Color Development in ‘Feutrell’s Early’ (Citrus Reticulata Blanco) Affects Peel Composition and Juice Biochemical Properties

Abstract

ABSTRACT Color development in ‘Feutrell’s early’ fruit was used to determine the time of harvest, when color changes from dark green to fully orange 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 Chromameter. Dark green color to light green fruits were ordered in (1–5) order whereas light orange to deep orange were given (6–10) numbering orders. Triplicate determinations of all samples were used for all the laboratory analysis. Fruit-peel chlorophylls were recorded as more in fruits having color dark green which on the other hand, had gradually decreased in orange 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, total soluble solids (TSS), total dissolved salts (TDS), and sugar values showed an increasing tendency in orange-colored fruits. Values of reducing sugars and antioxidants were noted as decreased in orange 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 orange to deep orange colored fruits had more sweetness, palatability, and tastiness to appeal increased consumer’s acceptance.