scholarly journals Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage

2004 ◽  
Vol 47 (2) ◽  
pp. 233-245 ◽  
Author(s):  
Delcio Sandi ◽  
José Benício Paes Chaves ◽  
Antônio Carlos Gomes de Sousa ◽  
June Ferreira Maia Parreiras ◽  
Marco Túlio Coelho da Silva ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Fruit Juice ◽  
Sugar Content ◽  
Passion Fruit ◽  
Passiflora Edulis ◽  
B Values ◽  
A Value ◽  
Ethyl Caproate ◽  
Over Time ◽  
Yellow Passion Fruit

Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC) and refrigeration (5±1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.

scholarly journals Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction techniques

2015 ◽  
Vol 45 (2) ◽  
pp. 356-363 ◽  
Author(s):  
Gilberto Costa Braga ◽  
Adna Prado ◽  
Jair Sebastião da Silva Pinto ◽  
Severino Matias de Alencar
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Fruit Juice ◽  
Solid Phase ◽  
Sample Volume ◽  
Passion Fruit ◽  
Static Headspace ◽  
Ethyl Hexanoate ◽  
Ethyl Butanoate ◽  
Yellow Passion Fruit

The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME) and optimized static headspace (S-HS) extraction techniques. Time, temperature, NaCl concentration and sample volume headspace equilibrium parameters was adjusted to the S-HS technique. The gaseous phase in the headspace of samples was collected and injected into a gas chromatograph coupled to a mass spectrometer. In the HS-SPME technique was identified 44 volatile compounds from the yellow passion fruit juice, but with S-HS only 30 compounds were identified. Volatile esters were majority in both techniques, being identified ethyl butanoate, ethyl hexanoate, (3z)-3-hexenyl acetate, hexyl acetate, hexyl butanoate and hexyl hexanoate. Aldehydes and ketones were not identified in S-HS, but were in HS-SPME. β-Pinene, p-cymene, limonene, (Z)-β-ocimene, (E)-β-ocimene, γ-terpinene, α-terpinolene and (E) -4,8-dimethyl-1, 3,7 - nonatriene terpenes were identified in both techniques. This study showed that the S-HS optimized extraction technique was effective to recovery high concentrations of the major volatile characteristics compounds in the passion fruit, such as ethyl butanoate and ethyl hexanoate, which can be advantageous due to the simplicity of the method.

Parámetros de color del jugo de granadilla (Passiflora edulis Sims): influencia de la época de cosecha de la fruta/ Color parameters of passion fruit juice (Passiflora edulis Sims): influence of harvest season

1996 ◽  
Vol 2 (1) ◽  
pp. 29-33 ◽  
Author(s):  
E. Sepúlveda ◽  
C. Sáenz ◽  
A. Navarrete ◽  
A. Rustom
Keyword(s):  
Sensory Evaluation ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Maturity Index ◽  
Carotenoid Content ◽  
Passiflora Edulis ◽  
Color Parameters ◽  
A Value ◽  
Passiflora Edulis Sims ◽  
Β Carotene

This study covers the evolution of color parameters (L*, a*, b*) of passion fruit juice from 2 different seasons (winter and summer) and its relation with carotenoid content and also the sensory evaluation of juices. Three different harvests were made during the two seasons, every 15-20 days. Soluble solids/acidity ratio was used as a maturity index. Winter maturity index was 3.5 and summer index was 6.6: The carotenoids content for winter fruit was higher than that for summer fruit (2.6 and 1.7 mg β-carotene/100ml respectively). Color differences between harvest seasons were observed; a* value for winter juices was higher than for summer juices (7.4 and 4.3 respectively). Furthermore, an increment of a* value was observed in the winter harvest rising from 5.0 to 10.3. A color difference was also detected through the sensory evaluation; the judges ranked the third harvest from winter with the highest degree. This sample had the highest carotenoid content (3.2 mg β-carotene/100 ml).

scholarly journals Growth and Composition of Passion Fruit (Passiflora edulis) and Maypop (P. incarnata)

HortScience ◽  
1991 ◽  
Vol 26 (7) ◽  
pp. 921-923 ◽  
Author(s):  
Harvey E. Arjona ◽  
Frank B. Matta ◽  
James O. Garner
Keyword(s):  
Fruit Juice ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Sucrose Content ◽  
Passiflora Edulis ◽  
Solids Concentration ◽  
Purple Passion Fruit ◽  
Sigmoidal Growth ◽  
Yellow Passion Fruit ◽  
Soluble Solids Concentration

Fruit growth (diameter) of purple passion fruit (Passiflora edulis Sims.) and maypop (P. incarnata L.) followed a sigmoidal growth curve. Passion fruit were larger than either greenhouse-grown or wild maypop fruit. Wild maypop produced larger fruit than greenhouse-grown maypop. Yellow passion fruit had the lowest percentage of pulp and the highest soluble solids concentration (SSC) and greenhouse-grown maypop had the lowest SSC among the four groups tested. Purple and yellow passion fruit had lower juice pH than maypop. Wild maypop fruit had the highest sucrose content and purple passion fruit had the lowest. Yellow and purple passion fruit juice had higher fructose and glucose contents than did maypop juice.

scholarly journals AVALIAÇÃO DA QUALIDADE SENSORIAL DE SUCO DE MARACUJÁ-AMARELO ( Passiflora edulis var. flavicarpa) SUBMETIDO À PASTEURIZAÇÃO E ARMAZENAMENTO

2003 ◽  
Vol 21 (1) ◽  
Author(s):  
DELCIO SANDI ◽  
JOSÉ BENÍCIO PAES CHAVES ◽  
JUNE FERREIRA MAIA PARREIRAS ◽  
ANTÔNIO CARLOS GOMES DE SOUZA ◽  
MARCO TÚLIO COELHO DA SILVA
Keyword(s):  
Fruit Juice ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Passion Fruit ◽  
Sensory Characteristics ◽  
Juice Quality ◽  
Passiflora Edulis ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Yellow Passion Fruit

Usou-se a Análise Descritiva Quantitativa (ADQ) para avaliar as características sensoriais de suco de maracujá-amarelo ( Passiflora edulis var. flavicarpa), submetido a três binômios de pasteurização (85oC/27s, 80oC/41s, 75oC/60s) e armazenamento por 120 dias sob duas temperaturas (25 ± 5oC e 5 ± 1oC). As características sensoriais (homogeneidade da cor, cor laranja, aroma característico, aroma floral, aroma doce, sabor característico, sabor estranho, sabor oxidado, sabor cozido, gosto doce e gosto amargo) foram apresentadas por meio de perfis sensoriais, junto com a descrição dos atributos sensoriais e a definição de referências para treinamento dos julgadores. Não foram detectadas diferenças significativas para a maioria das características sensoriais entre as amostras, considerando apenas os binômios de tempo-temperatura de pasteurização. Durante o armazenamento, as amostras pasteurizadas a 85oC/ 27s apresentaram as menores alterações nas características sensoriais estudadas. A pasteurização a 75oC/60s mostrou-se prejudicial, principalmente para as características de cor, aroma doce, aroma característico, aroma floral e sabor característico. O armazenamento sob refrigeração apresentou melhor tendência para a manutenção das características de qualidade sensorial do suco de maracujá. SENSORY QUALITY OF YELLOW PASSION FRUIT JUICE (Passiflora edulis var. flavicarpa) UNDER PASTEURIZATION AND STORAGE Abstract Quantitative descriptive analysis (QDA) was used to evaluate the sensory characteristics of yellow passion fruit juice ( Passiflora edulis flavicarpa) submitted to three pasteurization binomial (85oC/27s, 80oC/41s, 75oC/60s) and stored for 120 days under two different temperatures (25±5oC e 5±1oC). The sensory characteristics (color homogeneity, orange color, typical aroma, floral aroma, sweet aroma, typical flavor, off flavor, oxidized flavor, cooked flavor and sweet and bitter tastes) are presented by sensory profiles with the description of sensory attributes and reference definitions to train the judges. The results show that the pasteurization had different effects on the juice sensory attributes. However, it was not found significant differences for most of the sensory characteristics when the different time-temperature binomial of the juice pasteurization were compared. During the storage, the passion fruit juice pasteurized at 85oC/27s presented the lowest changes on the sensory attributes. The pasteurization at 75oC/60s was harmful mainly to the color characteristics, sweet aroma, characteristic aroma, floral aroma and typical flavor. Storage under refrigeration tended to keep the best juice quality characteristics.

scholarly journals MAYPOP (PASSIFLORA INCARNATA L.) AND PASSION FRUIT (PASSIFLORA EDULIS) COMPARED

HortScience ◽  
1991 ◽  
Vol 26 (5) ◽  
pp. 493f-493
Author(s):  
Harvey E. Arjona ◽  
Frank B. Matta ◽  
James O. Garner
Keyword(s):  
Growth Curve ◽  
Fruit Juice ◽  
Fruit Growth ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Passiflora Incarnata ◽  
Purple Passion Fruit ◽  
Sigmoidal Growth ◽  
Yellow Passion Fruit

Fruit growth and composition of commercial passion fruit types and maypop were compared. Fruit growth (diameter) of purple passion fruit (Passiflora edulis Sims.) and maypop (P. incarnata L.) followed a sigmoidal growth curve. Passion fruit were larger than both greenhouse-grown and wild maypop fruit. Wild maypop produced larger fruit compared to greenhouse grown maypop. Yellow passion fruit had the lowest percentage pulp and the highest soluble solids. Greenhouse-grown maypop had the lowest soluble solids. Purple and yellow passion fruit had lower juice pH than maypop. Wild maypop fruit had the highest sucrose and purple passion fruit had the lowest. Yellow and purple passion fruit juice had higher fructose and glucose than did maypop juice.

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

scholarly journals DEMANDA HÍDRICA DO MARACUJAZEIRO AMARELO (Passiflora edulis Sims f. flavicarpa Deg.)

Irriga ◽  
2002 ◽  
Vol 7 (3) ◽  
pp. 185-190
Author(s):  
Ana Alexandrina Gama da Silva ◽  
Antonio Evaldo Klar
Keyword(s):  
Water Demand ◽  
Crop Coefficient ◽  
Passion Fruit ◽  
Crop Water ◽  
Passiflora Edulis ◽  
Crop Water Demand ◽  
Passiflora Edulis Sims ◽  
E Mail ◽  
Fruit Formation ◽  
Yellow Passion Fruit

DEMANDA HÍDRICA DO MARACUJAZEIRO AMARELO (Passiflora edulis Sims f. flavicarpa Deg.)   Ana Alexandrina Gama da SilvaEmbrapa Tabuleiros Costeiros, CP 44, CEP 49025-040, Aracaju, SE. E-mail: [email protected] Evaldo KlarDepartamento de Engenharia Rural, Faculdade de Ciências Agronômicas, Universidade Estadual Paulista, CP 237, CEP 18603-970, Botucatu, SP. E-mail: [email protected] Científico do CNPq   1 RESUMO  Determinou-se à demanda hídrica e o coeficiente de cultivo (Kc) do maracujá amarelo (Passiflora edulis Sims f. flavicarpa Deg.), seleção Sul-Brasil, cultivado sob irrigação localizada, no município de Botucatu-SP (22o 51’ S,  48o 26’ W). A evapotranspiração máxima da cultura (ETc) e a evapotranspiração de referência (ETo) foram medidas em lisímetros de nível de lençol freático constante, durante o período de 29 de setembro de 2000 a 20 de julho de 2001. Os valores da ETc e ETo foram de 954,98 mm e  1.069,21 mm, respectivamente, durante todo o período medido. Os valores de Kc variaram de 0,42 a 1,12, com os valores máximos registrados entre 150 e 210 dias após o transplantio das mudas no campo (DAT), período correspondente aos estádios fenológicos de florescimento e formação dos frutos.  UNITERMOS: Passiflora edulis, evapotranspiração, coeficiente de cultivo (Kc).   SILVA, A.A.G. da, KLAR, A.E.  YELLOW PASSION FRUIT (Passiflora edulis Sims f. flavicarpa Deg.) CROP: WATER DEMAND.   2 ABSTRACT  Crop water demand and crop water coefficient (Kc = ETc/ETo) of yellow passion fruit were evaluated in constant level lysimeters under drip irrigation from September 21, 2000 to July 31, 2001 in Botucatu-SP. The maximum crop water demand (ETc) and the Reference Evapotranspiration (ETo), measured by lysimeters, were 954.98 mm and 1,069.21 mm, respectively, during all period measured. The values of Kc varied from 0.42 to 1.12  with maximum values registered from 150 to 210 days following transplanting during flowering and fruit formation  phases.  KEYWORDS: Passiflora edulis, evapotranspiration, crop coefficient (Kc). 

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