Quality characteristics and antioxidant activity of passion fruit (Passiflora edulis Sims.) accessions

Abstract

Passion fruit accessions (yellow and purple types) from various locations in Kerala along with Kaveri, the only released variety of passion fruit in India were collected and characterized based on physico-morphological, nutritive and biochemical parameters. Considerable variation in physical composition, fruit length, fruit diameter, fruit girth, rind thickness and fruit weight was observed among the accessions. Juice recovery ranged from 23.93 to 44.46%in purple types while it was in the range of 15.27 to 40.04% in yellow types. Yellowish orange was the commonly observed colour of the juice in majority of the accessions, followed by light yellow and deep yellow. Nutritional and biochemical characteristics also varied significantly among the different accessions. Purple types had comparatively higher TSS (15.2 to 17.73 °Brix), reducing sugars (2.88 to 8.06%), total sugars (6.31 to 13.04%) and vitamin C (18.62 to 30.50 mg 100gˉ1) whereas, titratable acidity (3.19 to 4.86%), non reducing sugars (2.63 to 5.27%), total carotenoids (1.19 to 2.81 mg 100gˉ1), total phenols (18.66 to 27.33 mg 100gˉ1) and total flavanoids (7.33 to 18.00 mg 100gˉ1) were higher in yellow types. Antioxidant activity was comparatively higher in yellow types.