Physicochemical and Quality Attributes of ‘Possum Purple’ Passion Fruit in Relation to Fruit Weight Categories

Le résumé fourni par la source

This study aimed to evaluate the fruit quality and physicochemical attributes of purple passion fruit cv. Possum Purple based on the fruit weight into four categories including <40 g, 40 to 50 g, 50 to 60 g, and >60 g. Significant differences were observed in morphological traits, including fruit firmness, length, width, and weight-related parameters. Heavier fruit (>60 g) exhibited greater firmness, dimensions, and juice content compared with lighter categories (<40 g). Fruit length and width increased progressively with weight, while the fruit shape index remained unaffected. Larger fruit showed higher total soluble solids (TSS) and lower titratable acidity (TA), resulting in a higher TSS/TA ratio. Juice pH and volume increased with fruit size, whereas juice content was significantly lower in the <40 g group. Total carotenoid content (TCC) was significantly lower in the <40 g fruit, with no differences among heavier categories, whereas total phenolic content (TPC) and total antioxidant activity (TAA) were not significantly associated with fruit size. Colorimetric analysis revealed that peel L * and b * values were lowest in the >60 g group, whereas peel a * and C * values did not differ significantly. Juice L * was lowest in the >60 g group; however, juice b *, h °, and C * were generally higher in the <40 g fruit. Multivariate statistical analyses [principal component analysis (PCA) and hierarchical cluster analysis (HCA)] confirmed that physicochemical attributes are strongly affected by fruit size and revealed that the larger and smaller fruit exhibit distinct physicochemical profiles. Overall, these findings highlight the relevance of fruit size as a key determinant of physicochemical quality in purple passion fruit and may guide selection strategies for both breeding and market preferences.

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