Harvesting and postharvest handling practices and characteristics of Uapaca kirkiana (Muell. Arg.) fruits: a survey of roadside markets in Malawi

Abstract

Uapaca kirkiana (Muell. Arg.), a highly valued indigenous fruit species, is being domesticated to increase its utilization in southern Africa. Vendors, who were also the fruit gatherers, that were selling U. kirkiana fruits at roadside markets in Dedza, Malawi, were interviewed on four occasions during the marketing season (October 2003-January 2004) and fruit samples were concurrently sampled from each vendor. Information was obtained on when and how the fruits had been harvested and handled. Timing of fruit harvest was based on experience, aided by indicators such as occurrence of first heavy rains, natural abscission, size and color changes. Harvesting by knocking down unripe fruits from trees was practiced throughout the season, but naturally abscised fruits were also gathered in December and January. Fruits harvested when mature but unripe required incubation in soil, plain and woven plastic bags or clay-pots. The incubation method changed and the duration of incubation decreased between October (3-4 days) and January (£2 days). Fruit samples were evaluated for damage, color and soluble solids concentration (SSC). Fruit SSC and color lightness/brightness (L*) increased from 10.1 to 16.4% (P < 0.01) and from 45.7 to 50.5 units, (P < 0.01), respectively. Higher SSC values were generally associated (R 2 =0.68, P < 0.001) with increasing pulp color intensity. Cracking, at 48%, constituted the most common form of damage in sampled fruits. On average, fruits were saleable for only 3-4 days, this being attributed to inherent fruit characteristics combined with immaturity at harvest, and damage during harvesting and storage in hot dry conditions. Lack of appropriate harvesting and handling techniques were associated with fruit darkening, drying, rotting and other postharvest problems.

Gender and agroforestry in Africa: a review of women’s participation

“…Ramathani (2002) and Kadzere et al (2006) reported that post harvest handling and transport are the major causes of losses of perishable agroforestry products. Karaan et al (2005) reported that in Zambia collectors and wholesalers attributed the loss of fruits to poor handling 82.9%; rotting 11.4%; heat 2.9% and inappropriate containers 2.9%.…”

Harvest date affects colour and soluble solids concentrations (SSC) of Uapaca kirkiana (Muell. Arg.) fruits from natural woodlands

“…For many horticultural products, the optimal fruit ripeness stage for prolonged storage and better transportation does not correspond to that which is best for eating (Paull et al 1997). Also, for U. kirkiana, various storage containers, such as polythene bags, are used to incubate fruits to hasten ripening, however, high variability in fruit quality attributes such as colour and sweetness exists (Kadzere et al 2006a). Although our surveys of fruit sampled in roadside markets in Malawi showed that variability in post-harvest fruit quality is partly attributed to harvest date, e.g.…”

“…This harvesting practice is used early in the harvest season when fruits are still strongly attached to branches and knocking down fruits to the ground is also used when trees are tall (e.g. 6-13 m) (Palgrave 1989;Ngulube 1996;Kadzere et al 2006a). The unripe fruits are then incubated for several days to induce ripening before home consumption or marketing (Kadzere et al 2006a).…”

“…Fruit gatherers relate time of year to sensory attributes, fruit colour and fruit abscission to determine when to harvest U. kirkiana fruits (Kadzere et al 2004(Kadzere et al , 2006a. Survey results in Malawi suggest that tree-ripened fruits are sweeter and of better general eating quality than those harvested while unripe and artificially ripened (Kadzere et al 2006a). For many horticultural products, the optimal fruit ripeness stage for prolonged storage and better transportation does not correspond to that which is best for eating (Paull et al 1997).…”

“…6-13 m) (Palgrave 1989;Ngulube 1996;Kadzere et al 2006a). The unripe fruits are then incubated for several days to induce ripening before home consumption or marketing (Kadzere et al 2006a).…”