Introduction. The high intra-specific variation in
safou traits and the perishable nature of the fruit hampers commercialization. Knowledge
of the parameters that determine the acceptability of safou products
and the shelf life of fresh fruits is critical for marketing and
useful as a first step toward cultivar development. Materials and
methods. Safou fruits of different pulp colors, skin colors and
stages of ripening were collected from clones. Physicochemical and
organoleptic analyses were performed on fresh and processed safou
pulp, respectively, to elucidate parameters that could be used to
determine the acceptability of boiled and dried safou pulp, and
the shelf life of fresh fruits. Results and discussions. Our study
demonstrated that the pH and color of raw pulp could be used to
determine the acceptability of boiled and dried safou. Consumers
preferred products which were not acidic (sour), with a nice aroma.
There was a negative correlation between the pH of raw pulp and
the acceptability of boiled and dried safou pulp. Likewise, there was
a positive correlation between the color of raw pulp and the acceptability
of boiled and dried safou pulp. These parameters were used to predict
the taste of finished products. Polygalacturonase activity was higher
in fully ripe and unripe fruits than in semi-ripe fruits. Polygalacturonase
activity had a strong positive correlation with percentage loss
of fully ripe fruit during storage and, as such, can also be used
to predict the postharvest loss of safou. Conclusion. The pH and
color of raw (uncooked) pulp of safou can be used to determine the
taste and acceptability of boiled and dried pulp. Likewise, the activity
of polygalacturonase in raw pulp can be used to predict its postharvest shelf
life.