20 - Chili plum (Spondias purpurea var. Lutea)

Abstract

The chili plum (Spondias purpurea L.) is an exotic fruit with a climacteric pattern of respiration belonging to the Anacardiaceous family. It is consumed in both the fresh and processed states. The fruit has a yellow pulp, pleasant aroma and sweet, sour taste. Its vitamin A content is higher than that of cashew and guava, and some papaya and mango cultivars. The chili plum’s relatively short shelf-life of five to six days after harvest at ambient temperature and widespread fruit-fly infestation are two major limitations to increased utilization of this fruit. Fruits can be successfully stored for up to 14 days at 12.5°C. Fruits stored at 12.5°C and then subsequently transferred to 30 to 32°C, ripened normally with a shelf life of four days. Storage at temperatures below 9 to 10°C results in chilling injury and ripening is also inhibited. Chili plums have a caloric density of 74kcal/100g−1 edible portions, which is significantly higher than the 39 to 58kcal/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 (250mg/100g−1 edible portion) and an excellent source of vitamin C (48mg/100g−1 edible portion). Analysis of volatile flavour compounds showed 2-hexenal to be the main flavour compound present.