Physico-Chemical Changes During Growth and Ripening of Loquat Fruits Lal B.*, Lal H., Prasad A. Department of Horticulture, C. S. Azad University of Agricultural and Technology, Kanpur *Present address: Scientist S-l (Horticulture), Central Mango Research Station, Lucknow 226 006
Summary During growth and development of Golden Yellow and Pale Yellow cultivars of loquat fruits, length, breadth, whole weight of fruit and pulp/seed ratio increased with age. Total soluble solids (T.S.S.), sugars and ascorbic acid contents were also increased in bouth the cultivars simultaneously while acidity content increased upto second and fourth week of March in Golden Yellow and Pale Yellow respectively. After 80 days of fruit growth the T.S.S., total sugar and ascorbic acid contents were increased more but acidity was reduced in both the cultivars of loquat. After studying the above mentioned physical and chemical constituents, it could be recommended that Golden Yellow and Pale Yellow cultivars of loquat should be harvested after 90 days from fruit set stage and before 95–97 days of fruit growth under Kanpur condition to obtained desirable fruit quality. The standards should be maintained as total soluble solids (T.S.S.) 14.0 per cent, acidity 1.02 per cent, ascorbic acid 4.22 mg/100 g pulp and total sugar 10.64 per cent for Golden and total soluble solids 12.3 per cent, acidity 1.04 per cent, ascorbic acid 4.60 mg/100 g pulp and total sugar 9.80 per cent for Pale Yellow the cultivars of loquat. Top |