2024-03-122024-03-122011-08Jiménez, A.M., Sierra, C.A., Rodríguez Pulido, F.J., González-Miret Martín, M.L., Heredia Mira, F.J. y Osorio, C. (2011). Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening. Food Research International, 44 (7), 1912-1918. https://doi.org/10.1016/j.foodres.2010.11.007.0963-9969https://hdl.handle.net/11441/156163Gulupa (Passiflora edulis Sims. fo edulis) is a tropical fruit native to America. This study was undertaken to characterize the physicochemical properties of this fruit in three maturity stages. In all stages, the pH, °Brix, texture, and titratable acidity were determined. pH value and solid soluble content increased during ripening and titratable acidity decreased during this process; in contrast, texture values did not show significance variance. It was confirmed the presence of cyanidin-3-O-β-D-glucopyranoside as major anthocyanin. The changes on colour were followed by tristimulus colorimetry using image analysis, a very useful new approach for the measurement of non-homogeneous colours. By using PCA (Principal Component Analysis), clusters of data corresponding to each stage could be defined. Additionally, the volatile composition was followed by HS-SPME (Headspace-Solid Phase Microextraction) and GC/MS (Gas Chromatography/Mass Spectrometry) analyses. The results showed an increase in the amount of volatile during fruit ripening, with aliphatic esters as major constituents.application/pdf28 p.engAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/Colour changesGulupaImage analysisPassiflora edulis Sims fo edulisRipeningTropical fruitinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccesshttps://doi.org/10.1016/j.foodres.2010.11.007