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在Mimusops zeyheri的加入和果实成熟阶段之间的相互作用及其对收获后质量和营养成分的影响

Kamogelo P Teffo¹, Semakaleng Mpai¹, Ashwell R Ndhlala¹

¹Green Biotechnologies Research Centre of Excellence, Department of Plant Production, Soil Science and Agricultural Engineering University of Limpopo Sovenga South Africa.

Food science & nutrition

|February 11, 2025

概括

一种土著水果Mimusops zeyheri,根据加入和成熟度显示出不同的营养含量. 这种变化影响了它作为撒哈拉以南非洲地区健康零食的潜力.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
植物学植物学

背景情况:

这种植物名为Mimusops zeyheri (Sond.) 是撒哈拉以南非洲的土著果树,经常作为健康零食食.
它的全部营养潜力和可变性仍然未被充分探索.

研究的目的:

为了研究Mimusops zeyheri加入和果实成熟阶段之间的相互作用.
分析这些相互作用对水果质量和营养成分的影响.

主要方法:

在四个水果成熟阶段分析了五个Mimusops zeyheri加入.
评估的参数包括水果大小,坚硬度,可溶性固体总量,可定位酸度,近距离分析和氨基酸.

主要成果:

在加入和成熟阶段之间观察到物理化学和营养特征的显著变化.
加入6E显示了最大的果实大小,而3L显示了最高的坚硬度.
在不同的成熟阶段 (T1-T4) 的特定加入 (M7,HY,3E,6E) 呈现出更高的必需氨基酸,矿物质 (Ca,Mg,Na,P,Fe,Zn,Mn) 和水分含量.

结论:

在营养和物理化学性质方面,Mimusops zeyheri表现出相当大的变化.
水果的加入和成熟阶段是影响其质量和营养价值的关键因素.
了解这种变化是优化其作为健康食品资源的使用的关键.

关键词:

这就是Mimusops zeyheri.特兰斯瓦尔红牛奶树木.加入变化加入变化粮食安全粮食安全这是土著水果的土著水果.营养成分营养含量

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