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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

Departamento de Agroindustria y Tecnología de Alimentos, Facultad de Ciencias Agrarias y Forestales, Universidad de Chile, Casilla 1004, Santiago, Chile

C. Sáenz

Departamento de Agroindustria y Tecnología de Alimentos, Facultad de Ciencias Agrarias y Forestales, Universidad de Chile, Casilla 1004, Santiago, Chile

A. Navarrete

Departamento de Agroindustria y Tecnología de Alimentos, Facultad de Ciencias Agrarias y Forestales, Universidad de Chile, Casilla 1004, Santiago, Chile

A. Rustom

Departamento de Agroindustria y Tecnología de Alimentos, Facultad de Ciencias Agrarias y Forestales, Universidad de Chile, Casilla 1004, Santiago, Chile

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 ß-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 ß-carotene/100 ml).

Key Words: color • passion fruit • juice

Food Science and Technology International, Vol. 2, No. 1, 29-33 (1996)
DOI: 10.1177/108201329600200104


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