Organoleptic Evaluation of Different Varieties of Sapota at Ambient Storage

The merit of any fruits depends upon the consumer acceptability. The acceptability of fruits/products depends on the consumer preference. Human element plays an important role in the evaluation of organoleptic characters of a fruits/product. Hence, organoleptic evaluation is an important tool to know the consumer acceptability. With this context, the present study was taken up to evaluate organoleptic changes of different varieties of sapota at ambient storage. Fifteen varieties viz. Kalipatti, Cricket Ball, DHS-1, DHS-1 selection, DHS-2, PKM-1, PKM-3, PKM-4, CO-1, CO-2, CO-3, Virudhunagar, Kirthibarti, Cricket Ball selection (ARS-A) and Cricket Ball (Udupi) were studied under Ghataprabha command area conditions. Among the varieties, DHS2, DHS-1 selection and CO-1 recorded maximum score for colour and appearance and texture whereas, PKM-3 recorded minimum score. However, DHS-1 selection, DHS-1 and DHS-2 noticed highest score for taste and overall acceptability whereas, PKM-3 and Virudhunagar found lowest score for taste and overall acceptability.