Effect of calcium pectate on the biochemical and pigment changes during the ripening of bitter gourd fruit (Momordica charantia L Var-Co-1)

The present investigation was aimed to study the effect of calcium pectate on the ripening of Momordica charantia L. Var-Co-1 fruits. The fruits were treated with different micro molar concentration of (50, 70 and 100 mM) calcium pectate. The colour changes from green to yellow with in the 4 day the 5th day the fruit got split into several valves with over ripening. All the studies were carried out using the fruit pericarp tissue individually both in the treated and control fruits and the following results were obtained during the ripening process. The chlorophyll content protein and starch decreased while the carotenoid, anthocyanins and sugars increased during ripening. Among the different concentration of calcium pectate (50, 70 and 100 mM). The 70 mM concentration treated fruits alone had more delaying effect then that of other treatment during the ripening process.

Author(s): A. Anbarasan and C. Tamilmani

Abstract | PDF

Share This Article