Abstract
The study reports the changes in pigmentation and fruit composition during growth and ripening of spanish cherry, Mimusops elengi. Chlorophyll pigments decreased and carotenoids and anthocyanins increased. Sugar, starch and proteins concentration increased, while amino acids and phenolic contents decreased during successive growth stages. Amylase exhibited higher activity during initial growth stages but decreased thereafter until ripening, while invertase, catalase and peroxidase remained more or less unchanged during different growth stages. The activity of enzymes associated with softening of fruit cell wall like pectin methyl esterase and cellulase was higher at ripening stage. This study provides the baseline information on biochemical changes in spanish cherry during the growth and ripening can provide new horizon to explore more underutilized fruits.
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Patel, P.R., Ramana Rao, T.V. Fruit quality during growth and ripening stages of Spanish cherry (Mimusops elengi L.). Ind J Plant Physiol. 18, 172–176 (2013). https://doi.org/10.1007/s40502-013-0023-1
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DOI: https://doi.org/10.1007/s40502-013-0023-1