaluation of intraspecific hybrids of yellow passion fruit in organic farming

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