Effect of fruit type and storage treatments on the biodeterioration of African pear (Dacryodes edulis (G. Don.) H. J. Lam.)

Effects of fruit size and initial storage temperature on the heat of respiration of dacryodes edulis

“…Although, the African pear is found throughout the tropics, it is grown mostly in the forest zone of Africa (Awono et. al., 2002;Anegbeh et al, 2006), especially Nigeria and Cameroon, accounting for 60 -70% of world total output (Emebiri and Nwufo, 1990). Fruits of Dacryodes edulis or Dacryodes parvicarpa, are commonly known as African pear, African plum, native pear and butterfruit.…”

“…Over two decades ago Emebiri and Nwufo (1990) observed that Nigeria and Cameroon accounts for 60 -70% of world total output yet its production and trade figures have not been able to attain world recognition amongst other pears such as avocado pear, American pear, Australian pear and others as recorded in the FAO STAT (2011). While breeding research would help lift the global production figure of the crop, research in the fields of handling and storage are imperative to make the crop available to consumers beyond the day of harvest, the harvest season as well as the region of production.…”

“…Wills et al, (1989) indicated that respiration rate of produce is an excellent indicator of metabolic activity of the tissue and thus is a useful guide to the potential storage life of the produce. The storage potential of African pear was investigated by Emebiri and Nwufo (1990) using four fruit types at ambient temperature of 28.5 o C -30 o C, and found that those enclosed in either paper or polythene bags could be stored satisfactorily for 3 -8 days, after which they deteriorate rapidly. Emebiri and Nwufo (1990) also observed that storage life was increased at lower temperatures, but chilling injury occurred at about 5 o C. At 15 o C, fruits dipped in palm oil before being packaged were of better quality and retained their firmness longer than fruit dipped in a 500ppm benlate solution.…”

“…Thus it can be observed that no investigator has paid special attention to heat of respiration of the fruits. Pear fruits are generally known to be climacteric fruits (Wills et al, 1989;Studman, 2006) which suffer chilling injury at about 5 o C (Emebiri and Nwufo, 1990). Thus, African pear is not only highly perishable but also delicate as the thermocomfort zone within which the shelf life is prolonged is short.…”

Some Proximate Analysis of African Pear (<i>Dacryodes Edulis</i>)

“…The African pear pulp is first softened in hot water, steam or hot ash before consumption. As at now, there are no preservation methods for the African pear, which is highly perishable, and no processed products have been made from them (Emebiri and Nwufo, 1990). Some attempts have been made to produce the fried pulp while other researchers have surveyed the possibility of using the extracted pear pulp oil in some products (Mbofung et al, 2002).…”