Physiochemical study of some perennial fruits and vegetables available in local market of Bangladesh

Abstract

Fruits and vegetables are generally valued for their rich content of vitamins and minerals. The chemical composition such as moisture, ash and total vitamin C content of five vegetables (potato, pumpkin, carrot, green papaya, bitter gourd) and five fruits (mango, lemon, cucumber, pineapple, tomato) were examined methodically in this investigation. The investigation is performed by gravimetric and thermo-gravimetric methods which occurred by using oven, muffle furnace and titrating instrumentation. The result indicated that moisture content varied from 75.33% to 95.80%, ash content varied from 0.19% to 1.21% and vitamin C content varied from 9.1 mg/ml to 55.66 mg/ml in the selected samples. These outcomes conclusively hint that moisture content is highly presented in tomato, ash content is high in mango and vitamin C is high in lemon. Moisture content is used for the quality factor of some products like jams and jelly sugar crystallization and food packaging. Ash content measures the minerals in the food and minerals are very essential elements for the body. Vitamin C is the master of extraction and determination of ascorbic acid in food products and it’s a complete deficiency that results in scurvy.