Mature and ripened ber fruits of cultivars Kaithali, Umran and Ponda were harvested for different physico-chemical analysis on seventeen parameters under laboratory conditions. In all the cultivars most of the physico-chemical parameters increased mathematically with the advancement of ripening of the fruits whereas parameters like acidity, protein, moisture and rehydration ratio decreased. The varieties performed better in different parameters viz fat (0.17%) and rehydration ratio (2.16) were maximum in mature fruits of Kaithali, ascorbic acid (117.5 mg/100 g), fruit stone ratio (18.59) and bulk density (1.052 g/cc) in ripe fruits of Kaithali, acidity (0.28%) and protein (0.42%) in mature fruits of Ponda, average weight (24.2 g), ash (0.54), pulp/stone ratio (16.40) and true density (0.992 g/cc) in ripe fruits of Ponda, TSS (18.5oB), total sugars (11.02%), reducing sugars (6.50%) and nonreducing sugars (4.52%) in ripe fruits of Umran and moisture content (82.40%) in mature fruits of Umran. Minimum non-enzymatic browning (0.67, OD value) was recorded in mature fruits of Ponda.
Ber, mature, ripened, cultivars, physico-chemical parameters
