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2012•International Journal of Agriculture Environment and BiotechnologyRequires access

Studies on Qualitative Characteristics in Different Genotypes of Apple Colour Guava (Psidiumguajava L.)

T. Anupa, S. Jaganath, R. Girisha, A.P. Mallikarjunagowda

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Abstract

The experimental trial was conducted at Department of Horticulture, University of Agricultural Sciences, GKVK, Bengaluru during the year 2010–11 to study the floral biology and developmental changes in fruits of Apple Colour guava (Psidium guajava L.)on ten year old plants to evaluate the suitable genotype for quality characters which determines the potential shelf-life and keeping quality of fruits at the harvesting stage.R4P3-32 was outstanding with respect to quality. The fruit had a TSS of 15.380 B with moderate acidity (0.27%) and ascorbic acid (210.01 mg/100g), with a pH of 5.49 and the total sugars (7.83%) are moderate in this genotype.

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What this paper is about

The experimental trial was conducted at Department of Horticulture, University of Agricultural Sciences, GKVK, Bengaluru during the year 2010–11 to study the floral biology and developmental changes in fruits of Apple Colour guava (Psidium guajava L.)on ten year old plants to evaluate the suitable genotype for quality characters which determines the potential shelf-life and keeping quality of fruits at the harvesting stage.R4P3-32 was outstanding with respect to quality. The fruit had a TSS of 15.380 B with moderate acidity (0.27%) and ascorbic acid (210.01 mg/100g), with a pH of 5.49 and the total sugars (7.83%) are moderate in this genotype.

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Available abstract

The experimental trial was conducted at Department of Horticulture, University of Agricultural Sciences, GKVK, Bengaluru during the year 2010–11 to study the floral biology and developmental changes in fruits of Apple Colour guava (Psidium guajava L.)on ten year old plants to evaluate the suitable genotype for quality characters which determines the potential shelf-life and keeping quality of fruits at the harvesting stage.R4P3-32 was outstanding with respect to quality. The fruit had a TSS of 15.380 B with moderate acidity (0.27%) and ascorbic acid (210.01 mg/100g), with a pH of 5.49 and the total sugars (7.83%) are moderate in this genotype.

Key concepts: Psidium, Ascorbic acid, Horticulture, Shelf life, Biology, Genotype, Botany, Food science

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