Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania

Othman Chande Othman; Christina Fabian; Esther Lugwisha

doi:doi:10.11648/j.jfns.20140205.13

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Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania

Othman Chande Othman, Christina Fabian, Esther Lugwisha

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 5)

Received: 20 August 2014 Accepted: 29 August 2014 Published: 20 September 2014

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Abstract

The physicochemical composition of harvested soursop (Annona muricata L.) fruits from Coast region, Tanzania, during open-air storage was determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while macro-nutrients and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were harvested at the mature ripe stage and kept in open air storage over several days. The determinations were done immediately after fruit arrival at the laboratory and thereafter at intervals of two days from the day of harvest. The results showed that soursop fruits had high moisture content (73.1% – 82.1%), low titratable acidity (0.10 – 1.25% ca), low crude fat (0.42 mg/100 g-fw), moderate ash content (0.87 mg/100 g-fw) and crude fibre content (6.09 mg/100 g-fw), high ascorbic acid content (34.0 – 19.7 mg/100 g-fw), high total sugars content (34.3% – 45.3%), reducing sugar content (18.9% – 39.2%) and sucrose content (15.5% – 30.0%). Of the macroelements Na, Ca and K, the average content were 895.6, 870.3 and 367.5 mg/100 g-fw respectively. Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the soursop fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.82 mg/100 g-fw for Fe. During storage, the moisture content, titratable acidity level and sugars content in the fruit were all increasing whereas the ascorbic acid content was decreasing. There were no significant changes during storage for levels of crude fat, fiber, ash, mineral elements and heavy metals. The findings from this study suggest that this fruit from coast region of Tanzania can contribute nutritionally to the health of the consumer.

Published in	Journal of Food and Nutrition Sciences (Volume 2, Issue 5)
DOI	10.11648/j.jfns.20140205.13
Page(s)	220-226
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Soursop, Annona Muricata, Physicochemical, Proximate Analysis, Storage, Macronutrients, AAS, Post-Harvest, Tanzania

References

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APA Style

Othman Chande Othman, Christina Fabian, Esther Lugwisha. (2014). Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania. Journal of Food and Nutrition Sciences, 2(5), 220-226. https://doi.org/10.11648/j.jfns.20140205.13

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ACS Style

Othman Chande Othman; Christina Fabian; Esther Lugwisha. Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania. J. Food Nutr. Sci. 2014, 2(5), 220-226. doi: 10.11648/j.jfns.20140205.13

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AMA Style

Othman Chande Othman, Christina Fabian, Esther Lugwisha. Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania. J Food Nutr Sci. 2014;2(5):220-226. doi: 10.11648/j.jfns.20140205.13

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@article{10.11648/j.jfns.20140205.13,
  author = {Othman Chande Othman and Christina Fabian and Esther Lugwisha},
  title = {Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {5},
  pages = {220-226},
  doi = {10.11648/j.jfns.20140205.13},
  url = {https://doi.org/10.11648/j.jfns.20140205.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140205.13},
  abstract = {The physicochemical composition of harvested soursop (Annona muricata L.) fruits from Coast region, Tanzania, during open-air storage was determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while macro-nutrients and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were harvested at the mature ripe stage and kept in open air storage over several days. The determinations were done immediately after fruit arrival at the laboratory and thereafter at intervals of two days from the day of harvest. The results showed that soursop fruits had high moisture content (73.1% – 82.1%), low titratable acidity (0.10 – 1.25% ca), low crude fat (0.42 mg/100 g-fw), moderate ash content (0.87 mg/100 g-fw) and crude fibre content (6.09 mg/100 g-fw), high ascorbic acid content (34.0 – 19.7 mg/100 g-fw), high total sugars content (34.3% – 45.3%), reducing sugar content (18.9% – 39.2%) and sucrose content (15.5% – 30.0%). Of the macroelements Na, Ca and K, the average content were 895.6, 870.3 and 367.5 mg/100 g-fw respectively. Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the soursop fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.82 mg/100 g-fw for Fe. During storage, the moisture content, titratable acidity level and sugars content in the fruit were all increasing whereas the ascorbic acid content was decreasing. There were no significant changes during storage for levels of crude fat, fiber, ash, mineral elements and heavy metals. The findings from this study suggest that this fruit from coast region of Tanzania can contribute nutritionally to the health of the consumer.},
 year = {2014}
}

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TY  - JOUR
T1  - Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania
AU  - Othman Chande Othman
AU  - Christina Fabian
AU  - Esther Lugwisha
Y1  - 2014/09/20
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140205.13
DO  - 10.11648/j.jfns.20140205.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 220
EP  - 226
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140205.13
AB  - The physicochemical composition of harvested soursop (Annona muricata L.) fruits from Coast region, Tanzania, during open-air storage was determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while macro-nutrients and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were harvested at the mature ripe stage and kept in open air storage over several days. The determinations were done immediately after fruit arrival at the laboratory and thereafter at intervals of two days from the day of harvest. The results showed that soursop fruits had high moisture content (73.1% – 82.1%), low titratable acidity (0.10 – 1.25% ca), low crude fat (0.42 mg/100 g-fw), moderate ash content (0.87 mg/100 g-fw) and crude fibre content (6.09 mg/100 g-fw), high ascorbic acid content (34.0 – 19.7 mg/100 g-fw), high total sugars content (34.3% – 45.3%), reducing sugar content (18.9% – 39.2%) and sucrose content (15.5% – 30.0%). Of the macroelements Na, Ca and K, the average content were 895.6, 870.3 and 367.5 mg/100 g-fw respectively. Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the soursop fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.82 mg/100 g-fw for Fe. During storage, the moisture content, titratable acidity level and sugars content in the fruit were all increasing whereas the ascorbic acid content was decreasing. There were no significant changes during storage for levels of crude fat, fiber, ash, mineral elements and heavy metals. The findings from this study suggest that this fruit from coast region of Tanzania can contribute nutritionally to the health of the consumer.
VL  - 2
IS  - 5
ER  -

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Author Information

Othman Chande Othman

University of Dar es Salaam, Chemistry Department, P. O. Box 35061, Dar es Salaam, Tanzania
Christina Fabian

Mkwawa University College of Education, Chemistry Department, P.O. Box Private Bag, Iringa, Tanzania
Esther Lugwisha

University of Dar es Salaam, Chemistry Department, P. O. Box 35061, Dar es Salaam, Tanzania

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APA Style

Othman Chande Othman, Christina Fabian, Esther Lugwisha. (2014). Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania. Journal of Food and Nutrition Sciences, 2(5), 220-226. https://doi.org/10.11648/j.jfns.20140205.13

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ACS Style

Othman Chande Othman; Christina Fabian; Esther Lugwisha. Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania. J. Food Nutr. Sci. 2014, 2(5), 220-226. doi: 10.11648/j.jfns.20140205.13

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AMA Style

Othman Chande Othman, Christina Fabian, Esther Lugwisha. Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania. J Food Nutr Sci. 2014;2(5):220-226. doi: 10.11648/j.jfns.20140205.13

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@article{10.11648/j.jfns.20140205.13,
  author = {Othman Chande Othman and Christina Fabian and Esther Lugwisha},
  title = {Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {5},
  pages = {220-226},
  doi = {10.11648/j.jfns.20140205.13},
  url = {https://doi.org/10.11648/j.jfns.20140205.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140205.13},
  abstract = {The physicochemical composition of harvested soursop (Annona muricata L.) fruits from Coast region, Tanzania, during open-air storage was determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while macro-nutrients and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were harvested at the mature ripe stage and kept in open air storage over several days. The determinations were done immediately after fruit arrival at the laboratory and thereafter at intervals of two days from the day of harvest. The results showed that soursop fruits had high moisture content (73.1% – 82.1%), low titratable acidity (0.10 – 1.25% ca), low crude fat (0.42 mg/100 g-fw), moderate ash content (0.87 mg/100 g-fw) and crude fibre content (6.09 mg/100 g-fw), high ascorbic acid content (34.0 – 19.7 mg/100 g-fw), high total sugars content (34.3% – 45.3%), reducing sugar content (18.9% – 39.2%) and sucrose content (15.5% – 30.0%). Of the macroelements Na, Ca and K, the average content were 895.6, 870.3 and 367.5 mg/100 g-fw respectively. Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the soursop fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.82 mg/100 g-fw for Fe. During storage, the moisture content, titratable acidity level and sugars content in the fruit were all increasing whereas the ascorbic acid content was decreasing. There were no significant changes during storage for levels of crude fat, fiber, ash, mineral elements and heavy metals. The findings from this study suggest that this fruit from coast region of Tanzania can contribute nutritionally to the health of the consumer.},
 year = {2014}
}

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TY  - JOUR
T1  - Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania
AU  - Othman Chande Othman
AU  - Christina Fabian
AU  - Esther Lugwisha
Y1  - 2014/09/20
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140205.13
DO  - 10.11648/j.jfns.20140205.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 220
EP  - 226
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140205.13
AB  - The physicochemical composition of harvested soursop (Annona muricata L.) fruits from Coast region, Tanzania, during open-air storage was determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while macro-nutrients and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were harvested at the mature ripe stage and kept in open air storage over several days. The determinations were done immediately after fruit arrival at the laboratory and thereafter at intervals of two days from the day of harvest. The results showed that soursop fruits had high moisture content (73.1% – 82.1%), low titratable acidity (0.10 – 1.25% ca), low crude fat (0.42 mg/100 g-fw), moderate ash content (0.87 mg/100 g-fw) and crude fibre content (6.09 mg/100 g-fw), high ascorbic acid content (34.0 – 19.7 mg/100 g-fw), high total sugars content (34.3% – 45.3%), reducing sugar content (18.9% – 39.2%) and sucrose content (15.5% – 30.0%). Of the macroelements Na, Ca and K, the average content were 895.6, 870.3 and 367.5 mg/100 g-fw respectively. Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the soursop fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.82 mg/100 g-fw for Fe. During storage, the moisture content, titratable acidity level and sugars content in the fruit were all increasing whereas the ascorbic acid content was decreasing. There were no significant changes during storage for levels of crude fat, fiber, ash, mineral elements and heavy metals. The findings from this study suggest that this fruit from coast region of Tanzania can contribute nutritionally to the health of the consumer.
VL  - 2
IS  - 5
ER  -

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