Abstract

Peel and pulp fruits at three ripening stages were analyzed for total soluble solid (TSS), total sugar, reducing sugar, non-reducing sugar, acidity and phenol content. TSS, total sugar, reducing sugar and non-reducing sugar increased process of ripening, whereas acidity content decreased with process of ripening both in peel and pulp. Pulp of fruits had higher content of TSS, total sugars, reducing sugars and non-reducing sugars in all the three maturity stages, whereas acidity and phenol were high in peel of fruits in all the three stages.