CHAPTER 2: REVIEW RELATED STUDIES

Physical, chemical and microscopic characterization of a new starch from chayote (Sechium edule) tuber
and its comparison with potato flour

According to Hernandéz and Ramiréz (2006), the chemical composition, physical, and microscopic

features of chayote tuber Flour (CHS) were determined and compared to potato (PS) and maize (MS)

starches in this study. The flour content of chayote tubers (728 g kg1 dry weight) was comparable to

potato tubers (700 g kg1 dry weight), with a high purity (>98 percent), and a greater phosphorous

content (0.15 percent) than PS (0.08 percent) and MS (0.08 percent) (0.01 percent ). With diameters

ranging from 7 to 50 m and smooth surfaces, flour granules were oval, irregular, truncated, and

rounded. CHS dispersions (1 and 4%, w/w) had higher viscosity (75 and 1715 mPa s) than PS (350 and

50% lower) and MS (350 and 50% lower) (715 percent and 600 percent lower). In both CHS and PS, the

gelatinization temperature (65 to 74 °C) was identical. The pasting properties (RVA) of the flour suggest

that CHS outperformed commercially available potato and maize flour. As a result, CHS could be utilized

as a thickening agent and a replacement for PS in food dispersions that require a high viscosity.

Refferences:

https://www.sciencedirect.com/science/article/abs/pii/S0144861706003791
Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots

Chayote is a versatile table vegetable that is commonly consumed throughout Latin America. Chayote

fruits, leaves, and tuberous roots are high in dietary fiber and flour, as well as vitamins and minerals. To

examine changes in composition and structure, the complex polysaccharides (cell walls and Flour) in

black and green chayote fruits, as well as green chayote tuberous root, were analyzed before and after a

controlled cooking process. Pectins homogalacturonans and rhamnogalacturonan I backbones make up

around 15-20% of the wall mass, but are heavily substituted with up to 60% neutral arabinans,

galactans, and arabinogalactans, according to the monosaccharide composition and linkage analysis.

Xyloglucan, glucomannans, and galactoglucomannans make up the rest. The polysaccharides in chayote

cell walls are extremely stable under standard cooking settings, as evidenced by optical microscopy of

the wall structure. Tuberous roots, we discovered, are a valuable additional source of high-quality Flour

and fiber.

Refferences:

https://pubmed.ncbi.nlm.nih.gov/26076612/
Origin, Evolution, Breeding, and Omics of Chayote, an Important Cucurbitaceae Vegetable Crop

Because it is an excellent source of minerals, dietary fibers, protein, vitamins, carotenoids,

polysaccharides, phenolic and flavonoid compounds, and other nutrients, chayote (Sechium edule), a

member of the Cucurbitaceae family, is cultivated throughout tropical and subtropical regions of the

world and used in pharmaceutical, cosmetic, and food industries. Anti-cardiovascular, antidiabetic,

antiobesity, antiulcer, and anticancer effects are among the therapeutic qualities of chayote extracts.

Studies on chayote have been carried out thanks to significant advances in molecular biology and

sequencing technology. This study reviews chayote research developments, including molecular

markers, breeding, genomic studies, chemical composition, and pests and illnesses. The exploration and

application trends for the future are briefly discussed. This review serves as a resource for both scientific

and applied research on chayote, a popular Cucurbitaceae vegetable.

The Cucurbitaceae family's herbaceous perennial climbing plant Sechium edule (Jacq.) Swartz (chayote;

Figure 1) is farmed in tropical and subtropical places around the world (Vieira et al., 2019; Ke et al.,

2020). (Bisognin, 2002; Riviello-Flores Luz et al., 2018). The S. edule plant has heart-shaped leaves and a

tuberous rootstock (Shiga et al., 2015). S. edule is a monoecious plant with clusters of male flowers and

single female flowers (Abdelnour and Rocha, 2008; Chakravarty et al., 2019). Newstrom (1991); Ruiz-

López et al., 2010; Castro Rodrguez et al., 2015; Daz-de-Cerio et al., 2019; Taynath et al., 2020; Sudargo

et al., 2021). Furthermore, other parts of the S. edule plant, such as stems, tender leaves, and tuberous

roots, are commonly consumed by humans (Jena et al., 2018; Vieira et al., 2019).

Refferences:

https://www.frontiersin.org/articles/10.3389/fpls.2021.739091/full
Properties of Cast Films Made of Chayote (Sechium edule Sw.) Tuber STARCH Reinforced with

CellFloirlose Nanocrystals

To make films for the casting approach, researchers mixed cellulose (C) and cellulose nanocrystals (CN)

with chayotextle starch. Mechanical tests, X-ray diffraction, thermogravimetric analysis, and

biodegradation rate were performed on the films, which were held at various temperatures and relative

humidity (RH). The films containing CN had the greatest mechanical characterization values. In general,

when the RH and temperature were increased, both types of films (containing C and CN) showed an

increase in mechanical characteristics. The effect of RH and temperature on the X-ray diffraction pattern

of the films during storage did not exhibit any notable change. The thermogravimetric test revealed that

the storage’s relative humidity and temperature had no effect on the mass loss rate. The biodegradation

of the C and CN films was accelerated by temperature rather than RH, but no difference in

biodegradation was detected at the longest storage times (up to 20 days).

Refferences:

https://link.springer.com/article/10.1007/s10924-014-0652-0
Developmental and Nutritional Aspects of Chayote (Sechium edule, Cucurbitaceae)

Chayote (Sechium edule, Cucurbitaceae), a lesser-known gourd family member, is becoming more

famous and important as a food crop around the world. It is the only cultivated cucurbit that has single-

seeded fruits and is viviparous. Chayote is a plant that can thrive in a variety of climates and is relatively

easy to grow. It produces sensitive shoots for use as culinary greens, vines for use as fence ornaments or

animal fodder, and edible subterranean storage roots in addition to its fruits. It deserves to be more

widely utilized because it has good nutritional features, a firm tasty fruit flesh texture, and can be

consumed in a number of ways.

Refferences:

https://www.jstor.org/stable/4255225