2020 Volume 64 Issue 2 Pages 47-53
The optimum temperature during fruit ripening period of passion fruit (Passiflora edulis) was elucidated in the present study. ‘Summer Queen’ (P. edulis × P. edulis f. flavicarpa) and ‘Ruby Star’ (P. edulis × P. edulis f. flavicarpa) showed a greenish fruit peel and low total soluble solids/titratable acidity (TSS/TA) ratio at 15°C. In ‘Summer Queen’, a high °Brix, low titratable acidity, and high TSS/TA ratio were observed at 25°C. In ‘Ruby Star’, the peel coloration was highly favorable at 25°C. In both cultivars, the peel tended to be yellowish and °Brix of the juice was low at 35°C. These results indicate that the optimal temperature for passion fruit ripening was 25°C. In addition, we elucidated the varietal differences in the ripening characteristics of fruit on and off the vine.
