Relationship between texture and cell-wall components of safou (<i>Dacryodes edulis</i> (G. Don) H.J. Lam) fruits at different storage conditions

Abstract

Objective: The objective of this study was to determine the relationship between texture and cell wall component of safou (Dacryodes edulis (G Don) HJ Lam) at different storage conditions during the safou softening. Methodology and results: Using a General Linear Model (GLM), statgraphic software plus v. 5. 0 and XLstat 2007software, the relationship between texture and cell wall component of safou at different storage conditions was evaluated. At different stages of ripeness, safou were picked and stored in different conditions including: cultivar, picking mode, packaging mode and temperature. For each condition, texture, water loss, alcoholinsoluble CDTA-soluble pectins and neutral sugar level and methoxylation degree were measured. The results showed that the temperature and method of storage and theirs interaction influenced significantly the texture of the safou during storage. Softening and dehydration through transpiration are the two processes that changed the safou texture at high temperature (28°C and 36°C). The cultivar and the maturity stage also influenced significantly the texture. The correlation between texture and cell-wall component including alcohol insoluble solids, CDTA soluble pectin extracts, rhamnose and arabinose were very high. MIA (Materiel Insoluble in Alcohol) content increased and galacturonic acid content of CDTA Soluble Pectin extracts decreased, depending on the maturity level of safou: the degradation of homogalacturonans of pectins during the safou softening. Conclusion and application of results: the degradation of homogalacturonans of safou pectins had an impact on their texture. Therefore, for their postharvest shelf life, safou must be stored at low temperature (18°C) with or without packing.

Assessment effects of post-harvest softening on the quality of safou (Dacryodes edulis) produced in Agboville (South-East, Côte d´Ivoire)

“…edulis, 0.85 mm Var. parvicarpa) taken on the first day of harvest is similar to that of [14] which was 0.85 mm. Third day of harvest, a decrease (1.78 mm Var.…”

“…This loss of firmness is progressive up to the softening stage (S4). Indeed, according to [14], the softening of safou is due to the progressive and significant degradation of the cell wall carbohydrates during ripening, leading to its disassembly [28]. Thus, softening would be associated with degradation of pectin during the ripening phase [29].…”

“…The richness of safou in antioxidants justifies its traditional use in the treatment of diseases associated with oxidation, such as cancer, diabetes and high blood pressure [12,13,11]. Unfortunately, the potential of safou is not fully exploited due to its rapid softening (2 to 3 days) post-harvest (Dossou et al, 2018). Indeed, The safou generally matures on the tree and no softening process takes place there.…”

“…Indeed, The safou generally matures on the tree and no softening process takes place there. Post-harvest, the safous undergo rapid softening after 2 to 3 days at room temperature, which modifies their nutritional qualities [14]. Compounds with antioxidant activity in fruits and vegetables are generally degraded during post-harvest conservation [15].…”

Effect of softening level on physico-chemical parameters of safou (Dacryodes edulis) pulp and oil grown in Côte d’Ivoire

“…The pulp powder may be useful in human food industry (bakery, pastry) (Ano et al, 2018). Unfortunately, the potential of safou tree is not fully exploited, because of important postharvest losses as a result of fruit softening (Dossou et al, 2018). Safou fruits usually ripen on the tree and no softening process occurs if they remain attached on the tree.…”