PJB-2019-621
Color’s development in ‘Feutrell’s Early’ (Citrus reticulata Blanco) changes peel and juice contents biochemical quality
Rab Nawaz
Abstract
Colour development in ‘Feutrell’s early’ fruit was used to determine the time of harvest, when color changes from dark green to fully red take place during season of peak maturity. Ten fruits from each replication were harvested on visual observation of their skin color, and were subsequently made ready for biochemical analysis of color determination by using Chroma meter. Dark green color to light green fruits were ordered in (1-5) order whereas light red to full red were given (6-10) numbering orders. Fruit-peel chlorophylls were recorded as more in fruits having color dark green which on the other hand, had gradually decreased in red colored fruits. The carotenoids, however, have showed the opposite trend. Titratable acidity and ascorbic acid were observed as lessened in green coloration fruits, while the pH, TSS, TDS and sugar values showed an increasing tendency in red colored fruits. Values of reducing sugars and antioxidants were noted as decreased in red colored fruits while anthocyanins were increased in that produce. Nonetheless, phenolic contents, flavonoids and flavonols were not significantly affected in coloration. Dark green to light green fruits possessed more titratable acidity, ascorbic acid, antioxidant as well as phenolic contents, and were more useful from nutritional point of view. Light red to deep red colored fruits had more sweetness, palatability and tastiness to appeal increased consumer’s acceptance. Triplicate determinations of all samples were used for all the laboratory analysis.
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