![]() ![]() The extract obtained from unripe fruit contains l-arabinose, 3-O-acyl- l-rhamnose, and 3-O-acetyl-D-methyl galacturonate (Mondal et al., 2012). Sapodilla fruit comprises of various bioactive compounds like phenolics, cyanogenic glycoside, and terpenoids (Yong and Shukkoor, 2020). The seeds are a rich source of saponin, sapotin, and sapotanine and may also bear some toxic substances known as hydrocyanic acid, which should be removed from fruit before eating (Madani et al., 2018). The peel, stone, and seed inside of the stone ranges between 16.21 and 14.54%, 14%, and 10 to 8.83 of the total of the unripe and ripe fruits, respectively (Solís-Fuentes et al., 2015) (Fig. The edible portion of sapodilla is around 70.95%, whereas non-edible fractions account for about 30% of the total mass of the sapodilla. Some of the varieties of sapodilla are seedless, however, others contain 3-12 seeds (generally five) that can be easily separated due to their loose adherence at the center of the fruit. ![]() The sweetness of the fruit is attributed to the presence of simple sugars like fructose, glucose, and sucrose (Tulloch et al., 2020). At the same time, the pulp is red or yellow-brownish in color, soft, sandy but sweet, and easily digestible. The outer covering of fruit is generally rough in texture, and rusty and brown in color. The fruit is usually oval to round in shape, about 5–9 cm in diameter, with weight varying from 75 g to 200 g. Free sugars are available in higher proportions in mature fruit, with negligible amounts of starch. The main constituent of sapodilla fruit is water (73%), followed by bioactive compounds (antioxidants and polyphenols), vitamins (A, C, folate, niacin, and pantothenic acid), minerals (Cu, K, and Fe), sugars, ascorbic acid and fat which makes it a nutritious fruit (Kaur et al., 2020, p. Some of the common cultivars of sapodilla are Prolific, Tikal, Brown sugar, and Russel (Karle and Dhawale, 2019). ![]() As per the literature reports, sapodilla originated in South and Central America and was cultivated in India, Sri Lanka, the Philippines, Mexico, Malaysia, and Venezuela. The name “sapodilla” originated from the Latin word “zapotilla,” which reflects small sapote. It is known by various names such as Chiko, sapota, naseberry, and sapodilla in American, Asian, and European countries. Sapodilla ( Manilkara zapota), is one of the nutritious fruits of the Sapotaceae family and is usually cultivated in tropical wet to subtropical cool and dry regions. ![]()
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