Changes in pigments in pulp and aril of Balsam pear (Momordica charantia L.) fruit during development and storage

Pigments of Balsam pear (Momordica charantia L.) fruit during development, ripening and storage were investigated to determine the optimum horticultur al stage and temperature management of the post-harvest fruit and also to o btain data, on their carotenoid composition. The fruit were harvested at six stages (A, B, C, D, E and F) of development and ripening. The fruit harvested at stage C (horticultural maturity) were packaged with polyethylene film bags and stored at 1, 10, 20 and 30 degree s C. The pigments of balsam pear fruits during development and storage were analyzed quantitatively by HPLC. The main composition of carotenoids was lutein with a minimal quantities of beta-carotene and alpha-carotene found in the pulp as well as in the aril of young balsam pear fruits. Both chlorophyll and total carotenoid contents decreased steadily during fruit development from stage A to D. However, th e total carotenoids increased significantly while the chlorophyll disappear ed completely during stage E to F. The highest content of carotenoids was f ound in ripe fruit (stage F) and the principal components were lutein and c ryptoxanthin. The carotenoid content in the aril increased considerably dur ing fruit ripening, lycopene being the main component, reaching 64.75 mg/10 0g FW at stage E. Both chlorophylls a and b contents decreased significantly in the fruit sto red at higher temperature than at lower temperature. The lutein and cryptox anthin contents in pulp increased during storage at 20 and 30 degrees C, bu t increased slightly or tended to decrease during storage at 1 and 10 degre es C,respectively. The pattern of changes of carotenoids in the aril was si milar to that of the pulp.