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Blacksapote (Diospyrosdigyna Jacq.)
E.M. Yahia and F.Gutierrez-Orozco, Autonomous University
of Queretaro, Mexico
Abstract: Black sapote
(Diospyros digyna
lacg.) is a climacteric fruit,popular in
Mexico,that is consumed fresh as wellas inother processed forms. The fruit is greatly
valued for its excellent organoleptic characteristics,but unfortunatelynotenough
information is availableon itspostharvest physiology and handling.Therefore guidance
onoptimum conditionsfor handlingisnotavailableand needsto be developed.
Thefruit is very sensitiveto chillinginjury,and itsvery soft texture when ripe
makes itshandling and shipping somewhat difficult.
Although is sometimes believed that black sapote
(Diospyros digyna)
belongs to
theSapotaceae familybecause of its common name, it actuallycomesfrom a
different family, the Ebenaceae.It is a climacteric fruit (Yahia,
2004)
and is widely
accepted in regional markets due to its organoleptic characteristics.It has excellent
potentialforcommercialization as an exotic fruit, yet in spite ofthis,information
on itspostharvest biologyand physiology necessaryto establish optimum storage
andtransport conditions islimited.
11.1.1Origin,botany, morphology and structure
Black sapote isnative to the coasts of Mexico andCentral America,where it is
usuallyfound as a cultivatedcrop.Itisalsoknown in Spanish as
sapote, sapote
negro, matasanodemico, sapotedemico,
or
ebano,
while in Hawaii peopleknow
it as blackpersimmon.The black sapotetree is anevergreen thatreaches a height
of up to 25 m.Fruit are brightgreen and shinywhen young(Plate XIXa: see
colour section between pages
244
and
245),
nearlyround with adiameter of 5 to
12.5
em andpresent a pronounced four-lobed,undulate calyx. When ripe,thefruit's
skinbecomes olive-greenand then muddy-green(Plate XIXb: see colour section
between pages 244 and 245).The pulp is glossy,brown to verydark brown or
black,with ajelly-likeconsistency and sweetand mild flavor.Although the fruits
aremostlyseedless,sometimes up to10 to 14 seeds can befound (Morton,1987).
11.1.2
Worldwide importance
Blacksapotes are found in tropicaland subtropicalareas of Mexico withthestates
ofTabasco,Guerrero,Chiapas and Pueblabeingthe main areas of production.In
2001,
productionof black sapotein Mexico reached morethan 700 tons with a
totalvalue of 1.35 million pesos (SAGARPA,2001).
11.1.3
Culinary uses, nutritionalvalue andhealth benefits
Blacksapotepulpcan be eaten fresh,served asa dessert accompanied with milk,
madeinto icecream,or mixed with orange juice,liquor,or wine and served as a
dessert.It is also madeinto liquor in CentralAmerica.Some of themedicinal
benefits attributed to black sapote includethedecoction made with theleaves,
whichisusedas an astringent and febrifuge. Other preparationsfrom black sapote
areusedto treat skin rash and leprosy (Morton,1987).Thenutritional composition
ofblack sapoteispresented in Table
11.1.
It containsmainly carbohydrates and mineralsand is an important source of
ascorbic acid,calcium and phosphorus (Miller
et aI.,
1997).Although Morton
(1987)reportedanascorbic acid concentrationof 191.7mgIOOg-1,recent analysis
Table11.1Nutrientcompositionof blacksapote
(100 g offresh fruit)
Watercontent
Protein
Carbohydrates
Fat
Ash
Calcium
Phosphorus
Iron
Totalcarotenoids
,B-carotene
Riboflavin
Niacin
Ascorbic acid
VitaminE
Totalsolublephenols
79.46-83.1
%
0.62-0.69 g
12.85-15.11 g
0.01g
0.37-0.6g
22.0 mg
23.0mg
0.36 mg
399.4).!g
64.7).!g
0.03 mg
0.20 mg
24 mg
2064 ).!g
247mg
Fig. 11.1 Antioxidant capacityof hydrophilic and lipophilic extracts of black sapote
measured byDPPH and FRAP assays.Source:Yahiaet aI.,2010.
byHPLC reported 24.1 mg per 100 g fruit (Corral-Aguayo et al.,2008). Vitamin
E content in black sapote (2,064 fig 100 g-l fw) is higher than that of other tropical
fruits such as strawberriesand mango,and was found to be mainly in the form
of a-tocopherol (Corral-AguayoetaI., 2008).The content of total phenols in
black sapote has been reported as247mg equivalentsof gallic acid per 100 g
freshweight (Corral-Aguayo
et al.,
2008).HPLC-DAD-Mass Spectrometry
(HPLC-MS) analyses revealed major phenolicsare sinapic acid,myricetin,ferulic
acid,and catechin (110.7,85.0,81.9,and 79.941 mg 100 g-l dw,respectively)
(Yahiaet al.,2010).
The antioxidant capacity(AGe) of black sapote hydrophilic(HPE)and
lipophilic (LPE) extractshasbeen evaluated using the DPPH (2,2'-diphenyl-l-
picrylhydrazyl) and FRAP (ferric ion reducingantioxidant power) assays.
AGCofthe HPE wasmuch higher than that of the LPE using the two
assays (HPE: 302.734,LPE: 2.180 mgAAE 100 g-!fw byDPPH;and HPE:
SI)\
.47~ mg ascorbic acid equiva\ents
(A.A.E) \1)1)
g-\
fw, whi\e AGCwas not
detectedin theLPEby FRAP)(Fig. Il.l) (Corral-Aguayo et aI.,2008;Yahia
et aI.,2010).
11.2 Fruit development and postharvest physiology
11.2.1 Fruit growth, development and maturation
Fruittakes about four months from anthesis to maturity. The firmness of black
sapotesdecreasesduring ripening with a more pronounced decrease three days
afterharvest,whichcorresponds to anelevation of ethylene synthesis (Arellano-
Gomez et al., 2005). After the sameperiod oftime,total phenolics presenteda
reduction of morethan 80%,whiletheactivityof polyphenoloxidase increased
significantly.Totalcarotenoids werelower at the end of ripening as well as
ascorbic acid, whichpresentedareduction of about 62%.Thisdecrease in
ascorbic acid and the increasein polyphenoloxidase activity couldexplainthe
darkeningof the pulpduring ripening(Arellano-Gomez etaI.,2005).
11.2.2Respiration,ethyleneproduction and ripening
Blacksapotes are climacteric fruits (Yahia,2004).Themaximum production
of CO
2
was reported byArellano-Gomez et
at.
(2005) on day six after harvest
(about367.3 mL kg-1h-
l),
and thatof ethylene is reachedon dayfive (480 ilL
kg-
l
h-
l).
Due to this respiratorybehavior,this fruit is considered to be
highlyperishable.The total solublesolids content infullymature fruitis inthe
rangeof 17.9 to 2 I.5°Brix,whiletheir water content is 77.5% (Corral-Aguayo
etaI., 2008).
11.3 Maturityand qualitycomponentsand indices
Theunripe fruit of theblack sapotehas a goldenyellow colored pulp [skin?-see
comment]that turnsbrown-blackwhen ripe (Ledesma and Campbell,200 I).The
externaland internal color of fullyripeblacksapote fruit has beencharacterized
andis presented in Table11.2.
Thecolor paramenters of blacksapotepulp correspond to a dark brown color
(Corral-Aguayoetal., 2008).Fruits should beharvestedwhenfullymature but
stillunripe,or whenthey present a bright greencolor.When harvestedat this
stage,they become ripe in about ten days if kept at room temperature.Fruits
harvestedlater,when theyare olive-green,will ripenintwo to six days.Fullyripe
blacksapotes (Plate XX:see coloursection between pages 244 and 245) are very
softand they can be kept in the cold for only a veryfew days,but their handling
becomesdifficult dueto theirexcessive softness (Morton,1987;Yahia,2004).
L
a
b
Chroma
Hue
41.2
4.5
6.2
7.8
53.1
22.6
16.5
2.9
16.8
10.2
11.4 Postharvest handling factorsaffectingquality
11.4.1 Temperature management
Black sapote fruit held at 15,20 or25°C for up to seven,ten,or 15 days and then
transferredto 25°C ripened normally (Yahia,2004). The same wasobserved when
thefruit were kept at 10°C for seven days and then transferredto 25°C. However,
somefruit held at lOoe for ten or 15 days had abnormalripening,and most fruit
stored at 1 or5°Cdid not ripen normallyor failed to ripen regardlessof the storage
duration (Milleret aI.,1997;Yahia,2004).
11.4.2 Physicaldamage
Fullyripe fruitsofblack sapoteareextremelysoft (PlateXIXb:see colour section
between pages 244 and 245),and therefore veryproneto physical damage.
11.5 Physiological disorders
Blacksapoteischilling sensitive (Yahia,2004).Someof thefruit held at 10°C for
tenor 15 daysshowed abnormalripening,and most fruit stored at 1or 5°C did not
ripen normallyor failed to ripen regardlessof storage duration (Yahia,2004).
11.6 Pathologicaldisorders
Janickand Paull (2008)indicated that black sapoteisnot commonlyaffected
seriouslybydiseases.
11.7 Insect pestsand their control
Although noimportant pestsarereported in black sapote,it is afruit flyhost
(Janickand Paull, 2008).
11.8.1Harvest operations
The harvestseason of black sapote in Mexico isfromAugust to January.A cutting
pole with acloth bag attached isused toharvestthe fruits whentheyaremature
green or olive green(Morton,1987).
11.8.2 Controlof ripening and senescence
Blacksapotewill tolerate irradiation at 0.15 kGy,but abnormal ripening will
likelyoccur infruit treated at 0.3 kGy(Miller etal.,1997;Yahia,2004).
11.8.3 Recommendedstorage and shipping conditions
Storage of black sapote fruitsat 13to15°Cand 85 to 90 percent RH will extend
their shelf life for up to two to three weeks(McGregor,1989;Yahia,2004).
Modified and controlled atmospheres are not practiced,but theycould help
(especiallymodified atmospherepackaging)in extendingthe storageand shipping
life (Yahia,1998;2008).
11.9
Processing
Black sapoteismainlyeaten fresh,but also processed into severalproducts. The
fruit is peeledand the pulp is placed in bottlesor frozen,andalso used to makeice
cream (SDR,20 I0).The fresh pulp of black sapoteisused to prepare puddings,
cakes and mousse.
Black sapotepresents a climacteric behavior and its postharvest handlingis
difficult,especiallydue to thelack of adequate information.This fruit has potential
for commercialization as exotic fruit due to its excellent organoleptic properties
and multiple uses,especiallyprocessed.However, verylimited information exists
on their postharvest biochemistry,physiology and handlingand thusit isdifficult
to establishthe optimumconditions for storage and transport to extend their shelf
life.The fruit needs to be harvested and transported while still unripebecause
onceit reachesfull ripeness, it becomes soft and handlingbecomes unsuitable.It
isconsumed fresh and made into preservesand severalother processed products,
whichgives an added value and would facilitateitscommercialization.
Arellano-Gomez L.A.,Saucedo C.and Arevalo-Galarza L.(2005),Biochemical and
physiologicalchangesduringripening of black sapote fruit(Diospyros dignya Jacq.),
Agrociencia,39(2),173-181.
Corral-Aguayo R.,Yahia E.M.,Carrillo-Lopez A.and Gonzalez-AguilarG.(2008),
Correlation betweensomenutritionalcomponents and thetotalantioxidant capacity
measuredwith sixdifferent assays ineight horticulturalcrops,
J
Agric Food Chern,56,
10,498-10,504.
Janick J.and PaullR. E.(2008), TheEncyclopediaof Fruits andNuts,Cambridge,UK:
CAB1, Cambridge UniversityPress, 954pp.
LedesmaN.and Campbell J.(2001),Reseflahistorica,cultivaresypropagaciondelzapote
prieto(Diospyros digyna Jacq.) en el sur dela Florida,Proc Interarn Hort,45,12-14.
McGregor B.M. (1989),Tropical ProductsTransport Handbook,United StatesDepartment
of Agriculture,Office ofTransportation,AgricHandbook No. 688.
MillerW.R., Shari J.L.and Baldwin E. (1997),Qualityof irradiatedand non-irradiated
black sapote (Diospyros digynaJacq.) after storage and ripening,Proc Fla StateHort
Soc,
110,215-218.
Morton J.(1987),Black sapote,in Morton J.F.,Fruits of WarmClimates,Miami,FL,
416-418.
SAGARPA (200I),Anuario estadisticodelaproducci6nagricola,Secretariade Agricultura,
Ganaderia,DesarrolloRural,Pesca y Alimentaci6n,www.sagarpa.com.gob.mx.
Secretaria deDesarrolloRural(SDR)(2010),CultivosdelEstadodePuebla,Available
from:http://www.puebla.gob.mx[accessed 29 June20 I0].
Yahia E.M.(1998), Modifiedand controlledatmospheres for tropical fruits,Horticultural
Reviews,22,123-183.
Yahia E.M.(2004),Sapodilla and Related Fruits,in:US Department of Agriculture
AgriculturalHandbook#66.Available from:http://www.ba.ars.usda.gov/hb66/index.
html [accessed6 June 2010j.
Yahia E. M.,(ed.),(2008),Modified and controlledatmospheresfor the storage,
transportation,and packaging of horticulturalcommodities,CRC Francis
&
Taylor,
Boca Raton,FL.
Yahia E.M., Gutierrez-Orozco F.and Arvizu-de Leon C.(2011),'Phytochemical and
antioxidantcharacterization of the fruit ofblacksapote (Diospyros digyna Jacq.)', Food
Research International,doi:10.1016/j.foodres.20 I0.11.025/