Bio-Deterioration, and Antioxidant Activities of Chrysophyllum Albidum-Linn Fruits Treated with Acetic Acid

Chrysophyllum albidum fruits also known as African star apple (ASA), face limited availability throughout the year due to biochemical and microbial alterations. This study aimed to explore the impact of specific postharvest techniques on the antioxidant activities and microbial decay of African star apple fruits during storage. Fresh, Ripe and healthy fruits were treated with Acetic acid (AA) and then stored under controlled conditions for 15 days. The assessment encompassed microbial counts and antioxidant capacity. The outcomes revealed that fruits treated postharvest with varied concentrations of acetic acid exhibited decreased microbial counts compared to untreated counterparts. Certain microbial strains were observed on healthy and deteriorated African star apple fruits. The identified genera consist of Aspergillus, Rhizopus, Fusarium, Mucor, Cladosporium, Saccharomyces, Alternaria, Trichophyton, Rhodotorula, Penicillium, Bacillus, Micrococcus, Proteus, Pseudomonas, and Staphylococcus. Some of these microorganisms are pathogenic and if present in high numbers, can lead to food spoilage and potentially cause foodborne illnesses. Treated fruits demonstrated enhanced antioxidant activities and higher levels of total phenols, flavonoids, and ascorbic acid compared to untreated fruits. Variations were observed in carotenoid contents of fruits treated while glutathione activities increased in fruits treated with acetic acid, indicating varied responses to different treatments. Overall, it was concluded that all acetic acid postharvest treatments, especially at higher doses and immersion times, possess the potential to uphold the quality attributes of Chrysophyllum albidum fruits compared to the control groups when stored under ambient conditions of 28 ± 2 oC and 90 ± 5% relative humidity for 15 days.