Pre-harvest factors related to sensory profile of Passiflora setacea nectars, a wild passion fruit from Brazilian savannah

2018 ◽  
Vol 98 (15) ◽  
pp. 5711-5722 ◽  
Author(s):  
Mariana Veras Oliveira de Carvalho ◽  
Lívia de Lacerda de Oliveira ◽  
Lauro Melo ◽  
Ana Maria Costa
Keyword(s):  
Passion Fruit ◽  
Sensory Profile ◽  
Brazilian Savannah ◽  
Wild Passion Fruit

scholarly journals Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

2015 ◽  
Vol 3 (2) ◽  
pp. 129-139 ◽  
Author(s):  
Izabela Furtado de Oliveira Rocha ◽  
Helena Maria André Bolini
Keyword(s):  
Fruit Juice ◽  
Descriptive Analysis ◽  
Passion Fruit ◽  
Sensory Profile

Repetitive somatic embryogenesis from wild passion fruit (Passiflora cincinnata Mast.) anthers

2021 ◽  
Author(s):  
Maurecilne Lemes da Silva ◽  
Daniela Lopes Paim Pinto ◽  
José Marcello Salabert de Campos ◽  
Ilio Fealho de Carvalho ◽  
Diego Ismael Rocha ◽  
...  
Keyword(s):  
Somatic Embryogenesis ◽  
Passion Fruit ◽  
Repetitive Somatic Embryogenesis ◽  
Wild Passion Fruit

scholarly journals Development and bloom in hybrids of wild passion fruit cultivated in different types of pots and shading levels

2012 ◽  
Vol 69 (2) ◽  
pp. 126-134 ◽  
Author(s):  
Eileen Azevedo Santos ◽  
Margarete Magalhães Souza ◽  
Alexandre Pio Viana ◽  
Alex-Alan Furtado de Almeida ◽  
Ioná Santos Araújo ◽  
...  
Keyword(s):  
Passion Fruit ◽  
Different Types ◽  
Wild Passion Fruit

Novel and efficient transformation of wild passion fruit (Passiflora cincinnata Mast.) using sonication-assisted Agrobacterium-mediated transformation

2020 ◽  
Author(s):  
Maurecilne Lemes da Silva ◽  
Daniela Lopes Paim Pinto ◽  
Andreia Barcelos Passos ◽  
Francismar Corrêa Marcelino-Guimarães ◽  
Ana Aparecida Bandini Rossi ◽  
...  
Keyword(s):  
Passion Fruit ◽  
Agrobacterium Mediated Transformation ◽  
Efficient Transformation ◽  
Wild Passion Fruit

scholarly journals Sample size for estimate the average of Passiflora caerulea fruits traits

2016 ◽  
Vol 46 (10) ◽  
pp. 1729-1736 ◽  
Author(s):  
Cirineu Tolfo Bandeira ◽  
Sabrina Kitina Giordano Fortes ◽  
Marcos Toebe ◽  
Luciano Saifert ◽  
Clevison Luiz Giacobbo ◽  
...  
Keyword(s):  
Sample Size ◽  
Estimation Error ◽  
Passion Fruit ◽  
Pulp Yield ◽  
Rio Grande Do Sul ◽  
Estimation Errors ◽  
Confidence Levels ◽  
Fruit Skin ◽  
The Mean ◽  
Wild Passion Fruit

ABSTRACT: The aim of this research was to determine the sample size needed to estimate the average of wild passion fruit ( Passiflora caerulea ) traits. It was collected randomly, 133, 99 and 133 fruit of wild passion fruit in 30, 21 and 29 plants, located respectively, in the cities of São Borja, Itaqui and Uruguaiana, on the west border of Rio Grande do Sul, Brazil, totaling 365 fruits harvested in 80 plants. In each fruit were measured ten traits: width, length, fruit, skin, and pulp weight, pulp yield, luminosity and tone of skin and pulp. Then, central tendency, dispersion and distribution measures were calculated and the normality of the data checked. After, it was determined the sample size needed to estimate the average for each character, assuming estimation errors equal to 1, 2, ..., 10% of the mean estimate with confidence levels of 95% and 99%. In wild passion fruit, 12 fruits are sufficient to estimate the mean of luminosity and tone of the skin and pulp, with an estimation error of 5% of the mean and 95% confidence, regardless of the evaluation location (São Borja, Itaqui or Uruguaiana). In this same level of accuracy 36 fruits are needed to estimate the width and length, 52 fruits to estimate the pulp yield and 319 fruits for the evaluation of the fruit, skin and pulp weight.

scholarly journals Bilayer goat’s milk yogurt with tamarind (Tamarindus indica L.) and wild passion fruit (Passiflora cincinnata Mast) jam: Characterization and acceptability

2020 ◽  
Vol 9 (9) ◽  
pp. e46996139
Author(s):  
Josiane Ferreira da Silva ◽  
Rayrinne Ferreira Miranda ◽  
Hérique Riley Duarte Costa ◽  
Clara Mariana Gonçalves Lima ◽  
Silvani Verruck ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Passion Fruit ◽  
Milk Product ◽  
Regional Market ◽  
Intention To Purchase ◽  
Goat’S Milk ◽  
Significant Difference ◽  
Goat's Milk ◽  
Hedonic Scale ◽  
Wild Passion Fruit

The aim of this study was to develop a goat's milk-based yogurt with a layer of tamarind and passion fruit jelly on the bottom of the package (bilayer yogurt) as well as to carry out the physical-chemical, microbiological and sensory characterization. of product. For comparison purposes, goat's milk products were compared with the same cow's milk product. The physicochemical analyzes showed that the samples are within the standards of the legislation, both for yogurts and jams. Regarding microbiological analyzes, there was no microbial growth in any of the samples evaluated. Sensory tests were carried out with 60 tasters that were aged between 14 and 32 years. Sensory attributes related to “appearance”, “color”, “aroma”, “consistency” and “flavor” were evaluated, among them only consistency showed a significant difference due to the chemical characteristics of goat's milk, however, in percentage values goat's milk yogurt was rated with the highest grades. In the global impression and purchase intention, the analysis of the data obtained showed that the values attributed by the tasters are located in the highest scores of the hedonic scale. Thus, for bilayer goat's milk yogurts with tamarind or wild passion fruit jams, the results are favorable and highly acceptable. These results denote the possibility of insertion of these new products in the regional market in view of the acceptance of the product by the tasters as well as the intention to purchase, in addition to the appreciation of the regional fruits present in the jams elaborated.

scholarly journals Physicochemical and sensory profile of yogurt added with passion fruit peel flour

2015 ◽  
Vol 14 (2) ◽  
pp. 149-155 ◽  
Author(s):  
N. F. Vieira, ◽  
M. A. P. Silva, ◽  
Y. A. A. Martins, ◽  
D. G. Souza, ◽  
M. S. Lima, ◽  
...  
Keyword(s):  
Passion Fruit ◽  
Sensory Profile ◽  
Fruit Peel
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