Phenolic Degradation During The Ripening Of Bitter Gourd Fruit (Momordica Charantia .L)

Download this article as: 

The bitter gourd fruits took about 8 days for their complete ripening (over ripening). The entire ripening period was divided into three periods, namely the pre-climacteric period of 3 days, the climacteric period of 1 day and the post climacteric period of 4 days. The total phenol gradually decreased while the enzyme peroxidase, polyphenoloxidase and catalase enzyme activity increased during the ripening.

Phenols; peroxidase; polyphenoloxidase; catalase