Development of Garcinia Atroviridis (Asam Gelugur) During Fruit Growth

Journal of Advanced Research in Materials Science 73, Issue 1 (2020) 12-20

Journal of Advanced Research in Materials Science

Journal homepage: www.akademiabaru.com/arms.html ISSN: 2289-7992

Development of Garcinia Atroviridis (Asam Gelugur) during Open Access Fruit Growth

O. Nur Allisha1,*, O. Zaulia1, M. A. I. Mohd Shukri2, M. N. Suriani1, G. Nur Syafini2, M. N. Azhar2, R. Khdijah2, A. R. Razali2, R. Mohd Azhar1, M. Nur Izzati2, A. Siti Nur Raihan2, M. Razali2, I. Salma1, A. Khadijah1, G. Mohd Nor Faizal3

1 Industrial Crop Research Centre, Persiaran MARDI-UPM Headquaters, 43000 Serdang, Selangor, Malaysia 2 Horticulture Research Center, Persiaran MARDI-UPM Headquaters, 43000 Serdang, Selangor, Malaysia 3 Biodiversity and Environment Research Center, Persiaran MARDI-UPM Headquaters, 43000 Serdang, Selangor, Malaysia

ABSTRACT

Asam gelugur (Garcinia atroviridis Griff ex. T. Anderson) in Malaysia normally used as dried fruit for ingredients in the food. Dried G. atroviridis also used for medicinal and health benefits food. Recently, G. atroviridis become more popular when RandD found that this fruit has high hydroxy acetic acid (HCA) (to reduce cholesterol and fat, slimming agent), high antioxidant content, anti- bacteria, anti-tumour, manage high blood pressure etc. This fruit was processed as health benefit foods and also as supplement and healthy drink. This traditional plant also proven can be planted on a commercial scale and give promising income to entrepreneurs. Therefore, a study on this plant also given priority. Study on different maturity stages is important to understand the development of fruit and to determine suitable harvesting stage as a guideline for harvesting and processing. Therefore, this study were carried out by tagging the fruit from flowering until the fruit set, matured and ripen stage. From the observation, fruit at age 85 days after flowering seem started matured and they were picked at every 5 days and analysed until day 125 when fruit were overripe and drop from tree. Fruit were analysed on physical (visual appearance, firmness, lightness, chroma, hue) and chemical (pH, total titratable acidity (TTA), ascorbic acid, soluble solid content (SSC) changes. Result showed that SSC of G. atroviridis were range from 6.13 – 7.73. SSC of G. atroviridis maintain during development and significantly increased after 120 days. Acidity (TTA) of G. atroviridis were very high (3.83 – 4.60 mg/100g). TTA significantly low at day 90 and 120 after fruit set, compare to other stages. Ascorbic acid content of G. atroviridis is considered low (0.77 – 1.35 mg/100g). pH of G. atroviridis is very low at 2.41 -2.60. This considered too low compared to other fruits. pH and ascorbic acid of G. atroviridis is fluctuated during the development of fruit from 85 to 125 day after flowering. Skin lightness increased significantly from day 85 to 100, maintain until day 110 and significantly decreased until day 125. Flesh lightness maintain during fruit development. Skin chroma maintain from day 85 to day 105, significantly increased after day 105 to 110, maintain until day 115 and significantly decreased thereafter. Flesh chroma remain un-change during fruit development from day 85 to day 120, but slightly increased from day 120 to until day 125. Skin hue maintain from day 85 to day 95, significantly decreased after day 100 to 110, significantly increased until day 115 and maintain thereafter. Flesh hue remain un-change during fruit development from day 85 to day 125. Firmness of G. atroviridis maintain during development, 19.35 – 23.25 N, but significantly higher at 125 days after flowering, 25.32 N. Keywords: Chemical, physical, visual, flowering, visual appearance Copyright © 2020 PENERBIT AKADEMIA BARU - All rights reserved Received: 15 August 2020 Revised: 3 October 2020 Accepted: 5 October 2020 Published: 31 October 2020

* Corresponding author. E-mail address: [email protected] https://doi.org/10.37934/arms.73.1.1220

Journal of Advanced Research in Materials Science Volume 73, Issue 1 (2020) 12-20

1. Introduction

The dried rind of G. atroviridis has been used for centuries throughout this part of the world as a food preservative, flavouring agent and carminative [17]. Recently, demand for more studies for G. atroviridis has increase for health or food purposes. Postharvest physiology stage of "matured" in commodity when it reached an adequate stage of development that after harvesting and postharvest handling, its quality will be no least than a minimum acceptable quality to consumer" [4,16]. The studies on information of development of maturity gives the techniques to measure maturity and matured fruit at preferred eating quality for consumer. As a fruit ripens, acidity declines and usually are sweeter, but not for fruit like G. atroviridis. It gives certain volatile compounds its characteristic aroma [10,18]. Knowledge of maturity will help our ability to see ripening process, leading to improved procedures for the production and post-harvest handling of fruits [16]. G. atroviridis is categorize as seasonal fruit as flowering occur after raining season entering dry season in March-April and ended in July. G. atroviridis is a non-climacteric fruit as it ripen while attached to the tree. None climacteric fruits does not link to ethylene production during ripening however other hormone such as auxin and abscisic acid (ABA) thus the alteration of chlorophyll, anthocyanin and carotenoid. Hormones play important roles in both climacteric and non-climacteric fruits [2]. The cell wall modification and degradation enzymes during ripening seems to be responsible for excessive tissue softening of a number of fruits [3]. Pectins major components of primary cell wall and middle lamella, contributing to the firmness and quality of G. atroviridis. Ripen G. atroviridis does not alter it's flavour much to eatable palette due to high acidity taste although sweeter in Brix reading compared to unripen ones. G. atroviridis has inner core around its seed which turned into orange colour and the cell turgor lessor and cell wall structure has become softer. These changes in colour, flavour, firmness, and aroma make fruit ripening a complex process, which must be very tightly regulated. A study based on biochemical analysis were conducted to read the different stages of maturity during fruit development of G. atroviridis. Samples obtained from female tree in Taman Botani, Putrajaya were tagged since budding, blooming and becoming fruit. The evaluation comprises of biochemical analysis (SSC, pH, total titratable acidity and ascorbic acid content), physical analysis (visual appearance, firmness, fruit size, colour) and antioxidant properties.

2. Materials and Methods 2.1 Tagging Buds of Flowers

Buds of flower were tagged when it started to appear. This stage buds were marked using plant tagging paper and carbon pencil. Date and name of individual buds flower is recorded in log book by week for width and length. Process end until the buds become a matured fruit (breaker stage when fruit start to yellowing) and ready to harvest.

2.2 Measurement of Fruit Development

Measurement using venire calliper MITUYO were carried out from fruit set until ripen. Setting began from 0.00 for width of buds opening (red colour) and width of fruit. From the record, week and size of fruit were gathered for average and stages were identified.

Journal of Advanced Research in Materials Science Volume 73, Issue 1 (2020) 12-20

2.3 Postharvest Quality Assessment

From the observation, fruit at age 85 days after flowering seem started to matured and they were picked at every 5 days and analysed until day 125, when fruit were over ripe and drop from tree. Fruits were harvested, transported to packinghouse, sorting, washing, drip dried and analysed. Quality observation and analysis were carried out on physiology (appearance, disease, freshness, colour, firmness), chemical (pH, SSC, TTA, ascorbic acid content) and physical (firmness, colour (L, hue, chroma). The quality of G. atroviridis fruits was judged visually and the characteristics of fruit such as colour, freshness and diseases were evaluated. The L, hue, chroma values were measured with a Chromameter (CR-300 Minolta, Japan). Soluble solids concentration (SSC) were determined with a digital refractometer (Atago, CO., LTD, Japan and Model DBX-55). The pH values were measured using a pH meter (Hanna Instruments pH 211 Inc. RI-USA, Microprocessor pH Meter). The total titratable acidity (TTA) was determined by titrating 20 ml of extraction with 0.1 mol l-1NaOH to pH 8.1. Ascorbic acid was determined by extraction of 10 gm of sample with added 100 ml 3% of metaphosphoric acid. Then, 5 ml of extraction was titrating immediately with standard dye solution to first permanent pink endpoint. Hue and chroma are measured by a* and b* coordinates a* and b* and correspond to basic tint of colour and the saturation or vividness of colour. The location of colour on a rectangular-coordinate grid perpendicular to the L* axis. The colour at the grid origin (a*=0, b*= 0) is achromatic (gray). On the horizontal axis, positive a* indicates a hue of red purple and negative a* of bluish-green. On vertical axis, positive b* indicates yellow and negative b* blue. Hue is tan-1 (b*/a*) [11].. Chroma formulae for calculation derived from a* and b* [9];

C* ab = (a*2 + b*2 ) ½ (1)

The skin and flesh firmness of G. atroviridis was measured using texture meter TA.XTplus Stable Micro System with 2 mm probe attachment. Load cell of full scale ranges from 5 – 50 kg. A maximum load of 5 kg was used for penetration of the flesh and 20 kg load was used for penetration through the skin. The drive speed to determine the yield force used were 100 mm/min. The results of texture measurement were reported in using N and N*area. All data were analysed by analysis of variance (ANOVA) using SAS from Statistical Analysis. To determine difference between treatments, Duncan tests were applied and significant differences were established at P≤ 0.05.

3. Results and Discussions 3.1 Visual Observation

G. atroviridis have both male and female flower [19]. In this study, observation showed that male and female flower produce in different tree. Female flower normally single flower but 5-10% can be 4-5 flowers. Most of male flower normally contain 4 – 5 flowers. While tagging, few fruits become dormant and unable to ripen. Few fruit has disease due to dented in few areas may accumulated moisture then insects. During maturity, some fruits were aborted due to strong wind or lack of proper nutrition.

Journal of Advanced Research in Materials Science Volume 73, Issue 1 (2020) 12-20

3.4 Fruit Size

Sizes of fruit were recorded when flower started to bloom. Bottom of the fruits is referring to red bud of G. atroviridis of which first to budding in fruit morphology. During development, bottom of fruits looked smaller when fruits are matured. Bottom of fruit 9.28 mm at 85 days increased almost double size to 15.76 mm at 125 days. Middle part of the fruits will be wider during maturation and bottom part looked a smaller. Middle of fruits also double the size from 38.36 mm at day 85 to 68.40 mm at day 125. G. atroviridis middle length referring to its actual middle length using calipher and grow into less than 20 cm. Middle length were not significant as number of fruit recorded were different from time to time which explain irregular means. Fruit diameter were recorded using soft tape measure along G. atroviridis middle part and had shown significant growth over time.Fruit diameter increase 3 times from matured (day 85) 73.68 mm to 29.89 mm at day 125. Fruit cavity bear most fruit mesocarp and mature G. atroviridis has seed in the middle.

Table 1 Mean value of bottom (first to bud) length, middle length, and fruit diameter in millimetre (mm) Day after flowering Bottom length Middle length (mm) Fruit diameter (mm) (mm) 85 9.28f 38.36f 73.68g 90 11.23e 48.45e 152.28f 95 11.67d 52.66d 165.51e 100 12.70c 54.60c 175.60d 105 13.03c 55.73bc 180.27d 110 14.64b 57.19b 195.49c 115 14.96b 66.80a 205.18b 120 15.73a 67.41a 210.28b 125 15.76a 68.40a 219.89a

Fruit at day 23 after flowering, bottom part of the Fruit at day 64 after flowering, bottom part of the fruit wider compares to those in matured fruit fruit smaller compare to those in young fruit and middle part will be wider

3.5 Soluble Solid Content (SSC)

Soluble solid content of G. atroviridis ranges between 6.13 to 7.73% during fruit development. G.Atroviridis considered low compare to other fruit such as pineapple (10 – 18%), papaya (12.82 –

Journal of Advanced Research in Materials Science Volume 73, Issue 1 (2020) 12-20

13.56%) and mango (10 – 20%) [1,5,14] (Table 2). SSC of G. atroviridis maintain during development and significantly increase after 120 days. SSC were the highest on day 125 day which are 7.73%. During fruit development, towards end of maturity (day 125) changes of carbohydrate complex to reducing sugar cause increased in soluble solid content [8].

Table 2 Soluble solid content (SSC) of G. atroviridis during 125 days after flowering Day after flowering SSC (%) pH TTA Ascorbic acid (mg/100g) (mg/100g) 85 6.87abc 2.48abc 4.44a 0.77d 90 6.87abc 2.57ab 3.83c 1.16c 95 6.47bc 2.60a 4.40a 1.48a 100 7.17ab 2.43bc 4.60a 1.19c 105 7.03abc 2.57ab 4.41a 1.26bc 110 7.00abc 2.41c 4.57a 0.89d 115 6.60bc 2.51abc 4.45a 1.39ab 120 6.13c 2.48abc 4.16b 1.49a 125 7.73a 2.57ab 4.60a 1.35ab

3.6 pH

pH of G. atroviridis were very low at 2.41 -2.60 (Table 2) if to compare to other fruit such as papaya (5.37 – 5.57), pineapple (3.38 – 4.08) [1,5]. Changes of pH in G. atroviridis fluctuated in 0.05% during storage. pH changes in G. atroviridis were depend on acids changes that effect the softening of tissue and color changes. In this study, pH changes were not a good indicator for predicting the maturity of G. atroviridis.

3.7 TTA

TTA of G. atroviridis is very high (3.83 – 4.60 mg per 100g) which is very high compare to pineapple (0.88 – 1.82 mg per 100g) and papaya (0.14 – 0.17 mg per 100g) [1,5]. TTA is significantly lower at day 90 and 120 after fruit set, compared to other stage. Acidity in G. atroviridis mostly maintained until day 125 day except for day 90 where the acidity decrease at 3.8. Acidity normally related to sour taste and as the fruit mature the level of acid also high may be due to oxidation [7]. Acids in G. atroviridis are mainly citric acid, tartaric acid, malic acid and ascorbic acid, hydroxycitric acid, and flavonoids (Lim, 2012). Along fruit maturity, G. atroviridis respiration becoming lesser in acidity. However, G. atroviridis are considered as acidic fruit hence soluble solids content percentage were not high.

3.8 Ascorbic Acid Content

Ascorbic acid content in G. atroviridis considered low (0.77 – 1.35 mg/100g) compare to other fruit such as pineapple (5 – 35 mg/100g), papaya (37.53 – 47.69 mg/100g) [1,5]. Ascorbic acid slowly decreased after 95 days until day 110 days and proceed to increase thereafter. The decrease in ascorbic acid corresponded with the initiation of ripening as increases of activity ascorbate oxidase [20]. Ascorbic acid and other main component acids derived from glucose and beta-carotene from derived from chloroplast [12].

Journal of Advanced Research in Materials Science Volume 73, Issue 1 (2020) 12-20

3.9 Skin and Flesh Lightness (L*)

Skin lightness increased significantly from day 85 to 100, maintain until day 110 and significantly decreased until day 125 (Table 3). Flesh lightness maintain during fruit development. As maturity progressed characteristics of surface colour of G. atroviridis changes from dark green to yellow and to oranges. Changes in colour during fruit development may due to changes in colour pigment because of respiration, ripening and senescence as describes in other fruits [6]. The reduction of G. atroviridis skin lightness at the end of development stage may be because of discolouration that reported in most of fruit and vegetables [21-24,15].

Table 3 Lightness level (L*) and chroma (C*) of G. atroviridis during 125 days flowering Day after Skin lightness Flesh Lightness (L*) Skin chroma (C*) Flesh chroma (C) flowering (L*) 85 46.87c 61.65a 34.89b 32.81abc 90 51.25abc 64.75a 34.13b 34.28ab 95 48.68bc 60.91a 33.82b 26.77bc 100 56.80ab 62.24a 32.87b 25.57c 105 57.70a 63.25a 31.24b 31.37abc 110 56.80ab 63.89a 39.52a 33.00abc 115 50.71abc 62.24a 39.52a 31.37abc 120 52.17abc 63.25a 33.00b 30.63abc 125 49.54bc 63.90a 35.09ab 36.10a

3.10 Skin and Flesh Chroma (C)

Skin colour intensity (chroma) maintain from day 85 to day 105 and significantly increased after day 105 to 115 and significantly decreased thereafter (Table 3). Skin chroma changes from day 105 to 115 indicate that skin colour turned from green to yellow. In this study, the decreased of skin chroma at the end of storage (day 120 to 125) indicated yellow colour turned to orange (ripening process) or may be turned to dull yellow or browning colour for senescence fruits as stated by Zaulia et al., [24]. Flesh chroma has slightly decrease from day 90 to day 100, slightly increase until day 105, remain un-change until day 120, and slightly increased from day 120 to until day 125.

3.11 Hue (hº), Skin Hue and Flesh Hue (hº)

Skin hue continue to decrease from day 85 to day 95. Day 100 to 110 shows it significantly increased until day 115 and maintain afterwards. The decrease of skin hue shows the colour changes from green to yellow. Flesh hue remain unchanged during fruit development from day 85 to day 125. This showed that when skin of G. atroviridis changed from green to yellow, flesh colour remains yellowish white. Therefore, skin colour was better indicator of maturity that flesh colour

Journal of Advanced Research in Materials Science Volume 73, Issue 1 (2020) 12-20

Table 4 Hue (hº) of G. atroviridis during 125 days after flowering Day after Skin hue (h) Flesh hue (h) Skin Firmness (N) Flesh Firmness (N) flowering 85 113.07ab 107.85a 19.37 b 30.90 a 90 114.12a 99.74a 21.01 b 21.01 c 95 110.87ab 105.83a 23.25 ab 26.30 ab 100 108.49bc 105.14a 23.25 ab 27.89 ab 105 103.70cd 103.70a 21.93 ab 26.87 ab 110 100.33d 101.79a 22.64 ab 25.32 bc 115 108.49bc 99.95a 19.35 b 29.04 ab 120 110.87ab 105.14a 20.31 b 28.56 ab 125 110.06ab 100.26a 25.32 a 26.29 ab

3.12 Flesh Firmness (N)

Skin firmness (N) maintain during fruit development, range between 19.35 – 23.25N, but significantly higher at 125 days after fruit set, 25.32N. Flesh firmness during fruit development fluctuate, range between 21 – 31N. Flesh firmness significantly lower at day 90-110 after fruit set. Firmness of G. atroviridis fluctuate during maturity beginning from day 85 until day 125. Skin and flesh were the same.

3.13 Correlation

Correlation study showed that maturity (day after flowering) of G. atroviridis was highly positive correlated to skin chroma (r2=0.72) and ascorbic acid content (r2=0.57) and negatively correlated to TTA (r2=-0.58) and flesh lightness (r2=-0.57).

4. Conclusion

Maturity study of G. atroviridis showed significant affected pH, SSC, TTA, ascorbic acid content, and flesh and skin Lightness (colour), flesh and skin chroma, flesh and skin firmness. Flesh lightness and hue not significantly affected by fruit maturity of G. atroviridis. G. atroviridis considered have very high acid (TTA), low SSC, pH and ascorbic acid content. Skin chroma, ascorbic acid content, TTA and flesh lightness can be used as indicator to show the fruit maturity of G. atroviridis.

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[22] Zaulia O., Azhar M.N., Razali M., Bizura Hasida M.R., Nur Azlin R., Latifah M.N., Wan Reza Ikhwan W.H., Siti Aisyah A., Nur Syafini G., Joanna CLY, Muhd Amin R., Habsah M., Zaipun M.Z., Tham S.L., Hairiyah M., Rohaya M.A., Nor Farha Liyana Y., Ismail M., Zainab M.Y., Khuzaimah T. 2014a. Maintaining quality of peeled onion by UVC treatment and nanosilver packaging. Proceeding of National Urban Horticulture Conference (NUHC 2014), Berjaya Waterfront Hotel, 15-17 April 2014: 99-104. [23] Zaulia O., Azhar M.N., Pauziah M., Razali M., Nur Hanis Aifaa Y., Norhayati M., Habsah Zaipun M.Z., Muhd Amin R., M., Ibrahim A., Zainab M.Y. 2014b. Surface Coating Treatment to Overcome Skin Hardening and Delaying Skin Colour Changes of Mangosteen. Proceeding of National Conference on Agricultural and Food Mechanization 2014, The Pacific Sutera Hotel, Sutera Harbour Resort, Kota Kinabalu, Sabah, p. 389-392 [24] Zaulia, O., M. N. Suriani, Muhammad Faidhi, Mohd Shukri MAI, M. N. Azhar, R. Khdijah, A. R. Razali, M. Razali, I. Salma, and A. Khadijah. "EFFECT OF PACKAGING ON POSTHARVEST QUALITY OF FRESH GARCINIA ATROVIRIDIS (ASAM GELUGUR) DURING STORAGE." International Journal of Technology Management and Information System 2, no. 1 (2020): 81-91.