Nutritional value of karonda (Carissa carandas linn.) - A non-conventional fruit under semi-arid condition of Punjab
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Authors
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R.P.S. Dalal
Punjab Agricultural University,
Regional Station,
Bathinda-151001
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Navjot .
Punjab Agricultural University,
Regional Station,
Bathinda-151001
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Anirudh Thakur
Department of Horticulture,
Punjab Agricultural University,
Ludhiana-141004 (Punjab)
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Avtar Singh
Punjab Agricultural University,
Regional Station,
Bathinda-151001
Keywords:
Ripe, mature stage, nutritional valueAbstract
An experiment was conducted to study the nutritional value of karonda fruits cv. Pink at PAU, RS Bathinda during the years 2007 and 2008. The fruits were harvested at mature and ripe stages and it was observed that fruit weight, shape index, fruit volume and moisture percentage decreased by 3.79g, 1.27, 3.72 ml and 85.97% respectively, whereas the specific gravity (1.02) and edible portion (91.72%) increased from mature to ripe stage. Chemical composition in terms of TSS, acidity, ascorbic acid, total sugars, reducing sugars, protein, iron, calcium and phosphorus content of mature to ripe fruit varied between 6.76-7.8%, 3.94-1.51%, 6.98-3.79mg/100g pulp, 3.96-5.28%, 3.15-4.15%, 2.82- 2.96%, 6.24-6.88 mg/100g, 16.32-11.55 mg/100g and 24.74-24.15 mg/100g, respectively. There was a decrease in acidity, ascorbic acid and calcium content from mature to ripe stage.
