GRANADILLA

Granadilla (P. edulis f. edulis Sims)

Originally from America. The climatic conditions of this passionflower are light textured soils, sandy or clay frank, deep rich in organic matter with a pH of 5.0 to 6.5. At an altitude of 2,200 m with a 1,500 temperature of 16 to 24 ° C and precipitation from 1,500 to 2,000 mm at a relative humidity of 70 to 85% ( Fischer , 2010 ).

The granadilla provides digestive, diuretic and healing properties, it is used in treatments of gastrointestinal ulcers and counteracts reflux. Has antiparasitic qualities, it strengthens the immune system against respiratory diseases and stimulates the formation of breast milk; It is a good anti-anemia and is considered to have great nutritional value in feeding children.

The granadilla is a fruit of great acceptance that is consumed fresh because of the taste qualities of the fruit, attributed to the contents of sugars fructose, glucose, sucrose and total solids with 15.8 ° Brix and pH not present acids. This passionflower is not highly used in industry, perhaps due to the high content of polyphenol oxidase (104,27 UAE) and peroxidase (89.97 UAE) that contribute to this process fast fruit browning. Also, the species have low juice yield and total pectin (Medina, 2004).

However , there are reports that granadilla allows its use in the preparation of creams, crystallized candies , sorbets , liquor , candy , juices , jellies , jams , pastries , ice cream , soft drinks, foams , cocktails and concentrates. The flower is also used in the manufacture of perfumes by the aroma.
The ripe fruit controls blood pressure; cooked shell is used to treat diarrhea. In addition, the buds (terminal) and leaves of passion fruit infused help treat diarrheal diseases; there are other properties that soothe bruises leaves for the content of saponins with antioxidant capacity; flowers in infusion act as tranquilizers and relieve headaches (Cepass et al., 2012).

The granadilla is exportable although somewhat conditional , because it is not widely known in the international market , transport fresh it is expensive because of its fragility and susceptibility to oxidation and there are no alternatives for export in processed due to the difficulty of extract the pulp ( Palacios , 2004 ).

Despite having low content of polyphenol oxidase enzymes ( 5.03 UAE) and peroxidase ( 0,67 UAE) that cause a browning reduced pulp , high amounts of the enzyme polygalacturonase ( 38.68 UAE) in the pulp produces a short life of postharvest fruit (Medina , 2004).