Destructive and non-destructive methods for the estimation of internal and external attributes of quality and ripening of a fruit-a review

Abstract

One of the main attributes of a fruit is the color, it is mainly used for the estimation of quality and nutritional value. Through coloration, it is possible to estimate other sensory characteristics such as smell and flavor that the fruit possesses. Those characteristics strongly intervene in the acceptance of the food by the consumer. On that subject, carotenoids are part of the pigments family present in the composition of a plant or fruit. These compounds are responsible for the yellow-orange-red coloration of mainly fruits. For its quantification both destructive and non-destructive techniques have been applied, to measure the internal attributes of plants in order to determine the internal and external quality of the fruit. Therefore, the present review will be mainly based on the description of these techniques and how they can be applied in the agri-food industry, in such a way that makes it possible to carry out the estimation and determination of the optimal harvest time.