production technology of passion fruit

2. Intoduction
 Family: Passifloraceae
 Origin : Brazil
 Distribution in india: Parts of Western
Ghat such as Nilgiris, Wayanad,
Kodaikanal, Shevroys, Coorg and Malabar
Himachal Pradesh
North Eastern States like Manipur,
Nagaland and Mizoram

3. PURPLE PASSION FRUIT
 Passiflora edulis
 Vines are productive at
higher elevations.
 Fruits are 4-5 cm in
diameter, deep purple
when ripe each weighing
35-45 g.
 The juice content varies
from 31-35 per cent.
 The variety is known for its quality in terms of
flavour and nutrient content.
 Seeds are black in colour.
 The varieties are susceptible to leaf spot, collar
rot, attack by thrips and nematodes.

4. YELLOW PASSION FRUIT
 Passiflora edulis f. flavicarpa
 This variety is suitable for lower
elevations
 Highly vigorous than purple one
 The fruit is weighing about 60 g
round in shape with yellow
mottled spots, turns golden
yellow when ripe
 Juice is more acidic, its recovery being comparatively less
than the purple.
 Seeds are brown
 Tolerant to leaf spot and wilt, escapes the damage by thrips
and tolerant to nematodes.

5. Passiflora quadrangularis
-Giant granadilla
Oblong-ovoid fruit of
very large size (20-30
cm long and 12-15 cm
diameter)
Thick skin Greenish-
white to pale yellow
color
Whitish to yellowish
sweet acid arils having
mild flavor.

6. Passiflora ligularis
-Sweet granadilla

7. Passiflora mollissima
-Bananapassionfruit

8. Passiflora laurifolia
-Yellow grandilla

9. Passiflora maliformis
-Sweet
calabash

10. Passiflora caerulea
-Blue passion fruit
Resistant to fusarium wilt and phytophthora stem
rot

11. Botany
 The passion fruit vine is shallow rooted,
woody, perennial, climbing by means of
tendrils
 A single fragrant pentamerous flower, 5 cm to
7.5 cm wide is borne at each node on the new
growth
 The fruits are nearly round to oval and has a
tough rind which is smooth and waxy
 The fruit has an aromatic mass of double
walled, membranous sacs filled with orange
coloured, pulpy juice and as many as 250
small, hard, dark brown or black seeds

12. Importance
 Fruit can be used as fresh fruit as it is delicious
and nutritious
 It is a rich source of Vitamin A and contains fair
amounts of Sodium, Magnesium, Sulphur and
Chlorides
 The fruit is used for producing a high quality
squash and flavouring several other products.
 To enhance the flavour of the final produce,
passion fruit juice is often mixed with juices of
pineapple, mango, ginger etc.
 The juice is extensively used in confectionery
and preparation of cakes, pies and ice cream
 The leaf of passion fruit is used as a vegetable
in the hills of North Eastern India

13. Cont….
 Boiled extract of fresh tender leaves is prescribed as a
remedy for diabetes, hypertension, diarrhoea, dysentry,
gastritis, abdominal flatulence and as a liver tonic
 The rinds of passion fruit have 2.4% pectin content
 The rind residue contains about 5-6 % protein and could
be used as a filler in poultry and stock feed
 The seeds yield 23 % oil which has edible as well as
industrial uses
 A glycoside, passiflorine, especially from P. incarnata
used as a sedative or tranquilizer
 Juice of Passion fruit is prescribed as a digestive
stimulant and treatment for gastric cancer

15. Climate
 Tropical to subtropical humid climate
 Grows well up to 2000 m altitude with an
annual rainfall of 1000 to 2500 mm
Yellow-lower altitude
purple-1000 to 2000 m
 The crop requires an optimum
temperature of 20° to 30°C
 Temperatures below 15°C restricts
vegetative growth and flowering

16. Soil
 It grows best in light sandy loam soils
with good drainage
 pH 6.0 -7.0 (5.5-7.5)
 Soil having sufficient quantity of
moisture, rich in organic matter
 Salt content should be low
 Cannot tolerate salinity and heavy or
shallow textured soil

17.  Varieties
 Purple gold, E-23, Black Beauty, Lacey,
 Hybrids
 Kaveri (purple x yellow) –High yielding
-Tolerant to wilt nematodes and collar rot
- by Central Horticulture Experimental Station,
Indian Institute of Horticulture Research, Chettalli,
Karnataka
 Tai Non NO.1 –From Japan

18. Propagation
Seed Propagation
 Seed extraction-Fermentation of pulp(72 hr) ,
washing, drying, storage at low temperature
for three months
 The seeds are sown in well prepared seed
beds during March-April
 The seedlings after attaining 4-6 leaves
stage are transplanted in 10 cm x 22 cm
polybags filled with a mixture of soil,
compost and sand (2:1:1)
 The seedlings will be ready for transplanting
in the main field in about three months

19. Cutting
 Semi-hardwood cuttings of about 20-30 cm
long with 2-3 nodes
 Thecuttingsare to befirst placedin sandbeds/pots
for root initiation andthen transferred to polybags
for better root development
 Therooted cuttingsare readyfor plantingin about
three months

20. Grafting
 Hedge or cleft grafting
 Rootstocks for P. edulis f. flavicarpa are
P. caerulea
P. cincinnata

21. Micrografting
 Commonly used for mass multiplication
of hybrids
 In vitro shoot tip grafting in modified MS
medium is successful in passion fruit
 Meristems from green house grown
plant were micrografted on in vitro
germinated seedlings
 After formation of two or more leaves
hardening is done

22. Micropropagation
 Leaf culture and internodal culture in MS
media
 Shoot regeneration from leaf derived
explant using BA and rhizogenesis with
NAA
 Shoot tip culture is successful in yellow
passion fruit

23. Planting
 Planting sites experiencing high winds should
be avoided
 Planting done in a pit of 45x45x45 cm
 The pits are filled with a mixture of three parts of
top soil and one part of compost
 Planting is done during May-June after onset of
monsoon
 Spacing – 2 to 4 X 2.5 to 5
 Kniffin system -2m x 3m, -1666 plants/ha
 In bower system - 3m x 3m -1110 plants/ha
 Turmeric and ginger could be grown as
intercrops

24. Manures and fertilizers
 Index leaves- Sixth leaf from apex and
leaf against the first open flower
 Leaf nutrient standards
N :4.25-5.25%
P :0.25-0.35%
K :2.0-2.5%
Ca :0.5-1.5%
Mg :0.25-0.35%
S :0.2-0.4%
Mn :50-200 ppm
Fe :100-200 ppm
Zn :45-80 ppm

25.  Nutrient recommendation
- N:P2O5 :K2O-1000:100:500 kg/ha/year
 Increased level of N promote only
vegetative growth
 Potassium enhance fruit yield
For organic crops
 FYM-1st year -10 kg/vine
2nd year onwards -15 kg/vine
 FYM + vermicompost - 3-4:1 in Feb-March

26. Training
 Two arm kniffin system is ideal
Trained on trellis
Pillars of 2-2.5 m
Training is done in
North to South
direction for even
exposure to sun
light
In sri lanka glyricida along with plain steel wire-high
yield –BC ratio 1.56

27. Pruning
 Pruning done in late winter when plant is
dormant
 Dead ,weak and diseased branches are
removed
 Shorten the strong cane by 1/3rd to
encourage new growth of shoots
 In some areas after the harvest of the
crop, the laterals are cut back to 4-5
buds

28. Irrigation
 Water requirement -1300 to 1470 mm
for 40 t/ha productivity
 Irrigation done when rainfall is less and
poorly distributed
 Water requirement is high during fruit
development and maturity
 Drip irrigation system is widely adopted
by farmers

29. Weeding
 Hand weeding
 Weedicides- diuron 2-4 kg ai/ha
-oxyfluorfen 0.5-1.0 kg ai/ha

30. Growth and development
 Four stages of growth and development
1. Embryonic -10 to15 days
2. Juvanile -80±10 days(2 phyllotaxic turns)
3. Transition-3rd to 7th phyllotaxic turns
4. Adult phase –After 8th phyllotaxic turn
 Vegitative and reproductive phase are
continuous and simultaneous

31. Flowering
 Flowers form above 24th node
 Formed on leaf axils of new shoots
 protandrous
 Purple passion fruit- self pollinated
 Yellow passion fruit-self in compatible
 Pollinators -Carpenter Bee (Xylocopa sonorina)
and the honeybee (Apis millifera)

32. Fruiting
 Fruit set - 20-45%
 Single sigmoid growth pattern
 Maximum fruit size- 25-30 days
 Maturity -60-90 days(70-75 days peak)
(1-2 years from planting)
 Economic life span of 3-5 years

33. Harvesting and yield
 There are two major seasons of production,
June to August and November to January
 Immature fruits do not ripen properly after
harvest
 The fully mature fruit have the best flavour,
but a short shelf-life.
 Harvested when they are about three-quarters
yellow or purple
 Yield
Purple variety - 8-10 t/ha
Yellow variety – 7-10 t/ha
Hybrid Kaveri -16-20 t/ ha.

34. Post harvest management
 Grading –based on colour and size
 Packing- 8-10 kg cartons and in
polythene bag
Storage
 4-5 days at room temperature
 4-5 weeks at 5°C and 80-90% relative
humidity

35. Pests
 Mealy bug (Planococcus pacificus)
 Mites (Brevipus phoenicis)
 Fruit fly (Dacus tryoni)
 California Red Scale (Aonidiella aurantii)
 Barnacle scale (Ceroplastes cistudiformis)
 Snails
 Helicornia caterpillers

36. Diseases
 Brown spot - Alternaria macrospora
 Root Rot -Phytophthora nicotianae var.
parasitica
 Wilt - Fusarium oxysporum/ F.passiflorae
 Septoria spot-Septoria passiflorae
 Collor rot –Rhizoctonia solani

37. Viruses
 Chrysanthemum B carlavirus,
 Passiflora latent carlavirus
 Passiflora ringspot potyvirus
 Passionfruit woodiness potyvirus
 Purple granadilla mosaic virus

38. Physiological disorders
 Shrivel and fruit drop- moisture stress
 Pulp fermentation
 Chilling injury- Exposure of fruit to low
temperature(<5°C)

39. References