Yellow Passionfruit Ideal for Florida Home Gardens

Total Page:16

File Type:pdf, Size:1020Kb

Yellow Passionfruit Ideal for Florida Home Gardens 320 FLORIDA STATE HORTICULTURAL SOCIETY, 1967 3. Lyon, T. T. 1897. Catalog of fruits. U.S. Dept. Agr. 7. Reasoner, P. W. 1887. Report on the condition of Divn. Pomol. Bui. No. 6: 36. tropical and semitropical fruits in the United States in 1887. 4. McAdow, M. A. 1914. Ornamentals. Proc. Fla. State U. S. Dept. Agr., Divn. Pomol. Bui. No. 1: 14. Hort. Soc. 27: 159-167. 8. Reitz, H. J., et al. 1964. Recommended fertilizers 5. Mowrey, et al. Rev. G. D. Ruehle. 1967. Miscellaneous and nutritional sprays for citrus. Fla. Agr. Exp. Sta. Bui. tropical and subtropical Florida fruits. Fla. Agr. Ext. Serv. 536B. Bui. 156A: 34-37. 9. Young, T. W. 1967. Fertilizing mango trees in 6. Popenoe, W. 1939. Manual of tropical and subtropical Florida. Sub-Tropical Exp. Sta. Mimeo. Rept. SUB 68-1. fruits. The MacMillan Co., New York: 340-343. YELLOW PASSIONFRUIT IDEAL FOR FLORIDA HOME GARDENS Julia F. Morton The nearly round fruit, 1% to 21/£ inches wide, has a tough rind, smooth, waxy and ranging in Morton Collectanea hue from light-yellow to pumpkin-color. Within University of Miami is an aromatic mass of membraneous sacs filled Coral Gables with orange-colored, pulpy juice and as many as 250 small, dark-brown seeds. The flavor is Over the past three years, Florida home musky, guava-like and very acid. owners have become increasingly distressed by the Caribbean fruit fly infestation of their door- History and Status yard fruits. Inasmuch as there is no immediate prospect of effective control of this insect, it The yellow passionfruit was, until recent seems appropriate to recommend a fruit that years, largely overshadowed by the purple pas appears to be unaffected by it—a fruit which sionfruit (Passiflora edulis Sims.), a native of provides an attractive and flavorful juice, and southern Brazil widely esteemed for its agree which is advancing horticulturally in other able, less acid flavor (101). It has been stated countries. that the yellow form is of unknown origin, but in recent Colombian writings it is presumed to be native to the Amazon region of Brazil. Spec Colloquial Names and Description ulation as to Australian origin (2) arose The yellow passionfruit (Passiflora edulis f. through the introduction of seeds from that flavicarpa Deg.) has a number of colloquial country into Hawaii and the United States by names such as ceibey in Cuba, maracuja peroba E. N. Eeasoner in 1923. in Brazil, parchita maracuya, or simply parch- Brazil has long had a well-established pas ita, in Venezuela, parcha in Puerto Rico, yellow sionfruit industry with large-scale juice extrac granadilla in South Africa, grenadille or couzou tion plants. The purple passionfruit is there in French-speaking countries, yellow lilikoi in preferred for consuming fresh; the yellow for Hawaii, and golden passionfruit in Australia. juice processing and the making of preserves It is borne by a woody, perennial vine, climb (65). Strains being grown for these purposes ing by means of tendrils. The evergreen leaves include "Ouropretano", "Muico", "Peroba" and are glossy, deeply 3-lobed, finely toothed, 3 to 8 "Pintado" (113). inches long and, like the young stems and tend In Australia, the purple passionfruit was rils, tinged with red or purple. A single, fra flourishing and partially naturalized in coastal grant flower, 2 to 3 inches wide, is borne at areas of Queensland before 1900. Its cultiva each node on the new growth. The bloom, which tion, especially on abandoned banana planta opens about noon and closes in late evening, tions, attained great importance and the crop consists of 5 white sepals, 5 white petals, a was considered relatively disease-free and easily fringe-like corona of straight, white-tipped rays, managed. However, about 1943, a widespread rich purple at the base; also 5 stamens with invasion of Fusarium wilt killed the vines and large anthers, the ovary, and triple-branched forced the undertaking of research to find style forming a prominent central structure. fungus-resistant substitutes. It was discovered MORTON: YELLOW PASSIONFRUIT 321 that the neglected yellow passionfruit is both New Zealand, in the early 1930's, had a wilt- and nematode-resistant and does not sucker small but thriving purple passionfruit industry from the roots (66). It was adopted as a root- in Auckland Province but in a few years the stock and plants propagated by grafting were disease-susceptibility of this type brought about soon made available to planters. its decline (43). Good local marketing and ex The Australian taste is strongly prejudiced port prospects have brought about a revival of in favor of the purple passionfruit and growers efforts to control infestations and increase acre have been reluctant to relinquish it altogether. age, mostly in the Bay of Plenty region (40). Only in the last few years have they begun to In Hawaii, seeds of the purple passionfruit, adopt hybrids of the purple and yellow which brought from Australia, were first planted in have shown some ability to withstand the ser 1880 and the vine came to be popular in home ious virus disease called "woodiness" (14). In gardens. In the 1940's a Mr. Haley attempted the current year, 2 hybrids—"3-1" and "3-26"— to market canned passionfruit juice in a small developed at the Redlands Horticulture Research way but the product was unsatisfactory and his Station, have nearly replaced the purple pas effort was terminated by World War II. A sionfruit commercially on the coast of southern processor on Kauai produced a concentrate in Queensland. They have a longer fruiting sea glass jars and this project, though small, proved son, are high-yielding, with high pulp content, successful. In 1951, when Hawaiian passion keep very well and meet with little market fruit plantings totalled less than 5 acres, the resistance. Australian breeders are still striv University of Hawaii chose this fruit as the ing for a type that will have the needed char most promising crop for development and under acteristics and reproduce true from seed (14, took to create an industry based on quick-frozen 21). passionfruit juice concentrate. From among Fig. 1.—Flower of yellow passionfruit (open noon to evening) has rich purple coloring on bases of corona filaments. In flower of purple passionfruit (open from dawn to near-noon), this area is pale. —Photo by Julia Morton. 322 FLORIDA STATE HORTICULTURAL SOCIETY, 1967 Fig. 2.—Yellow passionfruit (Passiflora edulis f. flavicarpa Deg.). The thick, protective rind bears fine white dots when green; is clear-yellow when fruit is ripe. (From vine of Mrs. G. Fleischer, Nov. 1961). —Photo by Julia Morton. Mr. Haley's vines, choice strains of yellow pas Production was doubled by 1950 (38). In 1965, sionfruit were selected. These gave yields of passionfruit plantations were initiated over 40,000 pounds of fruit per acre with 35% juice large areas of the Transvaal to meet the market content, as compared with purple passionfruit demand and apparently there have been no ser yields averaging less than 10,000 pounds of ious setbacks as yet, from disease or other fruit per acre, with a juice content of 25%. causes. By 1958, 1,200 acres were devoted to yellow India, for many years, has enjoyed a mod passionfruit production and the industry was erate harvest of purple passionfruits and the firmly established on a satisfactory economic vine seems to be particularly healthy and pro level (115). ductive at altitudes between 2,000 and 4,000 ft. South Africa in 1947 produced 2,000 tons of In many areas, it has run wild. The yellow purple passionfruit for domestic consumption. form was unknown in India until just a few MORTON: YELLOW PASSIONFRUIT 323 Fig. 3.—Clothesline of Mrs. Gisella Fleischer, 6620 S. W. 71st Ct., Miami, has served as passionvine trellis for more than seven years. —Photo by Julia Morton. years ago when it was introduced from Ceylon Since the introduction of the yellow passion and proved well adapted to low elevations in fruit from Brazil into Venezuela in 1954, it has South India. It was quickly approved as having achieved industrial status and national popu a more pronounced flavor than the purple and larity. Venezuelan production in 1966 amounted producing within a year of planting heavier to 3,600 long tons (23). Much effort is being and more regular crops (117). devoted to improving the yield to better meet Passionfruit vines are found wild and culti the demand for the extracted juice, passionfruit vated to some extent in other parts of the Old ice cream, and other appealing products such World—including Java, Sumatra, Malaya, Ken as bottled passionfruit-and-rum cocktail. The ya, Papua and New Guinea, Fiji, and Formosa. strains grown are known as "Brasilera amaril- From the last 5 sources considerable quantities la", "Brasilera rosada", and "Hawaiiana" (82). of yellow passionfruit juice and pulp are ex Such enterprise is in marked contrast to the ported to Australia, causing some protests from general lack of enthusiasm for the passionfruit Queensland growers (18, 53, 61). which has prevailed in the West Indies, the In South America, interest in yellow passion Bahamas and Florida. In this State, where fruit culture has recently intensified in Colombia much energy has been spent in the extolling and Venezuela. In Colombia, trial plantings in of less worthy fruits, the failure to appreciate the Cauca Valley in mid-1963 yielded in 10 the passionfruit is rather surprising. In the months, producing 12 tons per hectare, and a Index to the Proceedings of the Florida State second crop was harvested the same year. The Horticultural Society through Volume 68, it ap best performing variety proved to be the pears only once and this solitary citation merely "Hawaiiana".
Recommended publications
  • Changes in the Content of Organic Acids and Expression Analysis of Citric Acid Accumulation-Related Genes During Fruit Development of Yellow (Passiflora Edulis F
    International Journal of Molecular Sciences Article Changes in the Content of Organic Acids and Expression Analysis of Citric Acid Accumulation-Related Genes during Fruit Development of Yellow (Passiflora edulis f. flavicarpa) and Purple (Passiflora edulis f. edulis) Passion Fruits Xiaoxue Zhang 1,†, Xiaoxia Wei 2,†, Muhammad Moaaz Ali 1 , Hafiz Muhammad Rizwan 1, Binqi Li 1, Han Li 1, Kaijie Jia 1, Xuelian Yang 1, Songfeng Ma 1, Shaojia Li 3,* and Faxing Chen 1,* 1 College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; [email protected] (X.Z.); [email protected] (M.M.A.); [email protected] (H.M.R.); [email protected] (B.L.); [email protected] (H.L.); [email protected] (K.J.); [email protected] (X.Y.); [email protected] (S.M.) 2 Fruit Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350002, China; [email protected] 3 College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China * Correspondence: [email protected] (S.L.); [email protected] (F.C.) † Equally contributed authors. Abstract: Organic acids are key components that determine the taste and flavor of fruits and play a Citation: Zhang, X.; Wei, X.; vital role in maintaining fruit quality and nutritive value. In this study, the fruits of two cultivars Ali, M.M.; Rizwan, H.M.; Li, B.; Li, H.; of passion fruit Yellow (Passiflora edulis f. flavicarpa) and purple (Passiflora edulis f. edulis) were Jia, K.; Yang, X.; Ma, S.; Li, S.; et al. harvested at five different developmental stages (i.e., fruitlet, green, veraison, near-mature and Changes in the Content of Organic mature stage) from an orchard located in subtropical region of Fujian Province, China.
    [Show full text]
  • Biochemical and Nutritional Assessment of Guava (Psidium Guajava)
    IOSR Journal of Biotechnology and Biochemistry (IOSR-JBB) ISSN: 2455-264X, Volume 4, Issue 5 (Sep. – Oct. 2018), PP 01-07 www.iosrjournals.org Biochemical And Nutritional Assessment Of Guava (Psidium Guajava) Dr. Jyoti D. Vora1, Ms. Gautami Mankame2, Mr. Pranay Madav3. 1Guide & Head, 2,3Student, Department of Biochemistry & Food Science and Quality Control Ramnarain Ruia College, Matunga, Mumbai – 400019 Corresponding Author: Dr. Jyoti D. Vora Abstract: Guava (Psidium guajava) is an evergreen shrub or small tree in the family Myrtaceae grown for its edible fruits. Analysis of proximate principles of guava was carried out and nutritional profiles of white and red pulp guava were established.Proximate analysis indicated that the carbohydrate content in the white pulp guava was found to behigher than the red pulp guava. The protein content varied significantly with more amount of proteins in the red pulp guava. The amount of crude fibres in red pulp guava was found to be more as compared to white pulp guava. The results for moisture content indicated that the red variety contains less amount of water. The mineral elements analysis indicated that the red pulp guava fruit was significantly higher in Calcium, Sodium and Phosphorous. The white variety was found to be rich in potassium. Sodium content in white guava was in very minute quantity and hence was not detectable. The value of ascorbic acid was higher in red guava, which indicated that the red pulp variety is richer in vitamin C.Isolation of pectin displayed that the white variety of guava exhibited more amount of pectin than the red one.There are a number of citied documents to prove the nutritional significance of guava, but in order to test this significance and hold between the two, most commonly found varieties of this fruit i.e.
    [Show full text]
  • The Effectivity of Tomato and Guava Combination
    ICHP The First International Conference on Health Profession Volume 2019 Conference Paper The Effectivity of Tomato and Guava Combination Juice and Guava Juice Administration on Blood Glucose Level in Patients with Type II Diabetes Mellitus Hasneli, Safyanti, and Ainil Mardhiyah Health Polytechnic of Ministry of Health Padang Abstract This study aims to determine the effectivity of tomato and guava juice combination with guava juice on blood glucose levels of patients with type II diabetes mellitus in the work area of Kuranji Padang Health Center in 2019. This quasi-experimental study used a pretest-posttest design with a control group. The population of this study was all patients with type II diabetes mellitus in the working area of Kuranji Health Center, Padang City. Sampling is done by purposive sampling. The number of samples was 24 people, divided into treatment groups and a control group. The data obtained were Corresponding Author: analyzed by two different dependent tests and an independent t-test. The results of Hasneli statistical tests showed that there were significant differences between the average Received: 23 September 2019 decrease in fasting blood glucose levels of respondents who were given tomato and Accepted: 18 November 2019 guava combination juice with respondents who were given guava juice (p = 0,026). Published: 22 December 2019 People with diabetes mellitus are expected to consume tomato and guava combination Publishing services provided by juice as a form of complementary therapy. Knowledge E Keywords: Diabetes mellitus, blood glucose level, tomato, guava Hasneli et al. This article is distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use and 1.
    [Show full text]
  • Guava (Psidium Guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities
    foods Review Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities Manoj Kumar 1 , Maharishi Tomar 2, Ryszard Amarowicz 3,* , Vivek Saurabh 4 , M. Sneha Nair 5, Chirag Maheshwari 6, Minnu Sasi 7, Uma Prajapati 4, Muzaffar Hasan 8, Surinder Singh 9, Sushil Changan 10 , Rakesh Kumar Prajapat 11, Mukesh K. Berwal 12 and Varsha Satankar 13 1 Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India; [email protected] 2 ICAR—Indian Grassland and Fodder Research Institute, Jhansi 284003, India; [email protected] 3 Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland 4 Division of Food Science and Postharvest Technology, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India; [email protected] (V.S.); [email protected] (U.P.) 5 Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Manav Rachna International Institute of Research and Studies, Faridabad 121004, Haryana, India; [email protected] 6 Department of Agriculture Energy and Power, ICAR—Central Institute of Agricultural Engineering, Bhopal 462038, India; [email protected] 7 Division of Biochemistry, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India; [email protected] 8 Agro Produce Processing Division, ICAR—Central Institute of Agricultural Engineering, Citation: Kumar, M.; Tomar, M.; Bhopal 462038, India; [email protected] 9 Amarowicz, R.; Saurabh, V.; Nair, Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India; [email protected] M.S.; Maheshwari, C.; Sasi, M.; 10 Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR—Central Potato Research Prajapati, U.; Hasan, M.; Singh, S.; Institute, Shimla 171001, India; [email protected] et al.
    [Show full text]
  • Chapter 1 Definitions and Classifications for Fruit and Vegetables
    Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding
    [Show full text]
  • Chemical Composition, Fatty Acid Profile and Bioactive Compounds Of
    Food Science and Technology ISSN 0101-2061 DDOI http://dx.doi.org/10.1590/1678-457X.6339 Chemical composition, fatty acid profile and bioactive compounds of guava seeds (Psidium guajava L.) Ana Maria Athayde UCHÔA-THOMAZ1*, Eldina Castro SOUSA1, José Osvaldo Beserra CARIOCA2, Selene Maia de MORAIS3, Alessandro de LIMA1, Clécio Galvão MARTINS3, Cristiane Duarte ALEXANDRINO3, Pablito Augusto Travassos FERREIRA3, Ana Livya Moreira RODRIGUES3, Suliane Praciano RODRIGUES3, José Celso de Albuquerque THOMAZ1, Jurandy do Nascimento SILVA1, Larissa Lages RODRIGUES1 Abstract This study aimed to characterize the chemical composition, determine the fatty acid profile, and quantify the bioactive compounds present in guava seed powder (Psidium guajava L.). The powder resulted from seeds obtained from guava pulp processing. The agro-industrial seeds from red guava cv. paluma were used, and they were donated by a frozen pulp fruit manufacturer. They contain varying amounts of macronutrients and micronutrients, with a high content of total dietary fiber (63.94 g/100g), protein (11.19 g/100g), iron (13.8 mg/100g), zinc (3.31 mg/100g), and reduced calorie content (182 kcal/100g). Their lipid profile showed a predominance of unsaturated fatty acids (87.06%), especially linoleic acid (n6) and oleic acid (n9). The powder obtained contained significant amounts of bioactive compounds such as ascorbic acid (87.44 mg/100g), total carotenoids (1.25 mg/100 g) and insoluble dietary fiber (63.55 g/100g). With regard to their microbiological quality, the samples were found suitable for consumption. Based on these results, it can be concluded that the powder produced has favorable attributes for industrial use, and that use of these seeds would be a viable alternative to prevent various diseases and malnutrition in our country and to reduce the environmental impact of agricultural waste.
    [Show full text]
  • Passion Fruit (Pasassiflora Edulis Sims): Passissifloraceae Dr
    Passion fruit (Pasassiflora edulis Sims): Passissifloraceae Dr. P. P. Joy, Associate Professor & Heaead, Pineapple Research Station (Kerala Agricultural University),), Vazhakulam-686 670, Muvattupuzha, Ernakulam, Kerala, Indiaia. Tel. & Fax: +914852260832, Email: [email protected], Web:b: www.kau.edu/prsvkm Common names Passion fruit is also known as gragranadilla, grenadilla, maracuja, granadiglia, passssiflorai azzurra, fiore della passione, passionaria, pasiflora,pas passiflore, fleur de la passion, passissiflore bleue, blaue passionsblume, pasifloro, passionionera, flor de la passió, passionsblomst, grenadiadilo, flôr di passion, mburukuja, maracujá, fior 'd paspassion and passionsblomma. General names for both, yellow and purple, in Spanish are granadildilla, parcha, parchita, parchita maracuya, orr CCeibey (Cuba); in Portuguese, maracuja peroba; in French, grenadille, or couzou. The purple foform may be called purple, red, or black granadilla,, or,o in Hawaii, lilikoi; in Jamaica, mountain sweeeet cup; in Thailand, linmangkon. The yellow form is widely known as yellow passion fruit; is callealled yellow lilikoi in Hawaii; golden passion fruit in AAustralia; parcha amarilla in Venezuela. In the 16th century, Spanish Chrihristian missionaries stumbled upon the Passionn FFlower and adopted it as a symbol of the death of Christ due to its unique morphological charaaracteristics. Spanish colonists associated the flowersrs with the suffering of Christ: the corona referfers to the crown of thorns, the three stigmas to the nailsna at the cross, … in other words: the commonon name refers to the passion of Christ. Thus, the Englnglish prefix "passion" derives from the passionn oof Christ suggested by the prominent four-branchedd sstyle that appears in the flowers. General Description Passion fruit is a woody, perennianial vine that bears a delicious fruit and occurs iinn ppurple- and yellow- fruited forms (Passiflora edulislis Sims f.
    [Show full text]
  • A Comparative Study of Phytoconstituents and Antibacterial Activity of in Vitro Derived Materials of Four Passifloraspecies
    Anais da Academia Brasileira de Ciências (2018) 90(3): 2805-2813 (Annals of the Brazilian Academy of Sciences) Printed version ISSN 0001-3765 / Online version ISSN 1678-2690 http://dx.doi.org/10.1590/0001-3765201820170809 www.scielo.br/aabc | www.fb.com/aabcjournal A comparative study of phytoconstituents and antibacterial activity of in vitro derived materials of four Passifloraspecies MARIELA J. SIMÃO1, THIAGO J.S. BARBOZA1, MARCELA G. VIANNA1, RENATA GARCIA1, ELISABETH MANSUR1, ANA CLAUDIA P.R. IGNACIO2 and GEORGIA PACHECO1 1Núcleo de Biotecnologia Vegetal, Universidade do Estado do Rio de Janeiro, Rua São Francisco Xavier, 524, Pavilhão Haroldo Lisboa da Cunha, sala 505, 20550-013 Rio de Janeiro, RJ, Brazil 2Departamento de Microbiologia, Imunologia e Parasitologia, Faculdade de Ciências Médicas, Universidade do Estado do Rio de Janeiro, Boulevard 28 de Setembro, 87, fundos, 3o andar, 20551-030 Rio de Janeiro, RJ, Brazil Manuscript received on October 10, 2017; accepted for publication on January 3, 2018 ABSTRACT Passiflora species are well known for their common use in popular medicine for the treatment of several diseases, such as insomnia, anxiety, and hysteria, in addition to their anti-inflammatory, antioxidant, analgesic and antibacterial potential. However, few data about the chemical composition and the medicinal potential of in vitro derived materials are available. Therefore, the goal of this work was to compare, for the first time, the phytoconstituents of in vitro derived materials of four Passiflora species, and evaluate the antibacterial potential of their extracts against 20 Gram-positive and negative strains. Chromatographic analysis indicated the presence of saponins in roots extracts from all studied species, whereas leaf extracts presented both saponins and flavonoids.
    [Show full text]
  • Comparison of Purple Passion Juice (Passiflora Edulis Var. Edulis) and Simvastatin on Lipid-Lowering Effect of Hyperlipidemic Rats Model
    Comparison of Purple Passion Juice (Passiflora edulis var. edulis) and Simvastatin on Lipid-lowering Effect of Hyperlipidemic Rats Model Alfi Muntafiah1a, Tisna Sendy Pratama1b, Anisa Rachmawati1c, Dewi Wahyu Wulandari1d and Qodri Santosa2e 1 Department of Biochemistry, Faculty of Medicine, Jenderal Soedirman University, Purwokerto, Indonesia 2 Department of Child Health, Faculty of Medicine, Jenderal Soedirman University, Purwokerto, Indonesia Keywords: Purple passion juice, lipid profile, hyperlipidemia, Simvastatin, propylthiouracil, total cholesterol Abstract: Hyperlipidemia is a lipoprotein metabolic disorder characterized by high cholesterol and triglycerides in blood circulation. Non-pharmacological management efforts by consuming healthy foods are often the first choice. In the previous research, we found the antihypercholesterolemia potential of purple passion juice 4.2 mL/200gBB/day in experimental animals. This study aims to compare purple passion juice's effectiveness to Simvastatin in improving the lipid profile of the hyperlipidemic rats model. This true experimental study used 32 male Wistar rats, divided into 4 groups: K1 (normal control), K2 (hyperlipidemia control), K3 (purple passion juice 4.2 mL/200gBB/day), K4 (simvastatin 0.18 mg/200gBB/day). We used pork oil six mL/200gBB/day and Propylthiouracil (PTU) 12.5 mg/day, divided into two doses, for 14 days, by gavage, to induced hyperlipidemia. Blood sampling through retro-orbital veins was carried out at the end of induction (pre-test) and the end of the study (post-test) to measure the lipid profile. T-paired test on total cholesterol and triglyceride levels of the pre-post test showed a significant decrease in total cholesterol levels in K4 (p=0.00) and a significant decrease in triglyceride levels K3 (p=0.03), while in K1, there was a significant increase in both parameters.
    [Show full text]
  • Pre-Harvest Factors That Influence the Quality of Passion Fruit: a Review Factores Precosecha Que Influyen En La Calidad De Las Frutas Pasifloráceas
    Pre-harvest factors that influence the quality of passion fruit: A review Factores precosecha que influyen en la calidad de las frutas pasifloráceas. Revisión Gerhard Fischer1*, Luz M. Melgarejo2, and Joseph Cutler3 ABSTRACT RESUMEN Colombia is the country with the greatest genetic diversity in Colombia es el país de mayor diversidad genética en especies passion fruit species, some of which are cultivated on an area de pasifloras, algunas de las cuales se cultivan abarcando apro- of approximately 13,673 ha. Each variety must be planted at a ximadamente 13,673 ha. Cada variedad debe ser sembrada en suitable altitude under optimal conditions to obtain the best sitio y piso térmico apto para desarrollar su calidad óptima, quality. Regarding plant nutrition, potassium has the greatest igualmente debe ser cultivada con las mejores prácticas para influence due to the effect of its application on the yield in- aprovechar su potencial. En la nutrición, es el potasio el que crease, ascorbic acid content and lifecycle to harvest. Adequate muestra mayor influencia ya que aumenta el rendimiento y el water increases the percentage of the marketable quality and contenido de ácido ascórbico y acorta el tiempo para cosechar. amount of fruit juice, and the use of rootstocks does not sig- Suministro suficiente de agua aumenta el porcentaje de calidad nificantly change the fruit quality. Ensuring a pollination of de fruto mercadeable, así como el jugo del fruto, mientras que el the flowers in cultivation is decisive for the fruit formation and uso de patrones no influye significativamente en la calidad de its juice content.
    [Show full text]
  • Africa Review Benin
    Afrlka Focus, Vol. 5. NR. 1-2 pp. 95-101 AFRICA REVIEW AN UP-TO-DATE GEOGRAPHICAL, HISTORICAL, POLITICAL AND ECONOMIC SUMMARY OF THE AFRICAN COUNTRIES Prepared by: F. Pauwels, P. Van Damme, D. Theeten, C. De Keyser, S. Hoste. BENIN 1. Official name: People's republic of Benin Republique Populaire du Benin 2. Geography: 2.1. Situation: Benin is situated between 0"40'E and 3"40'E, 6"N and 12"30'N, in the Gulf of Guinea, West-Africa. 2.2. Total area: 112 622 km2• 2.3. Natural regions: a 5 km wide sandy coastal strip is sepa- rated from the rest of the country by lagoons. North of these lagoons there are plains, reaching up to 10°N, where the Dassa plateaux divide the country into two hydro­ graphic zones. North of the Dassa plateaux is the Atacara Mountain range with rivers streaming NE to the Niger, while the rivers of the plain discharge in the lagoons or in the sea. 2.4. Climate: hot and moist in the south with two rainy seasons and two dry seasons. Rainfall decreases towards the north. The northern region has one dry season, during which the Harmattan blows, and one rainy season. 3. Population: 3.1. Total population: 4.0 mln (1986), urban population: 35%. 3.2. Population density: 35.9 per km2. 3.3. Population growth rate: 2.8% (1986). 3.4. Capital: PORTO NOVO, 144 000 inh. (1981). Commercial centre: COTONOU, 606 000 inh. (1987). 3.5. Principal languages: Bariba, Dendi, Fon, Mina, Yoruba, French (official), 95 Downloaded from Brill.com09/28/2021 02:36:46AM via free access English.
    [Show full text]
  • The Chemical Analysis of Sugars and Acids in Guava Juice from Varieties
    HE CHEMICAL ANALYSIS OF SUGARS AND ACIDS IN GUAVA JUICE •**> FROM VARIETIES GROWN IN KENYA By Mary Consolata Amoth A THESIS Submitted in part fulfilm ent for the Degree of MASTER OF SCIENCE in the University of Nairobi Department of Food Science and Technology This thesis is my original work and has no,;t been presented for a degree in any other University. IM’.C : .^kT?r\<:2 •. Mary Consoiata Amoth This thesis has been submitted with our approval as University Supervisors. Department of Food Science Department of Food Science and Technology and Technology University of Nairobi University of Nairobi ACKNOWLEDGEMENTS I sincerely wish to thank my supervisors Dr. P. Saint-Hi I aire of the Department of Food Science and Technology, University of Nairobi and Dr. P. Scheffeldt for their support and guidance throughout the work. I am very grateful to Mr. H. Tanner of Eidg. ForschungsanstaIt fuer 0bst-, Wein-, und Gartenbau in Waedenswil, Switzerland, for supplying me with useful information for carrying out the experimental work. Appreciation is due to Dr. H. Schweizer of the Swiss Federal Institute of Technology in Zurich and the staff members of the Department of Food Science and Technology Nairobi, for their technical and professional assistance. I am thankful to the National Horticultural Research Station, Thika, for supplying the Guava fru its . Lastly, I wish to thank the Swiss Government for the funds made available for the accomplishment of this work. TABLE OF CONTENTS PAGE LIST OF TABLES i v LIST OF FIGURES v 1. INTRODUCTION 2. LITERATURE REVIEW 3 2.1. Guava and its products 3 2.2.
    [Show full text]