Minimal processing of passion fruit

• Grant number: 07/07496-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2007
• End date: November 30, 2008
• Field of knowledge: Agronomical Sciences - Agronomy - Crop Science
• Principal Investigator: Maria Cecília de Arruda
• Grantee: Juliana Aparecida Mursini
• Host Institution: Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). São Paulo , SP, Brazil

Abstract

The nourishing market incorporates more and more diversity of vegetables to the minimal processing and the passion fruit has potential to be minimally processed, so that yellow passion fruit is minimally processed and marketed by some hypermarkets. However, there is little research on the quality of fresh cut passion fruit. The purpose of this work is to evaluate the physico-chemical and microbiological characteristics of the yellow passion fruit (Passiflora edulis Sims) and sweet passion fruit (Passiflora alata Curtis) in function the time between harvesting and processing of the fruit. The minimally processed product will be storaged at 10ºC during eight days. Soluble solids, titratable acidity, ascorbic acid, ratio, Salmonella, total and 45ºC coliforms and bacteria will be determined to evaluate the quality.The statistical design will be completely randomized, in factorial arrangement. Five replications will be used for each treatment, composed for one tray with 200 grams each. The results will be submitted to analysis of variance and treatment mean will be compared by Tukey test (5%). (AU)