Postharvest physiology and technology of Spondias purpurea L. and S. mombin L

Maldonado-Astudillo, Yanik I.; Alía-Tejacal, Irán; Núñez-Colín, Carlos Alberto; Jiménez‐Hernández, Javier; Pelayo‐Zaldívar, Clara; López‐Martínez, Víctor; Andrade-Rodríguez, María; Bautista‐Baños, Silvia; Valle‐Guadarrama, Salvador

doi:10.1016/j.scienta.2014.05.016

Cited by 51 publications

(39 citation statements)

References 37 publications

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“…However, the findings on S. purpurea drying are rather scarce. As mentioned above, this fruit is mainly commercialized in local markets and has an incipient postharvest management, with few methods for postharvest conservation (Maldonado-Astudillo et al, 2014). The selection of the proper drying technology can affect the final product quality and the drying economic (Beaudry, Raghavan, Ratti, & Rennie, 2004).…”

Section: Introductionmentioning

confidence: 99%

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Muñoz-López

Urrea-García

Jiménez‐Fernández

et al. 2017

CyTA - Journal of Food

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(2018) Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.), CyTA -Journal of Food, 16:1, 127-134, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 Plum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (C p ). In addition, water activity (a w ), colour total change (ΔE), pectin yield (y pec ) and rehydration capacity were investigated. The moisture content of tray-and freeze-dried plum was relatively significant (p < 0.05). No significant difference was found in terms of a w . There was a maximum decrease in k and C p of 90% and 91.5% during drying process, respectively. In terms of quality, ΔE showed that tray-dried samples had slight darker (browning), whereas the freeze-dried samples had a lighter colouring compared to the fresh fruit. The quality and rehydration characteristics of freeze-dried plum were higher than that of a tray-dried product; however, VTD could be appropriate for industrial production because of its advantages in lower cost and energy consumption.Efecto de los métodos de secado sobre las propiedades fisicoquímicas y térmicas de la ciruela mexicana (Spondias purpurea L.) RESUMEN Las rebanadas de ciruela (diámetro 2,5 cm y espesor 0,2 cm) fueron secadas usando el secado vertical por charolas (VTD) y la liofilización (FD). Se utilizaron modelos para determinar la conductividad térmica (k) y el calor específico (C p ). Además, la actividad de agua (a w ), el cambio total de color (ΔE), el rendimiento de pectina (y pec ) y la capacidad de rehidratación fueron investigados. El contenido de humedad de la ciruela seca y liofilizada fue relativamente significativo (p < 0,05). No se encontraron diferencias significativas en términos de a w . Hubo un máximo decremento en k y C p del 90% y 95% durante el proceso de secado, respectivamente. En términos de calidad, ΔE mostró que las muestras secadas en charolas tuvieron un ligero oscurecimiento (pardeamiento), mientras las muestras liofilizadas tuvieron un color más luminoso en comparación con la muestra fresca. La calidad y las características de rehidratación fueron mayores que las de un producto secado por charolas; sin embargo, VTD podría ser apropiado para la producción industrial debido a sus ventajas de bajo costo y consumo energético. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Muñoz-López

Urrea-García

Jiménez‐Fernández

et al. 2017

CyTA - Journal of Food

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“…Assim, estudos da evolução da maturação durante o desenvolvimento de frutos são fundamentais para definir o ponto de colheita , bem como a vida útil pós-colheita (MALDONADO-ASTUDILLO et al, 2014;MOURA et al, 2013).…”

Section: Introductionunclassified

DESENVOLVIMENTO, FISIOLOGIA DA MATURAÇÃO E INDICADORES DO PONTO DE COLHEITA DE FRUTOS DA UMBUGUELEIRA (Spondias sp.)

et al. 2016

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RESUMO -A umbugueleira produz frutos com amplas possibilidades de utilização que, embora subexplorados, têm grande potencial socioeconômico. Dessa forma, o objetivo deste estudo foi avaliar o desenvolvimento e a fisiologia da maturação em frutos da umbugueleira. As inflorescências foram marcadas em seis plantas, no período da antese, e o fruto (umbuguela) foi avaliado em intervalos regulares até a abscisão da planta. O ciclo de desenvolvimento da umbuguela, da antese até o início da abscisão, abrange 157 dias; a massa, o volume, o comprimento e o diâmetro apresentam aumentos rápidos até 117 dias após a antese (DAA), estabilizando-se até o final da maturação. O padrão respiratório do fruto foi climatérico, com pico aos 147 DAA. A coloração evoluiu do verde para o amarelo e, no pós-climatério, para o vermelho-púrpura. A relação SS/AT e pH aumentaram, e a AT diminuiu durante a maturação. O ponto ideal de colheita para o armazenamento ocorreu dos 127 aos 137 DAA, com início da coloração amarela a amarelo predominante. Para consumo fresco, o ponto de colheita foi a partir de 147 DAA (amarelo com traços avermelhados). Termos para indexação: qualidade, taxa respiratória, maturação, ponto de colheita. DEVELOPMENT, PHYSIOLOGY OF MATURATION, AND INDICATION OF HARVEST POINT OF UMBUGUELA TREE FRUITS (Spondias sp.)ABSTRACT -The umbuguela tree produces fruits with wide possibilities of utilization and, although underexploited presents a great socioeconomic potential. Thus, the objective of this study was to evaluate the development and the physiology of maturation of fruits of the umbuguela tree. The inflorescences were tagged in six plants at the anthesis period and the umbuguela fruit evaluated at regular intervals until the onset of fruit abscission. The cycle of development of the umbuguela fruit, from anthesis until abscission, covers 157 days; fruit mass, volume, length, and diameter showed rapid growth up to 117 days after anthesis (DAA), stabilizing until the end of maturation. The respiratory pattern of the fruit was climacteric, with peak at 147 DAA. The coloration advanced from green to yellow and, at the post-climacteric, to purple red. The SS/TA ratio and pH increased, and the TA decreased during maturation. The ideal harvest point for storage was from 127 to 137 DAA, at the beginning of the yellow to predominant yellow coloration. For fresh consumption, the ideal harvest point was from 147 DAA (yellow with reddish tones).

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“…Flowering is stimulated by water stress (Bridgemohan & Mohammed 2019). This characteristic has been attributed to its specific mechanism of defoliation which gives the plant the ability to spontaneously grow in, and adapt to poor soils (Avitia et al, 2000;Maldonado-Astudillo et al, 2014). The mature fruit is a smooth and shiny ellipsoid drupe that measures 2.5-4.0 cm in length and 1.5-2.5 cm in diameter.…”

Section: Morphology and Structurementioning

confidence: 99%

“…The chili plum (Spondias purpurea L) is a member of the Anacardiace family, native to Mexico with a distribution inclusive of the Caribbean, Central America and Peru and Brazil, where it is also known as "Lapa", "Job", "Moyo", "Sta Roseno", "Jismoyo" and "De Cocer" (Barbeau, 1994;Mohammed, 2011;Maldonado-Astudillo et al, 2014). It is a is a tropical species whose physiological, anatomical, and agronomic plasticity allows it to adapt to a wide range of soil conditions and is tolerant of varying altitudes and temperatures (Maldonado-Astudillo et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…The fruits are consumed fresh with high acceptability throughout the Caribbean and Latin America, and demonstrated its potential for commercial largescale production (Bridgemohan, 2008). Information about the particular characteristics of different genotypes is sparse, mainly because their cultivation is still largely based on traditional agricultural practices such as backyard gardens, hedgerows, and small farms (Cuevas, 1994), as well the tendency of the crop to be prolific in the wild (Maldonado-Astudillo et al, 2014). Fruits are seasonal, highly perishable, often displayed for sale in heaps under ambient conditions at roadside outlets and municipal markets and susceptible to fruit fly infestations and fruit-rot fungi in the field.…”

Section: Introductionmentioning

confidence: 99%

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Postharvest Physiology, Biochemistry and Quality Management of Chili Plum (Spondias purpurea var. Lutea): A Review

Mohammed¹,

Bridgemohan²,

Graham³

et al. 2019

JFR

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The chili plum (Spondias purpurea L.) is an exotic fruit with a climacteric pattern of respiration belonging to the Anacardiaceous family and is consumed in both the fresh and processed states. The fruit has a yellow pulp, pleasant aroma, sweet sour taste with vitamin A content being higher than cashew, guava, some papaya and mango cultivars. However, a relatively short shelf-life of 5-6 days at ambient temperatures for harvested fruits and widespread incidence of fruit-fly infestation are two major limitations for increased utilization of this fruit. Fruits can be successfully stored up to 14 days at 12.5 o C. Fruits stored at 12.5 o C and then subsequently transferred to 30-32 o C ripened normally with a shelf-life of 4 days. Storage at temperatures below 9-10 o C resulted in the occurrence of chilling injury damage accompanied by an inhibition of ripening. Chili plums have a caloric density of 74 kcal/100 g -1 edible portion which is significantly higher than the 39 to 58 kcal/100g -1 for peach, apricot, and mango and cherry. The higher caloric density is attributed to its total carbohydrates of 19.1% and fructose, glucose and sucrose which together account for 65% of the soluble matter. Unlike the other fruits, chili plum retains a fair amount of starch in the mesocarp. It is a moderate source of potassium (250 mg/100g -1 edible portion) and an excellent source of vitamin C (48 mg/100g -1 edible portion). Analysis of volatile flavour compounds showed 2-hexenal to be the main flavour compound present.

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Postharvest physiology and technology of Spondias purpurea L. and S. mombin L

Cited by 51 publications

References 37 publications

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

DESENVOLVIMENTO, FISIOLOGIA DA MATURAÇÃO E INDICADORES DO PONTO DE COLHEITA DE FRUTOS DA UMBUGUELEIRA (Spondias sp.)

Postharvest Physiology, Biochemistry and Quality Management of Chili Plum (Spondias purpurea var. Lutea): A Review

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