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Predictors of organoleptic quality of boiled and dried pulp of safou(Dacryodes edulis) and the shelf life of its freshfruits

Published online by Cambridge University Press:  07 March 2012

Sali Atanga Ndindeng ,
Talle ,
Jude Bigoga ,
Joseph Kengue  and
Jean-Marc Boffa
Sali Atanga Ndindeng*
Affiliation:
Fruit Program., Reg. Cent. Agric. Res. Nkolbisson, Inst. Agric. Res. Dev. (IRAD), BP 2067, Yaoundé, Cameroon. atangandi@yahoo.com
Talle
Affiliation:
Taless Dryfoods and Equipments, BP 6011, Yaoundé, Cameroon
Jude Bigoga
Affiliation:
Dep. Biochem., Fac. Sci., Univ. Yaounde-I, Yaoundé, Cameroon
Joseph Kengue
Affiliation:
Fruit Program., Reg. Cent. Agric. Res. Nkolbisson, Inst. Agric. Res. Dev. (IRAD), BP 2067, Yaoundé, Cameroon. atangandi@yahoo.com
Jean-Marc Boffa
Affiliation:
CIRAD, PCP Agroforesterie Cameroun, UMR System, Yaoundé Cameroon
*
*Correspondence and reprints

Abstract

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Introduction. The high intra-specific variation insafou traits and the perishable nature of the fruit hampers commercialization. Knowledgeof the parameters that determine the acceptability of safou productsand the shelf life of fresh fruits is critical for marketing anduseful as a first step toward cultivar development. Materials andmethods. Safou fruits of different pulp colors, skin colors andstages of ripening were collected from clones. Physicochemical andorganoleptic analyses were performed on fresh and processed safoupulp, respectively, to elucidate parameters that could be used todetermine the acceptability of boiled and dried safou pulp, andthe shelf life of fresh fruits. Results and discussions. Our studydemonstrated that the pH and color of raw pulp could be used todetermine the acceptability of boiled and dried safou. Consumerspreferred products which were not acidic (sour), with a nice aroma.There was a negative correlation between the pH of raw pulp andthe acceptability of boiled and dried safou pulp. Likewise, there wasa positive correlation between the color of raw pulp and the acceptabilityof boiled and dried safou pulp. These parameters were used to predictthe taste of finished products. Polygalacturonase activity was higherin fully ripe and unripe fruits than in semi-ripe fruits. Polygalacturonaseactivity had a strong positive correlation with percentage lossof fully ripe fruit during storage and, as such, can also be usedto predict the postharvest loss of safou. Conclusion. The pH andcolor of raw (uncooked) pulp of safou can be used to determine thetaste and acceptability of boiled and dried pulp. Likewise, the activityof polygalacturonase in raw pulp can be used to predict its postharvest shelflife.

Keywords

CameroonDacryodes edulisfruitsphysicochemical propertiesorganoleptic propertieskeeping qualityforecastingCamerounDacryodes edulisfruitspropriété physicochimiquepropriété organoleptiqueaptitude à la conservationtechnique de prévisionCamerúnDacryodes edulisfrutaspropiedades fisicoquímicaspropiedades organolépticasaptitud para la conservacióntécnicas de predicción
Type
Original article
Information
Fruits , Volume 67 , Issue 2 , March 2012 , pp. 127 - 136
Copyright
© 2012 Cirad/EDP Sciences

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