Indian Journal of Plant Physiology

, Volume 20, Issue 1, pp 72–78

Changes in phytonutrients and antioxidant properties of Cordia myxa and Carissa carandas fruit during ripening

Original Article

DOI: 10.1007/s40502-015-0138-7

Cite this article as:
Kachhwaha, P. & Gehlot, H.S. Ind J Plant Physiol. (2015) 20: 72. doi:10.1007/s40502-015-0138-7


Fruit ripening is the process resulting in changes in color, taste and texture, which make the fruit acceptable for consumption. A study was conducted to study changes in phytonutrients, viz., soluble proteins, total soluble sugars, antioxidants such as phenols, ascorbic acid and lycopene, and antioxidant activity in terms of 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, FRAP and nitric oxide scavenging activity in fruits of Cordia myxa and Carissa carandas at five ripening stages. Soluble proteins, total phenol contents, DPPH radical scavenging activity and nitric oxide scavenging activity decreased, while total soluble sugars, ascorbic acid content and ferric reducing activity increased with the maturity of fruit. Significant increase in antioxidant lycopene was estimated only in the fully ripened red color Carissa fruit. These studies are important for quantifying nutritive value of ripened fruits.


Antioxidant activity Carissa carandas Cordia myxa Lycopene Ripening stages 

Copyright information

© Indian Society for Plant Physiology 2015

Authors and Affiliations

  1. 1.BNF and Stress Physiology Laboratory, Department of BotanyJ. N. Vyas UniversityJodhpurIndia

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