Articles
Diversity of the harvest quality of Spondias purpurea (L.) fruit
Article number
1340_12
Pages
81 – 86
Language
English
Abstract
The tree of Spondias purpurea grows in dry conditions and with minimal agronomic management.
Its fruit is marketed regionally but it contributes to the diversification of agricultural crops.
To date, the studies about the quality of ripe fruits from cultivars with suitable characteristics to be commercialized are limited.
In the present study, some physical and chemical characteristics were evaluated in fruit samples collected from 80 trees located in 16 states of the Mexican Republic.
The basic data thus generated will allow the improvement of the postharvest handling practices of this fruit.
Results indicated that the weight of the fruits fluctuated between 4.5 and 55 g while their dimensions did not show great variability (CV=17-18%). A great diversity of colors was found, from purple to yellow-green.
Total soluble solids and titratable acidity ranged from 3.1 to 24.3% and from 0.1 to 2.3%, respectively.
Among the sugars and organic acids, fructose and oxalic acid were present in the highest concentration followed by sucrose and glucose and tartaric and citric acid, respectively.
The concentration of antioxidant compounds (phenolics, flavonoids, carotenoids and vitamin C) as well as the antioxidant activity, measured by DPPH, FRAP and ABTS methods, were higher in the peel than in the pulp.
Its fruit is marketed regionally but it contributes to the diversification of agricultural crops.
To date, the studies about the quality of ripe fruits from cultivars with suitable characteristics to be commercialized are limited.
In the present study, some physical and chemical characteristics were evaluated in fruit samples collected from 80 trees located in 16 states of the Mexican Republic.
The basic data thus generated will allow the improvement of the postharvest handling practices of this fruit.
Results indicated that the weight of the fruits fluctuated between 4.5 and 55 g while their dimensions did not show great variability (CV=17-18%). A great diversity of colors was found, from purple to yellow-green.
Total soluble solids and titratable acidity ranged from 3.1 to 24.3% and from 0.1 to 2.3%, respectively.
Among the sugars and organic acids, fructose and oxalic acid were present in the highest concentration followed by sucrose and glucose and tartaric and citric acid, respectively.
The concentration of antioxidant compounds (phenolics, flavonoids, carotenoids and vitamin C) as well as the antioxidant activity, measured by DPPH, FRAP and ABTS methods, were higher in the peel than in the pulp.
Authors
J.E. Alvarez-Vargas, I. Alia-Tejacal, C. Pelayo-Zaldívar, J.M. Villarreal-Fuentes, J.O. Jiménez-Zurita, E. López-Blancas
Keywords
vitamin C, carotenoids, phenolic compounds, antioxidant activity, color
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