GULUPA

Gulupa (P. ligularis Juss)

Originally from America (Brazil). The climatic conditions of this passionflower are sandy loam soils with good drainage pH 5.5 to 7.5; at an altitude of 2,000 meters to 1,400 with rainfall 1200-2500 mm / year and a temperature of 15 to 20 ° C (Rodriguez, 2010).

The nutraceutical properties in gulupa can be used to supplement multivitamins by the high content of vitamin C and minerals. The pulp, infusion of flowers and leaves contain pharmaceutical ingredients that contribute to use as sedatives, antispasmodic and minimizes bronchial or intestinal cramps of nervous origin (Ocampo, 2010).

The fruit is very appreciated for fresh consumption because of its flavor and aroma, especially in the industry for its pungent aroma can be used in the generation of new flavors in juices and drinks. The fruit, flowers and oil extraction from the seeds of this pasiflora, are prized in consumption in contemporary kitchen by the slightly acidic taste.
In the preparation of juices, the gulupa not require enduldyes due to its sugar content Brix 15.6 °. In Colombia, “the concentrated juice gulupa has been mixed with passion fruit to increase total soluble solids (° Brix) for international markets” (Ocampo, 2010) also have made efforts in the agro-industry gulupa, especially in for the preparation of concentrated juices pulp, nectars, and jams, among others. Given its pectin content in the seeds and peel, the pulp used in making jam because it helps to gel product (C.I. Andes Export Company, 2006).