Variations in physico-chemical traits of tamarind genotypes
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Tamarindus indica L., pod quality, pulp percentage, yield efficiencyIssue
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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.Abstract
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