Table 2.
Colour characteristics of fermented and non-fermented papaya puree.
| Fruit Puree | L* | a* | b* | ΔE |
|---|---|---|---|---|
| PPD0 | 43.21 ± 0.01 a | 23.15 ± 0.01 c | 52.76 ± 0.01 b,c | |
| PPD2 | 35.07 ± 0.06 b | 24.48 ± 0.01 b | 58.02 ± 0.01 a | 9.8 ± 0.5 g |
| PPD7 | 32.43 ± 0.01 d | 25.62 ± 0.01 a,b | 54.42 ± 0.01 b | 11.2 ± 1.0 d |
| L56*D2 | 33.91 ± 0.08 c | 23.87 ± 0.03 c | 52.33 ± 0.01 c | 9.3 ± 0.1 h |
| L56*D7 | 32.13 ± 0.01 d | 25.33 ± 0.01 a,b | 53.86 ± 0.01 b | 11.3 ± 1.0 c |
| W64*D2 | 32.99 ± 0.02 c | 24.97 ± 0.02 b | 53.13 ± 0.15 b,c | 10.4 ± 0.1 e |
| W64*D7 | 33.65 ± 0.01 c | 24.35 ± 0.02 b | 55.72 ± 0.01 a,b | 10.1 ± 0.7 f |
| L75*D2 | 31.29 ± 0.01 d,e | 24.97 ± 0.02 b | 50.62 ± 0.01 d | 12.3 ± 2.3 b |
| L75*D7 | 29.96 ± 0.05 e | 26.38 ± 0.02 a | 50.61 ± 0.01 d | 13.8 ± 0.4 a |
Values are mean± standard error of means; means followed by a different letter within the column are significantly different (p ≤ 0.05). L* = degree of lightness; a* = red to green component; b* = yellow to blue; ∆E = total colour difference.