Changes in flavor determinants of monkey orange fruits (Strychnos spinosa Lam.) during storage
Efraim Lewinsohn; Stephanie Loison; Rachili Ninio; Eran Dishon; Einat Bar; Yosef Mizrahi and Yaron Sitrir
Proceedings of the APEC symposium on postharvest handling systems Bangkok, Thailand September 1-3, 2003. p. 261
2003
บทคัดย่อ
Changes in flavor determinants of monkey orange fruits (Strychnos spinosa Lam.) during storage
The green monkey orange (Strychnos spinosa Lam., Loganiaceae), a tree indegenous to tropical and subtropical Africa, produces juicy, sweet-our, yellow fruits containing numerous hard brown seeds. The species has recently been introduced into Israel as a potential new commercial crop for arid regions. However, little is known about the agronomical performance and postharvest physiology of the fruits. In the current study, we showed that during ripening in storage, the peel color changed from green to yellow, accompanied by a climacteric burst of ethylene and carbon dioxide emission. Total soluble solids slightly increased during storage, while total titratable acidity and pH did not change significantly. The major sugars that accumulated during ripening in storage were sucrose, glucose and fructose, and the mail acids, citric and malic acids. The main volatiles present in the peel of ripe fruits were phenylpropanoids, trans-isoeugenol being the major compound.