Fruits of two bael selections (CISH B-1 and CISH B-2) were harvested at 320, 335 and 345 days after fruit set and ripened under ambient conditions to observe the changes in nutritional value in fruits during maturity and ripening. Each successive harvesting period had higher TSS, polyphenols and total pectin contents vis-à-vis lower tannic acid and marmelosin contents in both the selections. Psoralen content though did not change at all in CISH B-1 with each harvesting period but decreased significantly in CISH B-2. In ripened fruits of selections B-1 and B-2, TSS, polyphenols, tannic acid and total pectin showed an increasing trend with the prolongation of picking stages, while a decreasing pattern was observed in case of marmelosin and psoralen. Upon characterization of total pectin, water extracted fraction revealed an increasing pattern and alkali extracted fraction a decreasing pattern in both the unripe and ripe fruits of selections B-1 and B-2 with the prolongation of harvesting time. Ripened fruits of selections B-1 and B-2, when collected after 335 days of fruit setting, possessed highest amounts of polyphenols (1.50 and 1.61 g/100 g in B-1 and B-2, respectively), tannic acid (1.96 g/100 g in B-1 and 2.02 g/100 g in B-2), total pectin (8.03 and 7.82 g/100 g pulp in B-1 and B-2, respectively) and marmelosin (427 and 300 μg/g in B-1 and B-2, respectively) along with best organoleptic score (7.4 for B-1 and 7.1 for B-2). Therefore, bael fruit harvested at 335 days after fruit set have better nutritional and sensory qualities and more useful for processing as well as phyto-pharmaceutical industries.

中文翻译：

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不同成熟期收获的Bael [Aegle marmelos（L.）Correa]果实成熟期间的营养变化

在结实后第320、335和345天收获两种选择的el鱼（CISH B-1和CISH B-2），并在环境条件下成熟，以观察成熟和成熟期间水果的营养价值变化。每个连续收获期有较高的TSS，多酚和总果胶含量面对面的人两种选择中的单宁酸和marmelosin含量都较低。补骨脂素含量在每个收获期在CISH B-1中完全没有变化，但在CISH B-2中却显着降低。在选择B-1和B-2的成熟果实中，TSS，多酚，单宁酸和总果胶随着采摘期的延长而呈现增加的趋势，而在Marmelosin和补骨脂素的情况下则呈下降趋势。对总果胶进行表征后，随着收获时间的延长，在选择品B-1和B-2的未成熟果实中，水提取物的馏分显示出增加的模式，碱提取物的馏分显示出减少的模式。选择B-1和B-2的成熟果实在坐果335天后收集，其多酚含量最高（B-1和B-2中为1.50和1.61 g / 100 g，），单宁酸（分别在B-1中为1.96 g / 100 g和B-2中为2.02 g / 100 g），总果胶（在B-1和B-2中分别为8.03和7.82 g / 100 g纸浆）和Marmelosin（B-1和B-2中分别为427和300μg/ g）以及最佳感官评分（B-1为7.4，B-2为7.1）。因此，在坐果后335天收获的巴尔水果具有更好的营养和感官品质，对加工以及植物制药行业更有用。