The quality of fruits is a major factor limiting the export of fruit. One of the important causes of quality deterioration of fruits is their physiological disorder. Present study was conducted to study the effect of inter-fruit competition on physiological disorder of pomegranate(Punica granatum L.) “Aril Browning (AB)”, incidence was higher in panicles with more number of fruits, i.e. panicles with two fruits had high intensity of both medium intensity (13%) and high intensity (2%) of AB incidence in comparison to panicle with one fruit,which had 7 % of medium intensity (MI) and 1% of high intensity (HI) of incidence. Competition among fruits was further accelerated by treating the fruits with growth regulators viz GA3 and PBZ. The GA3 treated fruit was showing fewer incidences (7 % of MI of browning affected aril and zero percentage of HI of incidence) over the control (15% of MI and 2 % of HI) in contrast to PBZ treatment, which was showing higher incidence (21 % of MI and 3 % of HI). Analysis of result suggests that interfruit competition among the fruits growing at the same time leads to development of sinks of different strength. Such differences results in unequal distribution of nutrients to developing fruits which disturbs the physiology of fruit development leading to biochemical changes which ultimately leads to initiation of aril browning. Thus, this study provides evidence for the role of interfruit competition on development of the disorder.

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In an effort to evaluate the antioxidative property in mango, a laboratory study was conducted at BCKV, Mohanpur during 2019 with ten varieties of mango selected on the basis of popularity and area coverage. The pulp of the fruit samples harvested at the firm ripe stage showed wide genotypic variability in the contents of antioxidants and activity of the antioxidative enzymes tested. Ascorbic acid and total phenol ranged from 16.20 to 44.26 mg 100 g-1 (around 55% of the RDA of ascorbic acid, on average) and 12.753 to 31.265 mg TE g-1 whereas CAT, PAL, POD and SOD were in the ranges of 15–101, 0.039–0.440, 0.230–2.333 and 3.194–6.695 corresponding units respectively. Antioxidant activity ascertained by DPPH and FRAP assays averaged 5.065 and 14.837 mg TE g-1 respectively. Five phenolic acids, one belonging to hydroxybenzoate (gallic acid) and four to hydroxycinnamates (chlorogenic acid, caffeic acid, p-coumaric acid and ferulic acid) along with t-cinnamic acid were analysed for their contents and ranged from 1282.02–12150.82, 210.34–1189.97, 2.31–56.82, 2.84–317.82, 9.68–41.59 and 3.52–18.59 µg g-1 respectively. The phenolic acids were ranked on the basis of antioxidant activity as gallic acid>ferulic acid>caffeic acid>chlorogenic acid>p–coumaric acid. There were important correlations between paired variables. Principal component analyses done with all the variables revealed that ‘Akhil gooti’ may be selected as the best variety with respect to antioxidative properties followed by ‘Himsagar’ and can be used for the improvement of the varieties and of the human diet.

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