Physiochemical behavior changes during ripening in fruits of Trewia nudiflora Linn

Publication date: Available online 5 July 2016 Source:Perspectives in Science Author(s): Kapil Ghai, P.K. Gupta, A.K. Gupta Fruit ripening occurs with loss of fruit firmness and progressive degradation of the middle lamella and primary cell wall. The fruits of Trewia nudiflora Linn. were collected at different stages of fruit ripening and changes in physicochemical properties were determined. With ripening from immature green to fully ripe fruits, there was increase in fruit index with textural softening, loss of fruit firmness, decrease in cell wall polysaccharides as acetone insoluble solids and decrease in galacturonic acid.

Source: Perspectives in Science - July 14, 2016 Category: Science Source Type: research