A Study of the Changes of Physicochemical Properties of Sohiong (Prunus nepalensis) during Maturation

摘要

Sohiong (Prunus nepalensis) is one of the under utilized fruits of Meghalaya. It is very popular among the Khasi people. Physico-chemical properties such as fruit size, colour, volume, fruit weight, pulp:stone ratio, dry matter content, acidity, totalsoluble solids and pectin were studied at different maturity levels to understand the ongoing changes in the fruit during ripening. There was a change in colour of the fruit from green to purple at fully ripened stage. It also developed increased fruitsize, weight and volume within a span of 285 days after fruit set. TSS initially was not detectable at the unripe stage but gradually increased from 180 days of fruit set. Dry matter content, acidity and pectin percentage decreased gradually with maturity. However, during the final days of the ripening process, dry matter content increased slightly. From the studied maturity indices the best stage of harvesting could be decided suited for a specific end product such as jam, squash, wine, etc.