Abstract

The chili plum (Spondias purpurea L.) is an exotic fruit with a climacteric pattern of respiration belonging to the Anacardiaceous family and is consumed in both the fresh and processed states. The fruit has a yellow pulp, pleasant aroma, sweet sour taste with vitamin A content being higher than cashew, guava, some papaya and mango cultivars. However, a relatively short shelf-life of 5-6 days at ambient temperatures for harvested fruits and widespread incidence of fruit-fly infestation are two major limitations for increased utilization of this fruit. Fruits can be successfully stored up to 14 days at 12.5^oC. Fruits stored at 12.5^oC and then subsequently transferred to 30-32^oC ripened normally with a shelf-life of 4 days. Storage at temperatures below 9-10^oC resulted in the occurrence of chilling injury damage accompanied by an inhibition of ripening. Chili plums have a caloric density of 74 kcal/100 g^-1 edible portion which is significantly higher than the 39 to 58 kcal/100g^-1 for peach, apricot, and mango and cherry. The higher caloric density is attributed to its total carbohydrates of 19.1% and fructose, glucose and sucrose which together account for 65% of the soluble matter. Unlike the other fruits, chili plum retains a fair amount of starch in the mesocarp. It is a moderate source of potassium (250 mg/100g^-1 edible portion) and an excellent source of vitamin C (48 mg/100g^-1 edible portion). Analysis of volatile flavour compounds showed 2-hexenal to be the main flavour compound present.

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