© The Authors, 2025, Published by the Universidad del Zulia*Corresponding author: dmarmolejo@uncp.edu.pe
Keywords:
Soursop fruit
Titratable acidity
Ionic acidity
Total soluble solids
Minerals
Caracterización físicoquímica de frutos de $QQRQDPXULFDWD L., en Junín, Perú
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Caracterização físico-química dos frutos da Annona muricata L., em Junin, Peru
Elizabeth Nely Paitan Anticona
1
Doris Marmolejo Gutarra
*2
Karina Jessica. Marmolejo Gutarra
3
Edith Rosana Huamán Guadalupe
4
Rev. Fac. Agron. (LUZ). 2025, 42(3): e254238
ISSN 2477-9407
DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v42.n3.IX
Food technology
Associate editor: Dra. Gretty R. Ettiene Rojas
University of Zulia, Faculty of Agronomy
Bolivarian Republic of Venezuela.
1
Facultad de Industrias Alimentarias, Universidad Nacional
del Centro del Perú, Mariscal Castilla 3909, Huancayo.
Código postal 12006, Perú.
2
Facultad de Agronomía, Universidad Nacional del Centro
del Perú, Mariscal Castilla 3909, Huancayo. Código postal
12006, Perú.
3
Facultad de Ciencias Agropecuarias, Universidad Nacional
Alcides Carrión. Av. Daniel Alomia Robles s/n, La Merced.
Código postal 12001. Perú
4
Facultad de Enfermería, Universidad Nacional del Centro
del Perú, Mariscal Castilla 3009, Huancayo. Código postal
12006, Perú.
Received: 27-04-2025
Accepted: 20-07-2025
Published: 24-08-2025
Abstract
Soursop (Annona muricata L.) is an exotic fruit with high
international demand, valued for its avor, nutritional properties,
and applications in the food industry. In Peru, its use includes
fresh consumption and the production of pulp, nectars, and
nutraceutical products. The objective of this study was to evaluate
the physicochemical characteristics of fruits from selected soursop
plants grown at the San Ramón Agricultural Experimental Station
in the Department of Junín, Peru. The physical characteristics (fruit
mass, polar and equatorial diameter), chemical characteristics
(titratable acidity, ionic acidity, total soluble solids, and maturity
index), as well as mineral content (phosphorus, magnesium, and
calcium) were determined from the fruits. A completely randomized
experimental design (CRD) and analysis of variance (ANOVA)
were applied. The results showed that the FRCUNCP_09 and
FRCUNCP_12 genotypes had the largest fruit mass (2.49 and
2.16 kg, respectively). On the other hand, the FRCUNCP_08,
FRCUNCP_09, and FRCUNCP_12 genotypes presented optimal
values of titratable acidity (0.8367, 0.9900, 1.1133), ionic acidity
(3.99, 4.16, 3.62), and total soluble solids (16.5, 15.9, 17.7 °Brix),
suitable for direct consumption and industrial processing. Regarding
mineral content, FRCUNCP_09 had the highest concentrations of
phosphorus (23.135 mg.100 g
-1
) and calcium (6.200 mg.100 g
-1
),
while FRCUNCP_08 stood out for its magnesium content (21,604
mg.100 g
-1
). It is concluded that these materials have potential
for genetic improvement programs and the development of
nutraceutical products.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2025, 42(3): e254238 July-September. ISSN 2477-9409.
2-6 |
Resumen
La guanábana (Annona muricata L.) es una fruta exótica de
gran demanda internacional, valorada por su sabor, propiedades
nutricionales y aplicaciones en la industria alimentaria. En el Perú,
su aprovechamiento abarca el consumo en fresco y en la elaboración
de pulpas, néctares y productos nutraceúticos. El objetivo del estudio
fue evaluar las características sicoquímicas de frutos de plantas
seleccionadas de guanábana cultivadas en la Estación Experimental
Agropecuaria de San Ramón, Departamento de Junín, Perú. En los
frutos se determinaron las características físicas (masa del fruto,
diámetro polar y ecuatorial), químicas (acidez titulable, acidez
iónica, solidos solubles totales e índice de madurez), así como, el
contenido de minerales (fósforo, magnesio y calcio). Se aplicó un
diseño experimental completamente al azar (DCA) y análisis de
varianza (ANOVA). Los resultados mostraron que los genotipos
FRCUNCP_09 y FRCUNCP_12 destacaron por la mayor masa del
fruto (2,49 y 2,16 kg). Por otra parte, los genotipos FRCUNCP_08,
FRCUNCP_09 y FRCUNCP_12 presentaron valores óptimos de
acidez titulable (0,8367, 0,9900, 1,1133), acidez iónica (3,99, 4,16,
3,62) y sólidos solubles totales (16,5, 15,9, 17,7 °Brix), adecuados
para el consumo directo y el procesamiento industrial. Con respecto
al contenido de minerales, FRCUNCP_09 presentó las mayores
concentraciones de fósforo (23,135 mg.100 g
-1
) y calcio (6,200
mg.100 g
-1
), mientras que FRCUNCP_08 destacó por su contenido
de magnesio (21,604 mg.100 g
-1
). Se concluye que estos materiales
poseen potencial para programas de mejoramiento genético y
desarrollo de productos nutraceúticos.
Palabras clave: fruto de guanábana, acidez titulable, acidez iónica,
solidos solubles totales, minerales.
Resumo
A graviola (Annona muricata L.) é uma fruta exótica com alta
demanda internacional, valorizada por seu sabor, propriedades
nutricionais e aplicações na indústria alimentícia. No Peru, seu
uso inclui o consumo in natura e na produção de polpa, néctares
e produtos nutracêuticos. O objetivo deste estudo foi avaliar as
características físico-químicas de frutos de plantas selecionadas de
graviola cultivadas na Estação Experimental Agrícola de San Ramón,
Departamento de Junín, Peru. As características físicas (massa do
fruto, diâmetro polar e equatorial), características químicas (acidez
titulável, acidez iônica, sólidos solúveis totais e índice de maturação),
bem como o conteúdo mineral (fósforo, magnésio e cálcio) foram
determinados a partir dos frutos. Um delineamento experimental
inteiramente casualizado (DRD) e análise de variância (ANOVA)
foram aplicados. Os resultados mostraram que os genótipos
FRCUNCP_09 e FRCUNCP_12 se destacaram pela maior massa de
fruto (2,49 e 2,16 kg). Por outro lado, os genótipos FRCUNCP_08,
FRCUNCP_09 e FRCUNCP_12 apresentaram valores ótimos de
acidez titulável (0,8367; 0,9900; 1,1133), acidez iônica (3,99; 4,16;
3,62) e sólidos solúveis totais (16,5; 15,9; 17,7 °Brix), adequados
para consumo direto e processamento industrial. Em relação ao teor
de minerais, FRCUNCP_09 apresentou as maiores concentrações de
fósforo (23,135 mg.100 g
-1
) e cálcio (6,200 mg.100 g
-1
), enquanto
FRCUNCP_08 destacou-se pelo teor de magnésio (21,604
mg.100 g
-1
). Conclui-se que esses materiais apresentam potencial
para programas de melhoramento genético e desenvolvimento de
produtos nutracêuticos.
Palavras-chave: fruto da graviola, acidez titulável, acidez iônica,
sólidos solúveis totais minerais.
Introduction
Soursop (Annona muricata L.) is experiencing a boom for its
nutraceutical properties (Alomia-Lucero et al., 2022) and stands out
among tropical fruits for its aroma. Soursop as a raw material can
be used to make new products from its leaves and extracts, using
technologies such as freeze drying and microencapsulation (Ávila de
Hernández et al., 2012).
In Peru, soursop production exceeds 2,500 tons per year, with
exports of 78 tons in 2023, mainly to Chile, the Netherlands, and
the US, according to the Ministry of Agricultural Development
and Irrigation (MIDAGRI, 2024). In Junín, the average production
is 10 t.ha
-1
, with Chanchamayo and Satipo standing out for their
agroclimatic conditions (24-30 °C, 600-1250 meters above sea
level). This region concentrates 8 to 10 % of national production
and promotes agro-industrial development through the production of
pulps and nectars (MIDAGRI, 2024).
More than 200 chemical compounds have been isolated and
identied in soursop, with alkaloids, phenols, and acetogenins being
the most important. Active compounds, such as acetogenins, have
been shown to have inhibitory eects on cancer cell lines (Coria-
Téllez et al., 2018).
Previous studies have investigated the variability in characteristics
such as soluble solids, acidity, and pH, which are indicative of its
quality and acceptance for consumption (Jiménez-Zurita et al., 2016).
Similarly, there has been considerable interest in the context of crop
adaptation to climate change (Kome et al., 2024).
The chemical characterization of the fruits provides evidence
of the genetic diversity present in the species, supported by the
variability of sizes, shapes, and physicochemical attributes, such as
soluble solids, acidity, and maturity ratio (Moreira et al., 2018). In
this context, the protein content in soursop pulp is comparable to that
of economically important cereals, whose protein range generally
varies between 7.8 % and 22.8 % (Tiencheu et al., 2021).
Soursop pulp has a total soluble solids content ranging from 13.0
to 17.0 °Brix and a pH between 3.00 and 4.00, reecting an adequate
balance between sweetness and acidity. These parameters meet the
quality standards required for export, and if they do not meet the
specications of certain markets, they can be transformed into value-
added products such as nectars, frozen pulps, or jams (Abdul Wahab
et al., 2018). Studies carried out on soursop fruits originating from
Nayarit, Mexico, reported soluble solids values between 7.1 and 20.1
°Brix (Jiménez-Zurita et al., 2016), as well as acidity levels ranging
from 0.4 to 1.21 %.
Studies carried out by various authors conrm that soursop
(Annona muricata L.) presents variability in its nutritional value,
positioning it as a promising crop for agroindustry in tropical regions
like Junín. Therefore, the objective of the study was to evaluate the
physicochemical characteristics of fruits of selected soursop plants
grown at the Agricultural Experimental Station of San Ramón in the
Department of Junín, Peru.
Materials and methods
Study location
The study was carried out at the San Ramón Agricultural
Experimental Station (E.E.A.R.), located in the province of
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Paitan et al. Rev. Fac. Agron. (LUZ). 2025, 42(3): e254238
3-6 |
Chanchamayo, Department of Junín, Peru (11°07’16’’S, 75°21’07’’W,
854 m.a.s.l.). The climatic conditions of the area during the evaluation
period were: maximum temperature between 23 °C and 26 °C,
minimum temperature between 14 °C and 17 °C, and relative humidity
between 68 % and 79 %. The average monthly rainfall ranged from
56 mm to 102 mm. Regarding the edaphic characteristics, the soil
presented a sandy-loam texture and medium organic matter content.
Plant material
From a population of 70 six-year-old soursop plants (Annona
muricata L.), sexually propagated and established under a 6 m x
6 m planting system, the evaluated plant material was selected,
which consisted of 14 individuals with outstanding phenotypic
characteristics in number of fruits (≥5 fruits.plant
-1
), size (length ≥25
cm and diameter ≥18 cm), weight (≥3.5 kg per fruit) and health status.
The selected plants were coded with the code FRCUNCP (from 01 to
14). Harvesting was carried out 125 days after owering, a moment
corresponding to the physiological maturity of the fruit. Four fruits per
plant were harvested, from which physical characteristics (fruit mass,
polar and equatorial diameter), chemical characteristics (titratable
acidity, ionic acidity (pH), total soluble solids (°Brix degrees), and
maturity index), and the content of phosphorus, magnesium, and
calcium were determined.
To obtain the pulp, the fruits were washed, blanched (5 min),
peeled, and pulped.
Determination of physical characteristics
To determine the mass of the fruits, a digital scale was used
(Hanna, USA), while the polar and equatorial diameter measurements
were performed with a digital vernier caliper (Mahr, Germany),
following the characterization criteria according to the “List of
descriptors for soursop” recommended by the Colombian Agricultural
Research Corporation (CORPOICA, 2003), which considers the main
characteristics of the fruit, in each corresponding state.
Determination of chemical characteristics
In the pulp of the soursop, the ionic acidity (pH) was determined,
following the method established by the Association of Ocial
Analytical Chemists (AOAC, 2016). For this purpose, a pH meter
(EDGE Multiparametric, pH meter, Germany) was used, previously
calibrated with buer solutions. Subsequently, the electrode was
introduced into the pulp sample until the stabilization of the value
was reached, which was recorded as the nal pH. The measurements
were made in triplicate.
Titratable acidity was determined according to AOAC (2016),
dissolving 10 g of pulp in 100 mL of distilled water. It was ltered, and
a 10 mL aliquot was taken, to which three drops of phenolphthalein
were added. The sample was titrated with 0.1 N NaOH until a pale
pink hue was obtained. The measurements were made in triplicate.
Titratable acidity values were expressed as mg citric acid.100g
-1
sample.
Total soluble solids (°Brix degrees) were determined using
a refractometer (HANNA, United States). First, the instrument
was calibrated with a drop of distilled water, adjusting the reading
to 0 °Brix. Then, a drop of the pulp ltrate was applied to the
refractometer’s prism in triplicate, and the corresponding values were
recorded. Total soluble solids contents were expressed as °Brix.
Determination of mineral content
Phosphorus was determined following the AOAC method (2016).
To do this, one (1 g) of pulp was weighed in triplicate and digested
with concentrated HNO₃ in a microwave (Bosch, Germany) until
a clear solution was obtained. The digested sample was diluted
with distilled water and ltered. For the calibration curve, standard
phosphate solutions were prepared using 1 mL of vanadate-molybdate
solution at each standard and mixed. The reading was made in a
spectrophotometer (Shimadzu, Japan) at 420 nm. The absorbance
of the sample was compared with the calibration curve to determine
the phosphorus concentration. The phosphorus concentration in the
soursop pulp was expressed in mg.100 g
-1
sample.
The concentration of magnesium and calcium was determined
according to the AOAC method (2019), by atomic absorption
spectrophotometry. To accomplish this, one (1) g of pulp was
digested in triplicate with HNO₃ concentrated in a microwave
(Bosch, Germany), then the sample was diluted with distilled water,
ltered, and 1 % lanthanum chloride was added as a matrix modier
to eliminate possible interference in the reading. Standard solutions
of Mg and Ca (0, 1, 5, 10, and 20 mg.L
-1
) were prepared, and the
absorbance was measured at 285.2 nm for magnesium and 422.7 nm
for calcium in an atomic absorption spectrophotometer (Shimadzu,
Japan). The concentration of Mg and Ca in soursop pulp was
expressed in mg.100g
-1
of sample.
Experimental design and statistical analysis
A completely randomized experimental design (CRD) was
applied for the study, with three replications. The data obtained
were processed using the SPSS software, version 26. An analysis of
variance (ANOVA) and mean comparison tests were performed with
a signicance level of p < 0.05.
Results and discussion
Physical characteristics of soursop fruits
Table 1 shows the analysis of variance of the physical
characteristics (mass, length, and diameter) of genotypes of soursop
pulps (Annona muricata L.) evaluated in San Ramón, Junín.
Table 1. Analysis of variance of the physical characteristics (mass,
length, and diameter) of soursop (Annona muricata L.)
genotypes evaluated in San Ramón, Junín.
Genotypes Length Diameter Mass
FRCUNCP_01 22.07±0.37b 14.05±0.15bc 2.14±0.01b
FRCUNCP_02 21.39±0.11c 13.40±0.20b-d 2.03±0.05c
FRCUNCP_03 19.89±0.41de 14.00±0.10bc 1.57±0.03f
FRCUNCP_04 21.25±0.15c 13.80±0.10bc 1.60±0.01ef
FRCUNCP_05 18.05±0.15h 13.05±0.85cd 2.04±0.03c
FRCUNCP_06 17.40±0.10i 11.65±0.25d 1.39±0.01g
FRCUNCP_07 18.60±0.10gh 14.35±0.25bc 1.37±0.01g
FRCUNCP_08 19.55±0.15e 13.50±0.20b-d 1.97±0.01c
FRCUNCP_09 27.65±0.25a 19.00±0.10a 2.49±0.09a
FRCUNCP_10 21.50±0.10bc 15.05±0.15b 2.17±0.01b
FRCUNCP_11 18.96±0.26fg 13.95±0.15bc 1.97±0.02c
FRCUNCP_12 20.30±0.10d 14.35±0.15bc 2.16±2.16b
FRCUNCP_13 17.06±0.26i 12.60±0.10cd 1.66±0.02e
FRCUNCP_14 19.47±0.14ef 14.30±0.20bc 1.86±0.04d
Dierent letters indicate statistically signicant dierences (p< 0.05)
The results obtained show that genotypes FRCUNCP_09 and
FRCUNCP_10 presented the highest values of fruit mass. In contrast,
genotypes FRCUNCP_06 and FRCUNCP_07 registered the lowest
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2025, 42(3): e254238 July-September. ISSN 2477-9409.
4-6 |
values. This behavior suggests that the size of the fruit is not always
directly related to its mass because factors such as mesocarp density,
peel thickness, and number of seeds also play a role (Villarreal-
Fuentes et. al., 2020; Jiménez-Zurita et al., 2017). In this regard,
Villarreal-Fuentes et. al. (2020) indicate that these variations in fruit
mass are related to genetic and morphological factors of the fruit and
seed. Figure 1 shows the fruits that presented the highest mass in the
plants evaluated: A) FRCUNCO_09 and B) FRCUNCO_10.
A
B
Figure 1. Fruits with the highest mass of the plants evaluated. A)
FRCUNCO_09 and B) FRCUNCO_10.
Additionally, the variability in the mass and size of soursop fruits
observed in this study can be attributed to genetic, phenological, and
agroecological factors (Jiménez-Zurita et al., 2016). Fruit masses
ranged from 1.37 to 2.49 kg, exceeding the values reported in Mexico
and Nicaragua, countries in which fruits usually have masses between
0.4 and 1.0 kg, depending on the variety and production system
(Abdul Wahab et al., 2018; Jiménez-Zurita et al., 2017; Nolasco-
González et al., 2019; Villarreal-Fuentes et al., 2020).
Likewise, table 1 shows that genotypes FRCUNCP_09 and
FRCUNCP_01 presented the largest dimensions, both in length
and equatorial diameter, while FRCUNCP_06 and FRCUNCP_03
presented the lowest values. These results show a remarkable
morphological variability between the genotypes evaluated, attributed
to the sexual propagation of plants.
Chemical characteristics
Ionic acidity (pH)
Table 2 presents the mean values of ionic acidity (pH), titratable
acidity, and total soluble solids (°Brix) obtained in the pulp of fruits
of selected soursop genotypes in San Ramón, Junín.
The ionic acidity (pH) of the soursop pulp ranged from 3.59
(FRCUNCP_04) to 4.49 (FRCUNCP_07), values comparable to
those reported by Jiménez-Zurita et al. (2017). This moderate acidity
favors microbiological stability and allows its use in both fresh and
processed products. A higher pH, such as that of FRCUNCP_07,
improves sensory acceptance, but requires greater control in
preservation, while a lower pH, such as that of FRCUNCP_04, is
useful in inhibiting microbial growth. This variation is relevant to the
stability and sensory acceptability of soursop-derived products.
The variability of pH in soursop pulps observed in this study
is consistent with what was pointed out by Jiménez-Zurita et al.
(2016), who attribute this variation to genetic and environmental
factors, maturity state, agronomic practices (fertilization, irrigation,
and pruning), fruit load, surface microbiota, and post-harvest
management conditions, which modify the content of organic acids
and the metabolism of the fruit (Fuenmayor et. al., 2016). This
characteristic is relevant for the microbiological stability of derived
products. This variability is due, in part, to sexual propagation, which
generates morphological and physicochemical diversity in the fruits.
Therefore, the selection of plants with outstanding characteristics is
essential for genetic improvement programs.
Table 2. Mean values of ionic acidity (pH), titratable acidity, and
total soluble solids (°Brix) in the pulp of fruits of selected
soursop genotypes in San Ramón, Junín.
Genotypes pH Acidity ( %)
Total soluble
solids (°Brix)
FRCUNCP_01 3.85±0.0058c 0.7667±0.0033b 15.0000±0.0577a
FRCUNCP_02 3.76±0.0058b 0.7933±0.0033c 14.4677±0.0333a
FRCUNCP_03 3.80±0.0058b 0.8800±0.0058e 15.5333±0.0333a
FRCUNCP_04 3.59±0.0058a 0.9033±0.0033f 13.1000±0.0577b
FRCUNCP_05 3.89±0.0058c 0.7500±0.0058b 14.0000±0.0577a
FRCUNCP_06 3.89±0.0116c 0.8800±0.0000e 14.8000±0.0577a
FRCUNCP_07 4.49±0.0153e 0.6600±0.0058a 12.3667±0.0333e
FRCUNCP_08 3.99±0.0058d 0,8367±0,0033c 16.5333±0.0333d
FRCUNCP_09 4.16±0.0058e 0.9900±0.0033f 16.9667±0.0333d
FRCUNCP_10 3.68±0.0173a 0.8100±0.0000d 14.6667±0.6667a
FRCUNCP_11 3.77±0.0000b 0.7833±0.0033c 13.7333±0.0333b
FRCUNCP_12 3.62±0.0058a 1.1133±0.0033g 17.7000±0.0000d
FRCUNCP_13 3.96±0.0058d 0.7867±0.0033c 13.6000±0.0000b
FRCUNCP_14 3.83±0.0058b 0.8100±0.0000d 13.7000±0.0000b
Dierent letters indicate statistically signicant dierences (p< 0.05).
Titratable acidity
Table 2 shows that the acidity of the pulps varied between 0.75
% (FRCUNCP_05) and 1.11 % (FRCUNCP_12), evidencing a
remarkable diversity between genotypes. This variability may be
related to the maturity state of the fruit (Arrazola-Paternina et al.,
2013). The high level of acidity in FRCUNCP_12 is favorable for
producing juices and preserves, as it contributes to microbiological
stability. In contrast, the low level of acidity in FRCUNCP_05 makes
it more suitable for fresh consumption. These dierences reect the
potential for dierential use of genotypes for both industry and the
fresh market (Villarreal-Fuentes et al., 2020).
The acidity values obtained (0.75 -1.11 %) are consistent with the
variability reported by Jiménez-Zurita et al. (2017) in Mexico (0.87
%) and Onimawo (2002) in Nigeria (up to 3.43 %). This diversity
conrms the inuence of genotype, maturity state, and agroecological
conditions on this parameter, as also highlighted by Villarreal-Fuentes
et. al. (2020), who found wide variations in acidity between local
genotypes in Chiapas, Mexico.
Total soluble solids (°Brix)
Table 2 shows that the °Brix degrees of the evaluated pulps vary
between 12.37 (FRCUNCP_07) and 17.7 (FRCUNCP_12), values
that are within or very close to those reported by Ojeda de Rodríguez
et. al. (2007). These dierences may be associated with the maturity
state of the fruit (Arrazola-Paternina et al., 2013). Fruits with high
°Brix degrees are suitable for fresh consumption or in juices, while
those with lower sweetness could be used for products for special
diets (Durán Agüero et al., 2012).
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Paitan et al. Rev. Fac. Agron. (LUZ). 2025, 42(3): e254238
5-6 |
The results obtained with values between 12.37 and 17.70 °Brix
are relevant for the food industry, since °Brix degrees are directly
related to the perception of fruit sweetness (Jiménez-Zurita et al.,
2016). Abdul Wahab et al. (2018) also found signicant variations in
the °Brix degrees of soursop, which is crucial for its commercialization
and processing.
Mineral content
Table 3 shows the mineral content (phosphorus, magnesium, and
calcium) determined in the pulp of soursop genotypes selected in San
Ramón, Junín.
Table 3. Phosphorus, magnesium, and calcium content in the pulp
of soursop genotypes selected in San Ramón, Junín.
Genotypes Minerals Mean (mg.100 g
-1
)
FRCUNCP_08 23.135± 0.003
a
FRCUNCP_09 Phosphorus 31.437±0.033
c
FRCUNCP_12 30.142±0.008
c
FRCUNCP_08 21.604±0.004
c
FRCUNCP_09 Magnesium 9.893±0.003
b
FRCUNCP_12 8.442± 0.003
a
FRCUNCP_08 4.112±0.003
a
FRCUNCP_09 Calcium 6.200±0.010
c
FRCUNCP_12 4.983±0.007
b
Dierent letters indicate statistically signicant dierences (p< 0.05).
The determination of the mineral content was carried out only
in the plants whose pulps presented the highest °Brix degrees and
pH close to 4, as they were considered of better quality. Regarding
phosphorus content, genotype FRCUNCP_09 had the highest content,
followed by FRCUNCP_12, while FRCUNCP_08 showed the lowest
value. This variability could be inuenced by factors such as soil
type, agronomic management, and nutrient availability (Kome et al.,
2024). Phosphorus is an essential mineral for the formation of bones
and teeth, as well as for energy storage. The observed values are
close to the reference value of 43 mg.100g
-1
reported by the National
Ministry of Health-National Institute of Health (MINSA, 2009).
Regarding magnesium, FRCUNCP_08 had the highest
concentration, with values like those reported by León Méndez et al.
(2016) in soursops grown in Colombia (20 mg.100g
-1
). It is followed
by FRCUNCP_09 and FRCUNCP_12, with signicantly lower
concentrations. This dierence suggests an important variability in
the capacity for magnesium accumulation between genotypes, which
is relevant given that this mineral participates in essential biological
functions such as enzyme regulation and neuromuscular activity.
Regarding calcium content, genotype FRCUNCP_09 showed the
highest content (6.20 mg.100g
-1
), followed by FRCUNCP_12 and
FRCUNCP_08. However, these values are below the mean of 13.99
mg.100g
-1
reported by Fernández
et al. (2007) for fruits from the
Western region of Venezuela. Such dierences could be due to genetic
variations, soil and climatic conditions, and cultivation practices.
The variability in the content of phosphorus, magnesium,
and calcium in the pulp, observed among the soursop genotypes
evaluated, can be exploited for the selection of materials with specic
nutritional proles, which is useful in genetic improvement programs
or specialized production. Likewise, factors such as fertilization,
available organic matter, soil type, and climatic conditions have a
signicant inuence on the absorption and accumulation of these
essential nutrients.
The statistical results indicate signicant dierences between
the genotypes in the content of each mineral. In particular, the mean
phosphorus content in FRCUNCP_09 was signicantly higher than
in FRCUNCP_08, while for magnesium, FRCUNCP_08 surpassed
the others. The FRCUNCP_09 genotype has the highest calcium
content, which is benecial, since calcium is essential for bone
health and muscle function. These results are important for assessing
the potential use of these pulps in functional diets or value-added
products, in which the concentration of minerals can be a determining
criterion for the selection of plant material.
Conclusions
The present study identied signicant variability in the
physicochemical characteristics of fruits of soursop genotypes
(Annona muricata L.) from sexually propagated plants cultivated
in San Ramón, Junín. The FRCUNCP_08, FRCUNCP_09, and
FRCUNCP_12 genotypes stood out for their higher yield, pulp
quality, and nutritional content, especially in minerals such as
phosphorus, magnesium, and calcium. These results suggest that
the mentioned genotypes are promising for genetic improvement
programs and development of nutraceutical products, contributing
to the strengthening of the soursop value chain. The selection and
propagation of these materials can improve the competitiveness of the
crop in national and international markets, promoting its use as a key
phytogenetic resource for the food industry.
Acknowledgments
The authors express their gratitude to the National University of
Central Peru (UNCP) for funding this research.
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