Abstract
An assessment of the softening of safou (African plum) pulp was used to specify the nature and importance of its various physical causes and to evaluate the impact of this process on the chemical composition of the pulp. Individual tree characteristics or fruit size, or stalk ablation, had no significant influence on pulp softening, which appeared 3–4 days after harvest when the fruits were stored in an open air room (25–30 °C). Lowering room temperature by storage in an air-conditioned room (16–22 °C) extended the preservation time of the fruit by 4 days. Softened fruits preserved their nutritional qualities. Although such fruits are unsuitable for consumption as mouth fruits, they can still be readily used to obtain oil.
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