S17 - Session O4 - The canning effect on selected 'physico-chemical properties of underutilised Transvaal Red milkwood (Mimusops zeyheri)

Authors: Tieho Paulus Mafeo *, Thabiso Kenneth Satekge, Olga Mamphatlo Sebati, Nhlanhla Mathaba

Transvaal red milkwood ( Mimusops zeyheri ) is a nutritional fruit, indigenous to southern Africa. However, the fruit is highly perishable with shortened shelf-life. To prolong its availability and the shelf-life, the study investigated whether canning could be used as preservation method. Fruit were canned in sugar syrup and then stored at room temperature; whilst non-canned (control) fruit were stored at -72 for a 6-month period. Student t-test was used to analyse data. Canning resulted in a significant (p < 0.05) increase of total soluble solids and titratable acidity. Similarly, colour parameters such as lightness and chroma were significantly (p < 0.05) high in canned fruit when compared with non-canned. There was also a significant (p < 0.05) pH and sugar/acid ratio reduction in canned fruit when compared with non-canned. However, the balance between sweetness and sourness did not differ significantly (p > 0.05) between canned and non-canned fruit. Similar results were observed for hue angle. The present study demonstrated that 6 months canning is an ideal method for M. zeyheri preservation. This could increase the fruit consumption level. Further studies should be conducted to determine whether canning method has effect on phytochemicals and antioxidant properties of the fruit.