Some Physico-chemical Properties and Antioxidant Activities of Goldenberry (Physalis peruviana L.), Pepino (Solanum muricatum Ait. ) and Passiflora (Passiflora edulis Sims) Tropical Fruits

In this study, some physico-chemical properties in terms of fruit weight, fruit diameter, fruit length, fruit width/length, total soluble solids (TSS), pH, titratable acidity, fruit color and antioxidant content in different goldenberry (Physalis peruviana L.), pepino (Solanum muricatum Ait. ) and passiflora (Passiflora edulis Sims) tropical fruits are assessed in Mersin region. At the end of the research, in terms of fruit weights are found as goldenberry fruit 2.268 g, pepino fruit 203.263 g and passiflora fruit 44.210 g. Fruit width/length ratios are measured as at goldenberry 0.914, pepino 0.946 and passiflora 0.864. In point of total soluble solids are determined as at goldenberry fruits 14.133 %, pepino fruits 5.515 % and passiflora fruits 15.400 % with ratio respectively. On the other hand, pH levels are measured as at goldenberry fruit juice 4.467, pepino fruit juice 5.340 and passiflora fruit juice 3.833. At the same time, in terms of titratable acidity all of fruits is determined as most dominant citric acid and at goldenberry fruit juices 1.827 %, pepino fruit juices 0.026 % and passiflora fruits juices 1.429 % are determined ratios. Obtained from fruit color measures L (brightness, 100 = white, 0 = black), a (+, red; -, green) and b (+, yellow; -, blue) results are determined for Goldenberry fruit, 56.620, 5.450, 31.980; for pepino fruits 69.122, -2.294, 23.347 and for passiflora fruits 50.594, 2.504, 23.498 respectively. In addition to, Passiflora fruits had the highest total antioxidant activity, followed by pepino and goldenberry.