Studies on the Growth and Development of the Fruit of Co. 2 Papaya (Carica Papaya L.) Ii. Changes in Biochemical Constituents

In Co. 2 papaya, total sugar content in the flesh showed an increase with advancing maturity whereas it showed a negative association in the seeds. The reducing sugar fractions, viz. fructose and glucose showed a phenomenal increase in the flesh at the eating ripe stage. Sucrose appeared on 45th day and at eating ripe stage, a slight increase was noticed. Acidity decreased with the maturity of fruit and seeds. Both in the flesh and seeds six organic acids were identified. The seeds recorded a two fold increase in the ascorbic acid content than the flesh. At eating ripe stage, the flesh contained the maximum amount of carotenoids. Total phenolics decreased with advance in maturity of the fruits. Seeds contained more pectin than the flesh. The maximum proteolytic activity was found in the flesh on 90th day of fruit development.