eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2016-01-29 3 2 411 413 5330 article C. Tamilmani 1 Department of Botany, Annamalai University, Annamalainagar - 608 002 (India) 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. https://www.biotech-asia.org/vol3no2/phenolic-degradation-during-the-ripening-of-bitter-gourd-fruit-momordica-charantia-l/ Phenols; peroxidase; polyphenoloxidase; catalase