Some physical and chemical properties of ambarella (Spondias cytherea Sonn.) at three different stages of maturity

Ambarella (Spondias cytherea Sonn.) belongs to Anacardiaceae family. The round or oval-shaped fruits were analysed for some physical and chemical changes at three different maturity stages. The maturity stages at which determinations were carried out are defined. The fruit length and width on average were 5.56 and 4.26 cm, respectively. The fruits were found to contain fat (0.34–0.53%), protein (1.76–2.33%) and ash (6.23–6.78%). The pH, soluble solids and insoluble matter increased with the maturity of the fruit. Ripe fruits were significantly less acidic than green and half-ripe ones. The total phenolic content decreased with maturity. Vitamin C content ranged from 4.65±0.27 to 5.86±0.73 mg/100 g. Water-soluble pectins (WSP) in ripe fruits contributed to the softening of the fruit, which causes fruit firmness to decrease with advanced maturity. The amount of P (3.93–4.52 g/100 g) was highest compared with the other minerals (Na, Mg, Ca and Zn), while total chlorophyll content decreased in ripe fruits, contributing to changes in fruit colour. Total dietary fibre content was lowest (17.20%±3.49, dry basis) in ripe fruits. The Fourier-transform infrared (FTIR) method was used to identify the existing functional groups.