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Evaluation of physical, chemical, and sensory properties of pawpaw fruit (Asimina triloba) as indicators of ripeness
- McGrath, M.J., Karahadian, C.
- Journal of agricultural and food chemistry 1994 v.42 no.4 pp. 968-974
- ripening, chemical composition, firmness, color, sensory evaluation
- Total headspace volatiles, soluble solids content, fruit hardness, skin color, and sensory attributes were monitored in ripening pawpaw (Asimina triloba) fruit. A rapid rise in concentration of volatile headspace compounds was observed when fruit were fully ripe. This coincided with an increase in fruity aroma intensity and soluble solids content and a decrease in hardness and hue angle. Although postharvest mature unripe fruit ripened more rapidly than fruit ripened on the tree, all ripe fruit exhibited soluble solids contents of greater than 20 degrees Brix, hardness values of less than 1.0 kg, and hue angles of less than 100.