|Authors: ||M. Abraham, S. Paulose, D. Thomas|
|Keywords: ||passion fruit, yellow and purple fruit types, sugar and acidity content|
Passion fruit (Passiflora edulis Sims) is a woody perennial climbing fruit plant belonging to the family Passifloraceae. The plant bears a delicious fruit and occurs in purple- and yellow-fruited forms (Passiflora edulis f. edulis and P. edulis f. flavicarpa) known as purple and yellow passion fruits.
The fruits of the purple passion fruit are smaller but more aromatic than those of the yellow form.
For juice processing, the fruit is allowed to attain a deep purple or yellow color.
The seedy pulp can be taken as such or with sugar, cream, etc. or juice can be taken after the removal of seeds.
Sugar and acidity content are the two important indices that directly decide the acceptability of a fruit.
In Kerala both purple and yellow varieties of passion fruit are popular.
A laboratory study was conducted at Agronomic Research Station, Kerala Agricultural University, Chalakudy with an objective of understanding the sugar and acidity content in the fruit juices of yellow and purple varieties.
Results showed that average sugar content and acidity of purple fruit is much lower than the sugar content and acidity of yellow types.
Lesser acidity in purple fruit helps to take the fruit directly without adding sugar.
Also lesser acidity in the fruit gives good condition/comfort to the intestine.
Presence of a lower sugar content in purple types protects the body from increased blood sugar level.
The study showed that the purple fruit type of passion fruit is healthier than the yellow type.
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