Vol. 10, Issue 12 (2021)

Author(s):
Gangakhedkar PS, Shinde ST, Mane RP and Gaikwad GP

Abstract:
Sweet orange is considered as most important fruit crop of citrus group with their wholesome nature multi fold nutrition and medicinal value have made them so important. Sweet oranges are manufactured on large scale all over the world and needed due to less number of seeds and are better juice quality. Fruit size in terms of length and diameter, shape and number of seeds per fruit did not change significantly. Fruit weight varies between green and ripe fruit. The nutritional value of sweet orange fruit was assessed using chemical method. Chemical properties were found to be as follows the moisture content was observed 87.6%, TSS (10 0 Brix), pH (3.9), per cent acidity (0.41%), total sugars (8.40%), reducing sugars (2.0%), non-reducing sugars (6.46%) and ascorbic acid (45.10 mg/ml). The objectives of the present study were to study the physicochemical properties of sweet orange fruit.