Transformações físico-químicas associadas aos diferentes estádios de maturação de maracujá-amarelo (Passiflora edulis sp.)

Abstract

Passion fruit is the general name of the fruit of several species of the genus Passiflora, family Passifloraceae, Passiflorales order, originating in Latin America. The fruit is eaten fresh, characterized as table fruit, while the tart is used for manufacturing of fresh juices and derivatives. The aim of this study was to analyze the both physical and chemical characteristics at different stages of maturation of yellow passion fruit (Passiflora edulis sp.). This research was performed analysis of acidity, pH, phenolic compounds, total and reducing sugars, mass, density, color, °Brix, water activity. In terms of soluble solids, expressed in °Brix, no significant difference was observed. With respect to the density of the fruit, there was a difference between the first stage of maturity in relation to others. In the analysis of water activity, at all stages the values remained constant, without significant difference. For there was no significant difference in acidity, but it is observed that the values increased with the maturation stages. For the result of total sugars, can be observed that as the time spent in the maturation, the total sugar content decreased, which was statistically significant. In the case of pH values, no significant difference between the maturity stages, but it is observed that the values increased with time. When spoken in color, which was observed was the change from green to yellow. The results for phenolic compounds remained constant at all stages of maturation. Therefore, the study was valid for comparison of yellow passion fruit in different stages of maturation and see what changes have occurred, and they can be decisive in determining which order to use the fruit and at what stage the better it is.