Determination of chemicophysical properties of wild maracuja (Passiflorafoetida L.) fruits cultivated in Vietnam

Physical and chemical properties for the design of fruit processing or harvest machines were suggested for wild maracuja (Passiflora foetida L.) fruits. This study attempted to address the lack of knowledge about the technical properties of these fruits. The chemical properties (moisture, total soluble solid, ash, protein, lipid, titratable acidity, pH, crude fiber, total sugar and reducing sugar) of wild maracuja fruits were analyzed. The technological properties (length, diameter, geometric mean diameter, sphericity, surface area, aspect ratio, volume, bulk density, fruit hardness and L* , a* , b* , C, and H values) were also evaluated. The fruit length, diameter, geometric mean diameter, sphericity, surface area, aspect ratio, volume, bulk density, and fruit hardness of wild maracuja fruits were measured to be 2.74±0.12 mm, 5.67±0.27 mm, 4.45±0.34 mm, 162.4±7.49%, 62.16±3.81 mm2 , 2.07±0.03, 15.05±1.29 cm3 , 446.4±5.88 kg/m3 , and 4.96±0.21 N, respectively. The values of L* , a* , b* , C, and H of wild maracuja fruit were 70.53±5.82, 23.75±2.01, 53.47±3.62, 58.25±4.34, and 68.32±2.92, respectively. The moisture, total soluble solid, ash, protein, lipid, titratable acidity (as % citric acid), pH, crude fiber, total sugar, reducing sugar, ascorbic acid content, TPC, and calories values of wild maracuja fruits were determined to be 76.86±0.83%, 12.15±0.17%, 0.85±0.05%, 2.33±0.12%, 4.11±0.03%, 0.65±0.07%, 4.03±0.02, 5.23±0.01%, 3.93±0.03 g/kg, 1.21±0.05 g/kg, 42.36±0.73 mg/g, 65.89±3.04 mg GAE/g D.W, and 153.63±10.32 kcal, respectively. The physical and chemical properties of the wild maracuja fruit have been described to aid in the design of the specifications for equipment during harvest and postharvest.