Changes in physico-chemical composition during fruit development and ripening in mango cv Dusehri
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Date
2017
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Punjab Agricultural University, Ludhiana
Abstract
The present investigation on ‘changes in physico-chemical composition during fruit
development and ripening in mango cv. Dusehri’ was carried out at Department of Fruit
Science, PAU, Ludhiana during the year 2016. Fruits were analysed for fruit size, fruit
weight, stone size, stone weight, specific gravity, total soluble solids, titratable acidity,
reducing sugars and peel mineral contents at different fruit development stages. Various
physical parameter of fruit increased with development of fruit from 35 DAFS to 95 DAFS
with fruit length (4.24 cm-9.92 cm), fruit breadth (3.07 cm- 5.57 cm ) fruit thickness ( 3.37
cm- 5.56 cm) fruit weight ( 32.5 g-168.00 g ), specific gravity (0.973-1.032), stone length
(7.53 cm-9.23 cm), stone breadth (1.64 cm-3.18 cm ), stone thickness (1.54 cm-1.92 cm)
stone weight (19.55 cm -28.28 cm). Similarly, during the fruit development chemical
characteristics of fruit increased i.e. TSS (6.33% -8.39%); however acidity decreased with
the advancement of maturity and recorded as maximum at 35 DAFB and minimum at 95
DAFS. At maturity the relative order of content of macro and micro nutrient was
Ca>K>Mg>N>P and Fe>Mn>Zn>Cu, respectively. In the second experiment effect of
harvesting dates and ripening conditions on the ripening quality of Dusehri fruit has been
investigated. The fruit were harvested at 101 DAFS ,106 DAFS, and 111 DAFS and then
harvested fruit stored at 25°C in ripening chambers for ripening. Then fruit samples were
analyzed after 72, 96 and 120 hr for physico chemical parameters. Significant variations
were observed in quality characteristics with respect to harvest date, ripening time and their
interaction .Fruit firmness and acidity were highest on 101 DAFS at the time of harvesting
and reducing sugars were highest in fruit harvested on 111 DAFS after 120 h of storage.
While sensory quality of fruits also increased with ripening and found maximum in fruit
harvested on 106 DAFS after 120 h of storage. The weight loss, TSS, reducing sugars, β
carotene also increased with increase in ripening hours and with delay in harvesting and
found maximum at the end of ripening period . However, the luminosity of the pulp
decreased with increase in ripening period and ‘a*’ value for pulp increased with
development of redness of tissue. The fruit pulp develop yellowish colour during ripening
period as evidenced by increase in value of ‘b*’.
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