Studies on fruit growth and development in Daisy tangerine

Abstract

The changes in physical and biochemical characteristics during fruit growth and development of ‘Daisy’ tangerine was studied under sub-montane region of northern India. Fruit size and weight substantially increased throughout the fruit maturation period and single sigmoid curve was observed when fruits were harvested at 15 day intervals starting from 150 to 240 days after fruit set (DAFS). Final fruit length 63.0 mm, diameter 68.9 mm, weight 178.3 g, juice 46.8%, TSS 11.8°Brix and TSS/acid ratio 16.8 was attained after 210 DAFS or 10th November and thereafter decline in majority of fruit characteristics was observed with the delay in fruit harvesting. Increase in chroma (C*) coordinates and decrease in hue angle (θ) denoted chlorophyll degradation, which was substantially continued up to 240 DAFS and finally fruits developed orange peel colour. It is concluded that ‘Daisy’ tangerine must be harvested at physiological maturity between 195 to 210 DAFS at the best fruit size, weight, juice per cent and maximum values for total soluble solids, TSS/ acid blend, and ascorbic acid juice content and minimum titratable citric acid.