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Detailed data collected during 1952–54 on the chemical composition of passion fruit juice (Passiflora edulis, Sims.) are presented and discussed. Figures are given for the distribution of apparent and true ascorbic acid in different fruit components at different stages of maturity and plant organs for the ascorbic acid and dehydroascorbic acid contents of normal juice, and for the carotene content of juices extracted from passion fruits at different stages of maturity. Passion fruit juice is one of the most nutritious fruit juices, being rich in easily digestible carbohydrates, ascorbic acid and carotene, a good source of nicotinic acid and riboflavin and a fair source of mineral matter.

SUMMARY Detailed studies were reported on isolation and identification of the pigments naturally occurring in passion fruit rind (Passiflora edulis Sim.) From color tests, distribution number, paper chromatography, sugar residue, and absorption spectra, pelargonidin 3‐diglucoside reported in passion fruit rind is about 1.4 mg of the pigment per 100 g of the fresh material.

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