Study the Physico-Chemical Properties of Sapota (Achras Sapota L.) - Juniper Publishers
Journal of Trends in Technical and Scientific Research
Abstract
In the present work, the physical and chemical
properties of fresh sapota fruits (Achras sapota L). And the Physical
Properties studies such as moisture content (%), length (mm), width
(mm), thickness (mm), volume (cc), Sphericity , weight of fruits (g),
Bulk density (g/cc), True density (g/cc) and Porosity (g/cc). Chemical
properties is TSS °(B), Acidity (%), pH, Reducing sugar (%), Total Sugar
(%), Protein (%), Fat (%), Carbohydrate (%), Fiber (%), Color L, a and
b.
Moisture content of sapota found to be in the range
of 73.07 % wet basis (280.283 % db), the results showed that The length,
width and thickness is sapota fruits was found to vary in the ranges
from 44.08 to 60.19,37.00 to 49.34 and 41.06 to 52.91 mm, respectively,
The volume of the sapota fruits range is 20 to 70 cm3, Sphericity of
sapota fruits range is found to be 0.842 to 0.990, average weight of
sapota fruits was 52.99±7.the weight of sapota fruits are recorded the
range 41.15 to 74.99 (g), Sapota fruits are bulk density was in the
range of found 0.341 to 0.414 g/cc, True density of sapota fruits was in
the range of found 0.952 to 2.1095 g/cc, The porosity is calculated by
the sapota fruits was found in the range of 16.62 to 42.22. chemical
properties results shows the The fresh sapota fruits the TSS range is
found 17 to 23, Titratable acidity of sapota fruits was in the of range
0.2 to 0.25, pH of sapota fruits range was observed in the range 5.5 to
6.0, Reducing sugar of fresh sapota fruits range was 15 to 17.3, Total
sugars of fresh sapota are range between 46 to 52.2.
The fresh Sapota fruit protein is range is 0.6 to
0.80, The carbohydrate of sapota fresh fruits range is 14.3 to 28.31.
The fat of Sapota fresh fruits range 0.4 to 1.25, Fibre of sapota was
range of 0.42 to 28.31, Colour L values of fresh sapota fruits are range
are 57.70 to 72.10, Colour a value of sapota fruits are range found
7.10 to 10.42 and b value of colour in sapota fruits are range comes in
37.26 to 41.91.
Keywords: Sapota fruit, Dimensions, Physical properties, Post-harvest processing
Introduction
Sapodilla, (Manilkara Zapota L.) which belongs
to the family sapotaceae, is underutilized tropical fruits commonly
known as “sapota” in India and “chiku” in Malaysia. Immature fruits are
hard, gummy and rich in tannin (astringent), while the ripe fruits are
soft and juicy, with a sweet taste an attractive range colour, which
makes them wonderful dessert fruit [1]. In India it is grown in an area
of 82000 ha with 8 tones production at 14.19 tonnes per hectors
productivity. Sapota is grown on a commercial basis in India, the
Philippines, Srilanka, Malaysia, Mexico, Venezuela, Guatemala and other
central American countries [2]. In Maharashtra, Gujarat, Tamilnadu and
Karnataka states sapota is grown commercially [3]. Raw fruits of sapota
are astringed, while ripe fruits are sweet. It is mainly used as dessert
fruits bedside many processed products are prepared from sapota namely
Halwa, Juice, Milk Shake, Shrikhand, fruit Jam. Mature fruits are used
for making mixed fruits jams and provide a valuable source of raw
materials for manufacture of industrial glucose, protein and natural
fruits jellies. They also are canned as slices [4]. Sapota is a small
fruit, generally with a diameter range from 5 to 9 cm with round to egg
shaped appearance, and 75- 200 g weight. It consists of a rough brown
skin, which enclosed a soft, sweet, light brown to
reddish brown flesh. The flesh is often gritty, much like a pear, and
which holds three to four flat, smooth black seeds, although some
fruits are seedless. Figure 1 shows the sapota fruits and cut sapota
fruits. Superior strains have a time smooth texture with a slight
fragrant and sweet flavour [5].
Sapota fruits is reported to contain sugar, acids, protein,
amino acid, phenolics viz, galic acid, catechin, chlorogenic acid,
leucodelphinidin, and leucodelargonidin and Leucopelargonidin,
carotenoids, ascorbic acids, and minerals like potassium, calcium
and iron (Selvaraj and Pal) [6-9]. Fruits contains carbohydrate
(50.49 g-100 g), protein (0.7 g – 100g), fat (1.1 g – 100g), fibre
(2.6g -100g), and minerals nutrient viz. calcium (28mg -100g),
iron (2.0mg -100g), phosphorus (27mg -100g), ascorbic acid
(6.0mg -100g), Golpalan et al., Size and shape are most often used
when describing grains, seeds, fruits and vegetables. Shapes and
physical dimensions are important in sorting and sizing of fruits
and determination how many fruits can be placed in shipping
containers or plastic bags of a given size. Quality difference in
fruits, vegetables, grains and seeds can often be detected by
differences in density. When fruits and vegetables are transported
hydraulically, the design fluid velocities are related to both density
and shape [10]. Quality is defined as the absence of defects or
degree of excellence and it includes appearance, color, shape,
injuries, flavor, taste, aroma, nutritional value and being safe
for the consumer [11]. Due to a higher market exigency as for
high quality products, the juice and pulp industries have been
looking for fruits with better internal and external features,
including fruit length and width; fruit weight; pulp, seed and peel
percentages per fruit; number of seeds per fruit; seed size and peel
diameter; soluble solids (ºBrix); Titratable acidity (%); vitamin
C content (mg/100g of fresh fruit); pulp pH and soluble solids/
Titratable acidity ratio. The physical properties affect conveying
characteristics of solid materials by air of any sample. Size, shape
and physical dimensions of sapota are important in sizing, sorting
and other separation processes. Bulk and true densities of sapota
are necessary to design the equipment for processing and storing.
The porosity of fruits is the most important for packing, pH is
used to determine the acidity and alkalinity of the fruits, and TSS
is used to determine the amount of sugar concentration. Many
studies have been reported on physical properties of fruits such
as Apple, Apricot, Banana, Olive, Pomegranate and grape by the
researches [12-17]. The literature on physico-chemical properties
of sapota is scarce. The present work was undertaken to study the
physico-chemical properties of sapota fruits.
Materials and Methods
Moisture content
The moisture content of sapota kalipatti variety fruits was
used for the experiments. The moisture content was determined
by using a standard hot air oven method [18]. The sapota was cut
into slices around 10 to 15 g and slices were kept in pre weighed
moisture boxes by using electronic balance of 300 g capacity
having the least count of 0.001 g. These samples were kept in
hot air oven for 105ºC ± 1ºC for 24 hours. The moisture content
(wb%) was determined as equation (1)
Where,
W1 = mass of empty box with lid, g
W2 = mass of box, lid with sample, g
W3= mass of box, lid with sample after 24 hours, g
Dimensions (L, B, T)
The three principal dimensions namely length, width
(Diameter) and thickness was measured for each individual sapota
along X, Y, and Z axis with the help of Vernier caliper (least count of
0.01mm). The spatial dimensions were measured for 50 fruits and
average value has been reported. Geometric mean diameter was
calculated by following equation (2)
Where,
Dg = Geometric Mean Diameter in mm
L = Length, mm
B = Breadth, mm
T = Thickness, mm
Sphericity
Fruit weight
Samples of sapota were taken and their weights were
measured on an electronic weighing machine with the 0.001 kg
least count. The maximum, minimum, and average values of these
parameters were recorded and standard deviation of the mean
values was tabulated.
Fruit volume
A 1000 ml measuring cylinder was used for measurement
of fruit volume. Measuring cylinder was filled with water up to
500 ml. the fruit is dropped in the measuring cylinder. The initial
volume before placed was recorded for fruit. The volume change
after dropping the fruit in to the cylinder was recorded. The
measurement was repeated 10 times the change in volume was
reported as the volume of fruit. The average of 10 measurement
were reported as a fruits volume using equation,
Fv= B − A ---(4)
Where,
Fv = fruit volume,
A = Initial level of water in the measuring cylinder, ml
B= final level of water in the measuring cylinder, ml
Bulk density
The bulk density was determined by using the mass/volume
relationship. Sapota were filled in gunny bag having volume
(100cm×60cm×30cm). Total mass of the sapota were measured
with the electronic balance with accuracy of 0.01 g. Fruit density
(kg/m3) was calculated by using the following equation (5). The
experiments were repeated with five times and average value
was reported. The bulk density of sapota fruit was determined by
using following formula as suggested by Mohasnin.
Pb= M/V ---(5)
Where,
Fv = fruit volume,
Pb= bulk density (kg/m3),
M = bulk mass of fruit (kg), and
V = volume of Gunny bag (100cm×60cm ×30cm).
True density
The true density of sapota fruit was determined by using
toluene displacement method. Weight of single sapota fruit was
taken with electronic precision balance with least count 0.001
g and fruit was immersed carefully into measuring cylinder
partially filled with toluene. The volume of toluene displaced by
the fruit was noted down. The true density was calculated by using
following equation (6).
Where,
Pt = True density g/cc,
Vtd= volume of cylinder content (cc).
W= Wight of sapota fruits
Porosity
The porosity of sapota was computed from the value of bulk
density and true density using relationship.
Total Soluble Solids⁰ (BRIX)
Total soluble solids sapota pulps were determined using
Refractometer (M/s. Atago, Japan) at atmospheric temperature.
The equipment was calibrated with distilled water and the TSS of
the Sapota juice was determined. The experiment was replicated
three times. The total soluble solid content of fruit samples was
determined by a digital Refractometer (Kyoto Company, Kyoto,
Japan).
Titratable Acidity
The Titratable acidity of sapota fruit pulp was determined
as per the procedure Ranganna. A known quantity of sample was
blended in mortar and pestle with 20-25 ml distilled water. It was
then transferred to 100 ml volumetric flask, made up the volume
and filtered. A known volume of aliquot (10ml) was titrated against
0.1N sodium hydroxide (NAOH) solution using phenolphthalein
as an indicator (Ranganna). The acidity was calculated as given
below and the results were expressed as percent anhydrous citric
acid. The three replications were carried out and the average
readings were reported.
Where,
N = normality of alkali
T = titrate reading
E = equivalent mass of acid, g
W = weight of the sample, g
V = total volume of the sample, g
pH
pH of sapota was measured using digital pH meter. The digital
pH meter is firstly calibrated by using 4 pH and 7 pH buffer solution.
The electrode was washed with distilled water and blot led with
tissue paper. 10 ml of sapota juice was taken in beaker, and then
the tip of electrode and temperature probe was then submerged
in to the sample. The pH reading display on the primary LCD
and temperature on secondary one. The pH of fresh sapota was
determined for three replications. The chemical properties such
as pH of meddler fruit were determined according to the methods
presented by the Association of Official Analytical Chemists.
Reducing Sugar
The reducing sugar of sapota pulp was estimated by using Lane
and Eynon Method with modifications reported by Ranganna. A
known weight of Sapota slices were crushed with distilled water
using lead acetate (45%) for precipitation of extraneous material
and potassium oxalate (22%) to de-lead the solution. This lead
free extract was used to estimate reducing sugars titrating against
standard Fehling mixture (Fehling ‘A’ and ‘B’ in equal proportion)
using methylene blue as an indicator to brick red end point. The
three replication were carried out and the average reading was
reported.
Where,
GV= Glucose value
Total Sugar
Total sugars of sapota pulp estimated by same procedure of
reducing sugar after acid hydrolysis of an aliquot of deleaded sample with 50 percent of hydrochloric acid followed by
neutralization with sodium hydroxide (40%) and calculated
as below. The experiment was repeated three times to get the
replication.
Colour
The fresh sapota fruit pulp was used to measure the colour
value by using colorimeter (Konica minotta, Japan model-Meter
CR-400). The equipment was calibrated against standard white
tile. Around 20 g pulp of sapota was taken in the glass cup; the
cup was placed on the aperture of the instrument. The colour
was recorded in terms of L= lightness (100) to darkness (0); a =
Redness (+60) to Greeness (-60); b= yellowness (+60) to blueness
(-60).
Protein
The protein content of fresh sapota fruits was determined by
Lowry’s Method (Lowry et al.,) using spectrophotometer (Make:
Systronics- UV Visible spectrophotometer; Ahmadabad; Model
No: 106). In this method, 1 g sapota pulp was mixed with 5 ml
of alkaline solution which was prepared from 50 ml of Part one
(2% sodium carbonate in 0.1 N NaOH) solution and 1 ml of part
two (0.5% copper sulphate in 1% sodium potassium tartarate)
solution. Mixed solution i.e. part one and part two was rapidly
diluted with folin-ciocalteu reagent. After 30 min, sample was
loaded in the cuvet of spectrophotometer upto >3/4 of its level.
The absorbance was read against standard protein solution at
750nm. Absorbance is recorded as protein content.
Fat
Fat of sapota fresh fruit pulp was determined using soxhlet fat
extraction system (AOAC) by using Soxhlet apparatus (Make: Elico,
Hyderabad). In this method, initially weight of empty flask was
weighed. 2 g sapota pulp wrapped in filter paper was siphoned for
9-12 times with the petroleum ether in soxhlet apparatus. After
removing assembly, evaporation of petroleum ether was allowed
by heating. Residue remained at the bottom of the flask and was
reweighed with flask. The quantity of residue was determined as
fat content of sapota pulp.
Carbohydrate
The carbohydrate from sapota pulp was estimated by anthrone
method in which prepared a series of Glucose solution and distilled
water in the ratio (0:1; 0.2:0.8; 0.4:0.6; 0.6:0.4; 0.8:0.2; and 1:0)
by using spectrophotometer. One gram ground sapota pulp was
mixed with 5 ml of 2.5 N HCL and then heated for 3 h in water bath.
The mixture was allowed to cool for 1.3 h, and it is added with
sodium carbonate till effervescence stops. It is seen by naked eyes.
After filtration, anthrone reagent (2 g anthrone powder 100 ml
H2SO4) was added in filtered solution. The mixture was heated for
8 min and allowed to cool. The solution was taken in the cuvette
of spectrophotometer, and absorbance was recorded at 630 nm. A
graph was plotted, i.e., absorbance versus concentration (glucose
stock: distilled water), and concentration of unknown sample was
measured by using formula,
Results and Discussion
Table 1 shows the physical properties of sapota fruits & Table
2 shows the chemical properties of sapota fruits.
Moisture content
Moisture content of sapota found to be in the range of 73.07
% wet basis (280.283 % db). The result was in general agreement
with the result obtained for fresh sapota fruits by pawar et al.,
which having range is 69.80% to 75.80 % (wb) for kalipatti and
Athmaselvi et al., reported the moisture content of sapota verity
kalipatti 77.93% (wb).
Dimension
The length, width and thickness is sapota fruits was found to
vary in the ranges from 44.08 to 60.19, 37.00 to 49.34 and 41.06
to 52.91 mm, respectively. The Average values of dimension in
terms of length, width and thickness were found to be 50.29±4.15,
42.78±3.12 and 46.53±3.130 mm, respectively. The shape of
sapota fruit may be classified as Eleptical as per classification
given by Mohsenin [19]. The result were in general agreement
with the result obtained for fresh sapota fruits by Gupta et al.,
50.10 to 62.19, 31.90 to 42.16 and 27.40 to 41.42. And Athmaselvi
et al., 41.51, 42.16 and 40.3.
Fruit volume
The volume of the sapota fruits range is 20 to 70 cm3 and
average volume are found of sapota is 43.2±15.19cm3.). The result
was in general agreement with the result obtained for fresh sapota
fruits by Gupta et al., is 408.3 to 587.7 (cc).
Sphericity
The Sphericity of sapota fruits range is found to be 0.842 to
0.990 and average value is 0.908±0.052 .and the shape of sapota
fruit may be classified as elliptical as per classification given by
Mohsenin [19]. The results were in general agreement with the
result obtained for fresh sapota fruits by Athmaselvi et al., is 0.957.
Fruits weight
The average weight of sapota fruits was 52.99±7.the weight of
sapota fruits are recorded the range 41.15 to 74.99 (g). The result
reported in literature for fresh sapota fruits by Gupta et al., range
of 38.20 to 55.50 (g) verities in sapota kalipatti and Athmaselvi
et al., was 48.42 kalipatti [20] reported average fruits weight of
sapota was 55.6 verities cricket boll (g). And pawar et al., reported
the sapota fruits weight range of 60.66 to 85.42 (g) for kalipatti.
Bulk density
Sapota fruits are bulk density was in the range of found0.341
to 0.414g/cc and the average value of the bulk density of sapota
was 0.384±0.0321g/cc [21]. The result were in general agreement
with the result obtained for fresh sapota fruits by Gupta et al., and
Athmaselvi et al., range is 0.891 to 0.912 g/cc, 0.61 g/cm3.
True density
True density of sapota fruits was in the range of found 0.952
to 2.1095 g/cc. and average true density is sapota 1.323±0.40
g/cc [22]. The result were in general agreement with the result
obtained for fresh sapota fruits by Gupta et al., for kalipatti and
Athmaselvi et al., range is 1.013 to 1.055 g/cc and 1.12 g/cm3.
Porosity
The porosity is calculated by the sapota fruits was found
in the range of 16.62 to 42.22 and average value of porosity
is31.492±8.45 [23]. The result were in general agreement with
the result obtained for fresh sapota fruits by Gupta et al., and
Athmaselvi et al., range is 12.82 to 13.62. And 0.35 g/cm3.
TSS
The fresh sapota fruits the TSS range is found 17 to 23 and
average value of sapota fruits is 19.45±1.40. The result were in
general agreement with the result obtained for fresh sapota fruits
by Pawar et al., which having range is 19.00°B to 23.60°B reported
TSS of sapota average 24°B. Gupta et al., reported TSS of sapota
average range 17°B to 22°B [20].
Titratable Acidity
The Titratable acidity of sapota fruits was in the of range 0.2 to
0.25, the average Titratable acidity is 0.16±0.14. The result were
in general agreement with the result obtained for fresh sapota
fruits by Pawar et al., which having range is 0.10 % to 0.23%.
pH
The pH of sapota fruits range was observed in the range 5.5
to 6.0 and average pH is 5.72 ± 0.14. The result were in general
agreement with the result obtained for fresh sapota fruits by
Pawar et al., which having range is 5.30 to 6.30. Gupta et al., range
5.2 to 5.7 [24].
Reducing sugar
Reducing sugar of fresh sapota fruits range was 15 to 17.3,
average reducing sugar are 16.3±1.23. The reducing sugar
reported for fresh sapota fruits by Pawar et al., was in the range
of 8.90 % to 11.08 %. And Take et al., average 8.91 %. Sawant
reported the reducing sugar content of sapota at ripe stage was
8.28-13.86%.
Total sugar
Total sugars of fresh sapota are range between 46 to 52.2 and
average total sugar of fresh sapota fruits 48.50±1.58. The result
were in general agreement with the result obtained for fresh
sapota fruits by Pawar et al., which having range is 14.40% to
18.20% verities kalipatti [20] reported average total sugar 17.57%
evaluated ten cultivar of sapota and noticed variation from 7.0 to
12.3 per cent in total sugar [7]. Rao et al., observed that in sapota
fruit contained 12.0 per cent total sugar.
Protein
The fresh Sapota fruit protein is range is 0.6 to 0.80 and average
value of protein is 0.48±0.13. The Protein content reported in
literature for sapota fruits was 0.70 and 0.67. Ganjyal et al., 0.70
And Swaminathan is 0.70 average 0.6 [20].
Fat
The fat of Sapota fresh fruits range 0.4 to 1.25 and average
fat value is 0.49±0.44. The fat content of sapota fruits reported in
literature was 1.10, 1.13 and 1.25 (Ganjyal et al., Swaminathan)
[20].
Carbohydrate
The carbohydrate of sapota fresh fruits range is 14.3 to 28.31
and average carbohydrate is 19.50±3.47. The result were in general agreement with the result obtained for fresh sapota fruits
by Ganjyal et al., 21.40. average 28.31 [20].
Fibre
Fibre of sapota was range of 0.42 to 28.31 and average fibre is
2.50±0.92. The result were in general agreement with the result
obtained for fresh sapota fruits by Kumari et al., 2.60.
Colour
Colour L values of fresh sapota fruits are range are 57.70 to
72.10 and average L value is 71.10±2.43. Sapota a value of sapota
fruits are range found 7.10 to 10.42 and average a value of sapota
is 7.14±0.02. And b value of colour in sapota fruits are range comes
in 37.26 to 41.91 and average value is b is 40.50±0.03 [25].
Conclusion
Moisture content of sapota found to be in the range of 73.07
% wet basis (280.283 % db). And the length, width and thickness
is sapota fruits was found to vary in the ranges from 44.08 to
60.19, 37.00 to 49.34 and 41.06 to 52.91 mm, respectively, The
volume of the sapota fruits range is 20 to 70 cm3and average
volume are found of sapota is 43.2±15.19cm3.The Sphericity of
sapota fruits range is found to be 0.842 to 0.990 and average value
is 0.908±0.052. The average weight of sapota fruits was 52.99±7.
the weight of sapota fruits are recorded the range 41.15 to 74.99
(g). Sapota fruits are bulk density was in the range of found 0.341
to 0.414 g/cc and the average value of the bulk density of sapota
was 0.384±0.0321 g/cc. True density of sapota fruits was in the
range of found 0.952 to 2.1095 g/cc. and average true density is
sapota1.323±0.40 g/cc. The porosity is calculated by the sapota
fruits was found in the range of 16.62 to 42.22 and average value
of porosity is 31.492±8.45. And some chemical properties of
sapota fruits are the fresh sapota fruits the TSS range is found 17
to 23. The Titratable acidity of sapota fruits was in the of range 0.2
to 0.25, The pH of sapota fruits range was observed in the range
5.5 to 6.0, Reducing sugar of fresh sapota fruits range was 15 to
17.3, Total sugars of fresh sapota are range between 46 to 52.2,
The fresh Sapota fruit protein is range is 0.6 to 0.80. and the fat of
Sapota fresh fruits range 0.4 to 1.25, The carbohydrate of sapota
fresh fruits range is 14.3 to 28.31 and Fibre of sapota was range of
0.42 to 28.31, Colour L values of fresh sapota fruits are range are
57.70 to 72.10 and a value of sapota fruits are range found 7.10
to 10.42.
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