Sensory Quality Evaluation of MA Packaged Fruits Applying Fuzzy Logic

The laminated MA packed apple, guava and litchi were taken after specific storage periods and kept at the recommended ripening temperatures and RH for determining the sensory qualities like color, texture, aroma and taste. Eleven judges were selected based on good health, interests and knowledge in sensory evaluation, ability to concentrate, learned and familiarity with the fruits. They were asked to judge fruit samples quickly but not in hurry. Sensory scale factors assigned to each of the quality attributes (viz., color, texture, aroma and taste) were not satisfactory, fair, medium, good and excellent. The panelists were asked to rank the fruit samples by giving tick marks to appropriate scale factor for each of the quality attributes. The data obtained from the judges were processed applying Fuzzy logic modeling using MATLAB programme. The results indicated that the similarity in values under very good and good category is the highest for MA packaged apple, guava and litchi. Hence the overall quality of these samples were ranked first/best as compared to the control storage fruits. The important/order of preference of quality attributes for apple, guava and litchi fruits, in general, was rated as taste > aroma > color > mouth feel; taste > mouth feel > aroma > color; and colour > aroma > taste > mouth feel, respectively.