In e na ional Jou nal o Li e Science and Ag icul u e Resea ch
ISSN (P in ): 2833-2091, ISSN (Online): 2833-2105
Volume 04 Issue 11 No embe 2025
DOI: h ps://doi.o g/10.55677/ijlsa /V04I11Y2025-08
Impac Fac o : 7.88 , Page No : 688-693
www.ijlsa .o glable a : iA a 396| 688 P a g e
Nu i ional Modi ica ions and Biochemical Changes du ing Ripening o Wild
Pea (Py us pashia)
Mala Ra ho e1, Manisha Gusain2, Su ende Singh3, Pa ul Kewa 4
1,2,3,4 Non-Timbe Fo es P oduc s Discipline, Sil icul u e & Fo es Managemen Di ision, ICFRE-Fo es Resea ch Ins i u e,
Deh adun – 248006
ABSTRACT
In es iga ion on he biochemical changes o unde lying mechanisms egula ing ui ipening
p ocess in Py us pashia , a wild edible ui ing species om Rud ap ayag , U a akhand, was
ca ied ou . The ui s we e collec ed in di e en ma u i y s ages; un ipe, semi- ipe, and ully
ipe and analysed o hei mo phological and biochemical pa ame e s, la onoid and phenol
con en s using s anda d AOAC me hods. I was ound ha he ui skin colo and speci ic g a i y
alues can be used o di e en ia e he ma u i y s ages. Ripe ui s we e ound o be nu i ionally
ich , bu he un ipe ui s had mo e o medicinal ich p ope ies. This s udy shall help o p o ide
in o ma ion abou co ec ha es ing and pos -ha es s o age pe iod o he ui s equi ed o
op imizing hei nu i ional alue, enhancing shel li e, and explo ing hei po en ial o
alue-added p oduc s. I will also p omo e comme cial u iliza ion o his unde u ilized ui
species, bene i ing local communi ies and os e ing sus ainable li elihood oppo uni ies.
KEYWORDS: Ripening, Ma u i y, Nu i ional, Phy ochemical, Pos -ha es , S o age
Published Online:
No embe 25, 2025
Co esponding Au ho :
Mala Ra ho e
INTRODUCTION
Py us pashia commonly known as he Indian wild pea o kain h, is an unde u ilized ui species belonging o he amily Rosaceae.
I is ound widely dis ibu ed in he sub opical egions o he Himalayas and bea s small and o al shaped c own, a ac i e whi e
lowe s wi h ed an he s du ing Feb ua y-Ap il and small pea like ui s om May o Decembe . The ully ipe ui is swee , has
a easonable la o and e y pleasan o ea when sligh ly decaying. These ui s a e ich sou ce o ca bohyd a es, p o eins, a s,
and die a y ibe , p o iding essen ial ene gy and heal h bene i s. Pa s o he plan , including ui s, lea es, lowe s and ba k, a e
adi ionally used o ea ing diges i e diso de s, so e h oa s, skin ailmen s, used as onic and seda i e. The ui juice is consumed
as a be e age, while he lea es a e some imes used o p epa e non- e men ed d inks.
Despi e i s po en ial, Py us pashia emains unde u ilized, wi h limi ed esea ch on s anda dized ma u i y indices, gene ic a ia ions
a ec ing ui quali y, and alue addi ion s a egies. The ipening p ocess is c i ical o he de elopmen o ui quali y, which is
majo con ibu ing ac o o consume accep ance (P asanna e al., 2007; Zhang e al., 2022; Pico e al., 2022). The s age o ma u i y
impac s ui quali y and comme cial alue. S udies a e needed o de elop obus pa ame e s o assessing ma u i y, imp o e pos -
ha es echnologies o educe pe ishabili y, and explo e inno a i e p ocessing me hods o p omo e kain h ui s comme cializa ion
and sus ainable use (Rawa e al., 2018). Ma u i y s ages in Py us pashia ui s signi ican ly in luence hei biochemical
composi ion, senso y a ibu es, and nu i ional quali y. Hence his s udy was unde aken o quan i y he mo phological and
biochemical changes du ing ui ma u a ion, so as o p o ide insigh s in o he ipening p ocess, op imal ha es ing ime and
po en ial pos -ha es applica ions.
MATERIALS AND METHODS
All he eagen s used o pe o ming he expe imen s we e om Me ck.
Sample collec ion and P ocessing
Kain h ui samples o supe io Py us pashia ees we e collec ed om Kameda, Rud ap ayag Fo es Di ision, U a akhand, du ing
Janua y 2024 (Figu e 1). Samples we e ca ego ized in o h ee ma u i y s ages using isual pa ame e s: un ipe, semi- ipe and ipe
Mala R. e al, Nu i ional Modi ica ions and Biochemical Changes du ing Ripening o Wild Pea (Py us pashia)
www.ijlsa .o glable a : iA a 396| 689 P a g e
(Figu e 2). These we e washed and s o ed in deep eeze . Fo biochemical analysis hese we e aken ou , d ied in o en, powde ed
and hen analysed acco ding o he ollowing p o ocols:
Nu i ional Analysis
S anda d AOAC p o ocols we e used (2002). Mo phological pa ame e s we e measu ed using e nie calipe s (Mi u oyo Make).
Mois u e con en was de e mined by o en d ying me hod. Speci ic g a i y was de e mined by wa e displacemen me hod and ui
colo was e alua ed using RHS (Royal Ho icul u e Socie y) colo codes. To al Soluble Solids (TSS) we e de e mined acco ding
o he me hod desc ibed by Mazumda and Majumde (2003) using hand held e ac ome e ( ange 0–32%). An app op ia e quan i y
o each sample was placed on he p ism-pla e o he e ac ome e and he eading appea ing on he sc een was di ec ly eco ded as
o al soluble solids (°B ix). Ti able Acidi y was de e mined acco ding o he me hod desc ibed by Ho wi z (1960).
Ash con en was de e mined using mu le u nace; a con en h ough Soxhle ex ac ion me hod; c ude p o ein (CP) con en by he
Kjeldahl me hod. Ni ogen con en was mul iplied by he ac o 6.25 o de e mine he CP. Vi amin C was de e mined using
Indophenol me hod (Sadasi am & Balasub amaniam, 1987) The amoun o i amin C in he ex ac was de e mined by compa ing
wi h he i a ion cu e o s anda d i amin C solu ion. Resul was exp essed in mg/100 g o esh ui .
Biochemical Analysis
Aluminum ichlo ide complex assay (abso bance a 415 nm) was used o de e mine o al la onoid con en (Ma kham, 1982). To al
phenolic con en was de e mined using Folin-Ciocal eu eagen assay (abso bance a 740 nm) (Peña ie a e al. 2007).
RESULTS AND DISCUSSION
F ui ma u a ion is a dynamic and complex p ocess cha ac e ized by a ious biochemical ans o ma ions ha signi ican ly a ec s
ui cha ac e is ics such as as e, ex u e, colo and a oma. These changes a e essen ial o he ui o become pala able, nu i ious,
and appealing o consume s. In Py us pashia, he ipening pe iod can ex end om May o No embe , wi h some ui s con inuing
o ma u e up o la e Decembe o e en Janua y in colde egions. Ma u e ui s a e da k b own in colou , so and pe ishable.
Du ing he ansi ion phase om g ow h o ipening, ui s expe ience an inc ease in espi a ion a e, commonly e e ed o as he
climac e ic ise. This ansi ion in ol es an inc ease in glycolysis, he ci ic acid cycle, and he p oduc ion o e hylene, a plan
ho mone ha egula es ipening. E hylene induces a se ies o me abolic changes, such as he b eakdown o s a ches in o suga s,
which con ibu e o he swee ening o he ui (Paul & Pandey, 2014). Py us pashia ui is seen ipening on ees and is he e o e
a climac e ic ui .
Colo de elopmen is an impo an biochemical p ocess du ing ui ipening. The deg ada ion o chlo ophyll and he syn hesis o
pigmen s such as ca o enoids, an hocyanins and o he compounds lead o he dis inc i e colo changes (Kapoo e al, 2022). These
colou changes a e i al o isual appeal and se e as indica o s ha he ui is eady o consump ion. Du ing kain h ui ma u ing,
colo changes we e obse ed. The ea ly ui is mos ly o ligh g een colo bu a ma u i y, i s colo u ns blackish b own. The skin
ansi ions om medium yellow o yellow-o ange in pa ially ipe ui s, ul ima ely u ning b own when ully ipe, wi h juice colo
a ying in shades o b own we e obse ed as pe he RHS colo cha (Table 1).
Table 1: Colou changes in Kain h ui du ing a ious ma u i y s ages
F ui s ages o
P.pashia
Skin colou
Juice colou
Un ipe
V-Yellow (No. 4A med.
Yellow)
III Red (No. 175 A, Medium
B own)
Pa ially Ripe
V-Yellow (No. 16C med.
Yellow O ange)
III Red (No. 200C Da k B own)
Fully Ripe
III Red (No. 200A, Da k
B own)
III Red (No. 175 C, Medium
B own)
Py us pashia ipe ui s exhibi highe mois u e con en (56.45%) compa ed o un ipe (52.84%) ui s, indica ing o ma ion o juice
in ui s as hey ma u e. F ui dimensions (leng h and wid h) and weigh dec ease signi ican ly as ipening occu s wi h a 38.37%
educ ion in weigh obse ed du ing he ipening p ocess. Speci ic g a i y (SG) inc eases in ipe ui s, causing hem o loa
compa ed o un ipe ui s which sink in wa e (Table 2). Hence his SG me hod can be used o iden i y ipe ui s easily.
Mala R. e al, Nu i ional Modi ica ions and Biochemical Changes du ing Ripening o Wild Pea (Py us pashia)
www.ijlsa .o glable a : iA a 396| 690 P a g e
Table 2: Mo phological changes in Kain h ui s du ing a ious ma u i y s ages
Pa ame e (% )
Un ipe
Pa ially Ripe
Ripe
Mois u e con en %
52.84 ± 1.60
53.88 ± 1.55
56.45 ± 2.68
F ui leng h (mm)
18.70 ± 0.63
18.25 ± 0.71
16.28 ± 0.33
F ui wid h (mm)
20.55 ± 0.62
19.82 ± 0.25
17.93 ± 0.22
F ui weigh (gm)
6.02 ± 0.17
4.85 ± 0.19
3.71 ± 0.41
Speci ic g a i y
0.83 ± 0.08
0.86 ± 0.08
1.02 ± 0.06
Lipid hyd olysis is ca alysed by lipases. Du ing ipening phase his mechanism may play ole in de elopmen o ola ile chemicals
ha gi e oods hei dis inc i e scen s as well as changes in ex u e and la o (Panzana o , 2010). Fa con en inc eased wi h
ipening om 0.52 o 0.83 % in kain h ui s.
The con en o c ude ibe in ui s is in e sely p opo ional o ca bohyd a e and suga le els. This in e se ela ionship esul s om
he deg ada ion o polysaccha ides du ing ipening (Fi ining um e al. 2013). Ash con en dec eases as kain h ui ma u es. These
obse a ions a e consis en wi h indings o Haq (2006) , Jagdeesh e al (2010) and Chand a and Bha i (2020). Dec ease in mine al
con en wi h he p og ession o ipening is likely due o he u iliza ion o mine als du ing ui g ow h.
Ca bohyd a es a e undamen al in shaping he colou , la o , as e and ex u e o ma u e ui s. Du ing ma u a ion, s a ches s o ed
in he ui a e con e ed in o simple suga s, such as glucose, uc ose, and suc ose. Enzymes such as amylase, in e ase and suc ose
syn hase play c ucial oles in his con e sion. The shi om s a ch o suga s is a majo con ibu o o he swee la o o ipe ui s,
as seen in bananas, g apes, and peaches (Elhadi e al., 2019). Consis en wi h p e ious s udies, he ca bohyd a e con en dec eases
du ing ipening, esul ing in he enhanced swee ness o ully ipe ui (Ma c, e al., 2024). To al soluble suga s o ui s is a majo
quali y pa ame e , which is co ela ed o he ex u e and composi ion. To al soluble suga s (TSS) inc eased om 9.64 % in un ipe
o 15.16 % in ipe kain h ui s.
P o ein syn hesis p ima ily occu s du ing he ea ly s ages o ipening, p io o signi ican physical changes, such as colo
ans o ma ion. In Py us pashia he highes p o ein con en was obse ed in ma u e ui s du ing he ipening s age (Table 2). Tlili
e al. (2014), ha e epo ed inc eases in p o ein con en in Rhus ipa i um ui s as hey p og essed om imma u e o in e media e
s ages. Howe e , p o ein con en dec eased signi ican ly in Rhus ipa i um ui s a e he in e media e s age, d opping by o e
25%. Al hough his educ ion does no ypically a ec he nu i ional alue, i may in luence he la o p o ile o he ui . Ou
esul s howe e , align wi h he wo k o Blakey e al. ( 2012 & 2014 ) on ipening o A ocado. The ise in p o ein le els du ing
ipening may be a ibu ed o he ac i a ion o enzymes like cellulase and polygalac u onase, which aid in ui so ening (Gi ibaldi
e al., 2007).
Acidi y plays a signi ican ole in he la o p o ile o ui s. As ipening p og esses, he concen a ion o o ganic acids, such as
ci ic acid, malic acid, and a a ic acid, ypically dec eases. This dec ease can be seen in ipe Py us pashia ui s. This educ ion
occu s h ough he ac ion o enzymes like polygalac u onase, pec inase, and acid phospha ase. The decline in acidi y, combined
wi h he inc ease in suga con en , con ibu es o a swee e and mo e pala able as e. Fu he mo e, he dec ease in acidi y al e s he
pH o he ui , making i less a and mo e appealing o consump ion. The i amin C con en o se e al ui s is known o be
con olled du ing ui g ow h. The da a om wo expe imen al yea s showed ha he signi ican ly highes con en o i amin C was
in Solanum melanoce asum ui s and anged om 48.15 mg 100 g−1 a ipening s age I o 45.10 mg 100 g−1 a ipening s age III
(S a eckienė e al, 2024). Ou esul s wi h Py us pashia ui s showed inc ease in Vi amin C con en du ing ui ipening. Resul s
o a ia ion in nu i ional pa ame e s a e depic ed in Table 3.
Table 3: Nu i ional alue o Kain h ui s in di e en ma u i y s ages
Pa ame e (% )
Un ipe
Pa ially Ripe
Ripe
C ude Fa
0.52 ± 0.04
0.68 ± 0.03
0.83 ± 0.12
C ude Fib e
43.37 ± 1.66
41.52 ± 1.03
38.26 ± 1.27
To al Ash
0.97 ± 0.02
1.48 ± 0.07
1.93 ± 0.25
Mala R. e al, Nu i ional Modi ica ions and Biochemical Changes du ing Ripening o Wild Pea (Py us pashia)
www.ijlsa .o glable a : iA a 396| 691 P a g e
Ca bohyd a e
40.85 ± 1.59
40.68 ± 1.26
39.07 ± 1.88
TSS
9.64 ± 0.40
11.34 ± 0.47
15.16 ± 1.05
C ude P o ein
2.93 ± 0.08
3.18 ± 0.30
4.08 ± 0.12
Ti able acidi y
0.71 ± 0.035
0.53 ± 0.04
0.45 ± 0.03
Vi amin C (mg/100g)
2.36 ± 0.15
3.23 ± 0.25
4.06 ± 0.23
Phenols and la onoids a e one o he mos i al bioac i e compounds, he composi ion and con en o which de ines he
quali y and la ou cha ac e is ics o ui s. In ecen imes, hey ha e ecei ed g ea e a en ion due o hei inhe en an ioxidan
capaci ies wi h ema kable heal h bene i s in p e en ion o a ious oxida i e s ess associa ed diseases, iz. cance , ca dio ascula
diseases e c. (Dai and Mumpe , 2010). Du ing ui ipening he e is a g adual change in ce ain seconda y me aboli es wi h he
commencemen o phenolic pa hways. The newly syn hesized phenolic compounds play a c ucial ole in he ui pigmen a ion, as
well as i s pa hogen esis ance (Ghasemzadeh and Ghasemzadeh, 2011). The con en accumula ion in ui and ege ables is la gely
a ec ed by geno ype, cul u al p ac ice, p e-ha es en i onmen al condi ions, deg ee o ma u i y a ha es , s o age condi ions and
p ocessing echniques (Shahidi and Naczk, 2003). The phenolic con en o mos ui s declines om ea ly g ow h s ages ill
a ainmen o physiological ma u i y. Signi ican a ia ions we e obse ed in la onoid and phenolic con en ac oss ma u i y s ages
in Py us pashia ui s, wi h un ipe ui s showing supe io medicinal p ope ies (Table 4).
Table 4: Phy ochemical a ia ion in ui s in di e en ma u i y s ages
Pa ame e
Un ipe
Pa ially Ripe
Ripe
TFC (mg/g QE)
29.14 ± 1.89
23.45 ± 1.96
17.87 ± 3.02
TPC (mg/g GA)
26.59 ± 0.57
17.72 ± 0.57
14.36 ± 1.13
Cu en ly unde exploi ed, Py us pashia ui s o e subs an ial comme cial po en ial. The biochemical changes ha occu du ing
ui ma u a ion a e pi o al in de e mining he quali y and senso y a ibu es o ui s. Unde s anding hese p ocesses no only
enhances ou abili y o op imize ui p oduc ion and quali y bu also p o ides insigh s in o how ui s can be ha es ed and p ocessed
o maximum consume appeal. Fu u e esea ch in his a ea can ocus on he molecula mechanisms unde lying hese biochemical
changes, wi h po en ial applica ions in ag icul u e, ood science and bio echnology.
ACKNOWLEDGEMENT
Au ho s a e hank ul o ICFRE, Deh adun and CAMPA, MoEF & CC, New Delhi, o inancial and logis ic suppo . Thanks a e
also due o all he s a o NTFP Discipline o hei kind coope a ion in comple ing his wo k.
AUTHORS’ CONTRIBUTIONS
Concep ualiza ion & designing o he expe imen s (MR); Execu ion o ield/lab expe imen s and da a collec ion (MG, SS,
PK,MR) and p epa a ion o he o iginal manusc ip (MR) ; Analysis o da a and in e p e a ion (MR); Edi ing o he manusc ip
(MR)
DECLARATION
The au ho s decla e ha hey ha e no con lic o in e es .
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www.ijlsa .o glable a : iA a 396| 693 P a g e
T ee
Flowe ing
P o use F ui ing
Figu e 1: Py us pashia ee in Na u al Habi a
Figu e 2: Di e en s ages o ma u i y in Py us pashia ui s
