Physical and chemical characteristics of sapota fruit at different stages of maturation

Abstract

In the present work, the physical and chemical characteristics in three stages of maturation of sapota (Manilkara zapota L.P. Royen) fruit were studied as well as its post-harvest behavior during storage at ambient and refrigerated conditions. With the advance of maturation, the concentration of the reducing sugars increased while the total acidity and tannin contents decreased. The fruits which did not have their pedicel removed during the post-harvest presented the storage time superior when compared with the fruits having their pedicels removed. The fruits stored under refrigeration had higher weight retention as compared to the fruits stored under ambient conditions. Index terms: analysis, post-harvest, quality, storage.Características físicas e químicas do fruto da sapota em diferentes estádios de maturaçãoResumo No presente trabalho foram estudadas, em três estádios de maturação, as características físicas e químicas da sapota (Manilkara zapota L.P. Royen), bem como o seu comportamento pós-colheita durante o armazenamento, no seu ambiente natural e sob refrigeração. Com o avanço do amadurecimento, foi verificado um aumento no teor de açúcares redutores, acompanhado pela redução dos teores da acidez total e de taninos. Os frutos que não tiveram o pedúnculo removido durante a pós-colheita apresentaram um tempo de armazenamento superior aos frutos que tiveram o pedúnculo removido. Os frutos armazenados sob refrigeração tiveram uma maior retenção do peso em relação aos frutos armazenados em condições ambientais.Termos para indexação: análise, pós-colheita, qualidade, armazenamento.

Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

“…7). The similar trend was observed when fruit ripens the pH value increases and when it was over ripened the pH value decreases due to turning sour to fermentation sugars (Mohamed et al, 1996;Brito and Narain, 2002). The increased trend of pH value was due to decrease in acidity and increase in soluble sugars during ripening.…”

“…Acidity of Sapota decreased from 1.92-0.74 in control while that decreasing trend exists in the aloe-pectin treated Sapota also but less than that of control ( Fig.8) (Brito and Narain, 2002;. The TA was decreasing due to increase of soluble sugars during the course of ripening (Abbas and Fandi, 2002).…”

“…9) (Mohamed et al, 1996;Brito and Narain, 2002;Serrano et al, 2006;. This decrease trend of Ascorbic acid was due to increase in total soluble sugars present in the fruit.…”

Development of functional beverage from Sapodilla (Manilkara Zapota L.) fruit

“…Total soluble solid content decrease with age, where the highest was found during the half-ripe stage, and the lowest was found during the fully ripen stage (Pawar, 2011). The o Brix value of the sapodilla fruit could reach as high as 21.40 during the half-ripe stage and as low as 15.80 during the fully ripened stage (Brito and Narain, 2002).…”

“…The titratable acidity was calculated on the basis of citric acid because citric acid is the major organic acids in the sapodilla fruit (Lee et al, 2013). The titratable acidity of the sapodilla fruit was found to peak during its mature green stage (5.89%) and the lowest value was found during the overripe stage (4.95%) (Brito and Narain 2002). Kulkarni et al (2007) reported that sapodilla juice contained 0.16% of titratable acidity, which was calculated on the basis of citric acid.…”