Wild passion fruit flour quality: Effect of cultivation system and harvest time

The wild passion fruit (Passiflora cincinnata Mast.) is an edible fruit with a great agro-industrial potential. Its peel is highly nutritious; however, it is often discarded as waste. This study aimed to produce and evaluate the physicochemical and nutritional properties of flour made from the peel of wild passion fruit ‟Cerro Corá”. The fruit was grown under both irrigated and rainfed conditions and harvested at different times. The completely randomized factorial design (2×3) comprised two cultivation systems (irrigated and rainfed) and three harvest times (60, 80, and 100 days after anthesis). The moisture content and water activity of the flours did not depend on the cultivation system. The greatest preservation of phenolic compounds was observed in the samples grown under rainfed conditions. The best physicochemical profile and bioactive content belonged to the flour samples produced 80 days after anthesis. These flours can be used as ingredients for functional food products due to their antioxidant potential.