Ingenieria en alimentos

ANALISIS COLOR NUNES, 2009
Mango skin color is a major determinant of consumer appeal as fruit with no green color, and with more red blush is often more expensive or sells more easily (Saks et al.1999). During mango ripening, changes in the color of the peel result from both chlorophyll degradation and carotenoid synthesis (Medlicott et al. 1986). In the present study, the color of the fruitschanged regardless of the storage temperature (Figs. 1–3). However, the changes were faster in mangoes stored at temperatures higher than 5C. Besides, the color of “Tommy Atkins” mango changed muchfaster than that of “Palmer.” Overall, after 4 days at 20C, the skin of the “Tommy Atkins” mango was almost full yellow-reddish, while it took approximately 6 days at the same temperature for the skinof the “Palmer” mango to reach the same color stage (Fig. 3). “Tommy Atkins” mango stored at 12C were completely yellow-reddish after 18 days of storage (Fig. 2). Jacobi et al. (1995) reported thatthe rate of skin color development differs between the variety and the maturity of the fruit, and depends on the storage conditions, particularly temperature. Medlicott et al. (1986) reported that“Tommy Atkins” mango fruit ripened at 22C develops a good color because of the extensive chlorophyll breakdown in the skin. In addition, the same authors reported that fruits harvested at the mature-greenhard stage lose their green color after 9 days at 22C. Results from the present study parallel to those reported by Jacobi et al. (1998) where the skin yellowness of “Kensington” mango increased,becoming evident after 2–6 days at 22C. L*, hue and chroma values measured on the skin of “Tommy Atkins” and “Palmer” mangoes changed rapidly to approach a value that indicated that the fruits were fullyyellow-red after 7–8 days at 20C (Fig. 1). The L* value of “Tommy Atkins” mango stored at 20C increased during storage, indicating that the fruits were lighter than at the time of harvest because of...