Central Food Technological Research Institute, Mysore
The physico-chemical analyses of a number of passion fruits (Passiflora edulis Sims.) at three stages of maturity namely (i) yellowish green (ii) partially purple, (iii) purple revealed that the juice from the yellowish fruits was definitely inferior in almost all respect to that from the fruits at the other two stages. However, there was no material difference between partially purple and purple fruits except for the better flavour in the latter. The development of purple colour on the skin of the fruit served as a fair index of the degree of maturity of passion fruits,
