Color index and correlation with physical and chemical parameters of guava, mango and papaya.
Motta J. D., Queiroz A. J. de M., Figueirêdo R. M. F. de, Sousa K. dos S. M. de
Author Affiliation: Universidade Federal de Campina Grande, Centro de Ciências e Tecnologia, Departamento de Engenharia Agrícola, Campina Grande, PB, Brazil.
Comunicata Scientiae 6 : 74-82
Abstract : It was used a low cost colorimeter determine the color in agricultural products. Color analysis on peel and pulps of guava, papaya and mango were made. The values found in the L*a*b* color spaces were used to calculate color indexes that were related to the soluble solids content, pH and the fruit consistence during the maturation. The results obtained permit to conclude that it is possible to estimate the ripening of papaya over the color peel, having found an accurate relation between peel color index and soluble solids content expressed in terms of the third degree equation. Nevertheless for the guava and mango there is not a relation between the peel color indexes and soluble solids content. There is not a relation between color indexes of the guava, papaya and mango pulps with soluble solids content. For all fruits studied there was not relation between color indexes of the peel or pulp with pH.