Studies on Bio-Chemical Changes in Wood Apple (Limonia acidissima L.) Fruits during Growth and Development

Abstract

The experiment was conducted to changes in wood apple fruits during growth and development and determination of the maturity index were studied at Department of Horticulture, Narendra Deva University of Agriculture and Technology Kumarganj Faizabad during the year 2012- 2013. The observations were recorded from fruiting to maturity and ripening time of fruits at 30 days intervals. The mature fruits of wood apple had 20.60% TSS, 4.10% titratable acidity and TSS: acid ratio 5.02 contents. These parameters can be used as maturity index for wood apple fruits. A fully ripe fruit contains 21.70% TSS, 3.80% titratable acidity, 6.82 mg/100g ascorbic acid and 19.83% total sugars. The TSS, TSS: acid ratio, ascorbic acid, reducing, non-reducing and total sugars contents were increased, whereas, total phenol content continuously decreased during growth and development of wood apple fruits. The titratable acidity and pectin content also increased up to maturity and thereafter, it were decreased.