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Brazilian Journal of Food Technology

On-line version ISSN 1981-6723

Abstract

BORGES, Rafael Mesquita; ALENCAR, Ernandes Rodrigues de; COSTA, Ana Maria  and  JUNQUEIRA, Nilton Tadeu Vilela. Physicochemical aspects of genotypes of Passiflora alata Curtis. Braz. J. Food Technol. [online]. 2020, vol.23, e2019188.  Epub July 03, 2020. ISSN 1981-6723.  https://doi.org/10.1590/1981-6723.18819.

Sweet passion fruit (Passiflora alata Curtis) produce fruits that are marketed for in natura consumption with pleasant aroma, low acidity and high soluble solids content. The objective of this work was to evaluate the physicochemical aspects of fruits obtained from different genotypes of P. alata. Fruits of 14 previously selected genotypes were evaluated. The pulp yield with and without seeds, chemical composition, potassium and sodium contents, pH, total titratable acidity, total soluble solids content, ratio, total phenolic and flavonoid contents and color were evaluated. The experiment was a randomized complete block design (RCBD) with four replicates. The variance analysis and the Scott-Knott test were performed at 5% probability. The genotypes 2, 5, 6, 7, 11, 13 and 14 were highlighted by the highest ratio values, being higher than 11.0. On the other hand, genotypes 2, 3, 5, 7, 8, 9, 11, 12 and 13 presented pulp yield with seed higher than 18.0%. As regards bioactive compounds, genotypes 1 and 7 were highlighted, as a function of the total phenolic and flavonoid contents, respectively. The genotypes, obtained from the selections, demonstrate the high variability in the chemical composition of the pulp and in the physical and chemical aspects of sweet passion fruit.

Keywords : Sweet passion fruit; Quality; Pulp yield; Chemical composition; Color; Bioactive compounds.

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