White sapote (Casimiroa edulis

White sapote (Casimiroa edulis
Llave & Lex)
E. M. Yahia and F. Gutierrez-Orozco,
Mexico
Autonomous
University of Queretaro,
Abstract: White sapote is a climacteric fruit and only slightly susceptible to chilling
injury. The fruit is commercially produced and consumed in few countries. Limited
information is available on its postharvest physiology and handling, and therefore
research is needed on several physiological, biochemical, pathological, and entomological
aspects related to this fruit. This chapter discusses some of the information available on
the handling of the fruit.
Key words: Casimiroa edulis, white sapote, postharvest, quality, nutrition, health,
processing, insects.
Contrary to what is sometimes believed, white sapotes are not related to the
Sapotaceae family, but actually belong to the Rutaceae family. Although white
sapotes are not very popular among consumers they still have great potential for
commercialization
as an exotic fruit. In addition, the white sapote tree has great
adaptability to arid regions which represents a sustainable option in these areas
where other species do not grow. However, information on their postharvest
biology and technology to establish optimum storage and transport conditions is
still very limited.
24.1.1 Origin, botany, morphology and structure
White sapote (Casimiroa edulis L1ave & Lex), also known as Mexican-apple,
casimiroa, zapote blanco, chapote, matasano, cacchique, ceaxmisttea, cochitzapoti,
is native to Mexico and Central America. It can be found in central and southern
Mexico as a cultivated and wild species and is also grown in Guatemala, EI
Salvador and Costa Rica. Commercially, it is grown in New Zealand and on a
small scale in South Africa. It is an evergreen tree that can grow up to 5-20 meters
depending on the cultivar and type of soil. It has a dense crown, with glossy and
bright green leaves. White sapote flowers are small and green to yellow which
make them very attractive to insects like bees or ants. Fruit of white sapote vary
from 2 to 15 cm in length with an apple-green color when young to orange-yellow
color at maturity. Fruit (see Plate XLIJI(A-C) in the colour section between
pages 238 and 239) are oval, symmetrical or irregularly shaped with a thin and
smooth skin that may be bitter. Its external appearance sometimes resembles that
of an apple. Flesh color depends on the variety. Fruit with green skin present white
flesh, while fruit with yellow-colored skin present flesh of the same color. The
flesh is sweet and presents a gritty texture. Its flavor is similar to that of peach or
banana and it may be bitter sometimes. If the fruit is left to become overripe, the
flesh becomes pungent and an unpleasant flavor develops (Morton, 1987).
24.1.2 Worldwide importance
White sapote adapts to subtropical weather, growing not only in Mexico and the
United States, but also in temperate areas of New Zealand, Australia, and Israel.
The fruit has recently been introduced in Japan, where it is little known as a fresh
crop (Yamamoto et aI., 2007). White sapote is also cultivated in Egypt for its fruit
(Romero et aI., 1983). Interest in commercialization of fresh white sapote in the
United States and other countries has increased in recent years, as has interest in
its medicinal properties (Campbell and Vallis, 1994).
24.1.3 Culinary uses, nutritional value and health benefits
Fruit of white sapote are usually eaten alone or mixed in fruit salads, and can be
served with cream and sugar. The pulp can be added to ice cream, milkshakes or
made into jam.
The nutritional value of white sapote is presented in Table 24.1. White sapote
fruit are rich in p-carotene and ascorbic acid. Reducing sugars contribute to 66.2%
ofthe total sugars in pulp which presents about 14.7 °Brix (Osama Samaha, 2002).
Antioxidant capacity of white sapote leaf-extracts has been evaluated
using the ABTS+ (2,2'-azinobis(3-ethylbenzothiazolone-6-sulfonic
acid) free
radical assay). Ethanol extracts presented the highest values of antioxidant
capacity followed by the ethyl acetate extracts (842 and 71211M Trolox equivalents
g-I dry weight, respectively). Phenolic compounds isolated from leaves extracts
included quercetin and its 3-0-rutinoside, 6-hydroxy 5-methozyflavone, and
5-methosyflavone 6-0-P-D-glucoside (Awaad et at., 2006).
It is generally believed that white sapote seeds are toxic to humans if eaten raw.
Indeed, its common name 'matasano' in Spanish means 'killing healthy person'.
In Mexico and some other countries it is claimed that white sapote fruit helps to
relieve pain caused by arthritis and rheumatism. Actually, the meaning of the
Nahuatl name for white sapote is 'sleepy sapote' or 'sleep-producing sapote'.
Water content
Protein
Fat
Fiber
Ash
Calcium
Phosphorus
Iron
Carotene
Thiamin
Riboflavin
Niacin
Ascorbic acid
78.3%
0.143 g
0.03 g
0.9 g
0.48g
9.9mg
20.4 mg
0.33 mg
5.98 mg
0.042 mg
0.043 mg
0.472 mg
37.75 mg
There have been reports about the sedative properties of seed, bark and leaf
extracts in Mexico where they have been used for a long time for these purposes.
All these effects are thought to be due to the presence ofthe glucoside casimirosine,
mainly in seeds but also in the bark and leaves.
The blood-pressure lowering properties of white sapote have been confirmed in
some studies (Petit-Play et al., 1982) and extracts of the leaves, bark and seeds are
used for this purpose. In Mexico, a decoction from the leaves and seeds is used to
treat anxiety, insomnia and hypertension (Vidrio and Magos, 1991; Hernandez,
1993; Garzon-de la Mora, 1999). Compounds with cardiovascular activity were
identified as histamine derivatives like N,N-dimethylhistamine (Magos et at., 1999).
One study performed in mice showed that extracts prepared from white sapote
leaves possessed sedative properties along with anxiolytic and anti-depressant
activities when given at 6.25, 12.5, and 50mgkg-1 (Mora et at., 2005). Leaves of
Caimiroa edulis showed anxyolitic effects in rats, causing side effect reactions like
reduced mobility (Molina-Hernandez et al., 2004). In rats, aqueous extracts of white
sapote seed have been shown to present vaso-relaxing activity which was found to
be endothelium-dependent (Magos et al., 1995; Muccillo Baisch et at., 2004). Some
other compounds such as coumarins, f1avonoids and limonoids, among others, have
been found in white sapote (Dreyer and Bertelli, 1976; Murphy et al., 1968; Rizvi
et al., 1984; Sondheimer et at., 1959). Some of these compounds are known to
present diuretic or anti-inflammatory properties (Morton, 1987).
A polymethoxylated flavone called zapotin has been isolated from white sapote
which induced cellular differentiation, cell death and cell cycle arrest in
HL-60 promyelocytic cells (Mata-Greenwood et al., 2001). Zapotin has also
shown chemopreventive activity by inhibiting cell growth of the colon cancer cell
lines HT-29, SW480, and SW620. In addition, it caused cell cycle arrest as well as
an increase in cell apoptosis which may suggest that this compound could be used
as a therapeutic agent in colon carcinogenesis (Murillo et al., 2007). Extracts of
white sapote seeds also showed anti-mutagenic action and inhibited induced
preneoplastic lesions in a mouse model (Ito et aI., 1998). Isolation ofphytochemical
compounds in these extracts showed four furocoumarins:
phellopterin,
isopimpinell in, (R, S)- 5-methoxy-8-[ (6,7 -dihydroxy-3, 7-dimethy 1-2-octeny 1)osy]
psoralen, and (R, S)-8-[ (6,7 -d ihydroxy- 3,7 -dimethy 1-2-octeny 1)oxy]psoralen; four
alkaloids: casimiroin, 4-methoxy-l-methyl-2(1 H)-quinolinone,
5-hydrxoxy-lmethyl-2-phenyl-4-quinolone,
and y-fagarine; and two f1avonoids: zapotin and
5,6,2'-trimethoxyflavone (lto et al., 1998). Lastly, leaf and stem extracts of white
sapote showed fungicidal actions against Rhizopus stolonifer of ciruela fruit
(Spondias purpurea L.) during storage (Bautista-Banos et aI., 2000).
24.2.1 Fruit growth, development and maturation
The growth of white sapote fruit follows a single sigmoidal pattern (Yonemoto
et aI., 2006) and maturity is reached 6-9 months after blooming.
24.2.2 Respiration, ethylene production and ripening
White sapote is a climacteric fruit (Yahia, 2004). Fruit kept at 21 DCand 82% RH
had a respiratory peak after 4-5 days (199 mL CO2 kg-I h-I, 651 ilL C2H4 kg-I h-I)
(Lozano et aI., 2006). Respiration rate is reduced when fruit is stored at I DC and
no ethylene production is observed during these conditions (Yonemoto et al.,
2002). Total sugar content of harvested fruit kept at 21 DC and 82% relative
humidity (RH) did not change during ripening but the level of reducing sugars
increased from 6.1 to 7.8%. The ratio DBrix/acidity increased during ripening (from
28.4 to 34.1 %) as a consequence of the increased reducing sugars content and
decreased acidity (Lozano et al., 2006).
24.3
Maturation and quality components and indices
White sapote fruit should be harvested before ripening (Morton, 1987). The days
after pollination could be used as a maturity index: for white sapote cultivar
'Cuccio', it takes 212 days after pollination to reach maturity. Another maturity
index could be percent dry matter, since this parameter is strongly correlated with
total soluble solids. A more convenient and non-destructive maturity index is skin
color measured by a colorimeter. In that case, a* value is measured on the sunexposed side while b* is evaluated on the shaded side. Seed color could also be
measured to determine maturity (Yonemoto et aI., 2006).
Skin color and size are used as quality parameters and according to McGregor
(1987), good quality fruit are yellow to yellowish-green and are 60-120mm in
diameter. According to Morton (1987), skin color of fully ripe white sapote fruit
is usually apple-green to orange-yellow. White sapote fruit (see Plate XLIII(A-C)
in the colour section) are easily bruised ifnot handled correctly which produces
bitterness of the flesh. Overripe fruit are pungent and have an unpleasant flavor
(Morton, 1987).
A value of 18% dry matter at maturity of cv. 'Cuccio' is reported. In another
study, mature fruit were reported to present a pH of about 5.1, 0.34% acidity, total
soluble solids content of about 19.9% and about 14.7°Brix (Osama Samaha,
2002). Volatile compounds responsible for the aroma of white sapote fruits
were identified during fruit ripening. They corresponded to 4 esters, 6 alcohols,
I ketones, 4 aldehydes, and 3 terpenes. The sweet and fruity aroma was found to
be originated from ethyl butanoate (EI-Mageed, 2007). Some other aromatic
compounds with properties to attract fruit flies have been identified in white
sapote: myrcene, styrene, 1,2,4-trimethylbenzene,
1,8-cineole, linalool, and
~-trans-ocimene (Gonzalez et al., 2006).
24.4
Preharvest factors affecting fruit quality
Temperatures below 3°C will damage young fruit, affecting the quality of ripe
white sapotes (Yonemoto et al., 2004).
24.5.1 Temperature management
Studies on white sapote cv. 'Yellow' showed that the respiration peak is reached
at day four from harvest and when fruit are held at 35°C, and at day 6 at 15,20,
25, and 30°C. When stored at 10°C a respiration peak was not evident. Respiration
rate was slowed down at 1 °C and there was no ethylene production. Temperatures
higher than 30°C induced skin browning, which was not observed at 10-25°C.
Fruit surface softening was observed at 5°C. Fruit stored at I °C for 10 to 63 days
ripened normally after transfer to 25°C. However, chilling injury was observed in
fruit stored for 63 days at 1°C (Yonemoto et aI., 2002).
24.5.2 Physical damage
Special care must be taken not to harvest the fruit by pulling it manually since the
stem will be severed completely producing fruit bruising and decay later on.
Young fruits bruise very easily, developing flesh bitterness, and therefore they
must be handled with care (Morton, 1987). Fruit that has been physically damaged
will develop browning of the skin and pulp bitterness (Yahia, 2004).
24.6
Physiological disorders
24.6.1 Chilling injury
No production of white sapote is seen when ambient temperatures fall below
-2.5°C and as already mentioned, young fruit are severely damaged at 3°C.
However, when mature white sapote fruit were exposed for five hours at -2°C for
five days, no damage was observed. Thus, the recommended temperature for
cultivation is higher than -2 °C (Yonemoto et al., 2004). As mentioned
above, chilling injury was observed in fruits stored at I °C for 63 days (Yonemoto
et aI., 2002).
24.6.2 Other physiological disorders
Quarantine treatments have been tested on white sapote in order to kill Anastrepha
suspense. Immersion of fruit in water at 43.3 °C for 90 or 120 minutes or at 46°C
for 60 or 90 minutes produced pitting and decay and ripening was abnormal. The
level of decay also increased and ripening was affected when white sapote fruit
was treated with methyl bromide at 20 to 40 g m3. In addition this produced a
reddish hue on the fruit (Hallman, 1993).
24.7
Pathological disorders
Fruit of
(Morton,
Although
(El-Tomi
24.8
white sapote present resistance to Phytophthora and Armillaria
1987). White sapote is a host of Puccinia thaliae (Sivanesan, 1970).
not affected by it, white sapote tree is a carrier of psorosis virus disease
et aI., 1963).
Insect pests and their control
Few pests affect white sapote fruit, however, the fruit are
by Anastrepha ludens (Aluja et al., 1987). Some volatile
white sapote have been found to attract A. ludens to baited traps
2006). Although not a target of the African citru psylla,
white sapote has been reported as a host for this pest (Fernandes
Aguiar, 2001).
highly infested
compounds in
(Gonzalez et aI.,
Trioza erytreae,
and Franquinho
24.9.1 Harvest operations
The white sapote season starts in late May until August in the Bahamas while
in Mexico it goes from June to October (Morton, 1987). In Florida, fruit
matures in November or December (Schroeder, 1954). Fruit are harvested
by cutting the stem and leaving a small part of the peduncle, which falls once
the fruit is fully ripe. When fruit are harvested just before full ripeness, they
become soft soon after. Because of that, it is recommended to harvest white
sapotes some weeks before ripeness so fruit can develop complete flavor
(Morton, 1987).
24.9.2 Packinghouse practices
Some common practices during white sapote packing include grading according
to size and wrapping to delay ripening. Fruit are usually packed in wooden boxes
with some type of cushioning material to avoid physical damage during holding
and shipping (Morton, 1987).
24.9.3 Recommended storage and shipping conditions
Maintaining white sapote fruit at 19-21 °C and 85-90% RH prolongs their
shelf life for up to 2-3 weeks (McGregor, 1987). The fruit might benefit from an
adequate modified atmosphere system (Yahia, 1998).
White sapote fruit can be used to make different products such as juice, jam, tart,
biscuit, and sherbet (Osama Samaha, 2002).
White sapote is a climacteric fruit with potential for commercialization due to its
organoleptic properties and the fact that it is considered an exotic fruit. However,
limited information on the postharvest biochemistry, physiology and technology
is available and thus it is difficult to establish the optimum conditions that would
preserve quality during extended storage and shipping. White sapote fruit,
although mainly consumed fresh, could be used to produce added-value products
such as preserves and other products.
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