Characterization of monkey orange (Strychnos spinosa Lam.), a potential new crop for arid regions

Yaron Sitrit, Stephanie Loison, Racheli Ninio, Eran Dishon, Einat Bar, Efraim Lewinsohn, Yosef Mizrahi

Research output: Contribution to journalArticlepeer-review

33 Scopus citations


The green monkey orange (Strychnos spinosa Lam., Loganiaceae), a tree indigenous to tropical and subtropical Africa, produces juicy, sweet-sour, yellow fruits containing numerous hard brown seeds. The species has recently been introduced into Israel as a potential new commercial crop. However, little is known about its agronomical performance, fruit development and ripening, or postharvest physiology. The current study shows that during ripening in storage, the peel color changes from green to yellow, accompanied by a climacteric burst of ethylene and carbon dioxide emission. Total soluble solids slightly increased during storage, whereas total titratable acidity and pH did not change significantly. The major sugars that accumulated during ripening in storage were sucrose, glucose, and fructose, and the main acids, citric and malic acids. The main volatiles present in the peel of ripe fruits were phenylpropanoids, trans-isoeugenol being the major compound.

Original languageEnglish
Pages (from-to)6256-6260
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Issue number21
StatePublished - 8 Oct 2003


  • Acids
  • Aroma
  • Green monkey orange
  • Loganiaceae
  • Ripening
  • Strychnos spinosa
  • Sugars

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences


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