Articles
Effect of canning on underutilised Transvaal red milkwood (Mimusops zeyheri) fruit selected physicochemical properties
Article number
1353_28
Pages
227 – 232
Language
English
Abstract
Transvaal red milkwood (Mimusops zeyheri) is a nutritional fruit, indigenous to southern Africa.
However, the fruit is highly perishable with shortened shelf-life.
To prolong its availability and the shelf-life, the study investigated whether canning could be used as a preservation method.
Fruit were canned in sugar syrup and then stored at room temperature; whilst non-canned (control) fruit were stored at -72°C for a 6-month period.
Canning resulted in a significant (p<0.05) increase of total soluble solids (4.90 °Brix) and titratable acidity (0.53%) compared to non-canned fruit.
Similarly, peel colour parameter chroma, lightness, colour index a* and b* were significantly (p<0.05) higher in canned fruit when compared with non-canned.
However, hue angle did not differ significantly (p>0.05) in canned and non-canned fruit.
There was also a significantly (p<0.05) lower pH in canned fruit when compared with non-canned.
The present study demonstrated that canning is an ideal method for M. zeyheri preservation.
This could be used to increase fruit availability and consumption level.
However, the fruit is highly perishable with shortened shelf-life.
To prolong its availability and the shelf-life, the study investigated whether canning could be used as a preservation method.
Fruit were canned in sugar syrup and then stored at room temperature; whilst non-canned (control) fruit were stored at -72°C for a 6-month period.
Canning resulted in a significant (p<0.05) increase of total soluble solids (4.90 °Brix) and titratable acidity (0.53%) compared to non-canned fruit.
Similarly, peel colour parameter chroma, lightness, colour index a* and b* were significantly (p<0.05) higher in canned fruit when compared with non-canned.
However, hue angle did not differ significantly (p>0.05) in canned and non-canned fruit.
There was also a significantly (p<0.05) lower pH in canned fruit when compared with non-canned.
The present study demonstrated that canning is an ideal method for M. zeyheri preservation.
This could be used to increase fruit availability and consumption level.
Authors
T.K. Satekge, T.P. Mafeo, N. Mathaba, O.M. Sebati
Keywords
fruit quality, indigenous fruit, preservation methods, total soluble solids, vitamin C
Groups involved
- Division Temperate Tree Fruits
- Division Temperate Tree Nuts
- Division Vegetables, Roots and Tubers
- Division Plant-Environment Interactions in Field Systems
- Division Horticulture for Human Health
- Division Postharvest and Quality Assurance
- Division Horticulture for Development
- Division Tropical and Subtropical Fruit and Nuts
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