{"id":125378,"date":"2013-07-24T20:39:21","date_gmt":"2013-07-24T23:39:21","guid":{"rendered":"http:\/\/revistapesquisa.fapesp.br\/?p=125378"},"modified":"2013-09-06T18:59:21","modified_gmt":"2013-09-06T21:59:21","slug":"a-more-nutritional-passion-fruit","status":"publish","type":"post","link":"https:\/\/revistapesquisa.fapesp.br\/en\/a-more-nutritional-passion-fruit\/","title":{"rendered":"A more nutritional passion fruit"},"content":{"rendered":"
\"Cerrado

EMBRAPA CERRADOS<\/span><\/a> Cerrado Pearl: richer in sulfur, calcium, boron, and manganeseEMBRAPA CERRADOS<\/span><\/p><\/div>\n

In late May, a new variety of wild passion fruit, baptized the \u2018Cerrado Pearl\u2019, was launched by the Cerrados branch of the Brazilian Agricultural Research Corporation (Embrapa) at the branch\u2019s offices in Planaltina, Federal District. It took 20 years of genetic improvement to arrive at this cultivar. During this time, the Pearl\u2019s yield was tripled and its size increased. Specific nutritional properties were favored during the selection process, like the presence of antioxidants. \u201cAlthough it is from the passion fruit family, the color, flavor, and aroma of the new fruit are quite distinctive,\u201d says researcher Ana Maria Costa, who coordinates the technological development network that looks for ways to use the fruit. While a traditional passion fruit is roughly 10 centimeters in diameter, the Pearl reaches a maximum of 6 centimeters. \u201cIt is richer in sulfur, calcium, boron, and manganese as compared to commercial passion fruit,\u201d Costa underscores. \u201cConsuming 100 grams of its pulp \u2013 equivalent to two cups when mixed with water \u2013 supplies about 34% to 39% of our daily iron requirements.\u201d Because it is wild, the plant is resistant to pests and does very well under organic production practices.<\/p>\n","protected":false},"excerpt":{"rendered":"A more nutritional passion fruit","protected":false},"author":475,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[168],"tags":[212,213,251],"coauthors":[785],"class_list":["post-125378","post","type-post","status-publish","format-standard","hentry","category-technoscience","tag-biotechnology","tag-botany","tag-nutrition"],"acf":[],"_links":{"self":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/125378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/users\/475"}],"replies":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/comments?post=125378"}],"version-history":[{"count":0,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/125378\/revisions"}],"wp:attachment":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/media?parent=125378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/categories?post=125378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/tags?post=125378"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/coauthors?post=125378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}