Sapota Fruit Research Articles

Soil and Plant Analysis - A Strategic Tool to Diagnose Micronutrient Imbalance in Lime and Sapota Orchard in Tablelands of Chambal Ravine Region of India

Micronutrient imbalance in lime and sapota fruit crops result in unstable fruit yield, fruit shedding and degrade quality of the produce. A study was therefore conducted to evaluate micronutrient statusoflime and sapota orchard by analysing soil and plant samples. Soil samples were collected from surface (0-15cm) and sub-surface (15-30cm) depth representing whole orchard. At the same time, plant samples including 35-40 each for leaves and petiole samples each from lime and sapota field was also collected. Available micronutrients from soil samples were extracted using diethylenetriaminepenta acetic acid (DTPA) and it was in the order of manganese (Mn)> iron (Fe)> zinc (Zn)> copper (Cu) in both lime and sapota plantations. DTPA- extractable Zn and Cu showed low status, marginal status of Fe and sufficient level of Mn in soils of sapota plantations. In plant analysis, high concentration of Cu (869 mg kg-1) and Zn (411mg kg-1) was observed in lime leaves; however, in sapota crop Cu and Zn content was 8.25mg kg-1 and 16.7mg kg- 1 respectively. Similarly, Fe and Mn content of lime leaves was 197 and 43 mg kg-1 which was slightly higher than sapota leaves that recorded 128 and 49mg kg-1 of Fe and Zn respectively. In sapota plants, higher Mn and Cu concentration in leaf resulted in Zn deficiency symptoms such as shortened internodes or rosette disorders of sapota plants. Thus, correcting micronutrient deficiency is pre-requisite for qualitative and quantitative fruit production in tablelands of India.

Preparation and Evaluation of a Novel Natural Sweetener

A natural sweeterner using Sapota fruit was formulated with the objective to develop sapota syrup and to analyseits physiochemical characteristics and evaluate the organoleptic acceptance of syrup as a sweetener. Good quality sapota was purchased and syrup was prepared. The percent yield and physicochemical properties of the sapota syrup was determined. Sapota syrup was incorporated into Grape squash, in four different variations (25%, 50%, 75% and 100%) and its sensory attributes were evaluated. Results showed that overall yield of the Sapota syrup was 200 ml/kg of fruit. The TSS, pH, sucrose, titrable acidity, moisture and available waterof sapota syrup was found to be 21%, 5.3, 6.6%, 1.3%, 46% and 0.95 respectively. The amount of non-reducing sugars (Glucose and fructose) was also analyzed and it was found to be 4.2% and 6.6% respectively. Complete replacement of sugar syrup in Grape squash was acceptable without affecting its sensory attributes.

Fermentation of sapota (Manilkara achras) into wine

The present study was conducted to utilize the sapota fruit wasted during seasonal glut for the production of wine. Being rich in sugars, sapota is a suitable raw material for fermentation which is an efficient method for the preservation of the nutritional, antioxidative, and functional properties of this fruit. Effect of addition of various nitrogen and phosphorus supplements was studied whereby, an optimum 0.33% Yeast Nitrogen Base (YNB) led to the completion of fermentation in 7 days with an ethanol content of 8.15% (v/v). Under optimized conditions, fermentation validated at 3 L scale produced sapota wine having 9.04% ethanol along with total phenols, ascorbic acid, acidity, and pH of 98.1 mg/100 ml, 34.2 mg/100 ml, 0.21% (w/v), and 4.45, respectively. Organoleptic evaluation of dehydrated samples of sapota wine by gas chromatography mass spectroscopy analysis revealed the presence of esters, acids, alcohols, aldehydes, and ketones. Sensory evaluation on the basis of various attributes like appearance, taste, aroma, and overall feel showed the production of a sweet, nonastringent sapota wine. Practical applications Sapota has a short shelf life and gets rapidly deteriorated resulting in seasonal glut which leads to high postharvest losses. Sapota fruit is rich in sugars, minerals, and polyphenols, hence production of wine may serve as a viable method to preserve the nutritional and antioxidant properties of the fruit. The present study has shown the production of a sweet, nonastringent wine from sapota through fermentation with Saccharomyces cerevisiae MTCC 11815 using YNB as the preferred supplement in the must. Therefore, production of wine from sapota will help to prolong the shelflife of the fruit, besides increasing the diversity of wines in India. Further, sapota wine industry may also help to generate the rural employment and better economic returns to the farmers.

Effect of Chlorine and Silver Grafted zeolite-LDPE Composite Bags Packaging on the Postharvest Quality of Sapota (Manilkara Achras)

ABSTRACT In this study, zeolite-LDPE composite bags with or without an infusion of antimicrobial compound (chlorine or silver) were employed as novel packaging materials. The influence of packaging innovation on physico-chemical parameters and shelf life of sapota (Manilkara achras, Family: Sapotaceae) fruits under cold storage condition was investigated. Sapota fruits first packed in antimicrobial compound synergized zeolite-LDPE composite bags and then placed in corrugated fiber board (CFB) box showed significantly lower physiological loss in weight, respiration rate, total soluble solids (TSS), disease score and higher color (L*, chroma and hue-angle) values for pulp, titratable acidity, firmness and more shelf-life than the sapota fruits packed in corrugated fiber board (CFB) box alone. Our results suggest that zeolite-LDPE composite bags synergized with antimicrobial compounds could maintain the postharvest quality and increase the shelf-life of sapota fruits.

Development of capacitance based nondestructive ripening indices measurement system for sapota (Manilkara zapota)

AbstractThe study aimed to develop a nondestructive sensing system to determine the ripening indices of sapota fruit, based on the principle of dielectric capacitance measurement. The unripened sapota fruit contains starch, which gets converted to simple sugars during ripening. This conversion increases the electrical energy storability (i.e., electrical capacitance) of the fruit. A capacitance measurement system was developed, which consists of two standard copper‐coated printed circuit board (PCB) electrodes and a microprocessor. The capacitance of fruit was determined at 9 V D.C. input voltage. Physicochemical properties such as total soluble solids (TSS), titrable acidity, firmness during ripening were studied for the fruits stored at ambient condition (30 ± 2°C). The changes in physicochemical properties and their correlation with capacitance were studied during ripening. The capacitance of the fruit increases with the increase in total soluble solids content of the fruit. With the correlation observed (R2 = .9727), an algorithm has been developed for sensing the ripening stages (mature green, semi‐ripe, and ripe) of the fruit. The system shows an accuracy of 90.74% in determining the stages of fruit ripening.Practical ApplicationsThe developed system helps in nondestructively determining the ripening stages (mature green, semi‐ripe, ripe) of sapota at low cost. The detection process is less time‐consuming. Also, the fruit does not undergo any tissue damage since the fruit is not applied with any force in the capacitance measurement process.

Activity patterns of terrestrial frugivorous mammals in a Mexican Neotropical forest

Fruits reaching the floor of tropical forests constitute an attractive resource for a variety of mammals. Study of the characteristics of the frugivory interaction can help to advance in the understanding of the mechanisms favoring animal’s coexistence. However, there are few studies focused on analyzing patterns of activity of mammals feeding on fruits in the forest floor. Camera traps were used to record consumption of Licania platypus and Pouteria sapota fruits by Cuniculus paca, Dasyprocta punctata, Nasua narica, Dycotiles crassus and Tapirella bairdii. Patterns of mammal activity were characterized based on the day, time and tree in which they were recorded. Overlap in daily (delta coefficient) and spatial occurrence (same tree and day, Jaccard, Ochiai indices and V ratio) was assessed. High segregation in the activity of frugivores occurred during the day (mean 0.291 and 0.191 for L. platypus and P. sapota, respectively) and among trees/days (max. Jaccard = 0.14 and 0.19 for L. platypus and P. sapota, respectively). Our results suggest that activity overlap among mammalian frugivores feeding in the forest floor is lower than expected. This likely relates to the fact we conducted our analysis at a finer detail than previous studies (for example those focusing exclusively on dietary overlap). Thus, our study increases our understanding of the possible factor that can favor coexistence of tropical frugivorous mammals.

Influence of different plant growth regulators on yield and quality of sapota (Manilkara achras) cv. Kalipatti

The present study was carried out at Regional Fruit Research Station, PAU, Ludhiana during the year 2016–17 to investigate the influence of different plant growth regulators on yield and quality of sapota Sapota (Manilkara achras (Mill) Fosberg) cv Kalipatti. Eight year’s old uniformly grown Kalipatti sapota plants planted at 9×9 m spacing were sprayed with plant growth regulators NAA @ 50,75,100 and 125 ppm and GA3 @ 25,50,75 and 100 ppm keeping two controls, one as water spray and second without any spray in the month of May, August and September during flowering and at pea stage. Sapota fruits were analyzed for physical and chemical parameters. It was concluded that application of NAA @ 125 ppm during flowering and at pea stage resulted in improved fruit quality in terms of maximum fruit size, fruit firmness (4.01 kg/cm2 ), pulp weight (70.55 g) fruit weight (88.33 g), reducing sugars (9.44%), total sugars (14.39%), TSS (22.2%) with low acidity (0.16%) and higher fruit yield (37.13 kg/tree).

Natural combination of phenolic glycosides from fruits resists pro-oxidant insults to colon cells and enhances intrinsic antioxidant status in mice.

A combination of fresh fruits adequately supplying required nutrients is likely to have better health benefits by virtue of the synergistic/additive effect of its natural constituents. With this view and aiming to obtain phenolic glycosides in combination, fresh apple, grape, orange, pomegranate, and sapota fruit juices were combined and lyophilized. An aqueous extract of this fruit combination (AEFC) had polyphenols as a major constituent (47.36 μg GAE/mL) and LC-MS analysis documented the presence of cyanidin and pallidol 3-O-glucosides, phloridzin, delphinidin-3-O-rutinoside, kaempferol-3-O-pentoside, quercetin-3-O-rutinoside, trans-caffeic acid. Corroborating this, AEFC exhibited significant DPPH and superoxide radical scavenging activities (IC50values 43.63 and 49.01 μg/mL) and protected colon epithelial cells (HCT-15) against H2O2 and AAPH induced cell death by 40 and 72.62% and buthionine sulfoximine (BSO) induced GSH depletion by 52.43%. In normal Swiss albino mice, administration of AEFC for over 30 days improved hepatic and renal GPx, SOD, and catalase activities and GSH levels. The study thus suggests the combinatorial effects of natural phenolic glycosides from fruits in resisting oxidative insults and associated disease pathology.

Analysis of the Volatile Components of Pouteria sapota (Sapote Mamey) Fruit by HS-SPME-GC-MS

The comparison of SPME fiber coatings, and optimization of temperature and time of extraction for headspace solid phase microextraction (HS-SPME) of volatile organic compounds (VOCs) present in Pouteria sapota (sapote mamey) fruits is presented. The PDMS/DVB coating afforded the highest extraction efficiency. The extraction conditions were optimized by using Doehlert experimental design. By using the optimized HS-SPME method, 21 VOCs were identified, which include mainly terpenoids and esters, followed by aromatic hydrocarbons, aldehydes, alcohols and ketones. The most abundant compounds in Pouteria sapota pulp were cedrol (25.0%), azulene (7.3%), β-ionone (5.7%) naphthalene (5.6%), α-pinene (5.0%), and benzaldehyde (4.3%). Seventeen VOCs were identified for the first time in the fruit.

Green Synthesis of Silver Nanoparticles Using Sapota Fruit Waste and Evaluation of Their Antimicrobial Activity

Green synthesis of spherical silver nanoparticles (AgNPs) by using sapota fruit pomace was carried out in the present study. The extraction procedure for sapota pomace and reaction conditions were simple and convenient to handle and straightforwardly optimized using UV–Visible spectroscopy. The generated AgNPs were characterized using Fourier-transform infrared spectroscopy (FTIR). The morphology and crystalline phase of the AgNPs were determined from X-ray diffraction (XRD) spectroscopy and transmission electron microscopy (TEM). The spherical AgNPs synthesized after reduction with sapota pomace extract were biphasic in nature and displayed a particle size of 8–16 nm with moderate stability (Zeta potential of − 13.41). AgNPs synthesized with sapota pomace extract showed good antibacterial properties against Gram-positive as well as Gram-negative microorganisms, comparable to reported literature. The results of this study promote a productive utilization of fruit waste for the synthesis of nanoparticles.

Preparation and Processing of Ancient Millets for the Production of Nutritious Malt Powder with Natural Fruit Flavours

An experiment was undertaken with an attempt to exploit the commercial use of Kodo and little millet, and to improve the nutritive value of the products developed from the grains by incorporating fruits such as mango & sapota. Kudos millet and little millet grains were malted by soaking in potable water for 18 hours, germination for 30 hours followed by drying at 50°C till moisture was reduced to 5% and then milled in two different ways, First sample was prepared by using combination of 50:50 Kodo and Little millet flour and other ingredients such as 100 grams of milk powder, dried sapota powder (50 g), joggery (50 g). And for sample-2 Kodo millet and little millet flour (50:50) and other ingredients such as milk powder (100 g), dried sapota powder (50 g) and sugar (50 g) are added. In the same way another two samples are prepared by using dried mango powder. All prepared samples are evaluated by sensory panel. Results revealed that among all the formulations tried, the sapota fruit flavoured malt with joggery got higher sensory scores. The physico-chemical characteristics of the most acceptable malt powder were analyzed. When compared with normal ragi malt powder the sample contains significantly higher amounts of protein, fiber and minerals and vitamins (i.e., Calcium, Iron and Phosphorous) the most acceptable malt powder is then packed in HDPE and subjected for storage study for a period of 3 months at cool and dry place. Sensory scores show decreasing trend in overall acceptability of the products with increase in storage.

Studies on biochemical constituents of sapota (Manilkara zapota L.) at different stages of ripening during storage

Sapota fruits (Var. Cricket Ball) of three different ripening stages i.e. mature(? 13 kg/cm2), half ripe (6-7 kg/cm2), and full ripe (2-3 kg/cm2), were packed with newspaper soaked with 3 dosages (1000 ppm, 2000 ppm and 3000 ppm) of ethylene absorbent (KMnO4) along with control and stored at normal room temperature by packing in cardboard boxes. It was observed that specific gravity, ascorbic acid and total phenols decreased whereas cumulative loss in weight and malondialdehyde content increased with increasing period of storage. Fruits packed in different concentrations of KMnO4 soaked paper had less cumulative loss and retained more content of specific gravity, ascorbic acid and total phenols in all three stages. But less malondialdehyde content was observed. The effect of KMnO4 increased with increasing concentrations of KMnO4 in all three stages. As a result, more desirable content was noted in fruits packed with 3000 ppm concentration of KMnO4in mature fruits. This work relates to enhancement of shelf life of sapote so that it may be transported to far off places.

Drying characteristics of osmo-convectively dried sapota slices

Sapota is a highly productive, nutritious and tropical fruits of India contributing 1424 MT, on 160 ha area with the productivity of 8.9 MT/ha. In India, sapota is generally consumed fresh. Ripened sapota cannot be stored more than a day or two. However, it is highly perishable in nature, ripens faster and becomes unfit for consumption very soon. The post-harvest losses in sapota fruits is in the ranged from 25-30%. These losses mainly occur due to high ethylene evaluation and metabolic activity. To avoid the huge wastage, the surplus could be processed and preserved properly. Wastage of large quantities of sapota fruits before it reaches the consumer is due to poor quality transportation as well as storage facilities. One effective method of reducing this huge loss would be by converting it into various commercial sapota products like slices, powder, juice, concentrate, etc. Therefore, it is necessary to produce the final product with wholesome, soft and of acceptable quality. The products may be dehydrated, canned and refrigerated. Dehydrated fruit products have inherent advantages, such as prolong shelf-life, higher degree of resistance to bacterial attack and lower transportation, handling and storage costs. The use of faulty dehydration process causes quality defects of dehydrated fruits as tough woody texture, slow or incomplete rehydration, loss of juiciness and shrinkage. Osmotic dehydration is less energy intensive technique than air or vacuum drying process, since it can be conducted at low or ambient temperature. It is the process of water removal from a product by immersion in concentrated aqueous solution. The osmotic process prior to convective drying can be used as a pre-treatment for the dehydration of food prior to further processing such as freezing, vacuum drying, etc. Therefore, a study was proposed to investigate osmotic behaviour and drying characteristic of sapota slices under osmo-convective drying process. The optimum conditions for osmotic treatment were determined with the values of 27.72% WR and 8.25% SG for process parameters, syrup temperature of 47.36 °C, and sugar concentration of 53.53 °B for 167.85 min duration. After optimization, osmotically treated samples were dried in convective dryer at temperature 40, 50 and 60 °C. The convective drying behavior and drying characteristics was investigated for osmo-dehydrated sapota samples, at air temperature of 40, 50 and 60 °C. It was observed that the moisture content of the product was reduced exponentially with drying time and no constant rate period was observed. To determine the most suitable drying equation the the moisture ratio data of osmosed sapota dried at various air temperatures were fitted into the six thin-layer drying models. Among those two term model as best fitted for drying data. This indicated that the total mass transfer resistance was primarily due to the internal moisture diffusion within the sample.

Role of 4-O Galloylchlorogenic Acid in Lung Cancer- An Insilico Approach

Cancer is a major disease with millions of patients diagnosed each year with high mortality around the world. Various studies are still going on to study the further mechanisms and pathways of the cancer cell proliferation. Fucosylation is one of the most important oligosaccharide modifications involved in cancer and inflammation. In cancer development increased core fucosylation by FUT8 play an important role in cell proliferation. Down regulation of FUT8 expression may help cure lung cancer. Therefore the computational study based on the down regulation mechanism of FUT8 was mechanised. Sapota fruit extract, containing 4-Ogalloylchlorogenic acid was used as the inhibitor against FUT-8 as target and docking was performed using in-silico tool, Accelrys Discovery Studio. There were several conformations of the docked result, and conformation 1 showed 80% dock score between the ligand and the target. Further the amino acids of the inhibitor involved in docking were studied using another tool, Ligplot. Thus, in-silico analysis based on drug designing parameters shows that the fruit extract can be studied further using in-vitro techniques to know its pharmacokinetics.

Value addition and supply forecast of sapota fruit in India

Fruit value chain involves any type of value addition to the horticultural produce which includes processes such as drying, grading, sorting, processing, packaging, advertising, marketing, etc., which adds value and enhance the shelf-life of value added products. The present study was conducted in Northern Karnataka with the objective to analyze the different cost and returns in its value chain management. The primary data related to procurement of raw materials and its rates, inventory management, costs of processing, marketing and its costs and different problems faced during value addition processes were obtained from the value addition units/ processors for the agricultural year 2013-14. The data was analysed using tabular analysis, growth rate analysis, ARIMA model of forecasting and Garrett Ranking Technique. The results were based on primary data collected, with the sample size of eight processing units, twenty wholesaler cum commission agents and twenty retailers for the selected fruit crop. The results revealed that the total cost incurred by the processors in processing of raw sapota into one quintal of fruit was of Rs. 1047. The degree of value addition was found to be 58 per cent. The marketing cost incurred by the retailers in marketing per quintal of sapota fruit was found to be Rs. 110. The supply of sapota in India showed a compound growth rate of 6.15 per cent annually over the period studied. Since the stake holders in value chain of sapota fruit are not integrated, there is a great opportunity to integrate and strengthen the value chain. The processors opined that higher raw materials cost and commission charges, transportation hurdles are the major problems in value addition of sapota. The concerned statutory bodies have to give due attention for providing proper approach roads to the farms, processing units, cold storage, marketing facilities and export opportunities.

Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota).

The extraction, purification, and characterisation of peroxidase (POD) and polyphenol oxidase (PPO) were studied for Kalipatti sapota fruit. The crude enzyme extract was partially purified by ammonium sulfate precipitation followed by BioGel P100 size exclusion and Unosphere Q anion-exchange chromatography. Molecular weights of 20 kDa (POD) and 24 kDa (PPO) were indicated by SDS-PAGE. A single band was observed on SDS-PAGE with a fold purity of 10.38 and 7.42 for POD and PPO, respectively. Michaelis-Menten constants for POD and PPO were 22.3 and 23.0 mmol L-1 using guaiacol and catechol as substrates. Thermal inactivation kinetics was studied in the temperature range of 60-95 °C. The crude extract of POD and PPO showed D-values of 2.2-60.2 and 1.0-35.2 min; Z-values of 18.7 ± 0.4 and 16.0 ± 0.3 °C; and activation energies (Ea ) of 128.6 and 151.0 kJ mol-1 , respectively. POD and PPO showed good stability over a wide range of pH and temperature. As reflected by Z and Ea values, the fruit matrix had no significant influence towards enzyme stability. Designing of thermal process should take into consideration D- and Z-values of the enzymes along with D- and Z-values of microorganisms to obtain a product with better shelf life. © 2017 Society of Chemical Industry.

Metabolic profiling of sapota fruit cv. Cricket ball grown under foliar nutrition, irrigation and water deficit stress

The study was aimed at assessing the fruit quality of sapota (Manilkara achras L.,) grown under foliar nutrition, irrigation and water deficit stress. Metabolomics approach was employed to distinguish fruit quality characteristics and the data was subjected to Principal Component Analysis. Results showed that the metabolomics approach is a valuable tool in distinguishing fruit quality characteristics of sapota grown under different water and nutrient regimes and Principal Component Analysis was effective in identification of key factors determining fruit quality. Foliar application of mineral nutrients in the preharvest phase of fruit development was more effective, efficient and economical compared to conventional soil application of nutrients and irrigation for producing sapota fruits of superior quality. Fruits provided with foliar nutrition also showed increased levels of essential mineral nutrients and health promoting phytochemicals compared to fruits from control and irrigated trees. The study confirmed that foliar nutrition requiring minimum amount of nutrients, water and labor is an effective strategy which could be applied routinely by orchardists to improve fruit quality of sapota grown under water-limiting conditions.

Study on Effect of Polysaccharide Based Edible Coating on the Shelf Life of Sapota Fruits Stored in Room Temperature

Background: The marketability of food products mainly depends upon appearance, flavor, color, texture, nutritional value and microbial safety. These can be maintained by using suitable biodegradable packaging such as edible films and coatings. In the present work the effect of polysaccharide based edible coating was studied on the shelf life of sapota fruits. Objective: The main objective of this project was to increase the shelf life of sapota fruits at ambient condition using the edible coating made up of easily available polysaccharide components. Methods: The edible coating containing sodium alginate (2%), pectin (2%) along with glycerol plasticizer (2.5%) was prepared. Coating of the fruits was done using dipping method with two dipping times (2 and 4 minutes). The both coated and control sapota fruits were stored at ambient condition (25±2ºC, 75-85% humidity). Results: The coated fruits with 2 minutes dipping time showed reduced rate of changes in the physicochemical properties and showed shelf life extension upto 12 days. The coated fruits with 4 minutes dipping time were spoilt on 11th day and control fruits were in the edible state upto 6th day of storage at room temperature. Conclusion: The edible coating containing pectin and sodium alginate polysaccharides was found to be effective in delaying the changes in physicochemical properties and hence ripeness of the sapota fruits at room temperature storage. From the sensory evaluation it was found that, there was no adverse effect of the edible coating on the organoleptic properties of coated sapota fruits. Keywords: Sodium alginate, pectin, sapota fruits, edible coating, physico-chemical properties, shelf life.

Polysaccharide based edible coating on sapota fruit

AbstractSapota fruits are highly perishable and have short shelf life at the ambient conditions. The edible coatings have been used on different agricultural products in order to extend their post harvest life. In the present study, the polysaccharide based edible coating made up of sodium alginate and pectin (2%) was studied on the shelf life of sapota fruits. The coating of the fruits is done by dipping method with two dipping time (2 and 4 min). The both control and coated sapota fruits were stored at refrigerated temperature (4±1°C). The physico-chemical analysis including acidity, total soluble solids, ascorbic acid, pH, weight loss, colour and firmness were measured on 1, 8, 15, 23 and 30th day of storage. There was significant difference (p≤0.05) in these physico-chemical parameters between control and coated sapota fruits with 2 and 4 min dipping time. The sensory analysis of control and coated sapota fruits showed that, the polysaccharide coating with 2 minutes dipping time was effective in maintaining the organoleptic properties of the fruits.

Evaluation of peroxidase assay and effect of thermal blanching on sapota and fig fruits

Abstract A spectrophotometric assay was developed for the quantification of peroxidase activity in the presence of para -phenylenediamine dihydrochloride (PPDD) and 8-hydroxyquinolene (8-HQ) as chromogenic co-substrates in KH 2 PO 4 /NaOH buffer solution at pH 7.8. The resulting violet coloured product had maximum absorbance at 540 nm. Under optimized condition, the linearity range of hydrogen peroxide (H 2 O 2 ) was 1–124 µM and that of peroxidase was 0.2958–14 nM and 0.0739–2.3674 nM by kinetic and fixed time assays, respectively. The Michaelis–Menten ( K m ) constant, catalytic efficiency and catalytic power were 38.72 µM, 0.2613 × 10 6 M −1 min −1 and 2.4748 × 10 −3 min −1 , respectively. The obtained broad and sensitive linearity range of H 2 O 2 and peroxidase assays and lower value of Michaelis–Menten constant indicate the superiority of this method. The developed method was successfully applied to study the effect of blanching treatment of peroxidase in sapota and fig fruit extracts and this is helpful in fixing blanching temperature and blanching time for fruits.