Sapota Fruit Research Articles

Enhancing postharvest quality of sapota fruit using edible coatings and malic acid

Sapota is a tropical fruit that grows in tropical regions and is highly perishable and sensitive to low temperatures. The main problem with sapota marketing is that it is ripe in less than a week after harvest and has a short storage life. Therefore, this study was conducted to investigate the effect of edible coatings containing 2% sodium alginate (AL), 2% carboxymethyl cellulose (CMC), 10% gum Arabic (GA) and 1% oleic acid (OL) in combination with malic acid (MA) to improve the postharvest quality of sapota during 32 days of storage at 10 °C and 90% relative humidity. The results showed that the least weight loss was observed in coated fruits. In addition, the treatments resulted in more firmness and reduced electrolyte leakage. The best treatments for delaying malondialdehyde production were MA and CMC/MA, and MA was the most effective treatment for increasing catalase activity. According to the results, all treatments showed more significant bioactive compounds than untreated fruit. Application of GA/MA and AL/MA resulted in more phenol and flavonoid content, respectively. This study showed the positive effect of edible coatings and MA on improving the postharvest quality of sapota fruit.

Metabolites profiling of Sapota fruit pulp via a multiplex approach of gas and ultra performance liquid chromatography/mass spectroscopy in relation to its lipase inhibition effect.

Sapota, Manilkara zapota L., are tasty, juicy, and nutrient-rich fruits, and likewise used for several medicinal uses. The current study represents an integrated metabolites profiling of sapota fruits pulp via GC/MS and UPLC/MS, alongside assessment of antioxidant capacity, pancreatic lipase (PL), and α-glucosidase enzymes inhibitory effects. GC/MS analysis of silylated primary polar metabolites led to the identification of 68 compounds belonging to sugars (74%), sugar acids (18.27%), and sugar alcohols (7%) mediating the fruit sweetness. Headspace SPME-GC/MS analysis led to the detection of 17 volatile compounds belonging to nitrogenous compounds (72%), ethers (7.8%), terpenes (7.6%), and aldehydes (5.8%). Non-polar metabolites profiling by HR-UPLC/MS/MS-based Global Natural Products Social (GNPS) molecular networking led to the assignment of 31 peaks, with several novel sphingolipids and fatty acyl amides reported for the first time. Total phenolic content was estimated at 6.79 ±0.12 mg gallic acid equivalent/gram extract (GAE/g extract), but no flavonoids were detected. The antioxidant capacities of fruit were at 1.62 ±0.2, 1.49 ±0.11, and 3.58 ±0.14 mg Trolox equivalent/gram extract (TE/g extract) via DPPH, ABTS, and FRAP assays, respectively. In vitro enzyme inhibition assays revealed a considerable pancreatic lipase inhibition effect (IC50 = 2.2 ±0.25 mg/mL), whereas no inhibitory effect towards α-glucosidase enzyme was detected. This study provides better insight into sapota fruit's flavor, nutritional, and secondary metabolites composition mediating for its sensory and health attributes.

Formulation of extracted soyabean starch based edible coatings by different methods and their impact on shelf life of sapota fruit

Sapota fruits were coated with soyabean starch extracted by two different methods and using three different methods of coating (dipping, spraying, and brushing) to determine their effectiveness starch on edible coating stored under ambient (28 ± 2 °C) and refrigerated (3 ± 1 °C) conditions. The samples based on the above six combinations of starch extraction and method of coating were analyzed for physiochemical changes on fruits at 5-day interval for 25 days. The results revealed that the maximum weight reduction was observed in Ambient Control (AC) and Refrigerated Control (RC) samples as 29.89 % and 17.26 % on the 15th day of storage even though RC sample lasted for 25th day. The value for sugar-acid ratio were found as 28.33 (RDT1), 31.88 (RDT2), 33.40 (RST1), 34.22(RST2), 36.44(RBT1), 36.90 (RBT2), and 51.90(RC) on the 15th day of storage for refrigerated storage and for ambient sample it was found as 12.2, 12.82, 13.08,13.30,13.68 and 13.98, respectively, for ADT1, ADT2, AST1, AST2, ABT1 and ABT2 respectively on the 15th day. The Titratable acidity (TA), Vitamin C, firmness, decay incidence, water activity and colour characteristics exhibited higher values for the sapota fruits treated with soyabean starch as compared to the control samples. The RDT1 sample found better results and enhanced the shelf-life of sapota fruit by 2 weeks in comparison to the control samples (AC&RC) at both storage conditions.

Enhancing post-harvest quality of sapota using ultraviolet-C irradiation: A study on efficacy and effects.

Ultraviolet-C (UV-C) radiation has been identified as a promising method for enhancing the shelf life of fruits and vegetables by reducing microbial count and boosting their defence mechanisms. In this study, the impact of UV-C radiation on the physical, biochemical, and microbial properties of sapota fruits was investigated by subjecting them to different doses (2.5, 5, 7.5, and 10 kJ m-2; 12 ± 1°C; 85-90% relative humidity) to enhance their shelf life. The results revealed that higher doses of UV-C radiation resulted in significantly lower weight loss and higher firmness compared to untreated samples and samples treated with lower doses. Furthermore, UV-C-treated fruits displayed a delayed increase in total soluble solids, total sugar, and reduced sugar content compared to the untreated fruit during storage. The UV-C-treated fruits also exhibited a delayed decline in ascorbic acid and titratable acidity during storage. The treated fruits exhibited significantly higher phenolic content than the untreated fruits. Additionally, significantly lower decay and microbial count were observed in fruits treated with higher doses than in those treated with lower doses. The samples treated with a dose of 7.5 and 10 kJ m-2 had a shelf life of 25 days compared to 14 days for the control fruits.

Fabrication of Bio-Nanocomposite Packaging Films with PVA, MMt Clay Nanoparticles, CNCs, and Essential Oils for the Postharvest Preservation of Sapota Fruits.

Sapota is an important climacteric fruit with limited shelf life. A special system must be employed to extend the shelf life of sapota fruits. In the present study, polyvinyl alcohol (PVA) and montmorillonite clay (MMt)-based bio-nanocomposite films (BNFs) were integrated at various concentrations (2%, 4%, 6%, and 8%) into cellulose nanocrystals (CNCs), produced from garlic peels (GPs). The BNF loaded with 8% CNC has a better crystallinity index and mechanical properties than the other concentrations of CNC. Therefore, the 8% CNC-incorporated BNF (BNF-8) was selected for further packaging studies. The combined effect of BNF-8 with ajwain essential oil (AO) and oregano essential oil (OO) vapors and BNF-8 with carbendazim (commercial fungicide-CARB) were investigated. In this study, the BNF-based packagings are categorized into five types, viz: BNF+8% CNC (BNF-8), BNF-8+AO, BNF-8+OO, BNF-8+CARB and the non-packaged fruits (control). The shelf-life duration, antioxidant activity, firmness, decay index, and sensory quality were evaluated in order to identify the effectiveness of packaging treatment on sapota fruits. BNF-8+CARB, BNF-8+AO, and BNF-8+OO packaging extended the shelf life of sapota fruits to up to 12 days and maintained the overall physiochemical parameters and sensory qualities of the fruits. Therefore, the BNF-8+AO and BNF-8+OO packaging materials are appropriate alternatives to commercial fungicides for the preservation of sapota during postharvest storage.

An Experimental Study to Know the Effect of Nat Mur 30c in Prolonging Shelf Life of Sapota (Manilkara zapota L.)

The Manilkara zapota, commonly known as sapota, is a popular fruit with a sweet and juicy taste. However, its shelf life is relatively short, which limits its storage and transportation potential. In this experimental study, we aimed to evaluate the effectiveness of Nat Mur 30 in prolonging the shelf life of sapota. To conduct the experiment, we divided the sapota fruit into two groups - the experimental group, which was treated with Nat Mur 30, and the control group, which was left untreated. The fruit was then stored under controlled conditions, and the changes in its physicochemical properties were monitored over time. Overall, our study suggests that Nat Mur 30 has a remarkable effect in prolonging the shelf life of sapota fruit. This finding has significant implications for the fruit industry, as it provides a cost-effective and safe solution for preserving sapota and enhancing its market potential.

Response of Different Organics Spray on Yield and Biochemical Characteristics of Sapota Fruits

Response of Different Organics Spray on Yield and Biochemical Characteristics of Sapota Fruits

Physiochemical Analysis of Manilkara zapota (Sapota) Coated with Aloe Vera Gel and Enriched with Ajwain and Oregano Essential Oils

Sapota is a significant climacteric fruit with a limited shelf life. Therefore, it is necessary to employ the specific treatments that could prolong the shelf life and preserve the quality of sapota fruits. The current research compared the effect of aloe vera gel (AV) 100%, AV 100% + 5 µL/20 mL ajwain oil (AV + AO), and AV 100% + 5 µL/20 mL oregano oil (AV + OO) on sapota fruits at ambient temperature. Commercial fungicide (carbendazim)-treated (CT) fruits were also investigated. The CT-treated and the combined treatments of AV 100% + 5 µL AO and AV 100% + 5 µL OO considerably reduced the decay incidence and weight loss in sapota fruits. Additionally, the CT-treated, AV 100% + 5 µL AO-treated, and AV 100% + 5 µL OO-treated fruits have higher titratable acidity, ascorbic acid, total soluble solids, and phenol, flavonoid, and antioxidant contents than the AV 100% and control fruits. The outcome of this study showed that the CT-treated, AV 100%+ 5 µL AO-treated, and AV 100% + 5 µL OO-treated fruits maintained the overall attributes of sapota fruits. Therefore, in the future, the combination of AV 100% + 5 µL AO and AV 100% + 5 µL OO coatings could be a promising substitute for commercial fungicide to treat sapota fruits.

Effect of Pre-Harvest Treatments on Physical, Yield and Shelflife of Sapota Fruits cv. Kalipatti

Effect of Pre-Harvest Treatments on Physical, Yield and Shelflife of Sapota Fruits cv. Kalipatti

Studies on the Effect of Plant Growth Regulators on Physical Parameters of Sapota [Manilkara achras (Mill.) Forsberg] cv. Cricket Ball under Agro-climatic Condition of Chhattisgarh Plains

The present investigation was undertaken during the year July/2020-June/21 and July/2021- June/22 at experimental field of Horticulture Instructional Farm, Department of Fruit Science College of Agriculture, IGKV, Raipur (C.G.), India. The experiment was conducted on twenty years old trees of sapota, Cricket Ball with foliar spray of different concentrations of plant growth regulators applied at 50 per cent flowering and pea stage of fruit growth. The experiment was laid out in Randomized Block Design with twenty five treatments, and three replication for each treatment. Thus, a total of 75 data collection made available at each time. Physical parameters of fruit viz., fruit weight (126.36 g ±31.07g), fruit volume (121.59 ml ±29.07 ml), fruit diameter (6.69 cm ±1.33 cm), fruit length (6.92 cm ±2.01 cm) and pulp weight (112.61 g ± 2.01 g) of sapota fruits were increased with the treatment GA3 @ 150 ppm, while, the peel weight (8.79 g ± 1.72 g) was reduced under the same treatment. The specific gravity (1.045 g ± 0.015 gml-1) was recorded maximum under the treatment ethrel @ 1000 ppm. However, a reduction in number of seeds per fruit (4.50 ± 2.08) and seed weight (4.38 g ± 0.78 g) was observed by the foliar feeding of NAA @ 100 ppm treatment. The consumer demand, which is usually based on physical characteristics of sapota fruit, can be improved by the application of plant growth regulators. On the basis of the experience gained and results obtained after completion of present investigation, the most appropriate concentration and their time of application should be standardized for different cultivars of sapota.

Effect of Chitosan on Storage Behaviour of Sapota Manilkara achras (Mill) fosberg cv. ‘Kalipatti’

The present study was undertaken to study the effect of chitosan treatments on the storage behaviour of sapota Manilkara achras (Mill) fosberg cv. Kalipatti is stored at ambient temperature. The climacteric rise in sapota fruits shortens the postharvest life and degrades the quality of the fruits. A polysaccharide like a chitosan has been used as an edible coating to extend the storage life of sapota fruits, which is an innovative approach for fruit preservation and sustainable development. Chitosan-based coatings have tremendous potential in several fruits to extend the shelf-life. An investigation was carried out to know the effectiveness of post-harvest treatments with edible coatings (0.5%, 1%, 1.5%, and 2% chitosan) compared with the control. 1% chitosan coating resulted in maximum fruits (more than 75%) having a shelf life of 7 days under ambient condition which was at par with 1.5% chitosan coating. Chitosan coating reduced the physiological losses in weight as compared to the uncoated fruits. The maximum retention of physical parameters such as fruit firmness, specific gravity, colour L*, a* and b* values as well as slow ripening and less spoilage behaviour was observed in chitosan-coated sapota fruits.

Utilization of lima bean starch as an edible coating base material for sapota fruit shelf-life enhancement

This study was conducted to determine the effectiveness of starches extracted from lima bean seeds and pods as novel edible coating materials for the preservation of sapota fruits. The sapota fruits were subjected to lima bean (seed and pod) starch coatings at various concentrations followed by storage under ambient condition for 20 days. The results exhibited significant differences (p ≤ 0.05) amongst the coated sapota fruits and the control samples for all the physiochemical parameters. The Ambient Seed Starch Coated Sapota 5% (ASCS5%) and Ambient Seed Starch Coated ASCS7% samples exhibited, lowest percentage of weight loss (15.28%) and total soluble solids (TSS) as 15.2 °Brix, respectively. While the ASCS7% sample found the highest titratable acidity (TA) as 0.49 g/100 g and vitamin C content as 9.88 mg/100 g. In case of coated and control fruits the first-order kinetics followed by the weight loss%, vitamin C content, TA, firmness and TSS reduction trends were observed. However, the reaction rate constant was found to be lowest in the coated sample as compared to the control sample. The results indicate that the use of lima bean seed starch would serve as a potential coating material for sapota fruit compared to lima bean pod starch.

Green grass jelly edible coating maintains shelf life of sapota fruit (Manilkara zapota)

Sapota is one of fruits with short period of shelf life. One of techniques to extend sapota’s shelf life is edible coating. Currently, hydrocolloid green grass jelly combining with sodium alginate was used and evaluated to determine its effect on the shelf life of sapota fruit. Coating was done using two different concentration of green grass jelly, 0.2% and 0.4% and no treatment as a control treatment. Coated sapota were stored at room temperature and evaluated every day, including weight loss, colour change, firmness, total acidity, total soluble solid, and reducing sugar. The result showed that 0.4% green grass jelly treatment significantly (p>0.05) inhibit fruit softness, colour change during storage and fruit decay compared to control treatment. The coating fruits delayed the increase in total soluble solid as compared to control fruits. At the end, edible coating treatments extended its shelf life by 2 days compare with the control. The result suggest that green grass jelly effectively maintains the quality of postharvest sapota fruits.

Evaluation of performance of maltodextrin and gum Arabic usage on volatiles profile of Spray-dried powders of sapota (Manilkara zapota) fruit

Evaluation of performance of maltodextrin and gum Arabic usage on volatiles profile of Spray-dried powders of sapota (Manilkara zapota) fruit

Studies on Bio-chemical Characteristics of Some Sapota Varieties in Gangetic Alluvial Zone of West Bengal, India

The present study was undertaken, during 2017-2018, for the purpose of evaluation of six sapota varieties, namely, Cricket Ball, CO-1, CO-2, PKM-1, PKM-2 and PKM-3, with special reference to bio-chemical parameters of optimally matured fruits, at Gangetic Alluvial zone of West Bengal. The variations in gene configuration evolved significant differences with respect various bio-chemical attributes of sapota. Among the six genotypes of sapota studied in the present experiment, CO-3 proved to be the best with respect to TSS, total, reducing and non-reducing sugar, titratable acidity, ascorbic acid and total phenol contents of sapota fruit. CO-2 and PKM-3 also resulted in a preferred manner with respect to the contents of the same. So, the varieties namely, CO-3, CO-2 and PKM-3 may prove to be very much useful as parental materials, from fruit bio-chemical point of views, during future breeding programme related to improvement of quality of sapota.

Effect of organic based post-harvest treatments on biochemical changes of Sapota fruit (Manilkara zapota (l.) royen) at ambient storage

Effect of organic based post-harvest treatments on biochemical changes of Sapota fruit (Manilkara zapota (l.) royen) at ambient storage

Identify the Presence of Oxalate Ions in Guava and Sapota Fruits at Various Stages

Identify the Presence of Oxalate Ions in Guava and Sapota Fruits at Various Stages

Palladium encapsulated nanofibres for scavenging ethylene from sapota fruits.

Scavenging ethylene is a useful intervention during the transportation and storage of tropical climacteric fruits like sapota. Sapota (Manilkara achras Mill.) is a delicious tropical fruit with a very high respiration rate and poor shelf life. To prolong its post-harvest shelf life, the use of palladium chloride in electrospun nanomats was evaluated at a concentration varying from 1 to 4% levels. Encapsulation of 1-2% PdCl2 in nanomats increased the ethylene scavenging capacity (ESC) by 47-68%. Although, upon encapsulation, both PdCl2 and potassium permanganate showed significantly the same ethylene scavenging activity, the efficacy of PdCl2 was found better in presence of sapota fruits. The PdCl2 nanomats were brighter (L* > 73) in colour compared to the potassium permanganate mat. The placement of nanomats (2 cm2 × 9 cm2) in corrugated fibre board boxes in which the sapota was packed showed higher quality indices (firmness, TSS, ascorbic acid, and phenolics) along with lower PLW and respiration rate during the 8 days of storage period. Compared to control (8.35%), physiological loss in weight of 4.47% was recorded in fruits stored with ethylene scavenging nanomats. PdCl2 encapsulated PVA nanomats can emerge as a promising option for the retention of quality in fruits during storage and transit.

Nutritional Content and Antioxidant Properties of Sapota (Manilkara Achras Forb.) Fruit Varieties

Sapota is popular in a number of countries for its delicious, soft, sweet and luscious fruits. Although several varieties of sapota are under commercial cultivation in India, information on nutritional profiling of fruit and the associated health benefits have not been investigated. Hence, the present study was carried out to evaluate seven commercial varieties of sapota for their nutritional characteristics with a view to better exploit sapota fruits for their health benefits. A notable feature of the study was that the varieties Kalipati, Guthi and CO2 had significantly higher levels of the micro elements Fe, Cu and Zn respectively which could be exploited for treating mineral deficiency symptoms in human patients. The separation and identification of high levels of minerals and phytonutrients like, total phenol, total flavonoids, anthocyanins, fatty acids and free radical scavenging activity in fruit pulp showed that sapota fruit is nutritionally a rich fruit with many phytochemicals which are beneficial in both health and disease. The principal component analysis could successfully identify varieties with the largest amount of phytonutrients having specific health benefits.

Effect of Azadirachta indica and Tamarindus indica leaf extract and evaporative cooling on the quality characteristics and shelf life of sapota (Manilkara zapota)

Tropical fruits such as Sapota (Manilkara zapota) are highly perishable. The main reasons for the quality deterioration of these fruits are field heat and microbial attack, which can be reduced by proper cooling techniques and by using antimicrobial agents. The present study was undertaken to extend the shelf life of Sapota using evaporative cooling and antimicrobial coating, namely, neem leaves (Azadirachta indica) and tamarind leaves (Tamarindus indica), at different concentrations (20, 50 and 100%). Coated Sapota fruits were stored for 24 days, whereas uncoated fruits were stored for only 7 days. Both the selected antimicrobial extracts showed antimicrobial activity, and the cooling efficiency of the evaporative cooling chamber was 81-85%. Fruits were cooled to 15-18°C (core temperature), which could enable retention of physio-chemical properties. The results indicated that fruits coated with the highest level (100%) of antimicrobial extract coating (neem leaves and tamarind leaves) and stored under evaporative cooling conditions had the lowest percentage loss in weight (5-7% after 24 days of storage) and good retention of total soluble solids (1-2%), pH (2-3%) and total sugars (3-5%). Thus, coating Sapota fruits with neem leaves and tamarind leaf extracts and storing them under evaporative cooling conditions can be a better way to enhance the shelf life of sapota.