Morphological, physicochemical and proximate composition of two Philippine bignay (Antidesma bunius (L.) Spreng) cultivars at different maturity stages

Authors

  • Katherine Ann Castillo-Israel Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Banos
  • Bince Russo A. Crieta Department of Science and Technology - Science Education Institute, Taguig City, Philippines
  • Kristel June D. Sartagoda Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños,4031, College, Laguna
  • Lloyd Earl L. Flandez Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños,4031, College, Laguna, Philippines
  • Diane B. Morales Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños,4031, College, Laguna
  • Alangelico O. San Pascual Institute of Plant Breeding, College of Agriculture and Food Science, University of the Philippines Los Baños, 4031, College, Laguna
  • Pablito M. Magdalita Institute of Plant Breeding, College of Agriculture and Food Science, University of the Philippines Los Baños, 4031, College, Laguna

Keywords:

Fruit ripening, Philippine berry, Common cultivar, Kalabaw cultivar, morphology

Abstract

Bignay (Antidesma bunius (L.) Spreng) is an underutilised native berry grown in several Asian countries including the Philippines. Limited studies have been carried out on specific bignay cultivars and their fruit maturity stages. This study aimed to differentiate two cultivars of bignay with respect to their morphology, physicochemical properties, and proximate compositions at different maturity stages. Morphological characterisation showed that the kalabaw cultivar had a superior performance when compared to the common cultivar. Kalabaw’s whole fruit weight (0.47 ‒ 0.54 g), equatorial diameter (8.42 ‒ 9.05 mm), thickness (7.08 ‒ 7.40 mm), flesh weight (0.42 ‒ 0.49 g), flesh thickness (1.58 ‒ 2.20 mm) and edible portion (90.1 ‒ 91.1%) were significantly higher when compared to corresponding common cultivar’s performances; fruit weight 0.28 ‒ 0.34 g, equatorial diameter 7.50 ‒ 8.00 mm, thickness 6.30 ‒ 6.95 mm, flesh weight 0.25 ‒ 0.31 g, flesh thickness 1.33 ‒ 1.90 mm and edible portion 88.5 ‒ 89.5%. The superiority of kalabaw includes the measured seed parameters. For the physicochemical and proximate compositions, there is not much of a difference, while kalabaw had a lower sugar (3.40 ‒ 8.00%) and acidity (0.36 ‒ 0.65%) content, its moisture (13.7 ‒ 18.3%), crude fat (4.64 ‒ 5.66%) and crude fibre (5.37 ‒ 10.10%) content were higher compared to the common cultivar. This study showed that kalabaw could be best used for the production of different value-added products.

Author Biography

Katherine Ann Castillo-Israel, Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Banos

Associate Professor 6
Institute of Food Science and Technology
College of Agriculture and Food Science
University of the Philippines Los Banos

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Published

2022-11-29

Issue

Vol. 99 No. 4 (2022)

Section

Research Papers