Effect of Ripening on Physicochemical Composition of Plantain Cultivars and Musa Hybrids Grown in Cameroon

Transcription

1 Fresh Proue 11 Glol Siene Books Effet of Ripening on Physiohemil Composition of Plntin Cultivrs n Mus Hyris Grown in Cmeroon Gérr Ngoh Newilh 1,* Kojo Tomekpe Elie Fokou 3 Frnçois-Xvier Eto 3 1 Post Hrvest Tehnology Lortory, Afrin Reserh Centre on Bnns n Plntins (CARBAP), Njome, Cmeroon CARBAP, 83 Doul, Cmeroon 3 Biohemistry Deprtment, University of Youné I, 81 Youné, Cmeroon Corresponing uthor: * gngoh@yhoo.om ABSTRACT Fruits from 11 lol plntin ultivrs n four plntin hyris were evlute for some physiohemil hnges uring ning. At hrvest, peel thikness n fruit gre s well s fruit length vrie onsierly oring to Mus type, ut the lol plntin ultivr Biy exhiite the highest vlues (. mm,.93 m n 3.6 m, respetively). During post hrvest mturtion of the fruits, pulp to peel rtio, totl solule extrts n totl titrtle iity of the pulps inrese signifintly while firmness, ph n ry mtter ontent of the pulps erese onsierly n sometimes signifintly. All the prmeters investigte vrie signifintly oring to plntin ultivrs n hyris. Couple with pulp olour, fruit gre n length s well s sensoril n nutritionl qulities re importnt elements tht enle proessors to otin high qulity prouts n reeer s eisions uring the retion n seletion of new plntin hyris. Keywors: plntins, posthrvest, physiohemil properties, ning INTRODUCTION Bnns n plntins re memers of the Musee fmily n provie essert fruit (nn) or strh stple foo (plntin) to millions of people in the worl. They rnk mongst itrus, pome fruit n grpes s mjor interntionl tring ommoities (Turner 1997). Most ultivrs of the eile plntins re triploi (genomi group AAB) n re erive from M. umint (A) n M. lisin (B), genomes of Mus umint n M. lisin (Simmons n Shepher 19). In Cmeroon, plntin proution in 9 ws estimte t 1. million tonnes (FAO 11). Plntins re ultivte in tropil n sutropil regions roun the worl n re lssifie into four min types: Frenh, Frenh horn or Bâtr, Flse horn n True horn (Tézens u Montel 198; Fig. 1). The Afrin Reserh Centre on Bnns n Plntins (CARBAP) se in Njomé Cmeroon host the worl referene fiel olletion of nns n plntins, inluing unique set of more thn 1 plntin ultivrs. Most of these essions re unknown y the worl popultion. However, these vrieties re suseptile to pests n iseses, n it is for this reson tht Mus reeing progrms rete plntin hyris tht show vrile levels of resistne to pests n iseses s well s improve yiel. In Cmeroon, plntins re onsume fresh s esserts t n stges for some ultivrs or proesse (into oile pulps, frie pulps, rie pulps, poune pulps, et.) either t green or n stges for lmost ll ultivrs. They re generlly eten ooke or oile green/un n eten s vegetle, frie when or un to mke frie-plntins or hips, ke when or green, mshe, et. (Ngoh Newilh et l. ). The rte t whih Mus fruits n n the hnges in omposition tht our uring ning re signifint in etermining how long they remin useful for speifi proessing methos. Reviews on the posthrvest spets of Mus fruits physiology hve eome more frequent over the lst yers. The frequent ourrenes reflet the nee to esrie n evlute the inresing rte of progress eing me in this A C Fig. 1 Some plntin types. (Soure: Tezens u Montel, 198). (A) Frenh gént type; (B) Frenh moyen type; (C) true horn type; (D) flse horn type. re. Mny stuies hve eing rrie out roun the worl in reltion to essert nns fousing on their omposition uring ning, posthrvest iohemistry n physiology, iohemistry of ning. John n Mrhl (199) re- B D Reeive: 7 April, 11. Aepte: My, 11. Originl Reserh Pper

2 Fresh Proue (1), Glol Siene Books viewe the iohemistry n ning of nns n plntins; whih elt with the prelimteri phse n the environmentl ftors tht ffet it, efore esriing the iohemil hnges ssoite with ning. In some Afrin ountries, stuies hve een rrie out onerning Mus physio-hemil evlution. Buron et l. (1991) reporte the rte of plntin ning n the hnges uring ning for three Nigerin plntin ultivrs. Onyejegou n Ayoele (199) foun tht the stge of ness of the fruits ffets the qulity of plntin hips. Collin n Dlni (1991) n Aou (1991) esrie hnges in plntin ultivrs grown in Ivory Cost n Asieu (1987) stuie some plntin vrieties in Mlwi. These uthors oserve signifint inrese in the pulp to peel rtio uring ning. In Cmeroon, Nglni et l. (1998) evlute hnges in mjor plntin ultivrs grown ommerilly ompre with essert n ooking nn. They foun tht the ry mtter ontents of the pulp of the nlyse plntin ultivrs were signifintly higher thn those of ooking n essert nns n tht they i not hnge signifintly from stge 1 to stge 7. Reently, Ngoh Newilh et l. (9) evlute the signifint physiohemil hnges tht our uring posthrvest mturtion of 1 essert n ooking nn ultivrs. Also, preliminry stuy hs een rrie out in CARBAP relte to the effets of erly fruit evelopment n ning on physiologil prmeters of 3 Mus types inluing plntin nme Frenh somre (Ngoh Newilh et l. 1). In orer to stimulte the foo n reeing uses of plntins s well s to omplete their gronomi hrteristion, the Post Hrvest Tehnology Lortory of CARBAP (in the frmework of its hrteristion tivities) eie to mke ville informtion onerning physiohemil omposition uring ning of the lrgest plntin olletion n the new hyris rete y the reeing progrmme of CARBAP s well s tht from FHIA (Funión Honureñ e Investigión Agríol) een grown in Cmeroon. Thus, this stuy ime to evlute the evolution of some physiohemil prmeters of eleven lol plntin ultivrs n four plntin hyris uring their posthrvest mturtion (ning) t mient temperture. MATERIALS AND METHODS Mterils Eleven lol plntin ultivrs: Bâtr (BTD), Big eng (BE), Biy (B), Essong (ESS), Elt (EL), Frenh lir (FC), Frenh somre (FS), Kelong mekintu (KM), Mouroukou 1 (MBK1), Mouroukou 3 (MBK3), Re ye (RY) n four plntin-hyris: A11 (A11), CRBP 39 (C39), CRBP 7 (C7), FHIA 1 (F1), from ifferent Mus genomi groups were onsiere. The lol plntin ultivrs hosen re representtives of the vrious plntin types ville t CARBAP Cmeroon, hosting unique set of more thn 1 plntin ultivrs. Smpling An experimentl plot (with ompletely rnomise lok esign) ws settle in 3 in CARBAP. The totl urtion of the experiment ws yers. It ontine 3 ultivrs of Mus, eh vriety eing represente y 1 plnts ivie in ns. The follow up of these plnts ws one se on CARBAP s reommentions (CARBAP ). Plntin unh ws hrveste when fruit ppere on its first hn. In the lortory, fruits from the seon n thir hns were rnomise, ollete n sorte oring to externl olour of the peel (Dzie n Orhr 1997) into mturtion stges: full green (initil or stge 1), green with yellow points (strt or stge 3), yellow with green ens ( or stge ) n entirely yellow with lk points (fully or stge 7). Physiohemil nlysis The pulp firmness ws mesure using mnul penetrometer (Cosse moel) on the hlves of the fruit oring to Dzie n Orhr (1997) n the results were expresse in kg/m². Fruit length ws etermine y mesuring the outer urve of iniviul fruit with tpe from the istl en to the point t the proximl en where the pulp is juge to terminte. Fruit girth or irumferene n peel thikness were etermine y mesuring respetively iniviul fruit with tpe t the wiest mipoint of eh fruit n peel with pir of lliper. Preprtion of pulp queous extrt At eh ning stge, 1 g of pulp tissues were ollete from the meium prt of the fruit n grine within min in n eletri lener with ml istille wter. The pulp juie ws otine fter filtrtion using Whtmn No. 1 pper. Refrtive inex of pulp juie (RI) A single rop of the filtrte ws ple on the prism of refrtometer (REF 113, Brix rnge from 3% t C) tht ws finlly pointe towrs light soure n the perentge of totl solule solis (TSS) is otine y multiplying the reore vlue y three s inite in the formul (Dzie n Orhr 1997): % TSS (g/l) = 3IR.8 ph n totl titrtle iity (TTA) The ph of the pulp juie ws mesure with enh top ph meter (Inol, ph level ), while totl titrtle iity ws sertine mnully y titrtion with.1 N soium hyroxie until the phenolphthlein initor just hnges pink/re. The temperture of the lortory rnge from to C uring nlysis. The results re expresse s milliequivlent per 1 g smple in terms of mli i, whih is the preominnt i present in nns n plntins (Josylin 197): C ATT (meq/1 g) = (/11) V NOH,1N Peel n pulp ry mtter ontent Dry mtter ontent ws etermine y oven rying t 1 C for h of known quntity of peel or pulp. Sttistil nlysis Three replitions on t lest five iniviul smples from ifferent unhes per ultivr were nlyse for eh prmeter. Anlysis of vrine ws performe using the sttistil pkge, SAS version 8. for Winows (SAS 1). The mens were ompre t P <. using the Stuent Newmn Keul s test. RESULTS AND DISCUSSION Fruit girth, length n peel thikness In Cmeroon, fruit girth is n importnt riterion for householers uring seletion of plntin ultivrs for speifi uses. For exmple, ESS, FC n FS re preferre uring proessing of Konre, speifi mel of the Bmiléké trie (Ngoh Newilh et l. ). The girths of these three lol plntin ultivrs rnge from 3.77 to.9 m n re lower ompre to.93 m exhiite y B, flse horn plntin tht lso presente highest vlues relte to fruit length n peel thikness of the fifteen essions nlyze n tht represente the vrious plntin types (Fig. 1). However, F1 exhiite the highest vlues of fruit girth n length s well s peel thikness mong the plntin-like hyris stuie (Tle 1). Bse on the fruit girth n length s well s peel thikness, B is onsiere s goo plntin ultivr for hips mnufturing ut the unh ontin less numer of fruit ompre to other lol plntin ultivrs 6

3 Physiohemil hrteriztion of plntins in Cmeroon. Ngoh Newilh et l. Tle 1 Mus fruit hrteristis t hrvest. Mus type Genome Fruit girth (m) Fruit length (m) Peel thikness (mm) Plntin hyris A11 AA 3.8 ±.9 hijk.9 ±.6 fghi. ±.1 hi CRBP39 AAAB 3.8 ±.11 ghij 3. ±.7 hij 3.7 ±.13 efgh CRBP7 AAA 3.3 ±.8 mn ±.7 no.91 ±.1 fgh FHIA1 AAAB.3 ±. efg. ± 1. ghij. ±. Plntin ultivrs Btr AAB.8 ± ±.7 ef 3.71 ±.13 Big eng AAB. ± ± ±.1 Biy AAB.93 ± ±.6. ±.1 Frenh lir AAB. ±.7 fghi.8 ±.1 fghi 3.3 ±.8 efgh Frenh somre AAB.9 ±.8 efghi 6.16 ±.7 efg 3.33 ±.1 efg Essong AAB 3.77 ±.1 hijk 7.88 ±.66 e 3.7 ±.11 efg Elt AAB 3.6 ±.9 ijkl 8.77 ±.9 3. ±.1 efgh Kelong mekintu AAB.3 ±.9 ef.1 ±.6 ijk 3.3 ±.1 efg Mouroukou 1 AAB. ± ±.6. ±.1 Mouroukou 3 AAB. ± ± ±.1 efg Re ye AAB.19 ±.8 efgh.7 ±.7 efgh 3. ±.1 efg Mens stnr evition with the sme letters in the sme olumns re not signifintly ifferent P <. (Stuent Newmn Keul s test) pu/pe rtio,, 3, 3, 1, 1, A11 C39 C7 F1 Plntin hyris Fig. Chnges in pulp to peel rtio uring ning of plntin hyris. C39: CRBP 39; C7: CRBP 7; F1: FHIA 1; : un; : strt ; : ; : fully. n hyris of this stuy. The girths of A11, C39 n C7 re respetively loser to the vlues exhiite y CRBP6, FC n RY reognise s their femle prents. The peel thikness is goo riterion tht helps to preit the iffiulties tht my e enountere uring Mus peeling in proessing units. Generlly, the greter the peel thikness, the esier will e the peeling proess. Thus, the stuie plntins ultivrs will e more esily peele ompre to the hyris nlyse exept F1 tht exhiite sme peel thikness with B, lthough MBK1 presente the highest vlue. Conerning the fruit length, B still exhiite the highest vlue (3.6 m). The plntin ultivrs tht were nlyse were longer thn plntin hyris, exept KM (Tle 1). The longer fruits re preferre y householers n street resturnt owners euse they provie mny servies thus re eonomil vntgeous. Prmeters suh s length n fruit girth s well s peel thikness re lwys influene y the Mus types, the gronomi pthwys n tril follow-up. However, the fruit evelopment ws highly orrelte to these three prmeters (fruit girth n length s well s peel thikness) n lso signifintly influene y the soil types, the plnting perio, the limti hnges n hyri stress from shooting to hrvest. Contrry to peel thikness, fruit girth n length mesure only t hrvest, pulp to peel rtio, pulp firmness, totl solule solis, ph, totl titrtle iity n ry mtter ontent were evlute uring ning. The peel olour hnges uring post hrvest mturtion enle the ppreition of ning stges. Pulp to peel rtio During ning, pulp to peel rtio of ll the nlyse vrieties inrese onsierly (Figs., 3). No signifint ifferenes were oserve etween plntin hyris pulp to peel rtio from un to stge exept A11, menwhile the ifferenes within plntin pu/pe rtio were sometimes signifint etween un, strt n fruit. Generlly, the ifferene etween un n fully pu/pe rtio of plntin hyris n ultivrs re highly signifint. These sme trens were oserve uring investigtions on some plntins ultivrs grown in Cmeroon, Ivory Cost n Nigeri (Aou 1991; Collin n Dlni 1991; Buron et l. 1991; Onyejegou n Ayoele 199; Nglni et l. 1998). Reently, similr results were oserve y Ngoh Newilh et l. (9) on some ooking n essert nns proue in Cmeroon. Chnges in pulp to peel rtio uring ning inite ifferentil vritions in moisture ontent of the peel n pulp. The inrese uring post hrvest mturtion is relte to the rpi inrese in the sugr onentrtion in the pulp ompre to the peel thus ontriuting to ifferentil hnge in osmoti pressure. Furthermore, the peel loses wter oth y trnspirtion to the tmosphere n lso to the pulp y osmosis; therey ontriuting to n inrese in the fresh weight of the pulp s the fruit ns. Pulp firmness At hrvest, the pulp firmness of ll the nlyse smples ws ove kg/m². MBK1 n BE exhiite the highest vlues (3.8 n 3.3 kg/m², respetively) ompre to the 63

4 Fresh Proue (1), Glol Siene Books pu/pe rtio, 3, 3, 1, 1, BTD BE B ESS EL FC FS KM MBK1 MBK3 RY Plntin ultivrs Fig. 3 Chnges in pulp to peel rtio uring ning of plntin ultivrs. BTD: Bâtr; BE: Big éng; B: Biy ; ESG: Essong; EL: Elt; FC: Frenh lir; FS: Frenh somre; KM: Kelong mekintu; MK1: Mouroukou 1; MK3: Mouroukou 3; RY: Re ye; : un; : strt ; : ; : fully. Tle Chnges of pulp firmness uring post hrvest mturtion of plntin fruits. Plntin ultivrs Stge 1 (un) Stge 3 (strt ) Stge () Stge 7 (fully ) Btr 3.1 ±.1.17 ± ±.7.9 ±. Big eng 3.3 ±.11.1 ± ±.7.8 ±. Biy 3.1 ±.9. ± ±.6.9 ±. Essong 3. ± ± ±.6.66 ±. Elt 3.18 ±.8.8 ± ±..87 ±. Frenh lir 3.1 ±.7.1 ± ±.. ±.3 Frenh somre 3.1 ±.8. ±.8 1. ±..6 ±. Kelong mekintu.77 ±.9.8 ± ±.6.73 ±. Mouroukou ±.9. ±.9 1. ±.6.87 ±. Mouroukou ± ± ±..7 ±. Reye. ± ± ±..7 ±. Mens stnr evition with ifferent letters in the sme line re signifintly ifferent P <. (Stuent Newmn Keul s test) Pulp firmness (kg/m²) 3, 3, 1, 1, A11 C39 C7 Un Strt Fully Ripening stges Fig. Pulp firmness hnges uring ning of plntin hyris. C39: CRBP 39; C7: CRBP 7; F1: FHIA 1; : un; : strt ; : ; : fully. Frenh type plntins onsiere s referene plntins y onsumers in Cmeroon ue to their reltively low firmness, their sensoril qulities n their gronomi yiel. During post hrvest mturtion, the pulp firmness of ll the stuie plntins erese, F1 exhiite the lowest vlue (. kg/m²) when the pulps were fully ne. At this stge (), the pulp firmness of plntin hyris re less thn.3 kg/m² exept tht of A11 (.9 kg/m²); menwhile plntin ultivrs showe higher levels with t lest.16 times the lowest vlue (Fig. ; Tle ). This highly signifint loss of firmness ws lso oserve with some Mus ultivrs grown in Cmeroon n Ivory Cost (Aou 1991; Collin n Dlni 1991; Buron et l. 1991; Onyejegou n Ayoele 199; Nglni et l. F1 1998). The sme tren (loss of firmness) ws lso reporte for some white n re guv vrieties uring ning (Bshir n Aou-Goukh 3). Generlly, s ning progress, pulp firmness eline. It hs een ssoite to three proesses: (i) rekown of strh to form sugr (ii) rekown of the ell wlls or reution in the mile lmell ohesion ue to soluilistion of peti sustnes (Plmer 1971; Smith et l. 1989) n (iii) movement of wter from the peel to the pulp ue to osmosis proess. At fully ne stge, essert nn pulps hve lowest firmness ompre to other ooking nns n plntins, whih nee to e proesse efore eten (Ngoh Newilh et l., 9). Totl solule solis The solule soli ontent of fruit is se on solule ompouns suh s sugrs, is, vitmin C, mino i n some petines. Figs. n 6 show hnges in (TSS) ontent uring ning of plntin hyris n ultivrs. At hrvest, pulp TSS rnge from 1 to g/l with F1 n EL showing highest vlues.8 n.3 g/l, respetively. This result onfirme the lol ssumption initing tht t un stge, pulp of EL is the sweetest mong ll the lol plntin vrieties in Cmeroon. During ning, TSS of the nlyse hyri n ultivr pulps hnge signifintly from un to fully. Tle 3 shows tht from the un to strt stge, the inresing ftor is less thn or equl to for oth hyris n plntin ultivrs; menwhile this ftor rnges from to 11 n from 6 to 13 for un to stge n for un to fully stge, respetively. At ll ning stges, most of the plntin ultivrs showe higher TSS levels ompre to hyris; even though F1 vlues were loser to plntins ultivrs. The vrition tren oserve in this stuy is similr to those otine on plntin ultivrs (Orishele, FC, Rose Ekon, Hns Plnty, BE n BTD) grown in Cmeroon, Ivory 6

5 Physiohemil hrteriztion of plntins in Cmeroon. Ngoh Newilh et l. Tle 3 TSS inresing ftor uring ning of plntin hyris n ultivrs. Mus type Un strt Cost n Nigeri (Aou 1991; Collin n Dlni 1991; Buron et l. 1991; Onyejegou n Ayoele 199; Nglni et l. 1998). The sme vrition tren (inrese) ws lso oserve uring ning of some essert n ooking nns grown reently in Cmeroon (Ngoh Newilh et l. 9). This inrese is highly relte to the onversion of strh into sugrs in the ne pulps uring post hrvest mturtion, thus reuing the firmness of the pulps tht eome riher in TSS. The most striking post hrvest hemil hnge whih ours uring post hrvest ning of nn, ooking nn n plntin is the hyrolysis of strh n the umultion of sugr i.e. surose, gluose n frutose (von Loeseke 19; Plmer 1971) whih re responsile for the sweetening of the fruit s it ns. In essert nn the rekown of strh n the synthesis of sugr re usully omplete t full ness, while in plntin this rekown is slower n less omplete n ontinues in over n senesent fruits (Mrriot et l. 1981). Peel n pulp ph Un Un fully Strt Strt fully Plntin hyris A CRBP CRBP FHIA Plntin ultivrs Btr Big eng Biy Essong Elt Frenh lir Frenh somre Kelong mekintu Mouroukou Mouroukou Re ye TSS (g/l) A11 Plntin hyris C39 C7 F1 Ripe fully Fig. Chnges in totl solule solis uring ning of plntin hyris. C39: CRBP 39; C7: CRBP 7; F1: FHIA 1; : un; : strt ; : ; : fully. TSS (g/l) BTD BE B ESG rnge from.36 to.86, respetively for F1 n C7 (Tle ). During ning, these vlues rrely hnge signifintly (P <.) lthough onsierle vritions (inrese) our in most plntin hyris from un to fully stge. The sme tren (very slight inrese) ws oserve with some plntin ultivr peels menwhile most of them show ifferent trens from un strt to fully stge i.e. (i) eresing eresing inresing; (ii) eresing inresing inresing or (iii) inresing eresing inresing. The sreening of plntin peels oring to their ph prmeter is of gret importne in Cmeroon euse of its use s sue stiliser in mny regions. Unlike the peels t hrvest, Mus pulps nlyse show higher ph vlues loser to 6, Mouroukou 3 exhiiting the highest (6.19). During ning, ll the ph levels erese n fll t pproximtely unit from un to strt stge; then the ph levels reue from unit when we move from un to stge. Finlly ph levels reution is estimte t units lost epening on the plntin hyris or ultivrs (Tle ). The ph of Mus pulps erese signifintly uring post hrvest mturtion lthough sometimes the ifferenes re not signifintly oserve from to fully stge. Similr result were otine on essert n ooking nns grown in Cmeroon (Ngoh Newilh et l. 9). Totl titrtle iity EL Plntins ultivrs Titrtle iity gives mesure of the mount of i present. Assessment of ph n titrtle iity of nns n plntins re use primrily to estimte onsumption qulities n hien ttriutes. Figs. 7 n 8 show the evolution of (TTA) uring post hrvest mturtion of Mus pulps. At hrvest TTA levels were more thn 3 meq/1 g n less thn meq/1 g exept for F1 (9 meq/1 g). During ning, TTA of lmost ll the hyris n plntin ultivrs nlyse inrese signifintly from un to stge; the inresing rte een estimte t to times the initil vlues. When we move from to fully stge the vritions (eresing for plntin hyris n inresing for plntin ultivrs) were onsierle ut not lwys signifintly ifferent. TTA oul e onsiere s goo initor of fruit ness. Ais mke n importnt ontriution to the post hrvest qulity of the fruit, s tste is minly lne etween the sugr n i ontents. FC FS KM MK1 MK3 Fig. 6 Chnges in totl solule solis uring ning of plntin ultivrs. BTD: Bâtr; BE: Big éng; B: Biy ; ESG: Essong; EL: Elt; FC: Frenh lir; FS: Frenh somre; KM: Kelong mekintu; MK1: Mouroukou 1; MK3: Mouroukou 3; RY: Re ye; : un; : strt ; : ; : fully. RY ph vlues give mesure of the iity or lklinity of prout. At hrvest the ph of the Mus peels nlyse 6

6 Fresh Proue (1), Glol Siene Books Tle Chnges in peel ph uring post hrvest mturtion of Mus fruits. Mus type Stge 1 (un) Stge 3 (strt ) Stge () Stge 7 (fully ) Plntin hyris A11.7 ±. efg.87 ±. e 6.1 ± ±. CRBP39.6 ±.6 efgh.6 ±.6 efgh.6 ±.6 hi.6 ±.6 j CRBP7.86 ±. ef.88 ±. e.87 ±. e 6.9 ±. FHIA1.36 ±.1 h.37 ±.1 gh.78 ±.1 efgh.99 ±.1 efg Plntin ultivrs Btr.67 ±.6 efgh.8 ±.6 efgh.3 ±.6 ghi. ±.6 j Big eng.6 ±.6 efgh. ±.7 efgh.6 ±.7 efghi.73 ±.7 ghij Biy.63 ±. efgh. ±. efgh.8 ±. hi.6 ±. ij Essong.66 ±. efgh.9 ±.6 efgh. ±. ghi.63 ±. hij Elt.3 ±. gh.7 ±. efgh.9 ±. hi.6 ±. hij Frenh lir.8 ±. fgh. ±. efgh.7 ±. hi.66 ±. hij Frenh somre.6 ±. fgh.7 ±. efgh. ±. i.61 ±. hij Kelong mekintu.8 ±. fgh.6 ±. efgh.7 ±. hi.6 ±. ij Mouroukou 1.6 ±. efgh. ±. efgh.1 ±. i. ±. j Mouroukou 3.6 ±. efgh.7 ±. efgh.9 ±. efghi.78 ±. efghij Re ye.8 ±. fgh.6 ±. efgh.3 ±. ghi.6 ±. j Mens stnr evition with the sme letters in the sme olon re not signifintly ifferent P <. (Stuent Newmn Keul s test) Tle Chnges in pulp ph uring post hrvest mturtion of Mus fruits. Mus type Stge 1 (un) Stge 3 (strt ) Stge () Stge 7 (fully ) Plntin-like hyris A ±..16 ±.6.66 ±.3.77 ±. CRBP39.86 ±.6.96 ±.7.6 ±.3.9 ±. CRBP ±..3 ±..91 ±..89 ±.3 FHIA1.69 ±.1.98 ±.1.6 ±.7. ±.9 Plntin ultivrs Btr 6.1 ±.6.83 ±.7. ±.3.3 ±. Big eng 6.1 ±.7.93 ±.8.61 ±..6 ±. Biy 6.17 ±..98 ±.6.6 ±.3.7 ±. Essong 6.13 ±.6.96 ±.6.6 ±.3. ±. Elt.8 ±..9 ±.6.6 ±.3. ±. Frenh lir 6. ±..1 ±..6 ±..9 ±.3 Frenh somre.98 ±..8 ±.. ±..8 ±.3 Kelong mekintu.93 ±..88 ±.6.6 ±.3.3 ±. Mouroukou n 1 6. ±..93 ±.6. ±.3. ±. Mouroukou n ±..98 ±..6 ±.. ±.3 Re ye.83 ±..97 ±..61 ±.. ±.3 Mens stnr evition with ifferent letters in the sme line re signifintly ifferent P <. (Stuent Newmn Keul s test) Pulp TTA (meq/1g) A11 C39 C7 F1 un strt fully Pulp n peel ry mtter ontent Post hrvest mturtion stge At hrvest, ry mtter ontents of the plntin pulps were signifintly higher (P <.) thn those of hyris, they rnge respetively from 3 39 g/1 g fresh weight (FW) n from 31 3 g/1 g FW. These vlues re signifintly Fig. 7 TTA hnges uring post hrvest mturtion of plntin hyris. C39: CRBP 39; C7: CRBP 7; F1: FHIA 1; : un; : strt ; : ; : fully. higher n similr ompre to those of essert nns ( 9 g/1 g FW) n ooking nns (9 g/1 g FW) respetively tht were grown in the sme gronomi onition in Njomé Cmeroon n stuie y Ngoh Newilh et l. (9). Consiering the yiel riteri uring proessing whih is strongly orrelte to the ry mtter ontent (DMC), un plntin n ooking nn pulps re more suitle for flour n hips proution euse of their high ry mtter ontents. During mturtion, hnges our in pulp DMC. Generlly, from un to fully mturtion stge, ry mtter ontents of hyris n plntins erese onsierly from to units. Furthermore, the reution ws mostly signifint for ll the nlyze Mus types exept for F1, BTD, B n ESS (Figs. 9, 1). Usully, from un to strt stge no signifint ifferenes were oserve uring the reution of ry mtter ontent levels. Dry mtter ontent of nns n plntins re importnt post hrvest qulity ttriutes in the ssessment of fruit mturtion. At stge 1, peel ry mtter ontents rnge from 7 to 13 g/1 g FW n plntins (BTD, BE n B) exhiite the highest vlues. Figs. 11 n 1 show tht ontrrily to pulp, uring fruit ning peel DMC inrese signifintly up to 19 g/1 g for hyris (A11) n plntins (ESS) from un to fully stge. High rte of respirtion ompnie y wter loss tht ours in nn peel uring ning, prtiulrly t limteri stge (i) uses net reution in the proportion of the pulp ry mtter n (ii) enle peel ry mtter inrese. Finlly, sttistil nlyses showe high orreltions mong some nlyse prmeters (Tle 6). During fruit ning, pulp to peel rtio inrese while pulp DMC e- 66

7 Physiohemil hrteriztion of plntins in Cmeroon. Ngoh Newilh et l. 16 TTA (meq/1g) BTD BE B ESG EL FC FS KM MK1 MK3 RY Plntins ultivrs Fig. 8 TTA hnges uring post hrvest mturtion of plntin ultivrs. BTD: Bâtr; BE: Big éng; B: Biy ; ESG: Essong; EL: Elt; FC: Frenh lir; FS: Frenh somre; KM: Kelong mekintu; MK1: Mouroukou 1; MK3: Mouroukou 3; RY: Re ye; : un; : strt ; : ; : fully. A Pulp ry mtter ontent (g/1g FW) A11 C39 C7 F1 Plntin hyris Fig. 9 Chnges in ry mtter ontents uring hyri pulp mturtion. C39: CRBP 39; C7: CRBP 7; F1: FHIA 1; : un; : strt ; : ; : fully. Pulp ry mtter ontent (g/1g FW) BTD BE B ESG EL FC FS KM MK1 MK3 RY Plntin ultivrs Fig. 1 Chnges in ry mtter ontents uring plntin pulp mturtion. BTD: Bâtr; BE: Big éng; B: Biy ; ESG: Essong; EL: Elt; FC: Frenh lir; FS: Frenh somre; KM: Kelong mekintu; MK1: Mouroukou 1; MK3: Mouroukou 3; RY: Re ye; : un; : strt ; : ; : fully. rese. The sme highly negtive orreltions were oserve etween pulp TTA n pulp ph s well s pulp TSS n pulp firmness. CONCLUSION Physiohemil hrteristis of pulps n peels vrie signifintly oring to Mus types (plntin ultivrs n hyris) n ning stges. During post hrvest mturtion, most prmeters showe signifint n exponentil inrese or erese etween un n fully stges, onfirming the hnges tht our in fruit omposition uring ning. Also, hyperoli inrese or erese were oserve etween losely ning stges (un strt, strt n fully ). This lte tren of moifition ws sometimes onsierle ut not lwys signifint. The prmeters investigte re essentil n omplementry to reeers for the seletion of new hyris with the following hrteristis: (i) more or prtilly resistnt 67

8 Fresh Proue (1), Glol Siene Books Peel ry mtter ontent (g/1g FW) 1 1 to pest n iseses, (ii) high gronomi performne n (iii) sensoril n nutritive qulities losely similr to lol vrieties regulrly epte y onsumers. Also, the vrition trens of investigte riteri uring ning of plntin fruits re very importnt elements tht enle Mus proessors to improve the qulities of nn n plntin erive prouts. Dt from this stuy will e reporte to the Mus Germplsm Informtion System of Bioversity Interntionl in orer to e shre worlwie. Further stuies inluing nutritionl spets, sensoril n miroil nlysis s well s effets of proessing on the fruit omposition will e rrie out involving more plntin ultivrs n hyris from CARBAP Mus olletion. ACKNOWLEDGEMENTS Authors thnk personnel of CARBAP reeing n post hrvest tehnology eprtments. They lso exten their grtitue to Dr. Mihel Doume Nkeng for his help uring sttistil nlysis of the t n to ollegues (espeilly Mr. Cletus Fonh Chik, Dr. Justin Okolle N. n Dr. Agnes N. Lyong) for their help uring primry review of this pper. REFERENCES A11 C39 C7 F1 Mus hyris Fig. 11 Chnges in peel ry mtter ontent uring hyris post hrvest mturtion. C39: CRBP 39; C7: CRBP 7; F1: FHIA 1; : un; : strt ; : ; : fully. Peel ry mtter ontent (g/1g FW) 1 1 Aou F (1991) Chemil n physil hnges in plntins (Mus prisi) uring ning. Tropil Siene 31, Asieu JJ (1987) Physiohemil hnges in plntin (Mus prisi) uring ning n the effet of egree of ness on rying. Tropil Siene 7, 9-6 Bshir HA, Au-Goukh ABA (3) Compositionl hnges uring guv BTD BE B ESG EL FC FS KM MK1 MK3 RY Plntin ultivrs Fig. 1 Chnges in peel ry mtter ontent uring plntin fruit ning. BTD: Bâtr; BE: Big éng; B: Biy ; ESG: Essong; EL: Elt; FC: Frenh lir; FS: Frenh somre; KM: Kelong mekintu; MK1: Mouroukou 1; MK3: Mouroukou 3; RY: Re ye; : un; : strt ; : ; : fully. Tle 6 Some orreltion oeffiients etween Mus physiohemil hrteristis uring ning. Mus Types pu/pe pu DMC TTA pu ph TSS firmness Plntin hyris A (.) (.) -.96 (.) CRBP (.) (.) (.) CRBP (.) -.83 (.) -.91 (.) FHIA (.18) (.) (.) Plntins ultivrs Bâtr -.8 (.667) -.96 (.) -.93 (.) Big éng (.11) -.99 (.) (.) Biy -.7 (.6) (.) -.99 (.) Essong -. (.) -.93 (.) -.9 (.) Elt -.63 (.) -.9 (.) -.97 (.) Frenh lir -.61 (.) -.96 (.) -.9 (.) Frenh somre -.1 (.) (.) -.96 (.) Kelong mekintu -. (.9) -.96 (.) -.93 (.) Mouroukou (.11) (.) -.93 (.) Mouroukou (.) -.98 (.) -.91 (.) Re ye -.1 (.3) -.9 (.) -.9 (.) Vlues in prenthesis represent proilities of the orreltion oeffiient pu/pe: pulp to peel rtio; pu DMC: pulp ry mtter ontent; TTA: totl titrtle iity; pu ph: pulp ph; TSS: totl solule solis fruit ning. Foo Chemistry 8, 7-63 Buron JN, Moore KG, Winwright H (1991) The post hrvest ning of three plntin ultivrs (Mus spp., AAB group). Fruits 6, CARBAP () Crétion et onuite une nnerie u Cmeroun, le s u nnier plntin. Fihe Tehnique, 8 pp Collin MN, Dlni R (1991) Evolution e quelques ritères physio-himiques e l nne plntin (ultivr Orishele) u ours e l mturtion. Fruits 6, Dzie BK, Orhr JE (1996) Post-hrvest riteri n methos for routine sreening of nn/plntin hyris. Interntionl Network for the improvement of nn n plntin, Montpellier, Frne, 6 pp Dzie BK, Orhr JE (1997) Évlution post-réolte es hyries e nniers et nniers plntin: Critères et méthoes. Guies Tehniques INIBAP, 6-3 FAO (11) Cmeroon plntin proution in 9. FAOSTAT, FAO Sttistis Division John P, Mrhl J (199) Ripening n iohemistry of the fruit. In: Gowen S (E) Bnn n Plntins, Chpmn n Hll, Lonon, pp 3-67 Josylin MA (E) (197) Aiimetry. In: Methos in Foo Anlysis, Aemi Press, New York, pp 1-9 Mrriott J, Roinson M, Krikri SK (1981) Strh n sugr trnsformtion uring ning of plntins n nns. Tropil Siene 3, Nglni JA, Thngo Thngo J, Noume Nkeng M, Noupj P, Tomekpe K (1998) Physiohemil hnges uring ning in some plntin ultivrs grown in Cmeroon. Tropil Siene 38, -7 Ngoh Newilh G, Thngo Thngo J, Fokou E, Dury S, Eto FX () Proessing n foo uses of nns n plntins in Cmeroon. Fruits 6 (), -3 Ngoh Newilh G, Tomekpe K, Dhuique-Myer C (1) Physio-hemil hnges uring erly fruit evelopment n ning of 3 Mus ultivrs grown in Cmeroon. At Hortiulture 879 (1), 1-6 Ngoh Newilh G, Tomekpe K, Fokou E, Eto FX (9) Physiohemil hnges uring ning of nns grown in Cmeroon. Fresh Proue 3 (1), 6-7 Onyejegou CA, Ayoele OO (199) Effets of rw mterils, proessing onitions n pkging on the qulity of plntin hips. Journl of the Siene of Foo n Agriulture 68, Plmer JK (1971) The nn. In: Hulme AC (E) The Biohemistry of Fruits n their Prouts, Aemi Press, Lonon, pp 6-1 SAS Institute In. (1) SAS User s Guie: Sttistis. Institute In. Relese 8., Cry, NC, USA Simmons NW, Shepher K (19) The txonomy n origins of the ultivte nns. Journl of the Linnen Soiety (Botny), 3-31 Smith NJS, Tuker GA, Jeger J (1989) Softening n ell wll hnges in nns n plntins. Aspets of Applie Biology, 7-6 Tézens u Montel H (198) Le nnier plntin. Colletion Le Tehniien Agriulture Tropile (Misonneuve et Lrose, E) 3, 1 pp Turner DW (1997) Bnns n plntins. In: Mitr S (E) Posthrvest Physiology n Storge of Tropil n Sutropil Fruits, CAB Interntionl, Oxon, UK, pp 7-83 von Loeseke H (19) Bnns ( n En), Inter Siene, New York, pp 68