Effect of maturity on carotenoid content of some commonly consumed foods.

摘要

Thus, the present study revealed that during leaf maturity or fruit ripening, carotene 'per se' increases with age till a peak is reached followed by gradual decrease as the leaf becomes hyper mature (coarse) or the fruit becomes over ripe. This study further strengthens the knowledge of nutritionists, dieticians for educating the community to choose appropriate stages of maturity with respect to leaf/fruit for maximum nutritional benefits.