Physical and chemical characteristics and instrumental color parameters of passion fruit (Passiflora edulis Sims)

Abstract

The aim of this study was to evaluate the physical and chemical characteristics and variations of instrumental color parameters of passion fruit (Passiflora edulis Sims) at different maturation stages. Fruits were harvested directly from passion fruit plants, selected according to maturation stage and distributed into three distinct groups: Fruits with 1/3 yellow peel (stage 1); fruits with 2/3 yellow peel (stage 2) and yellow fruits (stage 3). Physical characteristics (length, equatorial diameter, length / equatorial diameter ratio, volume, weight and peel thickness), aryl, peel, pulp and seed yield, maturation index and physicochemical characteristics (pH, total soluble solids (TSS), titratable acidity and vitamin C) were evaluated. Instrumental color parameters (L *, a *, b *, chroma and H °) of peel and pulp were evaluated for passion fruits at the three maturation stages. The results were analyzed using a completely randomized design. Passion fruits showed high peel yield. Parameters pH, titratable acidity and TSS of passion fruit pulp were consistent with minimum values established by Brazilian legislation. Peel and pulp lightness were inversely proportional and pulp decreased lightness with increasing maturation stages. Color parameters could be used to assess color changes during maturation of passion fruit with more suitable results for maturation stages 2 and 3.