Postharvest Characterization of <i>Passiflora cincinnata</i> Fruit Pulp at Different Ripening Stages

Vieira, Jallyne Nunes; Silva, Toshik Iarley da; Costa, Franciscleudo Bezerra da; Macêdo, Larissa Félix; Nascimento, Ana Marinho do; Sales, Giuliana Naiara Barros; Souza, Pahlevi Augusto de; Santos, Saint Clair Lira; Ribeiro, Wellington Souto; Candeia, Roberlucia Araújo

doi:10.1590/1678-4324-2024230788

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Article - Agriculture, Agribusiness and Biotechnology • Braz. arch. biol. technol. 67 • 2024 • https://doi.org/10.1590/1678-4324-2024230788 copy

Postharvest Characterization of Passiflora cincinnata Fruit Pulp at Different Ripening Stages

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Wild passion fruit (Passiflora cincinnata) has great adaptability to the semi-arid environment of the Caatinga biome, Brazil. However, information about the postharvest quality and the ideal ripening points of the fruits are still insufficient in the literature. Thus, the objective of this study was to analyze the physical, chemical characteristics and bioactive compounds of P. cincinnata fruit at different ripening stages, harvested in the Brazilian semi-arid region. Three ripening stages (stage I = 100% green peel color; stage II = green-yellow peel color; stage III = yellow-green peel color) were evaluated. Physical characteristics (pulp yield with seeds pulp yield without seeds, pulp volume without seeds, fresh peel mass, rind thickness, longitudinal fruit diameter, transversal fruit diameter, fruit shape, longitudinal inner cavity diameter, transversal inner cavity diameter, and firmness) in the whole fruit and physicochemical (moisture, ashes, pH, H⁺ ion concentration, soluble solids, titratable acidity, SS/TA ratio, reducing sugars, non-reducing sugars, soluble sugars, and proteins) and bioactive compounds (ascorbic acid, total chlorophyll, carotenoids, flavonoids, anthocyanins, and phenolic compounds) in the fruit pulp were evaluated. Based on the physical and physicochemical characteristics and bioactive compounds analyzed in the P. cincinnata pulp, the stage II of ripening stands out as the most promising for in natura consumption and elaboration of food products of this fruit. The results obtained allowed us to prove the nutritional potentiality of the fruit, providing technical subsidies for the use of P. cincinnata in agroindustry.

Keywords:
Caatinga biome; bioactive compounds; wild passion fruit; fruit quality

HIGHLIGHTS

Fruit ripening impacts pulp yield, shape, and firmness.

Nutritional content changes with advancing ripening stages.

Ascorbic acid increases with ripening, offering health benefits.

Phenolic compounds decline with ripening, affecting antioxidants.

Variables	Stage I	Stage II	Stage III	CV (%)
Pulp yield with seeds, g	37.90 ± 2.15 b	46.60 ± 2.11 a	42.80 ± 2.20 ab	19.69
Pulp yield without seeds, g	17.10 ± 1.10 a	20.59 ± 1.47 a	19.82 ± 0.94 a	23.25
Pulp volume without seeds, mL	13.48 ± 0.98 b	16.33 ± 1.28 a	16.26 ± 0.82 a	15.89
Peel fresh mass, g	26.49 ± 1.87 a	23.37 ± 1.17 ab	20.47 ± 1.50 b	25.50
Peel thickness, mm	3.89 ± 0.29 a	3.69 ± 0.16 a	3.52 ± 0.20 a	23.92
Longitudinal fruit diameter, mm	57.81 ± 1.38 a	54.91 ± 0.92 ab	51.39 ± 1.19 b	8.34
Transversal fruit diameter, mm	49.91 ± 0.73 a	52.22 ± 0.61 a	52.25 ± 1.02 a	6.10
Fruit shape	1.16 ± 0.02 a	1.05 ± 0.02 b	0.98 ± 0.02 b	9.11
Longitudinal inner cavity diameter, mm	38.38 ± 1.05 a	39.46 ± 1.26 a	37.80 ± 1.39 a	12.50
Transversal inner cavity diameter, mm	37.78 ± 0.89 b	40.64 ± 0.68 a	39.33 ± 0.89 ab	8.20
Firmness, N	34.94 ± 0.36 a	17.60 ± 1.16 b	5.83 ± 0.48 c	15.09

Variables	Stage I	Stage II	Stage III	CV (%)
Moisture, %	87.85 ± 0.22 a	88.43 ± 0.40 a	87.79 ± 0.12 a	0.70
Ashes, %	0.30 ± 0.052 a	0.31 ± 0.006 a	0.31 ± 0.006 a	22.36
pH	3.09 ± 0.01 c	3.60 ± 0.03 b	3.74 ± 0.02 a	0.67
H⁺ ion concentration, µM	817.90 ± 81.79 a	251.01 ± 25.10 b	180.54 ± 18.05 c	4.61
Soluble solids, %	12.80 ± 0.16 b	13.29 ± 0.13 ab	13.52 ± 0.58 a	2.68
Titratable acidity, %	6.07 ± 0.15 a	5.35 ± 0.22 b	5.04 ± 0.15 b	7.36
SS/TA ratio	2.11 ± 0.14 b	2.50 ± 0.22 a	2.69 ± 0.27 a	8.79
Reducing sugars, mg 100 g^-1	1.73 ± 0.03 c	2.05 ± 0.02 b	2.45 ± 0.09 a	6.75
Non-reducing sugars, mg 100 g^-1	5.13 ± 0.16 c	7.44 ± 0.27 b	9.35 ± 0.30 a	7.76
Soluble Sugars, mg 100 g^-1	6.86 ± 0.14 c	9.49 ± 0.28 b	11.80 ± 0.27 a	5.85
Proteins, %	0.36 ± 0.006 a	0.29 ± 0.005 b	0.29 ± 0.013 b	6.50

Variables	Stage I	Stage II	Stage III	CV (%)
Ascorbic acid, mg 100 g^-1	8.71 ± 0.24 b	7.60 ± 0.03 c	13.13 ± 0.07 a	3.35
Total chlorophyll, mg 100 g^-1	1.01 ± 0.02 a	0.48 ± 0.04 b	0.53 ± 0.03 b	11.93
Carotenoids, mg 100 g^-1	0.00 ± 0.004 a	0.06 ± 0.009 a	0.03 ± 0.007 a	17.81
Flavonoids, mg 100 g^-1	10.08 ± 0.54 a	8.88 ± 0.30 a	8.68 ± 0.19 a	9.23
Anthocyanins, mg 100 g^-1	0.72 ± 0.01 a	0.82 ± 0.03 a	0.10 ± 0.05 b	13.94
Phenolic compounds, mg 100 g^-1	75.67 ± 1.08 a	60.78 ± 1.14 b	52.40 ± 0.55 c	3.42

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