Physiological and Physicochemical Behavior of Soursop Fruits Refrigerated with 1‐Methylcyclopropene

Espinosa, Ignacio; Ortiz, Ruano; Tovar, Beatriz; Mata, Miguel; Montalvo, Efigenia

doi:10.1111/jfq.12011

Cited by 26 publications

(27 citation statements)

References 29 publications

(28 reference statements)

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“…Annona muricata L ., commonly known as soursop, has received considerable attention from the public because numerous studies have been conducted and indicated that soursop fruit is nutritionally high in carbohydrates and contains appreciable amounts of micronutrients and minerals (Agu & Okolie, ; de Souza, Pereira, Queiroz, Borges, & de Deus Souza Carneiro, ). However, one of the apparent features of this fruit is that it softens and bruises easily, and releases an unpleasant strong smell when ripe (Espinosa, Ortiz, Tovar, Mata, & Montalvo, ). This might be due to the soursop fruit exhibiting double sigmoidal growth kinetics that comprises an initial phase and a final phase of rapid growth (Worrell, Sean Carrington, & Huber, ) with high respiration rate (Lam & Zaipun, ).…”

Section: Introductionmentioning

confidence: 99%

Production and characterization of enzyme‐treated spray‐dried soursop (Annona muricata L.) powder

Chang

Karim

Abdulkarim³

et al. 2018

J Food Process Engineering

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Easily perishable soursop (Annona muricata L.) fruit was converted into powder for value‐addition. Soursop puree obtained from fruit pulp that had been treated with different concentrations (0–2% v/w) of Celluclast 1.5 L at fixed (1.5% v/w) concentration of Pectinase Ultra SP‐L were spray‐dried at various inlet temperatures (130–160 °C) after mixing the puree with maltodextrin (20–40% w/w). Multiple responses optimization from Response Surface Methodology (RSM) indicated puree that was pretreated with 1.3% (v/w) cellulase and incorporated with 37% w/w maltodextrin and spray‐dried at an inlet temperature of 156 °C could be transformed into powder that had the following physicochemical properties: moisture content, 2.03% (wb); Aw, 0.18; hygroscopicity, 29.02 g/100g; stickiness, 173.02 g and yield 70.56% of powder. The glass transition temperature (Tg) was found to range between 46.53 and 58.25 °C, indicating the spray‐dried powder was an amorphous material. Surface morphology of the powder particles, viewed using Scanning Electron Microscopy, showed they exhibited spherical in shape and possessed a continuous wall (crust) without surface cracks. Practical applications This work offers an alternative way of reducing wastage in soursop plantation due to short shelf life and perishable properties of soursop fruit. Soursop fruit was transformed to soursop puree without the addition of water by enzymatic–liquefaction. The soursop puree produced by enzymatic pretreatment is suitable to be used as spray drying feed as the puree produced is smooth. This is significant especially to the food processing industry to understand the potential application of enzyme in pretreatment step to liquefy and reduce the viscosity in the production of puree instead of using conventional method (addition of water). Soursop powder was produced by spray drying which is a commercial method in the production of fruit powder. This indicates it is feasible with the spray drying to produce soursop powder that exhibited amorphous particle characteristic. Production of soursop powder also broadens its potential applications in food industry.

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Section: Introductionmentioning

confidence: 99%

Production and characterization of enzyme‐treated spray‐dried soursop (Annona muricata L.) powder

Chang

Karim

Abdulkarim³

et al. 2018

J Food Process Engineering

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“…El 100% de los frutos GR y tratados con emulsiones en ambas diluciones almacenados a 16 ºC, desarrollaron síntomas de daño por frío como son: endurecimiento del fruto, pigmentos oscuros en la pulpa y oscurecimiento del eje central (Figura 3); el daño fue mayor al reportado por Espinosa et al (2012) y pudo ser por la variabilidad en el índice de corte.…”

Section: Resultados Y Discusiónunclassified

“…Una tecnología aplicada en la guanábana para conservación en fresco, es la aplicación de 1-metilciclopropeno (1-MCP). Espinosa et al (2012) reportaron que en los frutos de guanábana tratados con 200 y 400 nL L -1 por 24 h y almacenados a 16 ºC, se conservaron por 10 días. Otra metodología empleada para alargar la vida de anaquel de los frutos perecederos, es el uso de emulsiones a base de ceras (CISNEROS; KROCHTA, 2002).…”

Section: Introductionunclassified

Uso combinado de 1-Meticiclopropeno y emulsiones de cera en la conservación de guanábana (Annona muricata)

et al. 2014

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El objetivo de este trabajo fue evaluar la combinación del 1-metilciclopropeno (1-MCP) y emulsiones de cera sobre la conservación de guanábana. Las condiciones de almacenamiento fueron: 25 ºC y 16 ºC, frutos con emulsiones a base de cera de candelilla o cera de abeja diluídas con agua (10:90 v/v y 15:85 v/v) almacenados a 16 ºC, frutos tratados con 1-MCP (1500 nL L-1, 12 h). En los frutos a 16 ºC con y sin emulsiones se observó daño por frío y no maduraron. En los frutos con la aplicación de 1-MCP solo o combinado con emulsiones, en cualquiera de las dilusiones, no se observaron síntomas daño por frío en la pulpa. La combinación de 1-MCP y emulsión a base de cera de abeja en dilución 15:85 v/v conservaron a los frutos de guanábana por 14-15 días en comparación con los frutos almacenados a 25 ºC (6 días).

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“…Tovar-Gómez et al [29] recorded similar results to those obtained in this investigation at 12 days of storage in soursop fruits treated with 1-MCP stored at 13 ± 2°C. Espinosa et al [44] indicate that the increase in TSS can be attributed to the hydrolysis of starch, sucrose, pectins, and other soluble compounds such as organic acids or amino acids. e variation in the TSS can be attributed to the type of fruit; the soursop is classified as a multiple fruit derived from several separate individual flowers, whose fertilized ovaries merge to form a single structure, in which each individual fruit corresponds to a berry [45,46].…”

Section: Total Soluble Solids (Tss)mentioning

confidence: 99%

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Santos-Santos¹,

Balois-Morales

Jiménez-Zurita

et al. 2020

Journal of Food Quality

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The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C.

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Physiological and Physicochemical Behavior of Soursop Fruits Refrigerated with 1‐Methylcyclopropene

Cited by 26 publications

References 29 publications

Production and characterization of enzyme‐treated spray‐dried soursop (Annona muricata L.) powder

Production and characterization of enzyme‐treated spray‐dried soursop (Annona muricata L.) powder

Uso combinado de 1-Meticiclopropeno y emulsiones de cera en la conservación de guanábana (Annona muricata)

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

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