Determination of maturity indices of fennel (Foeniculum vulgare Mill.) for chewing purposes

Abstract

Umbels were harvested at six different stages of maturation to determine maturity indices of fennel for chewing. Seeds harvested 35 and 40 days after anthesis had the highest overall sensory acceptability score (8.53 and 8.40) for chewing (raw seeds). Sensory analysis of fennel seeds harvested at various stages revealed that those harvested 35-40 days after anthesis (DAA) possess high quality from the consumer’s perspective due to their superior appearance, flavour, texture, and taste. While delayed harvesting led to increased yield and higher concentrations of bioactive compounds such as phenols and antioxidants, but negatively impacted sensory attributes. Seed colour characteristics, including lightness, hue, and chroma, varied significantly across harvest stages, with optimal values observed at 35-40 DAA. Additionally, moisture content and total soluble solids decreased with maturity, while crude fibre content increased, potentially affecting consumer acceptability. Although higher yields (1190, 1422.6, 1435.48 kg ha-1) and bioactive compounds were recorded at later harvest stages, the overall sensory appeal and balanced nutritional composition of seeds harvested at 35-40 DAA make them the optimal choice for chewing. These findings emphasize the importance of harvesting fennel seeds at optimum stage to meet specific market demands while maximizing sensory quality and nutritional value.