, Volume 60, Issue 4, pp 335-346

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

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Abstract

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.