{"title":"Evaluating the dynamics of physical, proximate, mineral and antioxidant compositions during dragon fruit development","authors":"Rahul Sen, Ananta Madhab Baruah","doi":"10.1007/s13562-024-00916-x","DOIUrl":null,"url":null,"abstract":"<p>Current study investigates the changes in physical, nutritional, and antioxidant compositions of two dragon fruit species <i>H. costaricensis</i> (HC) and <i>H. udantus</i> (HU) from 7 days after fruit set (DAFS) to maturity. In both species during development, physical parameters such as length, diameter, weight, volume, and pulp percentage increased, while peel percentage decreased. Mature HC fruits have a spherical shape with a length of 7.91 ± 0.14 cm, while HU fruits were oval, measuring 9.13 ± 0.19 cm. Moisture content declined during maturation, with mature HC and HU fruits containing 82.91 ± 1.23% and 80.53 ± 0.46% moisture, respectively. In both HC and HU, ash content remained around 1%, and dietary fiber content decreased significantly, while crude protein levels increased, reaching 4.04 ± 0.03% in HC and 4.64 ± 0.05% in HU at maturity. Chemical composition analysis indicated increases in total soluble sugars, reducing sugars, and total soluble solids (TSS) during maturation, with mature HC fruits having higher TSS (13.59 ± 0.92 ºBrix) compared to HU fruits (11.91 ± 0.04 ºBrix). Antioxidant activity and total phenolic content peaked during the early developmental stages and in the peel of mature fruits for both species, then decreased as the fruits matured. This study enhances the understanding of dragon fruit's maturation process and nutritional benefits, offering crucial information for optimizing cultivation, postharvest handling, and consumption practices. By identifying key stages for nutrient and antioxidant maximization, these findings may contribute to improved agricultural practices and the development of value-added products from dragon fruit.</p>","PeriodicalId":1,"journal":{"name":"Accounts of Chemical Research","volume":null,"pages":null},"PeriodicalIF":16.4000,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Accounts of Chemical Research","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.1007/s13562-024-00916-x","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 0
Abstract
Current study investigates the changes in physical, nutritional, and antioxidant compositions of two dragon fruit species H. costaricensis (HC) and H. udantus (HU) from 7 days after fruit set (DAFS) to maturity. In both species during development, physical parameters such as length, diameter, weight, volume, and pulp percentage increased, while peel percentage decreased. Mature HC fruits have a spherical shape with a length of 7.91 ± 0.14 cm, while HU fruits were oval, measuring 9.13 ± 0.19 cm. Moisture content declined during maturation, with mature HC and HU fruits containing 82.91 ± 1.23% and 80.53 ± 0.46% moisture, respectively. In both HC and HU, ash content remained around 1%, and dietary fiber content decreased significantly, while crude protein levels increased, reaching 4.04 ± 0.03% in HC and 4.64 ± 0.05% in HU at maturity. Chemical composition analysis indicated increases in total soluble sugars, reducing sugars, and total soluble solids (TSS) during maturation, with mature HC fruits having higher TSS (13.59 ± 0.92 ºBrix) compared to HU fruits (11.91 ± 0.04 ºBrix). Antioxidant activity and total phenolic content peaked during the early developmental stages and in the peel of mature fruits for both species, then decreased as the fruits matured. This study enhances the understanding of dragon fruit's maturation process and nutritional benefits, offering crucial information for optimizing cultivation, postharvest handling, and consumption practices. By identifying key stages for nutrient and antioxidant maximization, these findings may contribute to improved agricultural practices and the development of value-added products from dragon fruit.
期刊介绍：
Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance.
Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.
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