Postharvest Physiology, Biochemistry and Quality Management of Chili Plum (Spondias purpurea var. Lutea): A Review

Abstract

The chili plum (Spondias purpurea L.) is an exotic fruit with a climacteric pattern of respiration belonging to the Anacardiaceous family and is consumed in both the fresh and processed states. The fruit has a yellow pulp, pleasant aroma, sweet sour taste with vitamin A content being higher than cashew, guava, some papaya and mango cultivars. However, a relatively short shelf-life of 5-6 days at ambient temperatures for harvested fruits and widespread incidence of fruit-fly infestation are two major limitations for increased utilization of this fruit. Fruits can be successfully stored up to 14 days at 12.5 o C. Fruits stored at 12.5 o C and then subsequently transferred to 30-32 o C ripened normally with a shelf-life of 4 days. Storage at temperatures below 9-10 o C resulted in the occurrence of chilling injury damage accompanied by an inhibition of ripening. Chili plums have a caloric density of 74 kcal/100 g -1 edible portion which is significantly higher than the 39 to 58 kcal/100g -1 for peach, apricot, and mango and cherry. The higher caloric density is attributed to its total carbohydrates of 19.1% and fructose, glucose and sucrose which together account for 65% of the soluble matter. Unlike the other fruits, chili plum retains a fair amount of starch in the mesocarp. It is a moderate source of potassium (250 mg/100g -1 edible portion) and an excellent source of vitamin C (48 mg/100g -1 edible portion). Analysis of volatile flavour compounds showed 2-hexenal to be the main flavour compound present.

Postcosecha de cuatro ecotipos de ciruela mexicana (Spondias purpurea L.) cultivados en Morelos, México

“…Different authors have reported that Spondias purpurea L. fruits, shows climacteric behavior; however, some others did not detect climacteric behavior in evaluations carried out on the same species (Mohammed et al, 2019). In the present experiment, climacteric was not observed in the ecotypes 'Castilla' and 'Roja' (Figure 1 C and D).…”

Postharvest quality and physiological changes in five ecotypes of Spondias purpurea L. harvested at three distinct maturity stages

“…The fruit of S. purpurea L. -commonly known as Mexican plum, jocote, or jobo in Mexico and as Lapa, Job, Moyo, Sta Roseno, Jismoyo, and De Cocer in other countriesis widely consumed in many regions of Latin America and the Caribbean (MOHAMMED et al, 2019), and has been since pre-Hispanic times (RUENES et al, 2010). The drupe is varied in shape (ovoid, round, or oblong), size (20-50 mm in longitudinal diameter), and weight (4-43 g) -possessing both a thick, fibrous endocarp as well as a pleasant-ly flavored/aromatic flesh (sweet but with a slightly acidic aftertaste, similar to that of a plum).…”