Abstract
Changes in peel ground colour during ripening of bananas and mangoes were measured subjectively, using peel colour scores; and objectively, using a colour difference meter, and by extraction and measurement of chlorophyll and carotenoid concentrations. The relationships between the observations were determined by correlation and regression analyses. In addition, the relationships between peel colour and pulp firmness and soluble solids content were examined. There were close correlations in both bananas and mangoes between the subjective colour scores and the colour meter measurements. A similar relationship was obtained for colour scores and chlorophyll contents, but no significant correlations were found between colour scores and carotenoid contents. Visual colour assessments were more reliable as a ripeness indicator in bananas than in mangoes. In bananas, peel colour changes in relation to pulp firmness and soluble solids content were highly correlated and proceeded simultaneously throughout ripening. In mangoes, however, peel colour changes were slightly delayed in relation to the changes in pulp firmness and soluble solids.
