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Published online on: 29-01-2016
Phenolic Degradation During The Ripening Of Bitter Gourd Fruit (Momordica Charantia .L)
C. Tamilmani
Department of Botany, Annamalai University, Annamalainagar - 608 002 (India)
ABSTRACT: The bitter gourd fruits took about 8 days for their complete ripening (over ripening). The entire ripening period was divided into three periods, namely the pre-climacteric period of 3 days, the climacteric period of 1 day and the post climacteric period of 4 days. The total phenol gradually decreased while the enzyme peroxidase, polyphenoloxidase and catalase enzyme activity increased during the ripening.
KEYWORDS: Phenols; peroxidase; polyphenoloxidase; catalase
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| Copy the following to cite this article: Tamilmani C. Phenolic Degradation During The Ripening Of Bitter Gourd Fruit (Momordica Charantia .L). Biosci Biotechnol Res Asia 2005;3(2) |
| Copy the following to cite this URL: Tamilmani C. Phenolic Degradation During The Ripening Of Bitter Gourd Fruit (Momordica Charantia .L). Biosci Biotechnol Res Asia 2005;3(2). Available from: https://www.biotech-asia.org/?p=5330 |
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