Physicochemical characteristics of dabai (Canarium odontophyllumMiq.) fruit

Abstract

Introduction. Dabai (Canarium odontophyllum Miq.) fruit is an underutilized fruit found in Borneo, Palawan and Sumatra. To our knowledge, no literature exists about the postharvest quality characteristics of dabai fruit. Furthermore, it is a unique fruit whereby the fruit is served by steeping at about 60 °C for 15-20 min to soften the flesh. Therefore, a preliminary study was conducted to determine the physicochemical characteristics of dabai fruit before and after steeping. Materials and methods. Physicochemical characteristics (skin color, size, shape, weight, mesocarp thickness, firmness, soluble solids concentration, pH, titratable acidity, organic acids, respiration production rate and ethylene concentration) of dabai fruit were determined before and after steeping in hot water at 60 °C for 15 min. Results. The color of mature dabai fruit is dark purplish with very low chromaticity. The fruit is ovalshaped with a length to diameter ratio of 1.40. The seed contributes 61% of the fruit weight. After treating fresh dabai fruit with 10 mL•L-1 ethylene at 20 °C, the respiration production rate decreased while ethylene concentration increased. After steeping dabai fruit at 60 °C for 15 min, the flesh firmness decreased while soluble solids concentration increased tremendously. After steeping, the pH of fruit decreased and titratable acidity increased, as did the citric, malic and succinic acids of dabai fruit, especially citric acid. Conclusion. Steeping softens dabai fruit flesh and makes it palatable, with high soluble solids concentration and organic acids. The high respiration production rate means that dabai fruit has a short shelf life under non-cold chain handling practices.

Physicochemical Properties and Antioxidant Capacity of Chinese Olive (Canarium album L.) Cultivars

“…The highest fruit vertical and horizontal diameters were 45.0 mm (Green changying) and 30.0 mm (Huiyuan), whereas the lowest values were found for the Yangshi cultivars at 25.1 and 17.7 mm, respectively. The fruit shape index ratio ranged from 1.23 to 2.09, which was similar to previously reported results for C. odontophyllum fruit (Azlan and others ; Ding and Tee ). Our results suggest that because of its high water content, weight, and large fruit size, the Huiyuan cultivar may be the most useful for the beverage industry.…”

Antiatherosclerotic Effect ofCanarium odontophyllumMiq. Fruit Parts in Rabbits Fed High Cholesterol Diet

“…(CO) or dabai is a fruit belongs to Burseraceae family which consists of 100 species well distributed throughout tropical Africa, Asia, and the Pacific island [ 10 , 11 ]. The fruit is oval in shape [ 12 ], rich source of protein, fat, carbohydrates, and minerals (sodium, calcium, and iron) [ 13 ]. The fat content is similar to that of olive and avocado fruits [ 14 , 15 ].…”

“…Physicochemical characteristics showed that the fruit has high respiration production rate due to a short shelf life. Hence, the fruit must be handled properly and avoid noncold chain handling practice [ 12 ].…”

Dabai Fruit: Postharvest Handling and Storage

“…Usually, in the market, people put dabai fruit in a big-open box and ready for a sale (Figure 4). The high surrounding temperature (27-30°C) and open gaseous exchange between these highly perishable fruits and the surrounding air lead to the short shelf life of dabai fruit (Ding & Tee, 2011). Further studies are still necessary to find the best storage and packaging conditions that could help to maintain the quality and extend the shelf life of dabai…”