RESULTS:

 Chilean Apple
Table 1. Organoleptic characteristics of the Chilean apple

APPEARANC SIZE SHAPE TEXTURE COLOR DEFECTS

E
Green Big Irregular round Hard reddish Bruises
(immature) green
Mature Median Heartfelt Semi-hard Red with No defects
yellow
spots
Overripe Median Median Soft Red with Deteriorated
yellow
freckles

Figure 1. Chilean Apple

- The sensory characteristics of each type of state of the fruit are shown, that is,
green, ripe and overripe.

- In the green state it is acidic because the sugars that counteract the acidic flavor
have not been developed.

- The softness in the green state is because it has not managed to develop the state
of juiciness that gives it the texture at the time of maturity. Lastly, in
appearance, it is firm greenish because the pigments have not developed. It is
shiny due to the high degree of natural wax or resin found in the fruit.

Table 2. Measurements of the Chilean apple

HEIGHT (mm) WIDTH(mm)

Immature 65.87 72.70

Mature 56.18 64

Over mature 55.10 68.25

Table 3. °BRIX and acidity values of Chilean apples

°BRIX pH EXPENSE (ml)

Immature 12 4 4.1
Mature 15 4.5 1.45
Over mature 13 4 1.7

Calculation of titratable acidity:

The calculation of the titratable acidity is carried out using the following formula.
A *B *C
% acidity = -------------- x 100
d
 UNMATURE APPLE
4.1 ml × 0.1 N ×0.06704 g
% de acidez= ×100
5g

% de acidez=0.55
 MATURE APPLE
1.45 ml ×0.1 N ×0.06704 g
% de acidez= ×100
5g

% de acidez=0.19
 OVERRIPE APPLE
1.7 ml ×0.1 N ×0.06704 g
% de acidez= ×100
5g

% de acidez=0.23

Table 4. % acidity of Chilean apple

% ACIDITY
Immature 0.55

Mature 0.19

Over mature 0.23

Maturity index calculation:

It is done using the following formula.
%Brix
Maturity index = -----------------------
Total acidity
Table 5. Chilean apple maturity index

I.M.
Immature 21.81
Mature 78.95
Over mature 56.52

- The maturity index that was obtained goes from lowest to highest according to
its state and it is said to be correct because the one that resulted with the highest
maturity index was the mature one, there being a confusion with the overripe
one since its IM It is less than ripe, you can quickly tell by its color, smell and
flavor that the apple has.

- The variation in °Brix degrees of the apples is observed with respect to their
ripening state, where it is observed that between the immature state the °Brix
degrees are low, but then it is observed that it increases during the ripe state and
the ripe envelope presents a decrease, this behavior is explained by Dadzie and
Orchard, (1997), who states that in apples sugar forms the main component of
soluble solids and as this increases with ripening, the content of soluble solids
also increases although the magnitude depends on the cultivar/hybrid and even
in some hybrids it reaches a peak and then decreases possibly due to the
conversion of the sugar in the pulp into alcohol.

Determination of maturity index curve (According to color prediction)

Figure 1. Soluble solids according to the degree of maturity

SÓLIDOS SOLUBES VS GRADO DE MADUREZ

16
It is observed that the
14
f(x) = 0.5 x + 12.3333333333333 overripe sample is
12 R² = 0.107142857142857 smaller than the ripe
Solidos solubles

10 one but larger than

8 Series2 the unripe or green
Linear (Series2) fruit, probably due to
6
a visual error.
4
2
0
0.5 1 1.5 2 2.5 3

Grado de Madurez
Graph 2. pH according to the degree of maturity

pH VS GRADO DE MADUREZ
4.6 It is observed that the
4.5 overripe sample is
4.4 equal to the unripe
4.3 fruit. In the green
4.2 state, the apple is
f(x) = 4.16666666666667 more rigid and more
pH

4.1
R² = 0 acidic and results in a
4
3.9 Series2 lower pH, making it
Linear unappetizing for
3.8 (Series2)
consumption.
3.7
0 1 2 3
Grado de Madurez

Graph 3. % acidity according to the degree of maturity

 %ACIDEZ VS GRADO DE MADUREZ
0.6

0.5
f(x) = − 0.16 x + 0.643333333333333
0.4 R² = 0.657534246575343
% Acidez

0.3

0.2

0.1

0
0 1 2 3
Grado de Madurez

Series2 Linear (Series2)

It is expressed as the % of the predominant acid. The predominant acid in apples

is malic acid (EGAN, Harold et al). Where the greater the maturity, the lower the
percentage of acidity.
  Banana

Table 6: Organoleptic characteristics of banana

SAMPLE APPEARAN SIZE SHAPE COLOR TEXTUR DEFECTS

CE E
M1
GREEN MEDIUM CURVED GREEN HARD BRUISES
M2 GREEN
SEMI GREEN MEDIUM SEMI- YELLOW HARD BRUISES
CURVED
M3
RIPE LITTLE CURVED YELLOW HARD STAINS
  We can see that the color varies greatly depending on the degree of ripening it
has, since the banana is a climacteric food and as the production of ethylene
increases, the banana ripens.

Figure 2: Banana samples

Physical-chemical evaluation of soluble solids, PH, titratable acidity:

Table 7: Physical-chemical characteristics

SAMPLE SOLUBL PH TEXTURE ACIDE

SOLIDS (kg/N) (%g malic
acid)
1 2 4.5 800 0.10
2 7 5 790 0.11
3 13 5 793 0.16
 - As shown in the table, the texture of the banana see (M1) is harder than the
texture of the ripe banana. The Brix degrees of the samples are on average 14.5°
and the Ph from greenest to ripe, which means that it is less acidic when the
banana ripens.

- According to the Codex Standards for Bananas (Codex Stan 299-2010) the
degrees Brix have a range of 10. The Brix degrees obtained in practice are
within the same ranges or higher.

- According to the results obtained, it is shown that as time passes the % of Malic
acid is decreasing therefore the pH is increasing.

- According to the standards, the percentage of acid ranges between 0.5% to 1%.
In our experimentation in the sample, the % acidity of the samples is not within
the permitted range according to the norm, one of the reasons would be that the
products are in the maturation process.

CALCULATIONS:

The acidity of the product is expressed as the weight percentage of the acid found in the
sample. The calculation of titratable acidity is affected by the following formula.

ABC
% de acidez= x 100
D

A: Amount in milliliters of alkali or soda used

B: Normality of the soda used
C: Equivalent weight gr. Expressed in g of the predominant acid in the product
D: Weight of the sample in milligrams
Malic acid: 0.06704 gr.

 Sample 1: Green banana

A: 1.5ml
B: 0.1n
C: 0.06704 GR
D: 10 mg

1 ,5 x 0 ,1 x 0,06704
% de acidez= x 100
10
% acidity = 0.10
 Sample 2: Semi green banana
A: 1.7ml
B:0.1
C: 0.06704 gr
D: 10 mg

1 ,7 x 0 ,1 x 0,06704
% de acidez= x 100
10

% acidity = 0.11

 Sample 3: Ripe banana

A: 2.5ml
B: 0.1N
C: 0.06704 gr
D: 10mg

2 ,5 x 0 ,1 x 0,06704
% de acidez= x 100
10
 % acidity = 0.16

Graph 4: Soluble Solids vs Degree of maturity

SÓLIDOS SOLUBES VS GRADO DE MADUREZ

14

12 f(x) = 5.5 x − 3.66666666666667

R² = 0.997252747252747
10
Solidos solubles

8
Series2
6 Linear (Series2)

0
0.5 1 1.5 2 2.5 3

Grado de Madurez
 It
is observed that the soluble solids are proportional since, if the degree of
maturity increases, the soluble solids also increase.

 In the semi-ripe banana you can see that there is a small undulation that indicates
that there may be biological, chemical or environmental factors that cause this
phenomenon.

Graph 5: pH according to the Degree of Maturity

pH VS GRADO DE MADUREZ
5.1
5 f(x) = 0.25 x + 4.33333333333333
4.9 R² = 0.75
4.8
4.7
4.6
pH

4.5
4.4 Series2
4.3 Linear
4.2 (Series2)
0 1 2 3
Grado de Madurez
  It is observed in the graph that the green banana starts with a lower pH and
increases compared to the other samples.

 This elevation in pH is due to the fact that the banana, being a climacteric
product, matures and therefore the pH of the green banana will be lower than the
next two samples that are semi-ripe and ripe.
 This variation is due to the respiration of climacteric fruits.

Graph 6: % acidity according to the degree of maturity

%ACIDEZ VS GRADO DE MADUREZ

0.6

0.5

0.4
% Acidez

0.3

0.2
f(x) = 0.065 x + 0.0166666666666667
R² = 0.807324840764331
0.1

0
0 1 2 3
Grado de Madurez

Series2 Linear (Series2)

 The graph shows that, like pH, the degree of acidity increased in relation to the
degree of maturity.

 Sample 3 (ripe banana) has a higher degree of acidity due to the time spent, and
for which it ripens more.

CONCLUSIONS:
- We conclude that the maturity indices of the in the laboratory practice were
determined based on the formula and the following indices were obtained in
the case of the immature 21.81, mature 78.95 and over mature 56.52, but we
say that they are not the only methods if not We can also consider
physiological and organoleptic characteristics of the fruits such as size as a
parameter and this can reveal the quality of the fruit.
 - We conclude that ° Brix varies depending on its state of maturity.
- In this present laboratory we learned about techniques in which we use to
determine the maturity indices, whether sensory or physicochemical, of
fruits.

BIBLIOGRAPHY

 Romojaro, F. 1996 New technologies for preserving fruits and vegetables:

Modified atmospheres Ed. Mundi-press.
 Berger, H. "Harvest, maturity indices and management of fruits and
vegetables." Department of Agricultural Production , Faculty of Agricultural
and Forestry Sciences . University of Chile. 2004.
 DADZIE, B. K. et J. AND. ORCHARD. 1997. Routine post-harvest
evaluation of banana and plantain hybrids: criteria and methods. Technical
guides 2. INIBAP. 63 p.
 CHRISOSTO CH1994. Optimum procedures for ripening stone fruit,
Management of ripening fruit . 24-25.
 KNEE M., HATFIELD S; SMITH SM1989. Evaluation of various indicators
of maturity for harvest of apple fruits intended for long-term storage, J.
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