The fruit matures about 75 days after flowering.The first fruit
harvest from seeded yellow passion fruit plants normally begins
about 10 months after transplanting, while grafted plants begin
production several months earlier.
The most obvious measure of fruit maturity is skin colour. As the
fruit matures, the skin colour will change from green to either
yellow or purple, depending on the type of passion fruit. Green
fruit, or fruit with limited colour, is not fully ripe and should not
be harvested. Fruits that have not developed colour have higher
acidity, less flavour and may not develop a full yellow or purple
colour after harvest. The minimum ripeness for harvest should be
when at least 50% of the fruit surface has turned yellow or
purple. Fruit quality will
improve if the fruit are
allowed to completely
change colour and ripen on
the vine. In order to get the
best flavour quality and
storage life, passion fruit
intended for export should
be harvested with 75%
purple or yellow colour.
Fruit harvested at this stage will have a longer storage life and
are less likely to spoil than fruit picked at more advanced stages
of ripeness. Full yellow or purple coloured passion fruit can also
be picked for export if the fruit is still firm. Export fruit should
be harvested twice a week.
Fruit intended for the domestic juice market may be allowed to
fully ripen on the vine and naturally fall off the vine. The fruit
should be collected off the ground on a daily basis and processed
as soon as possible.
The fruit matures about 75 days after flowering.The first fruitharvest from seeded yellow passion fruit plants normally beginsabout 10 months after transplanting, while grafted plants beginproduction several months earlier.The most obvious measure of fruit maturity is skin colour. As thefruit matures, the skin colour will change from green to eitheryellow or purple, depending on the type of passion fruit. Greenfruit, or fruit with limited colour, is not fully ripe and should notbe harvested. Fruits that have not developed colour have higheracidity, less flavour and may not develop a full yellow or purplecolour after harvest. The minimum ripeness for harvest should bewhen at least 50% of the fruit surface has turned yellow orpurple. Fruit quality willimprove if the fruit areallowed to completelychange colour and ripen onthe vine. In order to get thebest flavour quality andstorage life, passion fruitintended for export shouldbe harvested with 75%purple or yellow colour.Fruit harvested at this stage will have a longer storage life andare less likely to spoil than fruit picked at more advanced stagesof ripeness. Full yellow or purple coloured passion fruit can alsobe picked for export if the fruit is still firm. Export fruit shouldbe harvested twice a week.Fruit intended for the domestic juice market may be allowed tofully ripen on the vine and naturally fall off the vine. The fruitshould be collected off the ground on a daily basis and processedas soon as possible.
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