Predictors of organoleptic quality of boiled and dried pulp of safou (dacryodes edulis) and the shelf life of its fresh fruits

Ndindeng Sali Atanga, Talle, Bigoga Jude, Kengue Joseph, Boffa Jean-Marc. 2012. Predictors of organoleptic quality of boiled and dried pulp of safou (dacryodes edulis) and the shelf life of its fresh fruits. Fruits, 67 (2) : 127-136.

https://doi.org/10.1051/fruits/2012004

Article de revue ; Article de revue à facteur d'impact

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Titre français : Indicateurs de la qualité organoleptique de pulpe bouillie et séchée de safou (Dacryodes edulis) et durée de vie de ses fruits frais. / Titre espagnol : Indicadores de la calidad organoléptica de la pulpa hervida y secada de safu (Dacryodes edulis) y vida útil de sus frutos frescos

Quartile : Q3, Sujet : HORTICULTURE

Résumé : Introduction. The high intra-specific variation in safou traits and the perishable nature of the fruit hampers commercialization. Knowledge of the parameters that determine the acceptability of safou products and the shelf life of fresh fruits is critical for marketing and useful as a first step toward cultivar development. Materials and methods. Safou fruits of different pulp colors, skin colors and stages of ripening were collected from clones. Physicochemical and organoleptic analyses were performed on fresh and processed safou pulp, respectively, to elucidate parameters that could be used to determine the acceptability of boiled and dried safou pulp, and the shelf life of fresh fruits. Results and discussions. Our study demonstrated that the pH and color of raw pulp could be used to determine the acceptability of boiled and dried safou. Consumers preferred products which were not acidic (sour), with a nice aroma. There was a negative correlation between the pH of raw pulp and the acceptability of boiled and dried safou pulp. Likewise, there was a positive correlation between the color of raw pulp and the acceptability of boiled and dried safou pulp. These parameters were used to predict the taste of finished products. Polygalacturonase activity was higher in fully ripe and unripe fruits than in semi-ripe fruits. Polygalacturonase activity had a strong positive correlation with percentage loss of fully ripe fruit during storage and, as such, can also be used to predict the postharvest loss of safou. Conclusion. The pH and color of raw (uncooked) pulp of safou can be used to determine the taste and acceptability of boiled and dried pulp. Likewise, the activity of polygalacturonase in raw pulp can be used to predict its postharvest shelf life.

Mots-clés Agrovoc : Dacryodes edulis, propriété organoleptique, propriété physicochimique, fruits, produit séché, produit frais, pulpe de fruits, qualité, aptitude à la conservation, technique de prévision

Mots-clés géographiques Agrovoc : Cameroun

Classification Agris : Q04 - Composition des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

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