This work evaluated the influence of the ripening stages on the chemical characteristics of the yellow passion fruit juice (Passiflora edulis f. flavicarpa Degener.), during the period that precedes the peel color change until the period of fruits abscission, when they show the peel totally yellowish. During the ripening of the fruits was observed a progressive increase in the Hunter L and b parameter, in a way that the lower area of the fruit presented higher brightness and yellowing indexes than the upper area. The content of SST showed a progressive increase from an immature condition of the fruits (52 DAA) until a ripening stage with 65% of yellowish peel, in 76 DAA, staying constant after this period. The measures of total acidity and pH indicated a small accumulation of organic acids in the immature fruits (60 DAA) and, later, it occurred a partial consumption of these acids, as showed by the decreasing of titrable acidity and the increasing of pH during the ripening of the yellow passion fruit. The TSS/TA ratio also increased progressively in this period.
Passiflora edulis f. flavicarpa D.; peel coloring; postanthesis days; harvest; titrable acidity; total soluble solids
