COMPOSITIONAL CHANGES IN BREADNUT (ARTOCARPU CAMANSI BLANCO) FRUIT DURING RIPENING
Studies were conducted to determine the physical and chemical changes of the flesh and seed of breadnut fruit between weeks 10-12 after fruit set. Fruit ripening, initiated at week 10 accelerated dramatically between weeks 11-12. Flesh firmness which was 890.5 g/force at week 11 decreased to 17.5 g/force a week later. Likewise, the bright light cream colour flesh with L value of 82.93 and a/b value of -0.29 at week 11 was altered at week 12 with L decreasing to 72.34 and a/b to -0.31. However, while flesh dry matter increased from 14.1 to 16.37% between weeks 11-12 after fruit set, changes were minor in flesh reducing sugars (12.58-12.96%) and flesh total sugars (13.86-14.09%). Notable changes in seeds were also obtained during this period. Seed mass increased from 73.2 to 85.5 g, seed dry matter progressed from 32.5 to 39.2%, seed reducing and total sugars increased from 2.0 to 3.4% and from 14.1 to 16.4% respectively. Concomitantly, the seed coat became dominantly brown and brittle as L values decreased from 75.4 to 43.9 while a/b values increased from 0.81 to 0.44.
Mohammed, M. and Wickham, L.D. (2014). COMPOSITIONAL CHANGES IN BREADNUT (ARTOCARPU CAMANSI BLANCO) FRUIT DURING RIPENING. Acta Hortic. 1047, 127-129
ripening, senescence, breadnut