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Advisor: Munjal, Dr.S.V
Kale, Dr.A.A
Kute, Dr.L.S
Waskar, Dr.D.P
Language: en
Type: Thesis
Agrotags: sowing, intercropping, wheats, tillage equipment, seed drilling, crops, mustard, fertilizers, land resources, chickpeas
Abstract: The present investigation aims at assessing the periodic changes in iochemical and mineral constituents so also in levels of peroxidase and polyphenol oxidase during fruit development in one indigenous and one exotic cultivar of fig {Ficus carica L.). In addition, the differences in biochemical and mineral onstituents in fully ripe fresh fruits of three exoticand two indigenous fig cultivars were evaluated. The fig fruits at 30,60 and105 days after fruit set of one indigenous and one exotic cultivar were brought from the Horticultural farm of M.P.K.V., Rahuri and were subjectedto chemical composition, total soluble solids, sugars, minerals (calcium, potassium and iron), total phenols, carotenoids, pectic ubstances and also for enzymes such as peroxidase and polyphenol oxidase.With the advancement of ripening, the contents of ash, crude protein, crude fat, crude fibre, total soluble solids, sugars, minerals, total phenols,XI*Abstract contd... Miss Venu D. K.carotenoids, pectic substances and enzymes changed significantly in 30, 60and 105 days old fruits of one indigenous (Poona) and one exotic Conadria)cultivar. The contents of crude protein, crude fat, crude fibre, and totalphenols were high at unripe stages and declined with the onset of maturityof fruits. The crude protein content in fruits decreased slowly upto 60 daysand further declined rapidly at fully ripe stage. The activities of peroxidaseand polyphenol oxidase increased with the advancement of maturity. Further, the five fig cultivars (three exotic and two indigenous) wereexamined for the biochemical and mineral constituents as well as enzymelevels in fully ripe fresh fruits. The fruits of these cultivars were analysed for various biochemical parameters, mineral constituents and enzymes. Thefig cultivars differed significantly in their contents of moisture (8^.t)0 to 89.00%), ash (0.70 to 1.70%), crude protein (1.86 to 3.16%), crude fat (0.13 to 0.70%), crude fibre (1.00 to 1.5%), total soluble solids (14.13 to24.00%), reducing sugars (10.00 to 15.10%), non-reducing sugars (1.02 to 2.90%) and total sugars (12.00 to 16.40%) with the dvancement of ripemng of fruits. The fruits of these cultivars also varied significantly in their. fr«?KV\contents of calcium from 70.00 to 81.33 mg/lOOg, potassium/320.00 to381.00 mg/lOOg and iron ^1.51 to 2.16s mg/lOOg. The contents of total phenols also varied from 3.16 to 6.00 mg/lOOg, so also total carotenoidsfrom 0.11 to 0.19mg/100g and pectic substances from 4.06 to 7.56%.Abstract con td... Miss Venu D. K.XXAbstract contd... Miss Venu D. K. The levels of enzyme activities also varied significantly in the fresh fruits offive fig cultivar. The level of peroxidase varied from 17.63 to 35.31 units/g/min, so also polyphenol oxidase from 42.27 to 66.90 units/g/hr. These enzymes are reported to be responsible for browning reactions andwere found to be highest in fruits of Deanna. Thus, with the advancement of ripening of fig fruits, the moisture, ash, total soluble solids, sugars, minerals, total arotenoids, pecticsubstances and the levels of peroxidase and polyphenol oxidase increased,whereas the contents of crude protein, crude fat, crude fibre and totalphenols declined with the ripening of fig fruits. Among the five cultivars offig, the fruits of Deanna appeared to be superior over the fruits of other fig cultivars in terms of crude fibre, calcium, iron, pectic substances and sugar contents.
Subject: Agricultural Biochemistry
Theme: Agricultural Biochemistry
These Type: M.Sc
Issue Date: 2003-08-14
Appears in Collections:Thesis

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