Morphological-Chemical Attributes of Guava (Psidium guajava L) Cultivars Singh Bijendra Kumar*, Singh Saurabh1, Pal Akhilesh Kumar2 Department of Applied Plant Science (Horticulture), School for Bio-science and Bio-technology 1Department of Mycology and Plant Pathology, Babasaheb Bhimrao Ambedkar University (A Central University) Vidya-Vihar, Rae-Bareli Road, Lucknow-226 025, Uttar Pradesh 2Department of Horticultural Sciences, Babasaheb Bhimrao Ambedkar University (A Central University) Vidya-Vihar, Rae-Bareli Road, Lucknow-226 025, Uttar Pradesh *E-mail: simpalbk1987@gmail.com
Online published on 8 April, 2015. Abstract Seven important cultivars of guava were evaluated on the basis of Morphological-chemical attributes of fruit in winter season at the guava fruit were procured from Central Institute for Subtropical Horticulture, Lucknow and analyses in the Laboratory of Department of Applied Plant Science (Horticulture), Babasaheb Bhimrao Ambedkar University Lucknow (Uttar Pradesh). The experiment was conducted in completely randomized block design and replicated thrice considering two plants as a unit. Fruit weight and volume increased with size of the fruit while specific gravity remained unaffected. The maximum fruit length, width, weight, volume were recorded in L-49 and Gorakh Bilash Pasand followed by Shweta. The highest specific-gravity was recorded in Lalit, followed by L-49. The maximum keeping quality was found in L-49 (7 days) with maximum weight 244.52g. As against the minimum of Shweta (4 days) with fruit weight of 236.16g. The maximum acidity was recorded in L-49 which was comparable to Allahabad Safeda and Shweta. The highest vitamin ‘C’ was recorded in L-49 followed by Allahabad Safeda and Shweta. The Pectin was recorded highest in Shweta, followed by L-49. pH reading was maximum in Lalit 6.15 followed by Allahabad Safeda 6.08 and L-49 6.05. The maximum However the maximum TSS was recorded in L-49, followed by Lalit. The TSS/acid ratios were higher in L-49, followed by Allahabad Safeda and Lalit. Significant positive correlation was found between pH and acidity and dry matter content. The soft texture of fruit was consider essential for better pulp quality while taste and flavour were important for palatability. Top Keywords Psidium guajava, Morphological-chemical attributes, TSS, Acidity, Pectin. Top |