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EXTERNAL COLOR AS A MATURITY INDEX OF PAPAYA FRUITS
Author(s) -
PELEG M.,
BRITO L. GÓMEZ
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb17961.x
Subject(s) - carica , horticulture , maturity (psychological) , color difference , botany , food science , mathematics , chemistry , biology , psychology , developmental psychology , filter (signal processing) , computer science , computer vision
Freshly harvested Carica papaya fruits were classified according to the maximum intensity of yellow coloring on the peel with a Hunterlab Color Difference Meter. It was found that the major part of the fruits having b values exceeding 20 units matured normally within 5–7 days of storage, while the major part of the fruits having maximum b values between 18 and 20 Hunter b units matured normally within 8–10 days. The majority of fruits having maximum b values less than 18 units did not ripen normally. No correlation existed between the total soluble solids content, the texture strength, the internal color development and the external yellow coloration of the peel during storage. A method of grading the state of maturity of papaya is suggested based on three parameters: total soluble solids, texture strength and internal color intensity.