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Changes in the biochemical and bioactive constituents of Indian hog plum (Spondias mangiferaWilld.) fruit during ambient storage.

Sivaprasad, M. and Policegoudra, R. S. and Swaroop Kumar, H. M. and Aradhya, S. M. (2011) Changes in the biochemical and bioactive constituents of Indian hog plum (Spondias mangiferaWilld.) fruit during ambient storage. Journal of Horticultural Science and Biotechnology, 86 (3). pp. 267-276.

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Abstract

Indian hog plum (Spondias mangifera Willd.) is a drupaceous fruit, popular in the food and nutraceutical industries for its taste and health benefits. This study reports on changes in the major bioactive and biochemical constituents at different stages of maturity of Indian hog plum fruit during ambient storage. For the first time, the bioactive compound, spondiol, has been adopted as a biomarker to assess the nutraceutical quality index of S. mangifera fruit during storage. Fruit harvested from 9 – 11 weeks after fruit set were found to be of optimum maturity, with high concentrations of spondiol and moderate levels of climacteric respiration. Other co-ordinated biochemical changes that coincided with the climacteric peak in respiration were: loss of chlorophyll, reduced ascorbic acid, lower titrable acidity, phenolics, softer endocarp, and delayed ripening. Hog plum fruit had a shelf life of 10 d. Immature fruit showed a rapid deterioration in their bioactive and biochemical constituents after harvest, and thus exhibited a shorter shelflife of 2 – 3 d. Over-mature fruit (i.e., fruit harvested ≥ 11 weeks after fruit set), exhibited a shelf-life of 8 – 10 d; but, in this case, hardening of the endocarp, shrinking of the peel and pulp from the endocarp, and a rapid decline in bioactive and biochemical constituents, rendered the fruit useless for fresh consumption or for processing.

Item Type: Article
Uncontrolled Keywords: hog plum Spondias mangifera storage bioactive compounds biochemical constituents
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 18 Phytochemistry
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jun 2017 06:56
Last Modified: 27 Jun 2017 06:56
URI: http://ir.cftri.com/id/eprint/12676

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