Physical, biochemical and mineral evaluation of sapota fruits during growth, development and ripening.

Sapota (Manilkara archas Forb.) also called Chickoo or Chiku is one of the major fruit crop in tropical areas. Sapota fruit quality changes during development and ripening. Therefore this study was conducted to evaluate various changes that the fruit undergoes during growth and development. Fruits were harvested at 2, 3, 4 and 5 months after flower opening in order to study their quantity and quality. Then fruits within each treatment (harvest stage) were analysed by their physical properties, biochemical composition (TSS, pH, chlorophyll a, chlorophyll b, carotenoids and total phenol) and Minerals Composition (K, Ca, Na, Mg, Fe, Mn and Zn). Results indicated that weight, diameter and length of fruits increased during development and specially at full‐ripe stage. There was a greater increase in length than in the diameter during the change from green to ripe. This classifies the fruit more towards ovoid in shape. TSS percent increased progressively towards the end of ripening stage. Ripening was associated with a reduction in fruit firmness from about 8 kgcm‐2 in early stage to 2.5 kgcm‐2 in ripe fruit. Analysis of the total Carotenoid contents at different stages suggests that loss of carotenoid occurs during ripening. Total phenol content also showed a decreasing trend from first stage to ripening stage. Various mineral contents decreased as fruit matured from the early to the ripe stage of development. Among the minerals studied, potassium was most abundant.