Effect of calcium pectate on the physiochemical 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. 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 fruit firmness and titratable acidity decreased while the total soluble solid and ph 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

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