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Factors Influencing Postharvest Quality of Tamarind Fruit Pulp"

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Factors Influencing Postharvest Quality of Tamarind Fruit Pulp ACTA SCIENTIFIC MICROBIOLOGY (ISSN: 2581-3226) Volume 2 Issue 12 December 2019 Review Article Satya SS Narina1*, CorettaFactors C Davis Influencing2, Michelle MPostharvest Corley2, Anwar Quality A Hamama of Tamarind2, Chyer KimFruit2, LiPulp H2, Grizzard C2, Umesh K Reddy1, Kameswari P L6, Pessarakli Mohammad3, Bhavani Prasad V Sripathi4, Christian D'Orgeix5, Brian L Sayre5, Glenn Harris5, Harbans L Bhardwaj2, Padma Nimmakayala1 and Yixiang Xu2 1Department of Biology, West Virginia State University, Institute, Charleston, WV, USA. 2Agricultural Research Station, VSU, Petersburg, VA23806, USA 3School of Plant Sciences, Forbes Building, Room 303, The University of Arizona, Tucson, Arizona 85721, USA. 4Andhra Pradesh Agricultural University, Rajahmundry, East Godavari District, Andhra Pradesh, India 5Department of Biology, VSU, Petersburg, VA 23806, USA 6Krishi Vigyam Kendra, Pandirimamidi, Dr. YSR Horticultural University, East Godavari District, Andhra Pradesh, India *Corresponding Author: E-mail: Satya SS Narina, Department of Biology, West Virginia State University, Institute, Charleston, WV, USA. Received: [email protected]: DOI: October 03, 2019; November 04, 2019 10.31080/ASMI.2019.02.0422 Abstract - Tamarind pulp has potential value in nutrition and health and is useful in variety of ways in the preparations of both food, and medicines. There are several cultivars identified for industrial use, sweet and sour pulp types for table fruit purposes. Fruit is con sumed as fresh fruit snack, or its pulp made into puree or sauce to mix with rice and other cereals, vegetables, fruits, and to make candies, high energy bars, ready to use fresh fruit concentrates, sweet juice beverages or flavoring agent for locally consumed drinks, pickles, as a preservative to store several foods. The presence of antimicrobial properties and essential phytochemicals in tamarind pulp or pulp products made them safe for human and animal consumption and free of microbial load. There are reports on an insect - pest or larvae carried over from field to storage, enhanced losses of fruit quality and encouraging secondary pathogenic bacteria or fungal contamination. The climatic factors like temperature, relative humidity, ventilation, pH, amino acid to sugar ratio, and mois ture content of fruit or dried pulp blocks and their packing materials are some of the factors controlling the pulp quality. However, - care during selection of raw material, source location, processing methodology will eliminate cross contamination due to fungi or bacteria from food or food products prepared using tamarind pulp. The wild resources, 2000 genotypes and potential cultivars iden tified for pulp production would be an excellent source for seedless tamarind table fruit cultivar development. Postharvest studies on improved storage quality by using insect resistant cultivars and inclusion of ready to serve fresh foods with tamarind in United Keywords: States grocery stores would be beneficial. Genotypes; Pulp Products; Industry; Antimycotic; Antibacterial; Storage Abbreviation Introduction Tamarindus indica USDA (United States Department of Agriculture); % (percent); The most useful part of tamarind tree ( L.) is - [1] g(grams); mg(milligrams); μg (micrograms); > (greater than); < the fruit, as it contains a sweetish, acidic pulp, which is widely used (less than); IU (International Units); β-D (Beta - Dextro); α, β, γ (al for souring curries, sauces, chutneys and certain beverages . Rao pha, beta, gamma); ml (millilitre); oC(Degrees Celsius); oF(Degrees and Srivastava in 1974 reported that fruit pulp is soft and thick, fahrenheit); BHA (Butylated hydroxy anisole); TSS (Total soluble brown or reddish brown in color, and 55 per cent of the fruit is - solids); ± (Plus or minus); HDPE (high density polyethylene); filled with fruit pulp while the remaining 34 per cent and 11 per - LDPE (Low density polyethylene);LLDPE (Linear low density poly cent are contributed by seed and shell respectively [2]. India is the ethylene); MDPE(Medium density polyethylene); NAPA (National largest producer (300,000 tons) and exporter of tamarind pulp fol Action Plan for Agriculture); US-FDA (United States –Food and Drug Administration); Citation: ., et al. Acta Scientific Microbiology Satya SS Narina “Factors Influencing Postharvest Quality of Tamarind Fruit Pulp". 2.12 (2019): 10-19. Factors Influencing Postharvest Quality of Tamarind Fruit Pulp 11 Role of tamarind pulp in nutrition and health lowed by Thailand (140,000 tons) and 45% of tamarind trees are planted only for fruit pulp of food and medicinal value [3,4]. Various plant parts of tamarind including seed and leaves are - - highly nutritious, though fruit pulp is the prime part of this review. On an average 2000 genotypic collections were from all over - The biochemical components of medicinal value, and phytochemi the world and widely distributed in tropical and subtropical re cals of a preservative role were controlling various human or ani gions including Europe and Americas. Among these the sweetest - mal infections or diseases are summarized below [6]. and most cultivated tamarind cultivars with high pulp content are Makham Waa, Manila sweet, Urigam, PKM 1 (Peryakulam 1), Tum Fruit pulp used as snack, preservative, and to prepare several kur, Yogeswari, No: 86-13-008, No: 87-2-01-035, Prathisthan, T3, - culinary dishes, chutney, tamarind juice concentrate, pulp powder, T1B, red and brown pulp type, sweet and sour type fruit cultivars - pectin, jams, syrups, candy, and for making souring porridge, tar for their industrial use traits. Tamarind tree can be cultivated as taric acid, alcohol, summer refreshing drink, seasoning, and flavor a main orchard or as an intercrop in vegetable crops like cassava, ing [4]. The fresh raw fruit of 100g weight provides 239 kcal energy. potato and other annuals or cereals like wheat [4-7]. The proximate composition of fruit pulp (Table 1) though varies with sample to sample, revealed that the ripe fruit pulp provides Evaluation of Tamarind varieties were conducted from various 30-40% invert sugars containing 70 per cent glucose and 30 per locations of south India (Tamil Nadu - 14 genotypes, Karnataka - - cent fructose, more folates (59.35μg), tartaric acid (18.52g/100 11 genotypes, Andhra Pradesh - 10 genotypes) including famous - g), soluble solids (44oBrix) and vitamin E (108.78μg/g), but less varieties like Urigum, PKM-1 (Tamil Nadu) and NT1-19 (Karna - dietary fiber (4.13g/100 g), vitamin C (4.79mg/100g) and carbo taka) and selections. Correlation coefficient studies indicated that hydrates (50.07g/100g) compared to raw fruit [4,6, https://fdc.nal. pulp weight per pod expressed highest positive genotypic and phe usda.gov/]. notypic association with pod weight, vein weight, shell weight, pod width and pod length. Path coefficient analysis revealed that, pod - The fruit pulp has most of the essential amino acids (β-alanine, weight, pulp per cent, seed per cent and shell per cent exhibited a proline, phenylalanine, leucine, serine) except tryptophan; carbo positive direct effect on pulp weight [1]. hydrates – arabinose, galactose, glucose, xylose, cinnamates, citric - - and uronic acid, dietary fiber, invert sugar, nicotinic acid, 1-malic The potential of this tropical fruit cultivation in temperate and acid, pectin, pipecolic acid, volatile oils (geraniol, limonene), potas subtropical regions benefits not only farmers, but also industri sium, lipids, proteins, polyphenols and flavonoids, vitamins B3, C alists to encourage massive adaptation of tamarind tree planting and E (α, β, γ – tocopherols), and folates. Secondary metabolites by taking measures to cultivate for good quality tamarind pulp like polyphenols were identified from mucilaginous tissue of fruit production in non-traditional areas like United States of America include flavan-3-ols (catechin, epicatechin), flavonoids (vitexin, (USA) and for educating young generation of scientists, academic iso-vitexin), procyanidin and triterpenes [orientin (8-c- β-D- researchers, research scientists about the germplasm resources glucopyranosyl-3 ’,4’, 5,7-tetrahydroxyflavone), and iso-orientin we have for generations [4]. - (6-substituted luteolin analog)] while aqueous pulp extract was Tamarind pulp in unripe condition (green pod) shows polyphe observed with saponins (2.2%), alkaloids (4.32%) and glycosides nol oxidase activity up to 105 days of maturity of the fruit or until (1.59%) [6]. - it ripens. Thereafter due to ripening there is a marked increase of - A raw or partially ripe fruit is used as an anti-scorbutic, heal in reducing sugars and available lysine leading to Maillard reaction. - flammations, to treat asthma, cough, sore throat by hydrolysis of This inhibits enzymatic browning in the ripe pulp during subse phospholipids, due to the presence of polyphenols and flavonoids quent storage. The factors affecting Maillard reaction are high tem [9,10]. perature, amino acid to sugar ratio, water content, pH, and organic - acids [8]. - Tamarind fruit is anthelminthic (expels worms), antimicrobi al, antiseptic, antiviral, sunscreen and astringent and to promote Very limited literature available with respect to microbial con wound healing in the following conditions: asthma, bacterial skin tamination or factors influencing postharvest quality of fruit, pulp - infections, boils, chest pain, cholesterol metabolism disorders, and pulp-based food products. Nutritional and preservative roles colds, colic, conjunctivitis, constipation (chronic
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