# The Interaction Between Accessions and Fruit Maturity Stages in Mimusops zeyheri and Its Impact on Postharvest Quality and Nutritional Composition

## TL;DR

This study explores how different Mimusops zeyheri fruit accessions and maturity stages affect their quality and nutritional value.

## Contribution

The study reveals how varying accessions and maturity stages influence physicochemical and nutritional properties of Mimusops zeyheri.

## Key findings

- Accession 6E had the largest fruit size, while accession 3L showed the highest fruit firmness.
- Accession M7 had the highest titratable acidity at the unripe stage and the highest essential amino acids across maturity stages.
- Accessions 3E and 6E showed the highest mineral content at specific maturity stages.

## Abstract

Mimusops zeyheri Sond is an undervalued indigenous fruit tree with fruits that are consumed as a health snack in rural communities aross Sub‐Saharan Africa. This study aimed to assess the interaction effect of five accessions of M. zeyheri and four fruit maturity stages on some quality and nutritional compositions. Fruits of five M. zeyheri accessions were grouped into four maturity stages for analysis of fruit size, fruit firmness, total soluble solids, titratable acidity, proximate analysis, and amino acids. Accession 6E consistently had the highest size (27.62 mm), while accession 3L (6.40 kg) had the highest fruit firmness. Accession M7 displayed the highest TA (3.20%) at dark green unripe stage (T1). Highest moisture content and protein percentage were recorded in accession HY at T1. This changes were in concomitant to an increase in moisture content and a decrease in ash and protein content. Accessions M7 at T1 to T4 maturity stage exhibited the highest essential amino acids including histidine and threonine, as well as Ca, Mg, and Na. Accessions 3E and 6E at T2 and T3 maturity stage exhibited the highest P, Fe, Zn, and Mn. These findings highlight the variability of physicochemical and nutritional compositions among different M. zeyheri accessions at varying stages of fruit maturity.

The study examines the variation in quality and physicochemical properties of five Mimusops zeyheri accessions at four maturity stages. Significant findings include an increase in total soluble solids and moisture content alongside decreased firmness and acidity. Variations in proximate compositions across accessions highlight M. zeyheri accessions potential as a nutritious fruit source, suitable for fresh consumption or food supplementation, promoting food security and supporting rural development.