Variabilidad morfológica de chicozapote de Nayarit, México

Abstract

components, the first three components explained 79.13% of the total morphological variability, and the variables that determined it were: equatorial and longitudinal fruit diameter, weight of fruit and pulp, width of leaf and weight of seed. The cluster analysis differentiated five groups, and inside of the groups, variability that allowed differentiating subgroups was present. The groups were not separated by municipality in the dendrogram. Morphological variability exists among the chicozapote materials of Nayarit. Some of the materials identified have potential to be used for fruit production, thick shell, long post-harvest life and seedless fruits that could be evaluated for organoleptic properties. The trees that produce parthenocarpic fruit could be used for studies about the reproductive biology of chicozapote.

Manilkara zapota “chicozapote” as a fruit source of health-beneficial bioactive compounds and its effects on chronic degenerative and infectious diseases, a review

“…Although low-temperature storage can extend shelf-life, the fruit is prone to chill injuries at temperatures below 4°C ( 13 ); nevertheless, different attempts have been made to extend the post-harvest shelf-life. Applying chemicals, packaging and distribution designs, heat treatments, irradiation, waxing/coating, cold storage, lyophilization, and controlled-atmosphere storage have been explored ( 18–23 ). Additionally, the application of different food technologies have led to the development of a range of processed fruit products to be preserved as juice, syrup, ice cream, and wine, to name a few ( 4 , 24–29 ).…”