Storage effect on the physico-chemical quality of sapota fruit pulp (Manilkara achras), obtained form different varieties
Lilia arenas de Moreno, Merylin Marin and Thais Tello
Abstracts, 14th World Congress of Food Science & Technology, October 19-23 2008, Shanghai, China. 721 pages.
2008
บทคัดย่อ
Introduction: Sapota fruit (Manilkara achras), cultivated in tropical America, is used mainly for fresh consumption, It is characterized by a high-yield pulp (76.0% w/w), high sugar content (15-24.6%), Fe and Mg. In Venezuela, the major producing areas are located in Zulia State (Mara, Páez and Maracaibo municipalities), with a production of 18,000 MT/Ha/ year; approximately 10,800 MT/year supply the domestic market. It is estimated that about 50% of it is lost in the countryside, mainly because the small fruits are not demanded, an amount that could be used for an industrial exploitation of great potential for developing a wide variety of products. Materials and Methods: Physico-chemical characteristics of three varieties of sapota fruit (“Criollo”, “Santiago” and “Tiberio”), from a commercial farm of Mara municipality, were studied. Weight, length, width, number of seeds and firmness of fruits, and pulp yielding were determined. The pulp was frozen at -15°C. Changes related to pH, °Brix, titrable acidity, dry mater, protein, crude fat, crude fiber, ash, Ca, P, Na, K, Fe, Mg and total carbohydrate at 0, 30 , 60, 90 days of storage, were evaluated. The experiment involved a completely randomized design in a 4 × 3 factorial arrangement with five replications. Results and Discussion: The analysis of variance and mean values obtained through the Turkey’s method, demonstrated that variety significantly (p<0.05) affected all variables except number of seeds, ash and Fe. Time of storage did not affected titable acidity, fat, crude fiber, ash, P and Fe. Variety x Time of storage affected (p<0.05) pH, °Brix, protein, crude fiber, Ca, P, K and Mg. The results demonstrated that whichever the variety, the physico-chemical quality of frozen sapota fruit’s pulp is stable up to 90 days of storage, being “Criollo” the highest-potentiality variety for industrial use, due to the gigh content of soluble solids.