The high acidity of passion fruit limits its addition in food preparation. In order to easy the uses of this juice to formulate high aroma and flavour products, its citric acid content must be decreased. Various methods such as calcium salts precipitation, ionexchange resins and electrodialysis with homopolar and bipolar membranes were investigated to increase the pH of a clarified passion fruit juice from 2.9 to 4.0. Each deacidification process was compared in terms of characteristics of deacidified juices such as concentration of inorganic and organic ions, colour and flavour. The deacidification by precipitation using CaCO3 was not recommended because of CO2 release. The ion-exchange process gave a poor quality juice in terms of organoleptic characteristics. Electrodialysis with homopolar membranes induced an increase in the sodium concentration. Precipitation with Ca(OH)2 and electrodialysis with bipolar membrane were the most suitable processes in terms of sensorial properties of juices treated. The physico-chemical analyses showed an increase in the calcium concentration with the use of Ca(OH)2 that could cause some precipitation problems in the final product. Inorganic anions were eliminated together with citrate by using electrodialysis and resins. Nevertheless, electrodialysis with bipolar membranes presented great advantages: it was a continuous process without reagent addition moreover allowing the production of a valuable solution of citric acid.