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Pectin Transitions during Growth and Development of Bael (Aegle Marmelos (L.) Correa) Fruit

Anup KB, Dikshit A and Dileep KT

Quantitative and qualitative changes in the pectin fractions of two bael selections (CISH B-1 and CISH B-2) were estimated during fruit development between 150 and 345 days after fruit set (DAFS). The fruits were evaluated for alcohol insoluble solids (AIS), three pectin fractions (water, ammonium oxalate and alkali soluble), total soluble solids (TSS) and titratable acidity. An increase in TSS and titratable acidity in both the bael selections was noticed with the advancement of fruit development. Initially, Alcohol insoluble solids decreased during 150 to 210 DAFS, followed by a significant increase up to 335 DAFS, which decreased finally in fruits of CISH B-1 and CISH B-2 harvested at 345 DAFS. The total pectin did not change significantly throughout the growth period. The water-soluble pectin decreased initially in both the selections and increased significantly thereafter. However, alkali-soluble pectin showed an increasing trend initially and then decreased with the advancement of maturity in both the selections. The ammonium oxalate-soluble fraction of pectin remained low throughout the growth period in both the selections. The transition of pectin fractions (increase in water-soluble pectin and decrease in alkali-soluble pectin) in these two bael selections indicated that harvest maturity was attained around 300 DAFS.