CHOLUPA

Cholupa (P. maliformis)

Originally from America. The climatic conditions of this pasiflora are arcilloarenosa loam soils with good drainage pH 5.5 to 7.0; at a height of 0 to 1,200 m with rainfall of 800 to 1,500 mm / year and a temperature of 20 to 30 ° C (Rodriguez, 2010).

The Cholupa has the same color from its formation stage to the highest degree of maturation, there are three types of green hues, yellow and purple. It is characterized by persistent, attractive aroma and sweet flavor or acid according to the degree of maturity (Superintendencia de Industria y Comercio, 2007).
This pasiflora contains from 23 to 25 ° Brix and high activities of polyphenoloxidase and peroxidase enzymes (UAE 51.81) (106.81 UAE) and a relatively low yield of juice (7.11 ml / fruit). The consumption of fresh Cholupa is despite owning a shell too hard and difficult to open. Given this, the wine industry has gained from this fruit with high " FUSSE " (content of volatile alcohols, ketones and aldehydes) and therefore pleasant aroma and palatability (Medina, 2004). Within the nutraceutical properties, aphrodisiac, skin rejuvenation extract and lianas, regulates digestion juice and ripe fruit controls blood pressure.