[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Physico-chemical changes during development of safeda guava fruit.

Rodriguez, R. and Agarwal, P. C. and Saha, N. K. (1971) Physico-chemical changes during development of safeda guava fruit. Indian Food Packer, 25 (1). pp. 5-12.

[img] PDF
Indian_Food_Packer_1971_XXV_1_5-12.pdf - Published Version
Restricted to Registered users only

Download (585kB)


Guava fruits of the variety Safeda (Allahabad) were examined at 10-day intervals during initial growth and at 5-day intervals during ripening in 1964-66 for physical and chemical changes during development. The period from fruit set to full ripe stage was covered. The growth curve as shown by fruit weight was of sigmoid type. Fruit length-width ratio, specific gravity, colour and firmness showed marked changes during development. Soluble solids, sugars, titratable acidity, ascorbic acid and total pectins showed peaks just before fruit drop. All chemical constituents showed consistent patterns of change during fruit development suggesting several discrete physiological stages; viz., prematuration, maturation, ripening and senescence.

Item Type: Article
Uncontrolled Keywords: Guava fruits, Safeda, physical changes, chemical changes
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 24 Fruits
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 May 2012 10:32
Last Modified: 16 May 2012 10:32
URI: http://ir.cftri.com/id/eprint/4837

Actions (login required)

View Item View Item