Factors affecting postharvest preservation of safou (<i>Dacryodes edulis</i>(G. Don) H.J. Lam) fruits

Dossou, Bayi Reine; Missang, Crépin Ella; Baron, Alain; Renard, Cathérine M.G.C.; Silou, T.

doi:10.1080/14728028.2012.674677

Cited by 4 publications

(4 citation statements)

References 22 publications

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“…parvicarpa. This result indicates that the higher the size, the greater the softening of safou fruits (Dossou et al, 2012). This study also showed that there was no significant difference in all chemical composition of safou pulp between S0 (day 0) and S1 (day 3) softening levels.…”

Section: Discussionsupporting

confidence: 52%

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Effect of softening level on physico-chemical parameters of safou (Dacryodes edulis) pulp and oil grown in Côte d’Ivoire

Gérard¹,

Léonce²,

Thierry³

et al. 2020

JABs

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Section: Discussionsupporting

confidence: 52%

“…Texture measurement: According to the modified method of Dossou et al (2012), a K19500 penetrometer (Koehler Instrument Company, INC, USA) equipped with a piston (47.5 g) was used to measure the texture of the fruits expressed in softening index. For each softening level, one sample of 10 fruits was constituted.…”

Section: Methodsmentioning

confidence: 99%

Effect of softening level on physico-chemical parameters of safou (Dacryodes edulis) pulp and oil grown in Côte d’Ivoire

Gérard¹,

Léonce²,

Thierry³

et al. 2020

JABs

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“…The safou softening index of edulis variety is higher than parvicarpa variety. These results are consistent with those of [30] who reported that the softening speed of safou depend of their size.…”

Section: Discussionsupporting

confidence: 93%

Assessment effects of post-harvest softening on the quality of safou (Dacryodes edulis) produced in Agboville (South-East, Côte d´Ivoire)

Gérard

Gbocho

Léonce

et al. 2020

GSC Biol. and Pharm. Sci.

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The objective of this study was to assess the impact of post-harvest softening on parameters (nutritional and antinutritional) of saffron pulp (Dacryodes edulis). Thus, the safou fruits were picked at physiological maturity and stored at room temperature (27±1.2 °C) for 12 days during which five stages of softening (S0, S1, S2, S3 and S4) were defined. The softening index of D. edulis fruits varied from 0.86±0.06 mm to 3.53±0.03 mm (edulis) and from 0.85±0.05 mm to 2.86±0. 04 mm (parvicarpa). This study reveals that the softening index is significantly different (p <0.05) from one variety to another. The contents of total polyphenols decrease significantly during the post-harvest softening and vary from 13.54±0.2 mg/g to 2.54±0.13 mg/g (edulis), then from 13.31±0.3 mg/g at 2.41±0.1mg/g (parvicarpa). The flavonoid contents decrease from 0.71±0.02 mg/100 g to 0.15±0.02 mg/g (edulis) and from 0.69±0.03 mg/100g to 0.12±0.02 mg/100 g (parvicarpa). The tannin content decreases significantly during softening but there is no significant difference between two varieties of safou at each softening stage. The inhibitory concentration of safou increases significantly to the threshold of 5% during post-harvest softening from one variety to another and no significant difference is observed. Correlation test showed that the softening stage is significantly correlated (p <0.05) with the parameters studied. No significant variation in the content of total oxalates of safou is observed from one variety to another while the phytate contents decrease significantly and the values are respectively 1.46±0.03 mg/100g at 0.35±0.02 mg/100 g (edulis) and from 1.43±0.01 mg/100g to 0.31±0.01 mg/100g (parvicarpa). The post-harvest softening greatly reduced the anti-nutritional contents in the safou pulp and this led to a loss of its nutritional value.

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“…Nonetheless, the potential of this fruit is not fully exploited due to important postharvest losses resulting from fruit softening [ 8 ]. The highest postharvest losses are estimated at 50% in two to three days after harvest [ 9 ]. It is in this context that there is the recycling of softened safou into flour or oil for its valorisation [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour

Mboukap,

Klang,

Njapndounke

et al. 2024

International Journal of Food Science

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Safou (Dacryodes edulis H.J.Lam) is a seasonal fruit of great importance in the diet and economy of the populations of safou-producing countries. However, the valorization of this fruit is limited due to postharvest losses linked to the softening of the fruit, though this fruit is an essential source of macro- and micronutrients. Thus, this study is aimed at contributing to the valorization of softened safou by determining the optimum softening time, drying time, and temperature for good nutritional and rheological flour. The effects of the softening time, drying time, and drying temperature on the fat, protein, carbohydrate, dietary fibre, water, calcium, phosphorus, and potassium content were studied using the central composite design. The results showed that all the responses were affected by the factors. Also, the softening time of 4.75 days, drying time of 40.55 hours, and drying temperature of 41.83°C were the optimum conditions for producing safou flour with high nutritional value and good rheological properties. These optimum conditions resulted in safou flour with 58.95%, 12.40%, 22.40%, 4.38%, 4.91%, 2207.90 mg/1000 mg, 1898.30 mg/1000 mg, and 478.540 mg/1000 mg as lipid, protein, carbohydrates, fibre, moisture calcium, phosphorus, and potassium content, respectively. In addition, the pasting temperature, peak viscosity, breakdown, holding viscosity, final viscosity, setback, setback ratio, and stability ratio of the aforementioned flour were 50.42°C, 58 cp, 0.5 cp, 57.5 cp, 61.5 cp, 4 cp, 1.07, and 1, respectively. Based on its nutritional value and rheological properties, softened safou flour can be used in food formulation, thus contributing to the valorization of safou fruits.

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Factors affecting postharvest preservation of safou (Dacryodes edulis(G. Don) H.J. Lam) fruits

Cited by 4 publications

References 22 publications

Effect of softening level on physico-chemical parameters of safou (Dacryodes edulis) pulp and oil grown in Côte d’Ivoire

Effect of softening level on physico-chemical parameters of safou (Dacryodes edulis) pulp and oil grown in Côte d’Ivoire

Assessment effects of post-harvest softening on the quality of safou (Dacryodes edulis) produced in Agboville (South-East, Côte d´Ivoire)

Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour

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