Physicochemical Characterization and Mass Modeling of Blood Fruit (Haematocarpus Validus) – An Underutilized Fruit of Northeastern India

Figures & data

Figure 1. (a) Matured blood fruit (b) Cross-section of blood fruit

Table 1. Physical characteristics of blood fruit

Physical characteristics	Mean	Max	Min	Std. dev
Mass (g)	21.76	21.79	21.74	0.02
Surface area (cm^2)	10.15	10.15	10.15	0.02
Firmness (N)	14.77	15.01	14.41	0.36
True Density (g/cm^3)	1.010	1.014	1.007	0.03
Bulk Density (g/cm^3)	0.980	0.986	0.975	0.05
Porosity (%)	32.97	33.31	32.01	0.81
Length (cm)	3.563	3.567	3.559	0.03
Breadth (cm)	2.489	2.495	2.483	0.05
Thickness (cm)	2.51	2.57	2.45	0.05
Measured volume (cm^3)	9.324	9.327	9.320	0.02
Oblate spheroid volume (cm^3)	11.458	11.498	11.410	0.32
Ellipsoidal volume (cm^3)	11.597	11.605	11.590	0.06
Arithmetic mean diameter (cm)	2.854	2.863	2.843	0.06
Geometric mean diameter (cm)	2.813	2.819	2.804	0.05
Projected area perpendicular to length (cm^2)	6.930	6.955	6.908	0.23
Projected area perpendicular to width (cm^2)	4.828	4.834	4.822	0.04
Projected area perpendicular to thickness (cm^2)	4.886	4.890	4.883	0.02
Criteria projected area (cm^2)	5.548	5.610	5.502	0.45
% of consumable	21.78	21.85	21.71	0.05
% of non-consumable	78.22	78.36	78.09	0.10
Angle of repose (deg)	21.58	25.11	18.32	3.15
Plywood	0.29	0.33	0.26	0.02
Aluminum	0.23	0.26	0.20	0.02
Rubber	0.47	0.52	0.44	0.03

Note: Std. dev-indicate Standard deviation

Table 2. Biochemical properties of blood fruit

Composition	Mean	Max	Min	Std. dev
Moisture % (wb)	79.59	80.32	78.23	0.71
pH	3.86	3.97	3.73	0.18
TA (g CA/100 g)	0.65	0.68	0.62	0.03
TSS (^o Brix)	17.11	18.14	16.09	1.01
Reducing sugar (g/100 g)	5.86	5.98	5.71	0.12
Non-Reducing sugar (g/100 g)	8.88	9.02	8.70	0.14
Carbohydrate (g/100 g)	11.20	11.28	11.18	0.04
Protein (g/100 g)	4.83	5.02	4.77	0.21
Ash (g/100 g)	2.12	2.37	2.07	0.24
Crude fiber (g/100 g)	1.56	2.09	1.01	0.51
Crude fat (g/100 g)	0.70	0.77	0.64	0.06
Ascorbic acid (mg/100 g)	31.23	32.87	30.18	1.23
Phytate (mg/100 g)	197.25	199.03	195.33	1.26
Oxalate (mg/100 g)	11.66	12.13	10.54	0.50
Saponin (mg/100 g)	39.14	39.48	38.12	0.33
Total polyphenols (mg GAE/100 g)	678.21	689.45	661.88	10.71
Total Flavonoids (mg RE/100 g)	489.80	495.22	473.11	6.72
Total anthocyanins (mg C3GE/100 g)	581.21	586.77	576.81	5.31

Note: Std. dev-indicate Standard deviation

Table 3. Thermal properties of blood fruit

Thermal properties	Mean	Max	Min	Std. dev
Thermal conductivity (K) J/ms°C	0.540	0.546	0.535	0.05
Specific heat capacity (Cp) kJ/kg °C	3.664	3.669	3.660	0.04
Thermal diffusivity (α) m^2/s	1.459	1.460	1.458	0.01
Latent heat of fusion (λ) kJ/kg	26661.53	26670.63	26652.66	8.43

Note: Std. dev-indicate Standard deviation

Table 4. Textural properties of blood fruit

Textural property	Mean	Max	Min	Std. dev
Hardness (N)	25.01	26.10	24.00	0.98
Adhesiveness (J)	0.00	0.00	0.00	0.00
Cohesiveness	0.11	0.13	0.09	0.02
Springiness (mm)	1.13	1.21	1.05	0.08
Gumminess (N)	1.57	1.63	1.51	0.06
Chewiness (J)	0.00	0.00	0.00	0.00

Note: Std. dev-indicate Standard deviation

Table 5. The best-fitted models for mass prediction of blood fruit with some physical properties

Dependent variable (g)	Independent variable	The best fitted model	Constant Parameters			R^2
			a0	a1	a2
M	L (mm)	Exponential	34.551	0.001	-	0.957
M	W(mm)	Quadratic	26.887	−0.463	0.019	0.984
M	T(mm)	Linear	12.534	−290.928	-	0.943
M	Da (mm)	Quadratic	−17.361	5.072	−0.129	0.954
M	Dg (mm)	Quadratic	−39.144	7.023	−0.172	0.943
M	SA (mm^2)	Power	129.390	−0.361	-	0.845
M	PAL (mm^2)	Quadratic	−0.017	24.88	−8895	0.923
M	PAW (mm^2)	Quadratic	−0.027	27.44	−6859	0.953
M	PAT (mm^2)	Quadratic	−0.029	29.50	−7455	0.937
M	CPA (mm^2)	Quadratic	−0.014	16.99	−4908	0.974
M	Vm (mm^3)	Power	484.610	−0.663	-	0.917
M	Vo ((mm^3)	Linear	−0.124	1447	-	0.903
M	Ve (mm^3)	Linear	−0.099	1179	-	0.953

M-Mass, L-length, W-Width, T-Thickness, D_a-Arithmetic mean diameter, D_g-Geometric mean diameter, SA- Surface area, PA_L, PA_W, and PA_T- Projected area perpendicular to length, width, and thickness respectively, CPA- Criteria projected area, V_m-Measured volume, V_o- Oblate spheroid volume, V_e- Ellipsoidal volume