Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South Africa.
Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, South Africa.
PLoS One. 2022 May 19;17(5):e0268628. doi: 10.1371/journal.pone.0268628. eCollection 2022.
Strychnos madagascariensis is an underutilized South African fruit-bearing tree, with the pulp being the primary consumable component. However, the seeds hold the potential as a food source due to their high nutrient composition. The aim of this study was to determine the physical properties of S. madagascariensis fruit and seeds to aid in food processing equipment development. Fruit physical properties were determined at four progressive ripening stages, as well as the seed physical properties and mineral composition. The pulp contributed the most towards fruit composition across stages of ripeness (c 50%), followed by the rind (c 30%) and seeds (c 20%). Furthermore, significant variations in seed physical properties were observed at progressive maturity stages. The seeds showed significantly greater mineral compositions in unripe-green fruit in comparison to fruit at progressive ripening stages. The data provided may serve as a basis for the development of processing procedures and equipment and suggests that seeds of unripe-green fruit hold greater nutritional benefits.
马达加斯加斯岛茄是南非一种未充分利用的产果树木，其果肉是主要可食用部分。然而，由于其高营养成分，种子具有作为食物来源的潜力。本研究旨在确定马达加斯加斯岛茄果实和种子的物理特性，以帮助开发食品加工设备。在四个不同成熟阶段测定了果实的物理特性，以及种子的物理特性和矿物质组成。果肉在成熟度的各个阶段对果实组成的贡献最大（约 50%），其次是果皮（约 30%）和种子（约 20%）。此外，在成熟度的各个阶段，种子的物理特性也存在显著差异。与成熟度逐渐增加的果实相比，未成熟绿色果实的种子具有显著更高的矿物质组成。提供的数据可以作为加工工艺和设备开发的基础，并表明未成熟绿色果实的种子具有更大的营养价值。
