Post-Harvest Ripening Changes in Wood Apple (Feronia elephantum Corr), An Underutilized Fruit.

Yamini, Lakshmi and Usha Devi, A. and Revathy, Baskaran (2015) Post-Harvest Ripening Changes in Wood Apple (Feronia elephantum Corr), An Underutilized Fruit. International Journal of Fruit Science, 15 (4). pp. 425-441.

PDF International Journal of Fruit ScienceVolume 15, Issue 4, October 2015, pages 425-441.pdf - Published Version Restricted to Registered users only Download (404kB)

Abstract

Biochemical changes in wood apple fruit ( Feronia elephantum Corr.) were studied at three different stages (unripe, semiripe, and ripe). Like most of the ripening fruits, the major changes observed were the increase in total sugars (3.2 to 4.9 g/100g) and decrease in acidity from (3.5 to 3.2 g/100g). Among the free sugars estimated by high performance liquid chromatography (HPLC), sucrose (0.85 g/100g) was predominant at all stages of ripening. Among organic acids, citric acid was detected as the major organic acid in the unripe (2.2 g/100g fresh weight basis (FW)) and ripe (1.6 g/100g FW) fruit. Unlike various other fruits, the total soluble solids were reduced upon ripening from 20.4 to 14.0 ◦Brix. The total phenolics increased from 9.7 to 15.7 mg/g and the total protein also increased from 8.7 to 9.6 g/100g. It was also found that the wood apple contained more phenolics in the bound form than the free form. A high correlation was obtained between the reducing power and the total phenolic content.

Item Type:	Article
Uncontrolled Keywords:	ripening changes, post-harvest, wood apple, phenolics, sugars, organic acids, antioxidant activity
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 10 Antioxidant Property 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Nov 2015 12:16
Last Modified:	22 Oct 2018 06:59
URI:	http://ir.cftri.res.in/id/eprint/12007

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