Maturity index of cactus jiotilla fruit (Escontria chiotilla)
Armella M.A.; Dominguez S.J.; Yanez L.L.; Fajardo M.C.; Diaz-De-Leon F.; Malpica F.; Ponce-De-Leon L.; Soriano S.J. and Pelayo C.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.98
2004
บทคัดย่อ
Maturity index of cactus jiotilla fruit (Escontria chiotilla)
Jiotilla is a native fruit from the second poorest region of
Mexico, being considered one of the three most exotic cacti from La Mixteca in the state of
Oaxaca. The quality of harvested jiotilla fruit is quite variable because no harvest index has been identified. In the present work, physical, chemical and sensory analysis were conducted in four developmental stages of jiotilla fruits in order to identify potential parameters as maturity index.
Samples of jiotilla fruits were collected in La Mixteca Region in two harvesting seasons, transported to our laboratories in Mexico City, evaluated for sensory and physical parameters frozen in liquid nitrogen and kept at –20°C until chemical analysis. For sensory analysis, samples were coded and presented to 250 consumers and flavour, colour consistency, aroma and overall acceptability were evaluated based on a seven-point hedonic scale ranking. Additionally, a quantitative descriptive analysis was carried out by a trained sensory panel of 10 assessors, using a 100 mm unstructured scale to evaluate 4 different attributes. Traditional postharvest parameters were analysed by standard methods, sugars by DNS method, pigments by spectrophotometric analysis and aroma compounds by GC-MS
Results indicated that rind thickness, fruit form (polar diameter/equatorial diameter ratio) and levels of sugars, pigments and aroma compounds, especially those with herbaceous and fruity notes, were the most indicative parameters of developmental stages. Sensory analysis showed that 86.9% of people interviewed did not know jiotilla previously, but 68.5% would buy it if they had the chance. Consumers identify herbaceous aroma as one of the most dominant aromatic note of the fruit, followed by a fruity note. Results are supported by histological studies conducted simultaneously with this study.