RELATION BETWEEN COLOR AND PHYSICAL-CHEMICAL PARAMETERS OF PERSIAN LIME (Citrus latifolia T.) FROM CENTRAL VERACRUZ, MEXICO

Abstract

Fruit quality is important to decide the degree of acceptance by the consumer and its economic value. Color is an important aspect to determine the quality, since it is the first characteristic that the consumer perceives, and it influences the decision to approve. The parameters that are measured to determine the inner quality of the Persian lime (Citrus latifolia T.) are obtained through destructive methods, generating economic losses. The relation between physical-chemical parameters that provide information regarding the inner quality of the fruit and the color was determined. The determinations of physicalchemical parameters and color generated positive and negative correlations for each of the qualities used in the analysis. Using the CIE method, the values of L*, a* and b* were obtained and with them the color index, tone, and color angle for each quality of the Persian lime were calculated, recording significant differences between qualities. The results were correlated with the morphological and physical-chemical characterization, observing negative correlations between the tone and Brix degrees (°Bx), since the fruits lose their dark green tonality when maturing and show an increase in the amount of soluble solids (°Bx). The use of color analysis methods can be an alternative to determine the inner quality of the fruit and to minimize loss from the use of destructive methods.