Color-break effect on Kinnow (Citrus nobilis Lour x Citrus deliciosa Tenora) fruit‘s internal quality at early ripening stages under varying environmental conditions

Abstract

Peel coloration of Kinnow fruits at early maturation was used as a criteria to investigate the internal quality of fruit. Three districts namely Sargodha, Toba Tek Singh (TTS) and Vehari all of which had varying environmental conditions, were selected for harvest of 10 fruits from each replication with same plant to be judged on peel-color-basis. Produce was arranged in order to dark green to deep yellow-colored fruits, through the use of chroma meter. Biochemical analysis were also performed from the triplicates. More titratable acidity, ascorbic acid, total dissolved salts and solubility was recorded in juice obtained from the produce of all three districts, especially in green-colored fruits whereas sugars, pH and soluble solids remained higher in yellow fruits. Polyphenols like total phenolic contents, flavonoids and flavonols were noted as unchanged in the color-based judgement of fruits harvested. However, anthocyanins, carotenoids and antioxidant activity (DPPH inhibition %) all were recorded to be higher in yellow-colored fruits. At the time of maturity approached nearer, green-colored fruits were in possession of more acids, uniform polyphenols and increased reducing sugars with acidic taste while yellow-colored produce was having lower acidity, more sugars and soluble solid contents to impart furthermore sweetness. Green-colored fruits are nutritionally equal in number of consumers who determined the taste to be acidic.