Evaluating the Ripening Process of Ficus palmata: A Biochemical Perspective

Abstract

Biochemical changes in Ficus palmata fruits at different maturity stages, focusing on physical attributes, nutritional composition, and phytochemical variations were investigated. Fruit samples were collected from Naseerpur, Roorkee Range, Haridwar Forest Division, Uttarakhand, at an altitude of 247 m. The study revealed significant differences in fruit color, moisture content, carbohydrate levels, crude fiber, total soluble solids (TSS), titratable acidity, and vitamin C content across the ripening process. The results suggest that unripe fruits have higher fiber and phenolic content, while ripe fruits contain increased TSS and vitamin C, making them more suitable for direct consumption and value addition. These findings provide insights into optimal harvesting and potential applications of Ficus palmata in the food and nutraceutical industries.