Measurement of colour changes in ripening bananas and mangoes by instrumental, chemical and visual assessments

Changes in peel ground colour during ripening of bananas and mangoes were measured subjectively, using peel colour scores; and objectively, using a colour difference meter, and by extraction and measurement of chlorophyll and carotenoid concentrations. The relationships between the observations were determined by correlation and regression analyses. In addition, the relationships between peel colour and pulp firmness and soluble solids content were examined. There were close correlations in both bananas and mangoes between the subjective colour scores and the colour meter measurements(.)