Chemical changes in different sizes of pummelo fruits during storage

Abstract

Abstract : An. experiment was conducted at the Laboratory of Horticulture Department, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur with three varied fruit size of pummelo viz, large, medium and small to determine different chemical changes that occur during storage. It was observed from the experiment that ascorbic acid content decreased and 0-carotene content increased with the increase of storage period in all sizes of pummelo fruits. 8- carotene content increased steadily up to 30 days after storage and then increased rapidly. In large size fruits, TSS at fresh condition was 10.2% that increased to 11.9% after 60 days of storage. In medium and small size fruits, TSS was recorded at fresh condition as 8.4% and 10.1%, respectively, which after 60 days of storage increased to 9.9% and 12.6%, respectively. The highest dry matter was found to be increased in small sized (19.1%) fruits followed by large (18.5%) and medium (18.2%) sized fruits after 60 days of storage. Rotting was started after 30 days of storage in large and medium sized fruits and after 45 days in small sized fruits. Maximum rotting of fruits was recorded after 60 days of storage in all sized fruits.