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Comparison Of Mineral Content Of Some Ripe And Unripe Fruits In Nigeria
The mineral contents of ripe and unripe banana (Musa sapientum), avocado pear (Pearsea americana), pineapple (Ananas cosmosus) and soursop (Anona muricata), were determined to ascertain the influence of ripening on the localization of minerals in these fruits. High levels of sodium and potassium were obtained in ripe bananas and pineapples. However in avocado pear and soursop, sodium and potassium levels were high in the unripe samples. The values of phosphorus were consistently here in the unripe fruits. Iron contents of ripe and unripe fruits were much higher than the values obtained for other macro minerals: manganese (Mn), cobalt (Co) and nickel (Ni). In banana fruit, the levels of iron in the ripe sample was 4.74mg/100g while in the unripe sample, the value obtained was 2.50mg/100g. However, high levels of iron were obtained in pineapple with mean values of 15.3mg iron/100g (ripe) and 15.8mg iron/100g (unripe). The concentration of cobalt in ripe avocado pear was higher than the value obtained in the unripe sample. Similarly, nickel concentration in the ripe avocado pear was high (1.01mg/100g) when compared with the mean value of the unripe avocado pear (0.44mg/100g). However, nickel value in ripe banana (0.11mg/100g) was lower than that of the unripe sample (0.24mg/100g). The observed pattern of mineral localization in the fruits was attributed to translocation of these minerals from the peel to the pulp and vise versa.
Keywords: Comparison, Fruits, Macrominerals, Microminerals, Ripening
Plant Product Research Journal Vol. 11 2007: pp. 15-18