Influencia del color y estados de madurez sobre la textura de frutas tropicales (mango, papaya y plátano)

Abstract

The influence of the stage of maturity on the textural properties of Mango varieties Pork and Heart, of papaya of Hawaiian variety and plantain were determined in this study. Texture Profile Analysis (hardness, gumminess, adhesiveness, springiness, cohesiveness and chewiness) was performed with a texturometer with a compression plate of 50 mm and a compression rate of 1 mm /s. Hardness, gumminess and chewiness are well correlated with a second degree polynomial in ° HUE for mango (Mangifera indica L) variety Puerco and Corazón; hardness and gumminess for papaya (Carica papaya L.) variety Hawaiana y with hardness for plantain (Mussa Cavendish).