Trading platform 
Monitoring 
Express applications 
Fork Work 
Service 
News 
Directory 
Mimusops is a tropical tree of small or medium size with elliptical leathery dark green leaves. Young leaves and twigs are covered with rusty-brown velvety hairs. The flowers are in axillary clusters with a small number of fragrant flowers, creamy-white, sepals covered with brownish hairs. The fruits are fleshy, egg-shaped, bright orange when ripe, and contain a lot of nutrients.
The aim of the study conducted by scientists from the University of Limpopo in South Africa was to assess the impact of different M. zeyheri varieties and fruit ripening stages on quality and nutritional value.
Understanding these factors is crucial for enhancing food security, especially in regions where local produce plays a significant role, as well as for biodiversity and export.
The study examined five different varieties of M. zeyheri, and the fruits were divided into four ripening stages. Various parameters were measured, including size, hardness, soluble solids content, acidity, composition, and amino acid profile. In particular, sample 6E yielded the largest fruits, with an average diameter of 27.62 mm, while sample 3L was the hardest - 6.40 kg. These physical characteristics are important for consumer preferences and marketability.
Acidity, which measures the fruit's acidity level, was highest in sample M7 at the unripe stage (T1) with a value of 3.20%. Acidity can affect the taste and preservation of the fruit. Additionally, moisture content and protein level were highest in sample HY at the same unripe stage.
As the fruit ripens, moisture content increases, while ash and protein content decrease. This indicates that the nutritional profile of M. zeyheri changes as the fruit ripens, offering various nutritional benefits at different consumption stages.
An important finding of the study is the variation in essential amino acids and minerals in different samples and ripening stages. Samples M7 at stages T1-T4 showed the highest levels of essential amino acids, such as histidine and threonine, as well as important minerals like calcium, magnesium, and sodium. These nutrients are crucial for various body functions, including muscle function, bone health, and fluid balance.
Samples 3E and 6E at stages T2 and T3 were rich in phosphorus, iron, zinc, and manganese. Iron and zinc are particularly important for the immune system, aligning with other research highlighting the role of trace elements in boosting immunity.
The study included a thorough analysis of the nutrient content, including amino acids, to determine the nutritional value. By evaluating multiple samples and ripening stages, researchers provided a comprehensive overview of the variability of nutrients in M. zeyheri fruits.
This approach will help determine the optimal harvest time and best varieties to obtain nutritional benefits, which is important for both consumers and producers.
These results contribute to the understanding and promotion of indigenous food crops in Africa, where fruits of local plants may be rich in essential elements and have low levels of toxic elements.
Confirming that M. zeyheri fruits contain high levels of beneficial minerals and amino acids with minimal toxic elements, this study underscores the potential of local fruits for functional nutrition.
Thus, the variability among different samples and ripening stages underscores the importance of selecting the right variety and harvest time to maximize nutritional benefits. For example, harvesting sample M7 at different stages ensures a consistent content of essential amino acids and minerals, which is important for combating malnutrition and improving public health in regions where local food products play a significant role.
