The harvest maturity stage as a critical factor for postharvest quality of seje fruit
2018
Garcia-Jimenez, A. | Cucaita, N. | Gutierrez-Bravo, R. H. | Hernandez, M. S. | Fernandez-Trujillo, J. P.
Seje (Oenocarpus bataua) is an emergent fruit from the Amazon because it is adapted to growing in poor soils but is also rich in excellent quality oil, similar to olive oil, with high quality proteins. Seje fruit is widely used in the Amazon basin and is very important in the diets of the indigenous populations. In the Atrato river basin (Chocó biogeographical region, Colombia), seje is a dominant palm in the seasonally flooded forests and forms dense, extensive populations. The inhabitants of this region recognize the usefulness of the palm and occasionally use the mature fruit to prepare drinks or to extract oil. The growth and ripening process was established in seje fruit in order to determine the changes of potential maturity indices during development and ripening. The moisture percentage and total acidity decreased slowly from fruit set until week 11. The fat content remained constant at a value of 3 mL 100 g-1 on a dry weight basis (dw) until week 24, increasing thereafter to values of 6 mL 100 g-1 dw at week 50, particularly due to higher levels of unsaturated fatty acids (oleic + linoleic 80%). The electrical resistance in the seje fruit was not useful for monitoring fruit ripening. The seje fruit did not develop flavonoids, saponins or alkaloids during the study period; terpenoids or carotenoid compounds were detected up to week 5. Seje fruit must reach 80% of full maturity on the palm in order to ensure quality and maximum concentrations of fat.
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