Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania

Abstract

Abstract:The physicochemical composition of harvested soursop (Annona muricata L.) fruits from Coast region,Tanzania, during open-air storage was determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while macro-nutrients and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were harvested at the mature ripe stage and kept in open air storage over several days. The determinations were done immediately after fruit arrival at the laboratory and thereafter at intervals of two days from the day of harvest. The results showed that soursop fruits had high moisture content (73.1% -82.1%), low titratable acidity (0.10 -1.25% ca), low crude fat (0.42 mg/100 g-fw), moderate ash content (0.87 mg/100 g-fw) and crude fibre content (6.09 mg/100 g-fw), high ascorbic acid content (34.0 -19.7 mg/100 g-fw), high total sugars content (34.3% -45.3%), reducing sugar content (18.9% -39.2%) and sucrose content (15.5% -30.0%). Of the macroelements Na, Ca and K, the average content were 895.6, 870.3 and 367.5 mg/100 g-fw respectively. Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the soursop fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.82 mg/100 g-fw for Fe. During storage, the moisture content, titratable acidity level and sugars content in the fruit were all increasing whereas the ascorbic acid content was decreasing. There were no significant changes during storage for levels of crude fat, fiber, ash, mineral elements and heavy metals. The findings from this study suggest that this fruit from coast region of Tanzania can contribute nutritionally to the health of the consumer.

Molecular diversity of Annona species and proximate fruit composition of selected genotypes

“…Low dry matter also indicated that the Annonas are more prone to spoilage and have low storability (Onyechi et al 2012). The range of moisture content in this study is in accordance with previous reports where it ranged between 73.2 and 79.65 % in A. squamosa (Orsi et al 2012; Othman et al 2014) and 75–85.3 % in A. muricata (Orsi et al 2012; Sawant and Dongre 2014). …”

Nutritional, phytochemical and antioxidant evaluation and FT-IR analysis of freeze dried extracts of Ecballium elaterium fruit juice from three localities

“…Moisture and fat were, however, present in adequate amounts to allow for the fresh conditions required for the cure of the disease (Othman et al, 2014) and to constitute a good source of energy, respectively. The results obtained in terms of protein, fat, moisture and ash contents were slightly higher than the ones previously reported by Greige-Gerges et al (2007).…”

Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis

“…Acidity is an important indicator in taste, color and microbial stability of fruits and their products. High acidity makes the product unacceptable to the consumer even if the sugar content meets the minimum standards (Dthman et al, 2014). The most predominant acid in soursop fruit is citric acid, followed by malic and ascorbic acids at lower concentrations (Espinosa et al, 2013; Padmanabhan & Paliyath, 2016).…”

“…Samples DM and S showed the lowest average values (< 6.0) and the other brands presented intermediate values (6.16-8.47). A recent study showed that the soluble sugars content and acidity of soursop fruits increase during the ripening process (Dthman et al, 2014). Therefore, there is a possibility that frozen pulps with the lowest SS/TA values were subject to water addition during processing or have been produced from soursop fruits with a less advanced maturation index.…”