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

Abstract

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.

Physicochemical Changes of Apple (<em>Malus domestica</em>) Fruit Cultivars as Influenced by Maturity Stages and Postharvest Management Practices

“…The lower average weight loss in the early harvested fruits might be due to limited metabolic and transpiration rates due to limited maturity of the fruits. Similar trends of TSS levels by maturity stages were reported earlier for common fruits including wax apple (Khandaker et al, 2018).…”

Effects of 1-Methylcyclopropene and Wrapping Material on Postharvest Qualities of Spine Gourd (Momordica dioica)

“…Lowest brightness was observed in T8 (1.5 µL L -1 with wrapping) and that was not significantly different from T1 and T5 treatments. The immature fruits may have the highest brightness and the value decrease with the fruit maturation (Khandaker et al, 2018). However, present study revealed that application of 1-MCP with or without wrapping may not have any negative effect on fruit brightness.…”

Utilization of Mango, Apple and Banana Fruit Peels as Prebiotics and Functional Ingredients

“…The color of the freeze-dried FPP was measured using a tristimulus portable CR-400 colorimeter (Minolta chromameter CR-400, Osaka, Japan). The spectral software was set at L*, a* and b* mode according to Khandaker, et al [18]. L* is indicative of lightness or brightness, a* indicates chromacity on a green to red axis whereas b* indicates chromacity on a blue to yellow axis.…”