Physico-chemical Composition of Grewia coriacea Mast. (Malvaceae) Fruit during ripening

摘要

The physico-chemical juice change composition of Grewia coriacea Mast. fruits during development and ripening were determined. The results of proximate analysis have showed that, the percent in water content and titratable acidity decreased with ripening. Tartaric acid level is high more than malic acid whatever the stage of development and ripening. The physical and minerals elements composition increase with development and ripening.