Preliminary storage study on African star apple (Chrysophyllum Albidum)

Adindu, M.N.; Williams, J.O.; Adiele, E.C.

doi:10.1023/b:qual.0000041155.83351.f2

Cited by 4 publications

(5 citation statements)

References 7 publications

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“…Studies have shown the fruit to be an excellent source of vitamins, iron, flavours to diet and raw materials to some manufacturing industries (Okafor and Bada, 1997;Umelo, 1997;Adisa 2000). In addition to these qualities, is an acceptable com-position of moisture, ash, crude fibre, oil, protein, starch, sugars and ascorbic acid as cited in Adindu et al (2003).…”

Section: Introductionmentioning

confidence: 99%

Microorganisms associated with African star apple (Chrysophylum albidum) and their hydrolases

Arotupin¹,

Awojobi²,

Owolabi³

et al. 2016

Afr. J. Microbiol. Res.

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Microorganisms associated with African star apple (Chrysophylum albidum Linn), their quality characteristics and hydrolases were investigated. The bacteria species were Bacillus cereus, B. polymyxa, Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa and Staphylococcus aureus, while the fungi species were Aspergillus flavus, A. fumigatus, A. niger, A. repens, Fusarium sp., Mucor mucedo, Trichoderma viride and Rhizopus stolonifer. Pathogenicity tests revealed that all the isolates were pathogenic on the fruits. Proximate analysis showed that microbial infections significantly reduced the carbohydrate, crude fibre, protein, moisture content and fat. However, mineral analysis accounted for an increased K, Ca, Mg, Na, Zn and P in an infected fruits compared with the apparently healthy fruits. The pH values ranged from 5.05 to 5.23. Massive infection leading to the deterioration of the fruits that could ultimately affect its quality posing health risk could be reduced by the early consumption of the fruits. All the microbial isolates produced the hydrolases which could be responsible to their enhanced abilities to deteriorate the fruit.

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Section: Introductionmentioning

confidence: 99%

Microorganisms associated with African star apple (Chrysophylum albidum) and their hydrolases

Arotupin¹,

Awojobi²,

Owolabi³

et al. 2016

Afr. J. Microbiol. Res.

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“…On the other hand the fruits were not treated with fungicide prior to storage. Furthermore, ripe fruits are more vulnerable to biodeterogens and high humidity, high moisture inside containing bags were convenient conditions for disease growing during storage time [12]. Mean values within same a row or column followed by the same letter are not significant different at P < 0.05.…”

Section: A Effect Of Eb Irradiation On Quality Of Star Applementioning

confidence: 95%

“…The occurred mould was sent to The Post Entry Plant Quarantine Center to identify. Insect infestation assessment [12] Insect infestation was determined initially on the fresh star apple and subsequently on the deteriorating terminal test sample. The star apples were cut opened to observe the presence of insect larva.…”

Section: Postharvest Quality Evaluationmentioning

confidence: 99%

The effect of Combined Treatment with Sodium Dichloroisocyanurate and Electron Beam Irradiation in Controlling Mold (Lasiodiplodia theobromae) on Star Apples

Nguyen¹,

Doan²,

Nguyen³

et al. 2017

Nucl. Sci. and Tech.

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Lasiodiplodia theobromae causes decay of star apple fruits (Chrysophyllum cainino) during harvest, transport and storage. If the irradiation dose is higher than 800 Gy, this mold will be controlled. However, the quality of star apple was significantly changed when they were irradiated at the dose higher than 0.6 kGy by electron beam (EB). To keep irradiation dose under 0.6kGy, the synergic effect of the combined treatment of EB irradiation and sodium dichloroisocyanurate (NaDCC) was investigated. In this study, star apples were pretreated with NaDCC concentrations in range of 10 -70 ppm in order to decrease the growth of mold and extend the shelf-life of treated star apples. The results showed that pretreatment with 20 ppm NaDCC had also kept the color and reduced disease of stored star apple. Dipping star apples into 20 ppm NaDCC solution before irradiating at 400 Gy and 600 Gy could be chosen as the best way to inhibit the development of Lasiodiplodia theobromae and extend the shelf life of star apple in the trading condition (7 days, 9oC).

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“…The fruit pulp is used in table jelly manufacture (Okafor, 1983) and also useful in the formation of soft drink in beverage industry (Oyelade et al , 2005). Although, research work had been carried out on the nutritive value of pulp, storage of the fruits and physical properties of the seeds of African star apple (Edem et al , 1984; Oyelade et al , 2005; Amusa et al , 2003; Adindu et al , 2003) but there is dearth of information on the physico‐chemical properties of the components of the fruit. Thus, the work aimed at evaluating the physico‐chemical properties of African star apple components.…”

Section: Introductionmentioning

confidence: 99%

Physico‐chemical properties of African star apple (Chrysophylum albidum) components

Abiodun¹,

Oladapo²

2011

Nutrition &Amp; Food Science

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PurposeThe purpose of this paper is to evaluate the physico‐chemical properties of African star apple (Chrysophylum albidum) components. African star apples are among the under‐utilized fruits in Nigeria therefore, the four succulent components (peel, pulp, juice and pericarp) of the fruit were analyzed and compared with other known fruits.Design/methodology/approachAfrican star apples were purchased and divided into two portions. The first portion was washed and the juice was expressed manually into a bottle and covered, while in the second portion, the peel, pulp and the pericarp (mucilage on the seeds) were separated. The physico‐chemical analyses (moisture, total solid, pH, titratable acidity, total sugar, carotenoids, ascorbic acid and total soluble solids) were carried out on the four components.FindingsMoisture content ranged from 53.5 per cent in peel to 86.3 per cent in juice, while the peel had higher total solid and the least was in the juice. The pH of peel was lower than that of other components. The peel had lower titratable acidity (1.2 per cent) and sugar (0.9 Brix) while the juice had higher value (5.4 Brix) in sugar and 15.0 mg/100 g carotenoid. The juice was rich in ascorbic acid (28.5 mg/100 g) followed by the pulp (25.0 mg/100 g). The pulp had higher total soluble solids (24.8 per cent) and the least was in the pericarp (9.8 per cent).Originality/valueThe physico‐chemical properties of the African star apple fruit gave an indication of the usefulness of this fruit in brewing industry especially for wine making and jelly or jam manufacture. Processing of this fruit will curb wastage during its season and make it available in different form.

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Preliminary storage study on African star apple (Chrysophyllum Albidum)

Cited by 4 publications

References 7 publications

Microorganisms associated with African star apple (Chrysophylum albidum) and their hydrolases

Microorganisms associated with African star apple (Chrysophylum albidum) and their hydrolases

The effect of Combined Treatment with Sodium Dichloroisocyanurate and Electron Beam Irradiation in Controlling Mold (Lasiodiplodia theobromae) on Star Apples

Physico‐chemical properties of African star apple (Chrysophylum albidum) components

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