Conservation test of Fresh Safous (Dacryosdes edulis (G. Don) H.J. Lam) by Thermal Denaturation of Softning Enzymes
Safou, an oilseed native to the Gulf of Guinea, is a highly perishable fruit, making it difficult to preserve and market. Its high perishability is attributed to the intense activity of cell wall degrading softening enzymes and its high-water content. Several alternatives have already been proposed to overcome this difficulty: storage in an aerated environment or at low temperature, pulp drying, oil extraction, processing into various food products (spreads, cookies, etc.). In spite of these efforts, the need for fresh fruit remains strong, thanks to its health benefits.