01211naa a2200157 a 450000100080000000500110000800800410001910000190006024500550007926000090013452007900014370000230093370000230095670000180097977300560099716483451999-10-14       1974    bl ---       0--  u    #d1 aKWOK, S. C. M.  aPassion fruit starch and effect on juice viscosity  c1974  aPassion fruit, indigenous to the American tropics, is now grown in most of the tropical countries of the world. In Hawaii the yellow passion fruit, Passiflora edulis f. flavicarpa Degener, is the basis of the entire passion fruit juice industry while in Australia, Ceylon, and India, the purple passion fruit, P. edulis f. edulis, is more important (Martin and Nakasone, 1970). Chan et al. (1972) reported that juice of the yellow variety differs from the purple in total axid conntent and in the relative proportions of each of the acids. Flavor differences between yellow and purple passion fruit juices have been reported by Parliment (1972) and by Hiu and Scheuer (1961). wenkkam and Miller (1965) reported that the yellow variety had a much higher vitamin A value than the purple.1 aCHAN JUNIOR, H. T.1 aNAKAYAMA, T. O. M.1 aBREKKE, J. E.  tJournal of Food Sciencegv.39, n.3, p.431-433, 1974