Changes in Ascorbic Acid content during development and maturity in Ber fruits (Ziziphus Mauritiana Lamk) Cvs. Mehrun Khedi, Mehrun and MPKV.

Pathare S.A.; Rohokale G.Y.; Abhang A.R

Volume : V, Issue : I, January - 2016

Changes in Ascorbic Acid content during development and maturity in Ber fruits (Ziziphus Mauritiana Lamk) Cvs. Mehrun Khedi, Mehrun and MPKV.

Pathare S. A. , Rohokale G. Y. , Abhang A. R

Abstract :

The changes in ascorbic acid content of fruit pulp were studied in ber cultivars Mehrun–Khedi, Mehrun and M.P.K.V.,during growth and maturity of ber fruits at 20 days interval from 20 days after fruit set up to 120 days. The ascorbic acid content of ber fruits in all the three cultivars at different developmental stages of fruit development indicated an increasing trend up to the maturity stage. The rate of increase in ascorbic acid content was gradual up to 60 days, but after that the increase in it was rapid in Mehrun–Khedi and M.P.K.V. while in Mehrun it was slightly slowed down up to 100 days then it picked up and continued to increase till the maturity stage. This rapid increase in ascorbic acid content in the later stage of fruits growth might be associated with rapid increase in total sugars in the fruit pulp of all the three cultivars as the fruits synthesize ascorbic acid from hexose sugar precursors. This increase in ascorbic acid content of the fruit pulp in all the three cultivars may be due to decrease in enzyme ascorbic acid oxidase activity in the later stage of the development of fruits.