Assessment effects of post-harvest softening on the quality of safou (Dacryodes edulis) produced in Agboville (South-East, Côte d´Ivoire)

Blétro Patrick Gérard Djédjé; Elvis Serge Gbocho Ekissi; Beugré Romuald Léonce Kadji; Fankroma Martial Thierry Koné; Soumaïla Dabonné

doi:10.30574/gscbps.2020.11.2.0109

Authors

Blétro Patrick Gérard Djédjé Laboratory of Biocatalysis and Bioprocessing, Department of Food Science and Technology, Nangui Abrogoua University.
Elvis Serge Gbocho Ekissi Laboratory of Biocatalysis and Bioprocessing, Department of Food Science and Technology, Nangui Abrogoua University.
Beugré Romuald Léonce Kadji Laboratory of Biocatalysis and Bioprocessing, Department of Food Science and Technology, Nangui Abrogoua University.
Fankroma Martial Thierry Koné Laboratory of Biocatalysis and Bioprocessing, Department of Food Science and Technology, Nangui Abrogoua University.
Soumaïla Dabonné Laboratory of Biocatalysis and Bioprocessing, Department of Food Science and Technology, Nangui Abrogoua University.

DOI:

https://doi.org/10.30574/gscbps.2020.11.2.0109

Keywords:

Dacryodes edulis, Safou, Softening, Antinutritional and nutritional parameters, Post-harvest

Abstract

The objective of this study was to assess the impact of post-harvest softening on parameters (nutritional and anti-nutritional) of saffron pulp (Dacryodes edulis). Thus, the safou fruits were picked at physiological maturity and stored at room temperature (27±1.2 °C) for 12 days during which five stages of softening (S0, S1, S2, S3 and S4) were defined. The softening index of D. edulis fruits varied from 0.86±0.06 mm to 3.53±0.03 mm (edulis) and from 0.85±0.05 mm to 2.86±0. 04 mm (parvicarpa). This study reveals that the softening index is significantly different (p <0.05) from one variety to another. The contents of total polyphenols decrease significantly during the post-harvest softening and vary from 13.54±0.2 mg/g to 2.54±0.13 mg/g (edulis), then from 13.31±0.3 mg/g at 2.41±0.1mg/g (parvicarpa). The flavonoid contents decrease from 0.71±0.02 mg/100 g to 0.15±0.02 mg/g (edulis) and from 0.69±0.03 mg/100g to 0.12±0.02 mg/100 g (parvicarpa). The tannin content decreases significantly during softening but there is no significant difference between two varieties of safou at each softening stage. The inhibitory concentration of safou increases significantly to the threshold of 5% during post-harvest softening from one variety to another and no significant difference is observed. Correlation test showed that the softening stage is significantly correlated (p <0.05) with the parameters studied. No significant variation in the content of total oxalates of safou is observed from one variety to another while the phytate contents decrease significantly and the values are respectively 1.46±0.03 mg/100g at 0.35±0.02 mg/100 g (edulis) and from 1.43±0.01 mg/100g to 0.31±0.01 mg/100g (parvicarpa). The post-harvest softening greatly reduced the anti-nutritional contents in the safou pulp and this led to a loss of its nutritional value.

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