Predictors of organoleptic quality of boiled and dried pulp of safou (dacryodes edulis) and the shelf life of its fresh fruits
Introduction. The high intra-specific variation in safou traits and the perishable nature of the fruit hampers commercialization. Knowledge of the parameters that determine the acceptability of safou products and the shelf life of fresh fruits is critical for marketing and useful as a first step toward cultivar development. Materials and methods. Safou fruits of different pulp colors, skin colors and stages of ripening were collected from clones. Physicochemical and organoleptic analyses were performed on fresh and processed safou pulp, respectively, to elucidate parameters that could be used to determine the acceptability of boiled and dried safou pulp, and the shelf life of fresh fruits. Results and discussions. Our study demonstrated that the pH and color of raw pulp could be used to determine the acceptability of boiled and dried safou. Consumers preferred products which were not acidic (sour), with a nice aroma. There was a negative correlation between the pH of raw pulp and the acceptability of boiled and dried safou pulp. Likewise, there was a positive correlation between the color of raw pulp and the acceptability of boiled and dried safou pulp. These parameters were used to predict the taste of finished products. Polygalacturonase activity was higher in fully ripe and unripe fruits than in semi-ripe fruits. Polygalacturonase activity had a strong positive correlation with percentage loss of fully ripe fruit during storage and, as such, can also be used to predict the postharvest loss of safou. Conclusion. The pH and color of raw (uncooked) pulp of safou can be used to determine the taste and acceptability of boiled and dried pulp. Likewise, the activity of polygalacturonase in raw pulp can be used to predict its postharvest shelf life.
Main Authors: | , , , , |
---|---|
Format: | article biblioteca |
Language: | eng |
Subjects: | Q04 - Composition des produits alimentaires, Dacryodes edulis, propriété organoleptique, propriété physicochimique, fruits, produit séché, produit frais, pulpe de fruits, qualité, aptitude à la conservation, technique de prévision, http://aims.fao.org/aos/agrovoc/c_33683, http://aims.fao.org/aos/agrovoc/c_5399, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_3131, http://aims.fao.org/aos/agrovoc/c_15740, http://aims.fao.org/aos/agrovoc/c_15739, http://aims.fao.org/aos/agrovoc/c_3126, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_4082, http://aims.fao.org/aos/agrovoc/c_3041, http://aims.fao.org/aos/agrovoc/c_1229, |
Online Access: | http://agritrop.cirad.fr/563902/ http://agritrop.cirad.fr/563902/1/document_563902.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-cirad-fr-563902 |
---|---|
record_format |
koha |
spelling |
dig-cirad-fr-5639022024-01-28T20:20:03Z http://agritrop.cirad.fr/563902/ http://agritrop.cirad.fr/563902/ Predictors of organoleptic quality of boiled and dried pulp of safou (dacryodes edulis) and the shelf life of its fresh fruits. Ndindeng Sali Atanga, Talle, Bigoga Jude, Kengue Joseph, Boffa Jean-Marc. 2012. Fruits, 67 (2) : 127-136.https://doi.org/10.1051/fruits/2012004 <https://doi.org/10.1051/fruits/2012004> Predictors of organoleptic quality of boiled and dried pulp of safou (dacryodes edulis) and the shelf life of its fresh fruits Ndindeng, Sali Atanga Talle, Bigoga, Jude Kengue, Joseph Boffa, Jean-Marc eng 2012 Fruits Q04 - Composition des produits alimentaires Dacryodes edulis propriété organoleptique propriété physicochimique fruits produit séché produit frais pulpe de fruits qualité aptitude à la conservation technique de prévision http://aims.fao.org/aos/agrovoc/c_33683 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_15740 http://aims.fao.org/aos/agrovoc/c_15739 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_3041 Cameroun http://aims.fao.org/aos/agrovoc/c_1229 Introduction. The high intra-specific variation in safou traits and the perishable nature of the fruit hampers commercialization. Knowledge of the parameters that determine the acceptability of safou products and the shelf life of fresh fruits is critical for marketing and useful as a first step toward cultivar development. Materials and methods. Safou fruits of different pulp colors, skin colors and stages of ripening were collected from clones. Physicochemical and organoleptic analyses were performed on fresh and processed safou pulp, respectively, to elucidate parameters that could be used to determine the acceptability of boiled and dried safou pulp, and the shelf life of fresh fruits. Results and discussions. Our study demonstrated that the pH and color of raw pulp could be used to determine the acceptability of boiled and dried safou. Consumers preferred products which were not acidic (sour), with a nice aroma. There was a negative correlation between the pH of raw pulp and the acceptability of boiled and dried safou pulp. Likewise, there was a positive correlation between the color of raw pulp and the acceptability of boiled and dried safou pulp. These parameters were used to predict the taste of finished products. Polygalacturonase activity was higher in fully ripe and unripe fruits than in semi-ripe fruits. Polygalacturonase activity had a strong positive correlation with percentage loss of fully ripe fruit during storage and, as such, can also be used to predict the postharvest loss of safou. Conclusion. The pH and color of raw (uncooked) pulp of safou can be used to determine the taste and acceptability of boiled and dried pulp. Likewise, the activity of polygalacturonase in raw pulp can be used to predict its postharvest shelf life. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/563902/1/document_563902.pdf application/pdf Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1051/fruits/2012004 10.1051/fruits/2012004 info:eu-repo/semantics/altIdentifier/doi/10.1051/fruits/2012004 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1051/fruits/2012004 info:eu-repo/semantics/reference/purl/https://revues.cirad.fr/index.php/fruits |
institution |
CIRAD FR |
collection |
DSpace |
country |
Francia |
countrycode |
FR |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-cirad-fr |
tag |
biblioteca |
region |
Europa del Oeste |
libraryname |
Biblioteca del CIRAD Francia |
language |
eng |
topic |
Q04 - Composition des produits alimentaires Dacryodes edulis propriété organoleptique propriété physicochimique fruits produit séché produit frais pulpe de fruits qualité aptitude à la conservation technique de prévision http://aims.fao.org/aos/agrovoc/c_33683 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_15740 http://aims.fao.org/aos/agrovoc/c_15739 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_3041 http://aims.fao.org/aos/agrovoc/c_1229 Q04 - Composition des produits alimentaires Dacryodes edulis propriété organoleptique propriété physicochimique fruits produit séché produit frais pulpe de fruits qualité aptitude à la conservation technique de prévision http://aims.fao.org/aos/agrovoc/c_33683 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_15740 http://aims.fao.org/aos/agrovoc/c_15739 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_3041 http://aims.fao.org/aos/agrovoc/c_1229 |
spellingShingle |
Q04 - Composition des produits alimentaires Dacryodes edulis propriété organoleptique propriété physicochimique fruits produit séché produit frais pulpe de fruits qualité aptitude à la conservation technique de prévision http://aims.fao.org/aos/agrovoc/c_33683 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_15740 http://aims.fao.org/aos/agrovoc/c_15739 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_3041 http://aims.fao.org/aos/agrovoc/c_1229 Q04 - Composition des produits alimentaires Dacryodes edulis propriété organoleptique propriété physicochimique fruits produit séché produit frais pulpe de fruits qualité aptitude à la conservation technique de prévision http://aims.fao.org/aos/agrovoc/c_33683 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_15740 http://aims.fao.org/aos/agrovoc/c_15739 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_3041 http://aims.fao.org/aos/agrovoc/c_1229 Ndindeng, Sali Atanga Talle, Bigoga, Jude Kengue, Joseph Boffa, Jean-Marc Predictors of organoleptic quality of boiled and dried pulp of safou (dacryodes edulis) and the shelf life of its fresh fruits |
description |
Introduction. The high intra-specific variation in safou traits and the perishable nature of the fruit hampers commercialization. Knowledge of the parameters that determine the acceptability of safou products and the shelf life of fresh fruits is critical for marketing and useful as a first step toward cultivar development. Materials and methods. Safou fruits of different pulp colors, skin colors and stages of ripening were collected from clones. Physicochemical and organoleptic analyses were performed on fresh and processed safou pulp, respectively, to elucidate parameters that could be used to determine the acceptability of boiled and dried safou pulp, and the shelf life of fresh fruits. Results and discussions. Our study demonstrated that the pH and color of raw pulp could be used to determine the acceptability of boiled and dried safou. Consumers preferred products which were not acidic (sour), with a nice aroma. There was a negative correlation between the pH of raw pulp and the acceptability of boiled and dried safou pulp. Likewise, there was a positive correlation between the color of raw pulp and the acceptability of boiled and dried safou pulp. These parameters were used to predict the taste of finished products. Polygalacturonase activity was higher in fully ripe and unripe fruits than in semi-ripe fruits. Polygalacturonase activity had a strong positive correlation with percentage loss of fully ripe fruit during storage and, as such, can also be used to predict the postharvest loss of safou. Conclusion. The pH and color of raw (uncooked) pulp of safou can be used to determine the taste and acceptability of boiled and dried pulp. Likewise, the activity of polygalacturonase in raw pulp can be used to predict its postharvest shelf life. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires Dacryodes edulis propriété organoleptique propriété physicochimique fruits produit séché produit frais pulpe de fruits qualité aptitude à la conservation technique de prévision http://aims.fao.org/aos/agrovoc/c_33683 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_15740 http://aims.fao.org/aos/agrovoc/c_15739 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_6400 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_3041 http://aims.fao.org/aos/agrovoc/c_1229 |
author |
Ndindeng, Sali Atanga Talle, Bigoga, Jude Kengue, Joseph Boffa, Jean-Marc |
author_facet |
Ndindeng, Sali Atanga Talle, Bigoga, Jude Kengue, Joseph Boffa, Jean-Marc |
author_sort |
Ndindeng, Sali Atanga |
title |
Predictors of organoleptic quality of boiled and dried pulp of safou (dacryodes edulis) and the shelf life of its fresh fruits |
title_short |
Predictors of organoleptic quality of boiled and dried pulp of safou (dacryodes edulis) and the shelf life of its fresh fruits |
title_full |
Predictors of organoleptic quality of boiled and dried pulp of safou (dacryodes edulis) and the shelf life of its fresh fruits |
title_fullStr |
Predictors of organoleptic quality of boiled and dried pulp of safou (dacryodes edulis) and the shelf life of its fresh fruits |
title_full_unstemmed |
Predictors of organoleptic quality of boiled and dried pulp of safou (dacryodes edulis) and the shelf life of its fresh fruits |
title_sort |
predictors of organoleptic quality of boiled and dried pulp of safou (dacryodes edulis) and the shelf life of its fresh fruits |
url |
http://agritrop.cirad.fr/563902/ http://agritrop.cirad.fr/563902/1/document_563902.pdf |
work_keys_str_mv |
AT ndindengsaliatanga predictorsoforganolepticqualityofboiledanddriedpulpofsafoudacryodesedulisandtheshelflifeofitsfreshfruits AT talle predictorsoforganolepticqualityofboiledanddriedpulpofsafoudacryodesedulisandtheshelflifeofitsfreshfruits AT bigogajude predictorsoforganolepticqualityofboiledanddriedpulpofsafoudacryodesedulisandtheshelflifeofitsfreshfruits AT kenguejoseph predictorsoforganolepticqualityofboiledanddriedpulpofsafoudacryodesedulisandtheshelflifeofitsfreshfruits AT boffajeanmarc predictorsoforganolepticqualityofboiledanddriedpulpofsafoudacryodesedulisandtheshelflifeofitsfreshfruits |
_version_ |
1792498148844765184 |