Biochemical nature of spongy tissue in Alphonso fruits.
Katrodia J. S., Rane D. A., Salunkhe D. K.
Author Affiliation: Department of Horticulture, Marathwada Agricultural University, Parbhani 431?402, India.
: 835-839
Abstract : Spongy tissue, occurring in fruits ripened indoors at room temperature (35 ± 1°C) and in fruits exposed to intense sunlight (fruit pulp reaching 48°), was analysed. Affected tissues had lower pH, lower ascorbic acid, ?-carotene, reducing and non-reducing sugar contents, lower amylase and invertase activities, and higher acid and starch contents than the unaffected surrounding pulp, which was similar to tissue from healthy ripe fruits. It is concluded that spongy tissue is a localized physiological disorder where ripening is inhibited, and is caused by overheating.