Vegetos

Abstract

Indian hog plum (Spondias pinnata Linn.) is a drupaceous fruit, popular in the food and nutraceutical industries for its taste and health benefits. This study reports on the physico-chemical constituents at the stages of maturity of Indian hog plum fruits collected from four different sources. This experiment was carried out using CRD with four treatments and five replications. Parameters like fruit weight (35.69 g), specific gravity (1.27), peel/pulp ratio (0.65), seed weight (13.53 g), TSS (8.12°brix), titrable acidity (0.49%), total sugar (6.56%), reducing sugar (4.42%), non-reducing sugar (2.14%), ascorbic acid (22.10 mg/100g pulp), total phenolics (29.19 mg/100g pulp), moisture (78.55%), ash (4.79%), crude fibre (4.09%), food energy value (168.76 kcal/g), calcium (0.84%), iron (1.87%), potassium (1.78%) and sodium (1.51%) etc. were recorded highest in fruits collected from Jalpaiguri source.