RELATIONSHIP BETWEEN SKIN COLOUR, FIRMNESS, DRY MATTER AND MATURITY STAGES OF ACKEE FRUITS (BLIGHIA SAPIDA KÖENIG)
The ripe fleshy ackee aril is widely consumed by Jamaicans, and is one of the national dishes and considered as one of the national symbols in Jamaica. During the last few years, ackee export canning has doubled, but sales are still low and the market is performing well below its potential. Besides that, no work has been done on the pre- or postharvest quality attributes of the fruit during maturation and ripening, particularly on the edible arils. This study aimed to determine the correlation between skin colour, firmness, dry matter and maturity of ackee fruits (Blighia sapida). Results showed that the L*, a* and b* values of the arils did not vary significantly, while in the husk a* increased sharply during maturity but L* increased slightly during the second maturity stage and remained stable, while b* did not vary significantly. The chroma (C*) and the hue angle (H*) of arils did not show a significant variation while for husk the C* increased during the first three stages and decreased thereafter, while the H* showed a significant decrease during maturity. The firmness of arils increased during the second maturity stage and then decreased sharply during the three following stages and was negativity correlated to the dry matter, which increased progressively in both husk and arils. Statistically, a strong correlation was found between the dry matter, the firmness and the skin colour of the husk and this would be a good indicator for determining the optimum maturity stage of ackee fruits.
Emanuel, M.A. and Benkeblia, N. (2014). RELATIONSHIP BETWEEN SKIN COLOUR, FIRMNESS, DRY MATTER AND MATURITY STAGES OF ACKEE FRUITS (BLIGHIA SAPIDA KÖENIG). Acta Hortic. 1047, 131-135
ackee, Blighia sapida , firmness, dry matter, ripening