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<p>Passion fruit is widely used in industry for pulp production. New hybrids have been developed to obtain cultivars with high quality and more productivity. Three new hybrids (‘BGP RED’, ‘BGP ISA’, ‘BGP PURPLE’) and one commercial cultivar (‘FB200’) were evaluated for yield, physicochemical characteristics, and sensory acceptance. The hybrid cultivars were similar to the commercial cultivar regarding soluble solids (SS), titratable acidity (TA), and SS/TA ratio (<i>p</i> &gt; 0.05). ‘BGP PURPLE’ exhibited higher intensity orange pulp than the commercial cultivar (<i>p</i> &lt; 0.05). Sensory analysis revealed that ‘BGP RED’ and ‘BGP PURPLE’ achieved higher hedonic scores for taste, overall impression, and purchase intention than both ‘BGP ISA’ and ‘FB200’ (<i>p</i> &lt; 0.05). In terms of appearance, ‘BGP RED’ was significantly higher than the conventional variety (<i>p</i> &lt; 0.05). The hedonic score for the flavor of the three hybrids was significantly higher than that of the commercial cultivar (<i>p</i> &lt; 0.05). The new hybrids ‘BGP RED’ and ‘BGP PURPLE’ showed greater pulp yield, acceptance, and purchase intention by consumers compared to the commercial cultivar and have commercialization potential for nectar production.</p>

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Pulp Characterization and Sensory Evaluation of the Nectar of New Hybrids of Passion Fruit (Passiflora Edulis)

  • 期刊论文

  • 发表日期：

    2025年7月22日

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  • Carolina Lepre Francisco,
  • Isabela Maia Borsoi Chagas,
  • Cíntia Tomaz Sant’ Ana,
  • Onildo Nunes de Jesus,
  • Moises Zuculoto,
  • Antonio Manoel Maradini Filho,
  • Joel Camilo Souza Carneiro

摘要

Passion fruit is widely used in industry for pulp production. New hybrids have been developed to obtain cultivars with high quality and more productivity. Three new hybrids (‘BGP RED’, ‘BGP ISA’, ‘BGP PURPLE’) and one commercial cultivar (‘FB200’) were evaluated for yield, physicochemical characteristics, and sensory acceptance. The hybrid cultivars were similar to the commercial cultivar regarding soluble solids (SS), titratable acidity (TA), and SS/TA ratio (p > 0.05). ‘BGP PURPLE’ exhibited higher intensity orange pulp than the commercial cultivar (p < 0.05). Sensory analysis revealed that ‘BGP RED’ and ‘BGP PURPLE’ achieved higher hedonic scores for taste, overall impression, and purchase intention than both ‘BGP ISA’ and ‘FB200’ (p < 0.05). In terms of appearance, ‘BGP RED’ was significantly higher than the conventional variety (p < 0.05). The hedonic score for the flavor of the three hybrids was significantly higher than that of the commercial cultivar (p < 0.05). The new hybrids ‘BGP RED’ and ‘BGP PURPLE’ showed greater pulp yield, acceptance, and purchase intention by consumers compared to the commercial cultivar and have commercialization potential for nectar production.