Fisiologia e desenvolvimento dos frutos dos maracujazeiros doces, e seus parâmetros físicos-químicos de qualidade

Abstract

The present study aimed to assess the economic viability and physicochemical characteristics of passion fruit pulps from two species of sweet passion fruit (Passiflora spp.) and the black passion fruit (Passiflora edulis Sims f. Edulis.) in the Campo Mourão region, PR, Brazil. The passion fruits used for sampling were obtained from the Fazenda Colorado property in May 2022. The plants were grown using two systems, espalier and pergola, with a spacing of 2m x 2m and an average height of 1.80m. The physicochemical analyses were conducted at the Food Engineering laboratories of UTFPR. Five analyses and one estimation through calculation were performed, including total soluble solids, total acidity, pH, ascorbic acid, density, and ratio calculation. The best results for the variables pH, relative density, and total acidity were observed with the Negro variety, at 3.066, 1.069, and 8.942%, respectively. The BRS Mel do Cerrado variety showed the lowest amount of ascorbic acid, at 28.146 mg/100g, while there was no significant difference between the studied varieties regarding the ratio and total soluble solids.