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M. Sc. Dissertations

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20161
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Subject: Horticulture × Author: Abhishek × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Studies on physico-chemical changes in fruit development of sweet orange (Citrus sinensis Osbeck)
    (CCSHAU, 2016) Abhishek; Dudi, Om Parkash
    The present investigations entitled “Studies on physico-chemical changes in fruit development of sweet orange (Citrus sinensis Osbeck).” was carried out at experimental orchard, Department of Horticulture, Chaudhary Charan Singh Haryana Agricultural University, Hisar during the year 2014-15. There were four varieties viz., Jaffa, Blood Red, Pineapple and Mosambi which were subjected for different physico-chemical observations. Rapid increase in fruit weight, fruit volume, fruit length and fruit diameter was recorded during initial period of development followed by a slow rate of increase and maximum values was attained on 15th November in Mosambi, 30th November in Jaffa and Pineapple and 15th December in Blood Red after which they tended to decrease slightly. Cultivar Pineapple exhibited maximum average value for these growth parameters. Specific gravity showed a decreasing trend during initial stages and increased in later period of development. Peel thickness, acidity, peel and rag content showed a continuous decrease during fruit development, however, rag content started increasing after 15th November in Mosambi, 30th November in Jaffa and Pineapple and 15th December in Blood Red. Number of healthy and aborted seeds varied in each cultivar and were found maximum in Mosambi followed by Pineapple, Blood Red and Jaffa. Juice content, TSS and TSS/acid ratio of the fruit increased continuously with the advancement of season and were found maximum on 15th November in Mosambi, 30th November in Jaffa and Pineapple and 15th December in Blood Red after which it started decreasing. Ascorbic acid content increased during initial period of fruit development and started decreasing when fruit began to mature. Total sugars, reducing sugars and non-reducing sugars showed a continuous increase with the fruit development and decreased slightly after reaching on peak level.