Sapodilla fruit (Achras sapota L) is quite well known people of Indonesia. Sweet fragrance and taste delicious. In English, known as sapodilla sapodilla, chikoo, or sapota. In India, brown is called chikoo, in the Philippines known as tsiko, and in Malaysia ciku. Tionghoa called sapodilla fruit as hong xiêm.
Brown fruit is usually consumed in fresh condition. Taste the sap is still often attached to the mouth. Under conditions ripe, this fruit can be made into drinks or as a mixture of fresh ice cream. However, it has not been commercially cultivated.
Chrysophyllum originated from Central America and Mexico. In India, Sri Lanka, the Philippines, Mexico, Venezuela, Guatemala, and Central America, sapodilla fruit is cultivated commercially. In Indonesia, the sapodilla is generally cultivated as garden plants to be enjoyed by men, especially in areas of West Sumatra, Jakarta, West Java, Central Java, East Java and West Nusa Tenggara.
Seeds brown or black, shiny blackish brown. Flattened shape and large. Sapodilla seed contains saponins, quercetin, and oil as much as 23 percent. Sapodilla seeds should not be consumed because hidrosianik acid content high enough to be toxic. Meanwhile, interest sapodilla is a key ingredient in parem, namely traditional medicine powder rubbed on the body in new mothers.
Sapodilla fruit, sweet flavor makes the fruit's many fans. Sweet taste is caused by sugar content in fruit flesh with levels of 16-20 percent.
Not only sugar, the brown fruit also contained fat, protein, vitamins A, B, and C, minerals iron, calcium, and phosphorus. Sapodilla fruit nutrient composition can be seen in the table.
Sapodilla fruit has good mineral content. This fruit is a good source of potassium, ie 193 mg/100 g. On the other hand, sapodilla also has low sodium content, 12 mg/100 g. Comparison of potassium and sodium content reaches brown 16:1 makes very good for the heart and blood vessels.
Apart from potassium-rich, brown also contains a number of other important minerals.
Other mineral content per 100 grams of sawo are: calcium (21 mg), magnesium (12 mg), phosphorus (12 mg), selenium (0.6 mg), zinc (0.1 mg) and copper (0.09 mg).
Chrysophyllum also rich in vitamin C, which is 14.7 mg/100 g. Consumption of 100 grams of brown can meet 24.5 percent of the body's need for vitamin C every day. Vitamin C can react with a variety of minerals in the body. Vitamin C plays an important role in the metabolism of copper.
In addition, consumption of adequate amounts of vitamin C can help increase iron absorption. Vitamin C can also interact with a variety of other vitamins such as vitamin E which functions as an antioxidant.
Sapodilla fruits also contain folic acid, 14 g. mkg/100 Folic acid is needed for the body's red blood cell formation. Folic acid also helps prevent the formation of homocysteine which is very harmful for health.
Other vitamins are also contained in brown fruit is: riboflavin, niacin, B6, and vitamin A. While it can be used as a source of vitamins and minerals, sapodilla should not be given to infants because of the sap are feared to disturb the digestive tract.
Sapodilla fruit also contains a lot of sugar so good for use as an energy source. However, this fruit is not recommended for people with diabetes mellitus because it can improve blood sugar levels quickly.
Soft and Smooth
Chrysophyllum who are ready to eat is brown. Raw fruit is not good to eat because of the hard. Bitter chocolate and caused by high tannin content and caustic. Sapodilla sapodilla good quality is soft and dark brown.
Shape and magnitude of the problem is not a problem, the most important skin should be smooth. Do not choose an existing sapodilla wounds, scratches, or even the slightest hole. Also, do not choose that have brown marks on the leather sap. Chrysophyllum whose skin had flesh bottom of the defect or faulty hardware.
Ripe fruit can be stored at low temperatures to prolong shelf life. Ripe fruit is stored at a temperature of 0 degrees celsius can last 12-13 days. Unripe fruit when stored at a temperature of 15 degrees celsius can survive in good condition for 17 days. Crude sapodilla fruit stored at lower temperatures more than 10 days will not mature normally.
To stimulate so precocious, sapodilla need diperam, after washing to remove dead skin. There are several ways of curing. The fruit is placed in a closed container (eg in the chest or bag) for a few days. However, how this will make the fruit ripening is not ripe at the same time. In order to get the ripe sapodilla simultaneously, fruit put in place a sealed, then given a carbide or smoked.
Sapodilla fruit is very susceptible to microbial contamination due to moisture content and high nutrients. Geotrichum candidum, Cladosporum oxysporium, and Penicillium italicum are examples of microbes that are often found on the fruit brown.
To keep the ripe sapodilla not attacked microbial pathogens, we recommend using the fungicide Benlate. Treatment naturally, without using chemicals, it was hard to get the best results. Therefore, to maintain the security, sapodilla fruit should be washed before being eaten.