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Agricultural Journal
Year: 2007  |  Volume: 2  |  Issue: 1  |  Page No.: 20 - 22

Effect of Different Temperature Regimes on Duration of Fruit Softening and Sensory Evaluation of Dacryodes edulis

F.N. Emuh, I.M. Ojeifo, B. Igbenije-ogor and I.O. Emegha    

Abstract: The fruits of Dacryodes edulis are seasonal and the duration of fruit softening and sensory evaluation is unknown. The effect of different temperature regimes on 3 sizes of fruits were evaluated to asses the duration of fruit softening and sensory evaluation. The duration of fruit softened at 50, 75 and 100C were 1.50.5 to 13.50.5 min were significantly the same (p = 0.05) and significantly different (p<0.05) from fruit softened at 0 and 25C which took 900100 to 145050 min to soften. The sensory evaluation was significantly best for fruits softened at 75C, followed by 50C. The large fruits performed better than medium and small fruits. The different temperature regimes had effect on duration of fruit softening and sensory evaluation. However, it is recommended that, fruits of Dacryodes edulis, which are intended for eating, should be softened at water temperature regimes of 50 to 75C.

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