Studies on Quality Changes of Pepino (Solanum muricatum) Fruit during Storage

Abstract

Physico-chemical characterization of ripe and unripe pepino (Solanum muricatum) fruits was carried out and studied for their quality changes during storage (25 ±8 º C and 7 ± 2ºC). The parameters included physiological loss in weight (PLW %), colour, texture, sugars, ascorbic acid, total phenolic content and antioxidant activity. Pepino packed in polyethylene bags and stored under cold storage were found to be having a longer shelf life. The storage studies were carried out for a period of 28 days and no significant (P < 0.05) differences in moisture, TSS, acidity, pH and MI were observed. Sucrose in ripe pepino (7.19 %) was the predominant sugar followed by glucose and fructose (3.63%). Ripe pepino had higher vitamin C (43.16 mg /100g), total phenolic content (93.02 mg GAE/100g) in comparison to unripe pepino (36.02mg / 100g and 4.16 mg / 100 g GAE respectively). However, the antioxidant activity of unripe pepino was higher (13.52 % ascorbic acid equivalent) as compared to ripe pepino fruits.