Sensory acceptance and qualitative analysis of fruits in papaya hybrids

Lucas N Da Luz,Julio C.F Vettorazzi,Deisy L Cardoso,Fabio R Barros,Gislanne B.A Barros,Renato Santa-Catarina,Messias G Pereira

doi:10.1590/0001-3765201820170111

Abstract

Over the last three years, Brazil has been ranked among the three largest producers of papaya. This study aimed to evaluate the acceptance and commercial standard of papaya fruits according to their sensory traits and provide information about the organoleptic and qualitative aspects of the fruit. Ten papaya genotypes grown in Linhares-ES were investigated, arranged in a randomized block design with four replications. Ten fruits from each genotype were randomly collected from each replication, which totaled 40 fruits per genotype. The fruit harvest was performed at stage 1 of maturation. The following genotypes were assessed: hybrids UC13, UC14, UC15 and UC16, from the 'Solo' group; hybrids UC03, UC10 and UC12, from the 'Formosa' group; and 'Golden', 'Calimosa' and 'Tainung 01', which were used as controls. The sensory evaluation of the genotypes was carried out in full balanced design by 50 evaluators. When submitted to sensory analysis, the hybrids showed high performance compared to the controls of each group. Traits such as aroma, flavor and overall impression were crucial in the selection carried out by the appraisers of the hybrids assessed. The hybrids UC10, UC12, UC14 and UC16 were the most accepted and preferred, respectively, in purchase intention.

Highlights

Papaya is one of the main tropical fruits produced and consumed in the world, especially in Brazil, which is the second largest world producer and exporter (FAO 2013)
The following genotypes were assessed, hybrids UC13, UC14, UC15 and UC16, from the ‘Solo’ group, which have small fruits, ranging between 0.4 and 0.7 kg, known as ‘papaya’ or ‘Hawaii papaya’; and hybrids UC03, UC10 and UC12, from the ‘Formosa’ group, which have large fruits, between 1.0 and 2.5 kg, both from the breeding program developed by the Universidade Estadual do Norte Fluminense Darcy Ribeiro – UENF in partnership with the Caliman Agrícola S.A
A significant difference was found by the Tukey test (p < 0.05) for all sensory traits assessed, which indicates a different response of the hybrids according to the analysis of the evaluators

Summary

Introduction

Papaya is one of the main tropical fruits produced and consumed in the world, especially in Brazil, which is the second largest world producer and exporter (FAO 2013). Papaya is the fifth most consumed fruit in Brazil, with per capita values. According to Wall (2006), papaya has an average of 51.20 mg of vitamin C per 100 g of fresh fruit, a value close to that found in orange (53.20 mg 100 g-1) and strawberry (58.90 mg 100 g-1). Papaya consumption in Brazil is still relatively low, compared to many other fruits. According to Monidini (2010), only 15% of the Brazilian population, on average, considering different ages and regions of the country, eat the recommended daily amount of fruits and vegetables

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