Soursop fruit supply chains: Critical stages impacting fruit quality

Abstract

Soursop (SSF) is a popular fruit in the southern region of Vietnam. It is a fruit that contains many essential nutrients and antioxidant components, which are good for human health. However, the process of transportation and storage at the stages before reaching the consumer has been greatly affected by natural conditions. In this study, we looked at the impact of each stage in the supply chain on physicochemical and biological quality. 11 indicators were evaluated throughout (Bonded rating, mass loss rate, moisture content, hardness, vitamin C content, total polyphenol content (TPC), total flavonoid content, DPPH• and ABTS+ scavenging activity). The supply process is distributed in 2 popular distributors, markets and supermarkets with supply chain times of 105 h and 197 h respectively. The results have shown that the supply process by supermarket distributors is capable of maintaining better product quality and less variation in physicochemical/bioactive composition. The increase in DPPH• and ABTS+ scavenging activity is proportional to the increase in TPC. Vitamin C is significantly depleted in both supply chains. The research results are a premise for the development of soursop protection solutions at each stage through knowledge of the variations of biologically active substances and physicochemical properties of SSF in the supply chain corresponding to the ripening of SSF. A database that assists suppliers in making the right decisions to prevent quality, and economic losses.

Keywords

• Soursop fruit
• Supply chain
• Antioxidation
• ABTS+ and DPPH• scavenging activity