Translator Disclaimer
1 December 2006 Sensory Evaluation of Fruit Quality and Nutritional Composition of 20 Breadfruit (Artocarpus, Moraceae) Cultivars
Author Affiliations +
Abstract

Twenty breadfruit cultivars growing in a field genebank at Kahanu Garden, National Tropical Botanical Garden, Hana, Maui, Hawaii, were evaluated for sensory attributes and nutrient composition. A taste panel scored eight flavor/aroma attributes, five textural attributes, and color. There were significant differences (P ≤0.01) in aroma, visual texture, flavor intensity, sweetness, starchiness, moistness, stringiness, firmness, and color. The greatest differences were in color and texture. Nutrient analyses showed significant differences (P ≤0.05) for energy, carbohydrates, ash, crude protein, potassium, magnesium, sodium, iron, copper, and zinc. Considering the versatility of breadfruit as a food, its ease of production, and its nutritional value, the numerous good quality flavorful cultivars available should be more widely grown for sustainable agriculture and food security.

Diane Ragone and Catherine G. Cavaletto "Sensory Evaluation of Fruit Quality and Nutritional Composition of 20 Breadfruit (Artocarpus, Moraceae) Cultivars," Economic Botany 60(4), (1 December 2006). https://doi.org/10.1663/0013-0001(2006)60[335:SEOFQA]2.0.CO;2
Received: 3 February 2006; Accepted: 1 August 2006; Published: 1 December 2006
JOURNAL ARTICLE
12 PAGES

This article is only available to subscribers.
It is not available for individual sale.
+ SAVE TO MY LIBRARY

SHARE
ARTICLE IMPACT
RIGHTS & PERMISSIONS
Get copyright permission
Back to Top