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The study was conducted to identify the best eating quality of some common fruits in the Malaysian local market. The selected market fruits such as papaya, mango, banana, wax apple (jambu madu) and tomato were collected from local markets located in Besut, Terengganu, Malaysia at different ripening stages. The qualities of these fruits were determined by the peel colour analysis, juice, total soluble solids, anthocyanin and total flavonoid content at different ripening stages. Furthermore, sensory evaluation was tested to find out the consumer preferences of fruit at different ripening stages by giving score to the attributes. The L* and a* values and hue angle showed significant differences between ripening stages of all fruits. Meanwhile, there was no significant difference between ripening stages of tomato for b* value and also of mango, wax apple and tomato for Chroma value. As for juice content, the highest value was shown in papaya with significant differences. On the other hand, the highest TSS content was shown in banana with significant differences. Anthocyanin content was found to be the highest in banana as compared to other fruits, with significant differences. Meanwhile, flavonoid content was the highest in banana with significant differences. Sensory evaluation indicated that banana has the highest score compared to other fruits. Juice, TSS and anthocyanin content were correlated with each other and ripen fruits contain the better peel colour. This study showed that mango and banana were the two best fruit to be consumed as it has the best quality, with the best stage to consume was at the ripen stage.

Peel colour, anthocyanin, TSS content and sensory evaluation of some common fruits: A comparative study