Sensory evaluation of fruit quality and nutritional composition of 20 breadfruit (Artocarpus, Moraceae) cultivars

摘要

Twenty breadfruit cultivars growing in afield 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.