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1983•Indian Journal of HorticultureOpen access

Physico-Chemical Changes During Growth and Ripening of Loquat Fruits

Brij Lal, H. Lal, A.V.S. Durga Prasad

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Abstract

During growth and development of Golden Yellow and Pale Yellow cultivars of loquat fruits, length, breadth, whole weight of fruit and pulp/seed ratio increased with age. Total soluble solids (T.S.S.), sugars and ascorbic acid contents were also increased in bouth the cultivars simultaneously while acidity content increased upto second and fourth week of March in Golden Yellow and Pale Yellow respectively. After 80 days of fruit growth the T.S.S., total sugar and ascorbic acid contents were increased more but acidity was reduced in both the cultivars of loquat.

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What this paper is about

During growth and development of Golden Yellow and Pale Yellow cultivars of loquat fruits, length, breadth, whole weight of fruit and pulp/seed ratio increased with age. Total soluble solids (T.S.S.), sugars and ascorbic acid contents were also increased in bouth the cultivars simultaneously while acidity content increased upto second and fourth week of March in Golden Yellow and Pale Yellow respectively. After 80 days of fruit growth the T.S.S., total sugar and ascorbic acid contents were increased more but acidity was reduced in both the cultivars of loquat.

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Available abstract

During growth and development of Golden Yellow and Pale Yellow cultivars of loquat fruits, length, breadth, whole weight of fruit and pulp/seed ratio increased with age. Total soluble solids (T.S.S.), sugars and ascorbic acid contents were also increased in bouth the cultivars simultaneously while acidity content increased upto second and fourth week of March in Golden Yellow and Pale Yellow respectively. After 80 days of fruit growth the T.S.S., total sugar and ascorbic acid contents were increased more but acidity was reduced in both the cultivars of loquat.

Key concepts: Ascorbic acid, Ripening, Cultivar, Sugar, Pulp (tooth), Horticulture, Forensic science, Biology

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