A comparative analysis of pawpaw (Asimina triloba) quality and nutritional data

Abstract

The North American pawpaw (Asimina triloba [L.] Dunal) from sixteen varieties was analyzed for size, pH, ^oBrix, firmness, and pulp and skin color. A varietal composite was used to determine nutrient composition. Data from the current study was compared to previous literature values, and all results fit well with previous literature. The average weight of the fruits across all varieties was 194 g and ranged from 122 to 292 g, the pH of the fruits ranged from 5.4 to 6.3, the average ^oBrix ranged from 18.2% to 26.1%, and firmness ranged from 0.391 kg to 0.727 kg. The color of the skin and the pulp differed by variety but was well-within previously reported values. Pawpaw pulp nutritional values verified the nutritional values previously reported for pawpaw pulp from fruit harvested in Korea and will be used as the basis for inclusion of pawpaw in the USDA National Nutrient Database for Standard Reference. Several specific recommendations are made: 1) firmness of 0.2 to 0.7 kg of force can be used to describe ripe pawpaw fruit; 2) the serving size for raw pawpaw pulp is one-half cup (120 g); and 3) pawpaw pulp nutrition compares favorably to that of banana or mango.