Physicochemical and sensory characterization of ‘Dekopon’ fruits

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‘Dekopon’ fruits in three ripening stages Photo: Siqueira, A.P.S.
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Published May 1, 2020
https://doi.org/10.17584/rcch.2020v14i2.11234
Section: SECCION DE FRUTALES
Issue: Vol 14 No 2 (2020)
How to Cite
Siqueira, A. P., Vendruscolo, E. P., Vasconcelos, L. H. C., Araújo, I. R., & Seleguini, A. (2020). Physicochemical and sensory characterization of ‘Dekopon’ fruits. Revista Colombiana De Ciencias Hortícolas, 14(2), 209-215. https://doi.org/10.17584/rcch.2020v14i2.11234
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Autores

Ana Paula Silva Siqueira
Instituto Federal de Educação Ciência e Tecnologia Goiano, Food Science and Technology Department, Goias, Brazil.
https://orcid.org/0000-0003-3292-5836
Eduardo Pradi Vendruscolo
Universidade Estadual do Mato Grosso do Sul, Agronomy Department, Mato Grosso do Sul, Brazil.
http://orcid.org/0000-0002-3404-8534
Luís Henrique Costa Vasconcelos
Instituto Federal de Educação Ciência e Tecnologia de Brasília, Campus Estrutural, Engineering Department, Goias, Brazil.
http://orcid.org/0000-0002-6701-8710
Isabela Rosa de Araújo
Instituto Federal de Educação Ciência e Tecnologia Goiano, Food Science and Technology Department, Goias, Brazil.
https://orcid.org/0000-0001-7474-529X
Alexsander Seleguini
Universidade Federal do Triângulo Mineiro, Agronomy Department, Minas, Gerais, Brazil.
https://orcid.org/0000-0002-5762-9278

Abstract

Dekopon is a seedless tangor of expressive size and its harvest is not the same as Ponkan’s, which has been the most commercialized cultivar. The aim of this study was to characterize physico-chemically and sensorially this tangor, through evaluations of soluble solids, acidity, ratio, vitamin C, diameter, peel thickness, firmness, juice volume and sensory impressions on taste, appearance, aroma, texture, overall impression and purchase intention. High levels of vitamin C and the volume of juice which correspond to about 50% of the weight of the fruit stood out regarding the chemical attributes. Most of the scores attributed to 'Dekopon' were above 6.0 and the ones of purchase intention were above 3.0. The fruit can be considered promising to be commercialized due to its good characteristics.

Keywords:

Acceptance
Citrus reticulata 'Shiranui'
Seedless fruits
Tangor
Ascorbic acid

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