Structure, constituents and postharvesting of tropical fruits in Southeast Asia
1989
Utsunomiya, N. (Kyoto Univ. (Japan). Coll. of Agriculture)
Southeast Asia is one of the regions of tropical fruits origin in the world. Many kinds of fruits which take part in the food life have been grown a very long time ago in this region. At present, only favorite and excellent varieties are being cultivated, and many other varieties seem to be in the danger of extinction. Much more varieties should be conserved for improving the better varieties. Aril is eaten in many kinds of tropical fruits such as durian, rambutan and magosteen. The edible portion of this fruit type becomes less because of more seeds, bigger seeds or thicker pericarp. Anatomical and physiological studies on fruit development or breeding programs which aim at increasing the volume of aril flesh will be required. Each tropical fruit has peculiar flavor owing to the characteristic phenols, volatiles and/or unidentified compounds. However, 60-90% of the edible flesh weight is occupied by water in most kinds of the fruits. Some kinds of fruit containing more carbohydrate such as banana, durian and jackfruit can be high energy food. Sugar and acid are the determinative factors for the taste of fruit. Most kinds of major cultivated tropical fruits taste very sweet since they have much sugar and little acid.Both sugar and acid contents are less in a few kinds of fruit. Tamarind and yellow passionfruit contain more acid in their fruits. The contents of all these constituents are different among varieties, and they seem to be affected by environmental conditions in this region
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