Volume 3, number 2
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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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Tamilmani C. Phenolic Degradation During The Ripening Of Bitter Gourd Fruit (Momordica Charantia .L). Biosci Biotechnol Res Asia 2005;3(2)
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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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