Variations in physico-chemical traits of tamarind genotypes

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Published

2023-05-16

Keywords:

Tamarindus indica L., pod quality, pulp percentage, yield efficiency
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Issue

Vol. 78 No. 4 (2021): Indian Journal of Horticulture

Section

Research Articles

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Rajender Kumar Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar – 413722, Maharashtra, India

Abstract

Variability analysis was performed to investigate twenty tamarind genotypes' yield and fruit quality. As a result, the genotypes RHRTG 10, RHRTG 11, and RHRTG 14 were suitable for table purposes because of their less acidity and high TSS and pulp contents. Besides, RHRTG 20 (9.85%), RHRTG 4 (9.75%), and RHRHG 5 (9.30%) were found highly suitable for culinary purposes because of their high titratable acid content. Because of the very high acid content, RHRTH 16 (11.18%) was fit for confectionery uses. The genotypes RHRTG 4 (5.81 Kg/m3 ), RHRTG 15 (5.09 Kg/m3 ), and RHRTG 16 (4.75 Kg/m3 ) proved the most productive. Genotypes having high yield efficiency can be utilized in high-density planting because of their lesser canopy volume and more yield per unit of canopy volume.

How to Cite

Rajender Kumar. (2023). Variations in physico-chemical traits of tamarind genotypes. Indian Journal of Horticulture, 78(4), 370–376. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/709

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