Study the Physico-Chemical Properties of Sapota (Achras Sapota L.)

Figure 1: a) Whole sapota fruit; b) cut sapota fruit Sapodilla, (Manilkara Zapota L.) which belongs to the family sapotaceae, is underutilized tropical fruits commonly known as “sapota” in India and “chiku” in Malaysia. Immature fruits are hard, gummy and rich in tannin (astringent), while the ripe fruits are soft and juicy, with a sweet taste an attractive range colour, which makes them wonderful dessert fruit [1]. In India it is grown in an area of 82000 ha with 8 tones production at 14.19 tonnes per hectors productivity. Sapota is grown on a commercial basis in India, the Philippines, Srilanka, Malaysia, Mexico, Venezuela, Guatemala and other central American countries [2]. In Maharashtra, Gujarat, Tamilnadu and Karnataka states sapota is grown commercially [3]. Raw fruits of sapota are astringed, while ripe fruits are sweet. It is mainly used as dessert fruits bedside many processed products are prepared from sapota namely Halwa, Juice, Milk Shake, Shrikhand, fruit Jam. Mature fruits are used for making mixed fruits jams and provide a valuable source of raw materials for manufacture of industrial glucose, protein and natural fruits jellies. They also are canned as slices [4]. Sapota is a small fruit, generally with a diameter range from 5 to 9 cm with round to egg shaped appearance, and 75200 g weight. It consists Abstract


Introduction
: a) Whole sapota fruit; b) cut sapota fruit Sapodilla, (Manilkara Zapota L.) which belongs to the family sapotaceae, is underutilized tropical fruits commonly known as "sapota" in India and "chiku" in Malaysia. Immature fruits are hard, gummy and rich in tannin (astringent), while the ripe fruits are soft and juicy, with a sweet taste an attractive range colour, which makes them wonderful dessert fruit [1]. In India it is grown in an area of 82000 ha with 8 tones production at 14.19 tonnes per hectors productivity. Sapota is grown on a commercial basis in India, the Philippines, Srilanka, Malaysia, Mexico, Venezuela, Guatemala and other central American countries [2]. In Maharashtra, Gujarat, Tamilnadu and Karnataka states sapota is grown commercially [3]. Raw fruits of sapota are astringed, while ripe fruits are sweet. It is mainly used as dessert fruits bedside many processed products are prepared from sapota namely Halwa, Juice, Milk Shake, Shrikhand, fruit Jam. Mature fruits are used for making mixed fruits jams and provide a valuable source of raw materials for manufacture of industrial glucose, protein and natural fruits jellies. They also are canned as slices [4]. Sapota is a small fruit, generally with a diameter range from 5 to 9 cm with round to egg shaped appearance, and 75-200 g weight. It consists

Trends in Technical & Scientific Research
of a rough brown skin, which enclosed a soft, sweet, light brown to reddish brown flesh. The flesh is often gritty, much like a pear, and which holds three to four flat, smooth black seeds, although some fruits are seedless. Figure 1 shows the sapota fruits and cut sapota fruits. Superior strains have a time smooth texture with a slight fragrant and sweet flavour [5].
Sapota fruits is reported to contain sugar, acids, protein, amino acid, phenolics viz, galic acid, catechin, chlorogenic acid, leucodelphinidin, and leucodelargonidin and Leucopelargonidin, carotenoids, ascorbic acids, and minerals like potassium, calcium and iron (Selvaraj and Pal) [6][7][8][9]. Fruits contains carbohydrate (50.49 g-100 g), protein (0.7 g -100g), fat (1.1 g -100g), fibre (2.6g -100g), and minerals nutrient viz. calcium (28mg -100g), iron (2.0mg -100g), phosphorus (27mg -100g), ascorbic acid (6.0mg -100g), Golpalan et al., Size and shape are most often used when describing grains, seeds, fruits and vegetables. Shapes and physical dimensions are important in sorting and sizing of fruits and determination how many fruits can be placed in shipping containers or plastic bags of a given size. Quality difference in fruits, vegetables, grains and seeds can often be detected by differences in density. When fruits and vegetables are transported hydraulically, the design fluid velocities are related to both density and shape [10]. Quality is defined as the absence of defects or degree of excellence and it includes appearance, color, shape, injuries, flavor, taste, aroma, nutritional value and being safe for the consumer [11]. Due to a higher market exigency as for high quality products, the juice and pulp industries have been looking for fruits with better internal and external features, including fruit length and width; fruit weight; pulp, seed and peel percentages per fruit; number of seeds per fruit; seed size and peel diameter; soluble solids (ºBrix); Titratable acidity (%); vitamin C content (mg/100g of fresh fruit); pulp pH and soluble solids/ Titratable acidity ratio. The physical properties affect conveying characteristics of solid materials by air of any sample. Size, shape and physical dimensions of sapota are important in sizing, sorting and other separation processes. Bulk and true densities of sapota are necessary to design the equipment for processing and storing. The porosity of fruits is the most important for packing, pH is used to determine the acidity and alkalinity of the fruits, and TSS is used to determine the amount of sugar concentration. Many studies have been reported on physical properties of fruits such as Apple, Apricot, Banana, Olive, Pomegranate and grape by the researches [12][13][14][15][16][17]. The literature on physico-chemical properties of sapota is scarce. The present work was undertaken to study the physico-chemical properties of sapota fruits.

Moisture content
The moisture content of sapota kalipatti variety fruits was used for the experiments. The moisture content was determined by using a standard hot air oven method [18]. The sapota was cut into slices around 10 to 15 g and slices were kept in pre weighed moisture boxes by using electronic balance of 300 g capacity having the least count of 0.001 g. These samples were kept in hot air oven for 105ºC ± 1ºC for 24 hours. The moisture content (wb%) was determined as equation (1) The three principal dimensions namely length, width (Diameter) and thickness was measured for each individual sapota along X, Y, and Z axis with the help of Vernier caliper (least count of 0.01mm). The spatial dimensions were measured for 50 fruits and average value has been reported. Geometric mean diameter was calculated by following equation (2)

Sphericity
It is defined as ratio of surface area of sphere having same volume as that of the sapota to the surface area of the sapota [19]. This criterion was used to describe the shape of the sapota. Sphericity of sapota fruit was determined by using equation (3).

Fruit weight
Samples of sapota were taken and their weights were measured on an electronic weighing machine with the 0.001 kg least count. The maximum, minimum, and average values of these parameters were recorded and standard deviation of the mean values was tabulated.

Fruit volume
A 1000 ml measuring cylinder was used for measurement of fruit volume. Measuring cylinder was filled with water up to 500 ml. the fruit is dropped in the measuring cylinder. The initial volume before placed was recorded for fruit. The volume change after dropping the fruit in to the cylinder was recorded. The measurement was repeated 10 times the change in volume was reported as the volume of fruit. The average of 10 measurement were reported as a fruits volume using equation,

Trends in Technical & Scientific Research
Where, F v = fruit volume, A = Initial level of water in the measuring cylinder, ml B= final level of water in the measuring cylinder, ml

Bulk density
The bulk density was determined by using the mass/volume relationship. Sapota were filled in gunny bag having volume (100cm×60cm×30cm). Total mass of the sapota were measured with the electronic balance with accuracy of 0.01 g. Fruit density (kg/m 3 ) was calculated by using the following equation (5). The experiments were repeated with five times and average value was reported. The bulk density of sapota fruit was determined by using following formula as suggested by Mohasnin.

True density
The true density of sapota fruit was determined by using toluene displacement method. Weight of single sapota fruit was taken with electronic precision balance with least count 0.001 g and fruit was immersed carefully into measuring cylinder partially filled with toluene. The volume of toluene displaced by the fruit was noted down. The true density was calculated by using following equation (6).
Where, P t = True density g/cc, V td = volume of cylinder content (cc).

Porosity
The porosity of sapota was computed from the value of bulk density and true density using relationship.

True density Bulk density Porosity
True density

Total Soluble Solids⁰ (BRIX)
Total soluble solids sapota pulps were determined using Refractometer (M/s. Atago, Japan) at atmospheric temperature. The equipment was calibrated with distilled water and the TSS of the Sapota juice was determined. The experiment was replicated three times. The total soluble solid content of fruit samples was determined by a digital Refractometer (Kyoto Company, Kyoto, Japan).

Titratable Acidity
The Titratable acidity of sapota fruit pulp was determined as per the procedure Ranganna. A known quantity of sample was blended in mortar and pestle with 20-25 ml distilled water. It was then transferred to 100 ml volumetric flask, made up the volume and filtered. A known volume of aliquot (10ml) was titrated against 0.1N sodium hydroxide (NAOH) solution using phenolphthalein as an indicator (Ranganna). The acidity was calculated as given below and the results were expressed as percent anhydrous citric acid. The three replications were carried out and the average readings were reported.
(%) 10 1000 Where, N = normality of alkali T = titrate reading E = equivalent mass of acid, g W = weight of the sample, g V = total volume of the sample, g pH pH of sapota was measured using digital pH meter. The digital pH meter is firstly calibrated by using 4 pH and 7 pH buffer solution.
The electrode was washed with distilled water and blot led with tissue paper. 10 ml of sapota juice was taken in beaker, and then the tip of electrode and temperature probe was then submerged in to the sample. The pH reading display on the primary LCD and temperature on secondary one. The pH of fresh sapota was determined for three replications. The chemical properties such as pH of meddler fruit were determined according to the methods presented by the Association of Official Analytical Chemists.

Reducing Sugar
The reducing sugar of sapota pulp was estimated by using Lane and Eynon Method with modifications reported by Ranganna. A known weight of Sapota slices were crushed with distilled water using lead acetate (45%) for precipitation of extraneous material and potassium oxalate (22%) to de-lead the solution. This lead free extract was used to estimate reducing sugars titrating against standard Fehling mixture (Fehling ' A' and 'B' in equal proportion) using methylene blue as an indicator to brick red end point. The three replication were carried out and the average reading was reported. Where,

Total Sugar
Total sugars of sapota pulp estimated by same procedure of reducing sugar after acid hydrolysis of an aliquot of deleaded

Trends in Technical & Scientific Research
sample with 50 percent of hydrochloric acid followed by neutralization with sodium hydroxide (40%) and calculated as below. The experiment was repeated three times to get the replication.
(%) 100 Factor Dilution Total sugar Titre reading Weight of sample

Colour
The fresh sapota fruit pulp was used to measure the colour value by using colorimeter (Konica minotta, Japan model-Meter CR-400). The equipment was calibrated against standard white tile. Around 20 g pulp of sapota was taken in the glass cup; the cup was placed on the aperture of the instrument. The colour was recorded in terms of L= lightness (100) to darkness (0); a = Redness (+60) to Greeness (-60); b= yellowness (+60) to blueness (-60).

Protein
The protein content of fresh sapota fruits was determined by Lowry's Method (Lowry et al.,) using spectrophotometer (Make: Systronics-UV Visible spectrophotometer; Ahmadabad; Model No: 106). In this method, 1 g sapota pulp was mixed with 5 ml of alkaline solution which was prepared from 50 ml of Part one (2% sodium carbonate in 0.1 N NaOH) solution and 1 ml of part two (0.5% copper sulphate in 1% sodium potassium tartarate) solution. Mixed solution i.e. part one and part two was rapidly diluted with folin-ciocalteu reagent. After 30 min, sample was loaded in the cuvet of spectrophotometer upto >3/4 of its level. The absorbance was read against standard protein solution at 750nm. Absorbance is recorded as protein content.

Fat
Fat of sapota fresh fruit pulp was determined using soxhlet fat extraction system (AOAC) by using Soxhlet apparatus (Make: Elico, Hyderabad). In this method, initially weight of empty flask was weighed. 2 g sapota pulp wrapped in filter paper was siphoned for 9-12 times with the petroleum ether in soxhlet apparatus. After removing assembly, evaporation of petroleum ether was allowed by heating. Residue remained at the bottom of the flask and was reweighed with flask. The quantity of residue was determined as fat content of sapota pulp.

Carbohydrate
The carbohydrate from sapota pulp was estimated by anthrone method in which prepared a series of Glucose solution and distilled water in the ratio (0:1; 0.2:0.8; 0.4:0.6; 0.6:0.4; 0.8:0.2; and 1:0) by using spectrophotometer. One gram ground sapota pulp was mixed with 5 ml of 2.5 N HCL and then heated for 3 h in water bath. The mixture was allowed to cool for 1.3 h, and it is added with sodium carbonate till effervescence stops. It is seen by naked eyes. After filtration, anthrone reagent (2 g anthrone powder 100 ml H2SO 4 ) was added in filtered solution. The mixture was heated for 8 min and allowed to cool. The solution was taken in the cuvette of spectrophotometer, and absorbance was recorded at 630 nm. A graph was plotted, i.e., absorbance versus concentration (glucose stock: distilled water), and concentration of unknown sample was measured by using formula, %

Absorbanceof unknown Concentration of standard Concentration
Absorbanceof standard − = --- (11) Results and Discussion Table 1 shows the physical properties of sapota fruits & Table  2 shows the chemical properties of sapota fruits.

Moisture content
Moisture content of sapota found to be in the range of 73.

Dimension
The length, width and thickness is sapota fruits was found to vary in the ranges from 44.08 to 60.19, 37.00 to 49.34 and 41.06 to 52.91 mm, respectively. The Average values of dimension in terms of length, width and thickness were found to be 50.29±4.15, 42.78±3.12 and 46.53±3.130 mm, respectively. The shape of sapota fruit may be classified as Eleptical as per classification given by Mohsenin [19]. The result were in general agreement with the result obtained for fresh sapota fruits by Gupta et al., 50.10 to 62. 19

Fruit volume
The volume of the sapota fruits range is 20 to 70 cm 3 and average volume are found of sapota is 43.2±15.19cm 3 .). The result was in general agreement with the result obtained for fresh sapota fruits by Gupta et al., is 408.3 to 587.7 (cc).

Sphericity
The Sphericity of sapota fruits range is found to be 0.842 to 0.990 and average value is 0.908±0.052 .and the shape of sapota fruit may be classified as elliptical as per classification given by Mohsenin [19]. The results were in general agreement with the result obtained for fresh sapota fruits by Athmaselvi et al., is 0.957.

Fruits weight
The average weight of sapota fruits was 52.99±7.the weight of sapota fruits are recorded the range 41. 15

Bulk density
Sapota fruits are bulk density was in the range of found0.341 to 0.414g/cc and the average value of the bulk density of sapota was 0.384±0.0321g/cc [21]. The result were in general agreement with the result obtained for fresh sapota fruits by Gupta et al., and Athmaselvi et al., range is 0.891 to 0.912 g/cc, 0.61 g/cm 3 .

True density
True density of sapota fruits was in the range of found 0.952 to 2.1095 g/cc. and average true density is sapota 1.323±0.40 g/cc [22]. The result were in general agreement with the result obtained for fresh sapota fruits by Gupta et al., for kalipatti and Athmaselvi et al., range is 1.013 to 1.055 g/cc and 1.12 g/cm 3 .

Porosity
The porosity is calculated by the sapota fruits was found in the range of 16.62 to 42.22 and average value of porosity is31.492±8.45 [23]. The result were in general agreement with the result obtained for fresh sapota fruits by Gupta et al., and Athmaselvi et al., range is 12.82 to 13.62. And 0.35 g/cm 3 .

TSS
The fresh sapota fruits the TSS range is found 17 to 23 and average value of sapota fruits is 19.45±1.40. The result were in general agreement with the result obtained for fresh sapota fruits by Pawar et al., which having range is 19.00°B to 23.60°B reported TSS of sapota average 24°B. Gupta et al., reported TSS of sapota average range 17°B to 22°B [20].

Titratable Acidity
The Titratable acidity of sapota fruits was in the of range 0.2 to 0.25, the average Titratable acidity is 0.16±0.14. The result were in general agreement with the result obtained for fresh sapota fruits by Pawar et al., which having range is 0.10 % to 0.23%.

pH
The pH of sapota fruits range was observed in the range 5.5 to 6.0 and average pH is 5.72 ± 0.14. The result were in general agreement with the result obtained for fresh sapota fruits by Pawar et al., which having range is 5.30 to 6.30. Gupta et al., range 5.2 to 5.7 [24].

Reducing sugar
Reducing sugar of fresh sapota fruits range was 15

Total sugar
Total sugars of fresh sapota are range between 46 to 52.2 and average total sugar of fresh sapota fruits 48.50±1.58. The result were in general agreement with the result obtained for fresh sapota fruits by Pawar et al., which having range is 14.40% to 18.20% verities kalipatti [20] reported average total sugar 17.57% evaluated ten cultivar of sapota and noticed variation from 7.0 to 12.3 per cent in total sugar [7]. Rao et al., observed that in sapota fruit contained 12.0 per cent total sugar.

Protein
The fresh Sapota fruit protein is range is 0.6 to 0.80 and average value of protein is 0.48±0. 13

Colour
Colour L values of fresh sapota fruits are range are 57.70 to 72.10 and average L value is 71.10±2.43. Sapota a value of sapota fruits are range found 7.10 to 10.42 and average a value of sapota is 7.14±0.02. And b value of colour in sapota fruits are range comes in 37.26 to 41.91 and average value is b is 40.50±0.03 [25].

Conclusion
Moisture content of sapota found to be in the range of 73.07 % wet basis (280.283 % db). And the length, width and thickness is sapota fruits was found to vary in the ranges from 44.08 to 60.19, 37.00 to 49.34 and 41.06 to 52.91 mm, respectively, The volume of the sapota fruits range is 20 to 70 cm 3 and average volume are found of sapota is 43.2±15.19cm 3 .The Sphericity of sapota fruits range is found to be 0.842 to 0.990 and average value is 0.908±0.052. The average weight of sapota fruits was 52.99±7. the weight of sapota fruits are recorded the range 41.15 to 74.99 (g). Sapota fruits are bulk density was in the range of found 0.341 to 0.414 g/cc and the average value of the bulk density of sapota was 0.384±0.0321 g/cc. True density of sapota fruits was in the range of found 0.952 to 2.1095 g/cc. and average true density is sapota1.323±0.40 g/cc. The porosity is calculated by the sapota fruits was found in the range of 16.62 to 42.22 and average value of porosity is 31.492±8.45. And some chemical properties of sapota fruits are the fresh sapota fruits the TSS range is found 17 to 23. The Titratable acidity of sapota fruits was in the of range 0.2 to 0.25, The pH of sapota fruits range was observed in the range 5.5 to 6.0, Reducing sugar of fresh sapota fruits range was 15 to 17.3, Total sugars of fresh sapota are range between 46 to 52.2, The fresh Sapota fruit protein is range is 0.6 to 0.80. and the fat of Sapota fresh fruits range 0.4 to 1.25, The carbohydrate of sapota fresh fruits range is 14.3 to 28.31 and Fibre of sapota was range of 0.42 to 28.31, Colour L values of fresh sapota fruits are range are 57.70 to 72.10 and a value of sapota fruits are range found 7.10 to 10.42.