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1988•Indian Journal of HorticultureOpen access

Physico-Chemical Changes During Fruit Development in Litchi Cultivars

Hari Prakash Namdev Ram Subhag Singh, Inderjit Singh Yadav

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Abstract

Physico-chemical changes in developing fruit of litchi Cvs. Shahi. China, CHES-80-1 and late Bedana was studied. Fruit development occurred in two stages characterised by seed coat and pericarp development and cotyledon and aril development which lasted for 25–40 days and 35–41 days depending upon the cultivars. Growth pattern of all the cultivars followed a sigmoid curve. Slow rate of growth in first stage was longer in late ripening cultivars compared to early or mid-season cultivars. Total soluble solids and sugars increased with increase in aril content. Non-reducing sugar declined at advanced stage of maturity while reducing sugar showed increasing trend. Titratble acidity and ascorbic acid content reduced as the maturity advanced. Brix: Acid ratio increased. At edible ripe stage fruit skin had 60–70 peT cent bright pinkish or rose colour development. Shahi was earliest to mature followed by China, CHES-80-1 and late Bedana.

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Physico-chemical changes in developing fruit of litchi Cvs. Shahi. China, CHES-80-1 and late Bedana was studied. Fruit development occurred in two stages characterised by seed coat and pericarp development and cotyledon and aril development which lasted for 25–40 days and 35–41 days depending upon the cultivars. Growth pattern of all the cultivars followed a sigmoid curve. Slow rate of growth in first stage was longer in late ripening cultivars compared to early or mid-season cultivars. Total soluble solids and sugars increased with increase in aril content. Non-reducing sugar declined at advanced stage of maturity while reducing sugar showed increasing trend. Titratble acidity and ascorbic acid content reduced as the maturity advanced. Brix: Acid ratio increased. At edible ripe stage fruit skin had 60–70 peT cent bright pinkish or rose colour development. Shahi was earliest to mature followed by China, CHES-80-1 and late Bedana.

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Available abstract

Physico-chemical changes in developing fruit of litchi Cvs. Shahi. China, CHES-80-1 and late Bedana was studied. Fruit development occurred in two stages characterised by seed coat and pericarp development and cotyledon and aril development which lasted for 25–40 days and 35–41 days depending upon the cultivars. Growth pattern of all the cultivars followed a sigmoid curve. Slow rate of growth in first stage was longer in late ripening cultivars compared to early or mid-season cultivars. Total soluble solids and sugars increased with increase in aril content. Non-reducing sugar declined at advanced stage of maturity while reducing sugar showed increasing trend. Titratble acidity and ascorbic acid content reduced as the maturity advanced. Brix: Acid ratio increased. At edible ripe stage fruit skin had 60–70 peT cent bright pinkish or rose colour development. Shahi was earliest to mature followed by China, CHES-80-1 and late Bedana.

Key concepts: Aril, Cultivar, Ripening, Sugar, Horticulture, Ascorbic acid, Biology, Reducing sugar

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