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Biochemical Changes during Ripening in Wood Apple Fruits with reference to Pectic Polysaccharides

Yamini Lakshmi, K. (2008) Biochemical Changes during Ripening in Wood Apple Fruits with reference to Pectic Polysaccharides. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Wood apple is an under utilized fruit with immense nutritional value. It has shown peculiarities during the ripening process compared to the normal route. Further studies on wood apple composition and knowledge about its changes during ripening are limited. Hence the present study was undertaken to identify its biochemical changes and to detect the features of pectin during ripening. Studies on the compositional changes during ripening revealed a decrease in TSS and acidity unlike the normal ripening pattern of most of the fruits. Neutral sugar and uronic acid content gave an overview of biochemical changes. Similarly free phenolic content increased during ripening indicating its nutritional significance especially antioxidant activity. Apart from this, the samples were further fractionated based on their solubility and changes in each fraction like sugars and uronic acid were determined.
Uncontrolled Keywords: Wood apple Fruit ripening biochemical changes Pectin polysaccharides
Subjects: 600 Technology > 08 Food technology > 24 Fruits
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Sep 2008 09:22
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8741

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