STUDIES ON ANTHOCYANIN, FAT AND (-) –HCA AT DIFFERENT STAGES OF GROWTH AND DEVELOPMENT OF KOKUM (GARCINIA INDICA CHOISY)G.P. Raorane, A.G. Desai, N.A. Nalage and S.S. Bhosale
The average (-) hydroxycitric acid content ranged from 3.37 per cent (at fruit set) to 24.89 per cent (at ripe stage). It was observed that there was an increase in the HCA upto 75 days after fruit set (28.70%), there after the content decreased reaching to a value of 26.82 per cent at 100 days after fruit set to 24.89 per cent (at ripe stage). The maximum rate of increase in acid was recorded during 50 to 75 days after fruit set. Thereafter a declined trend was observed. The fat content during growth and development of the kokum seed were ranging from 3.64, 9.77, 17.68, 21.97 to 24.21 per cent at 25, 50, 75, 100 days after fruit set and at ripe stage respectively. The fat content of the kokum seeds increased continuously till maturity. The anthocyanin content ranted from 2.76 (KK-201) to 1.38 (KK-197). The average pooled anthocyanin content was 2.28 per cent. Initially the content was non-detectable. It was detectable at the ripe stage only.
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