EVALUATION OF PHYSICAL, CHEMICAL, AND SENSORY PROPERTIES OF PAWPAW FRUIT (ASIMINA-TRILOBA) AS INDICATORS OF RIPENESS

Total headspace volatiles, soluble solids content, fruit hardness, ski n color, and sensory attributes were monitored in ripening pawpaw (Asi mina triloba) fruit. A rapid rise in concentration of volatile headspa ce compounds was observed when fruit were fully ripe. This coincided w ith an increase in fruity aroma intensity and soluble solids content a nd a decrease in hardness and hue angle. Although postharvest mature u nripe fruit ripened more rapidly than fruit ripened on the tree, all r ipe fruit exhibited soluble solids contents of greater than 20 degrees Brix, hardness values of less than 1.0 kg, and hue angles of less tha n 100.