Chemical Changes during Growth and Development of Ber (Ziziphus mauritiana Lamk) Fruits

摘要

Chemical changes occurred during growth and development of ber fruit cultivars Umran and Kathaphal were studied at Post-harvest Laboratory, Department of Horticulture at CCSHAU, Hisar. Starch content decreased progressively during the initial stages of fruit development, but thereafter no remarkable reduction in starch content was found in both the cultivars. Total phenols and total proteins decreased progressively with the subsequent development of fruits of both the cultivars. Protein banding pattern at different stages of fruit development i. e. after fruit set, before ripening and ripening did not show any specific differences in polypeptide pattern in both the cultivars Umran and Kathaphal except band D having high intensity. The activity of enzymes amylase and protease increased progressively with the advancement of ripening in both the cultivars except at last stage of maturity. However, polyphenol oxidase activity increased upto 5th of April after fruit set and then decreased at later stage of ripening in ber.