STUDIES ON PHYISCO-CHEMICAL COMPOSITION OF DIFFERENT CULTIVARS OF GUAVA (Psidium guajava L.)

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dc.contributor.advisorProf. Binod Kumar Singh
dc.contributor.authorDinesh Kumar Kuldeep
dc.date.accessioned2016-09-18T15:17:45Z
dc.date.available2016-09-18T15:17:45Z
dc.date.issued2014
dc.description.abstractThe chemical composition of fruit is of great importance to assess its nutritive value which also decides its inclusion in the diet, storage and export. Keeping these in view, physical and chemical parameters of eight different varieties of guava (Psidium guajava L.) were studied during 2013-2014 in the Department of Horticulture, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi. Different quality parameters such as shape, size, weight, volume, specific gravity, physiological losses, total soluble solids, ascorbic acid, acidity, pH, reducing sugar, non-reducing sugar, total sugar and pectin were studied. The eight varieties included in the study were L-49, Lalit, Shweta, Allahabad Safeda, Gorakh Bilash Pasand, Cittidar, Apple Colour and Banarasi surkha. The longest fruit length was observed in Gorakh Bilas Pasand followed by Apple Colour and L-49. The minimum fruit length was recorded in Banarasi Surkha. The maximum fruit breadth was recorded in Gorakh Bilas Pasand followed by Apple Colour and Shweta. The minimum fruit breadth was noted in Banarasi Surkha. Gorakh Bilas Pasand produced the maximum fruit weight followed by Shweta and Allahabad Safeda. The weight of fruit was minimum in Banarasi Surkha. The highest fruit volume was recorded in Gorakh Bilas Pasand followed by Shweta and Allahabad Safeda. The least fruit volume was found in Banarasi Surkha. The highest specific gravity was recorded in L-49 followed by Allahabad Safeda and Banarasi Surkha. The lowest specific gravity was observed in Gorakh Bilas Pasand. Maximum TSS was noted in L-49 followed by Allahabad Safeda and Chittidar, while the minimum TSS was noted in Apple Colour. The maximum percentage of acidity was found in the Banarasi Surkha followed by Chittidar, Apple Colour, Gorakh Bilas Pasand and Shweta, while the lowest percentage of acidity was recorded in L-49 and Lalit. Among the cultivars studied L-49 showed the high ascorbic acid content followed by Allahabad Safeda and Chittidar. The least content of ascorbic acid was recorded in Lalit. L-49 and Lalit were highest in pectin content at proper stage of maturity Allahabad Safeda and Shweta were other important cultivars in respect to pectin content. The least pectin content was noted in Banarasi Surkha and Gorakh Bilas Pasand. Among all the cultivars under study Shweta showed highest pH which was comparable to Lalit and Allahabad Safeda. The lowest pH reading was recorded in Banarasi Surkha. The reducing sugar content of fruit was observed to be highest in L-49 followed by Allahabad Safeda and Shweta, while the least reducing sugar was observed Lalit. The maximum percentage of non-reducing sugar was observed in Allahabad Safeda followed by Chittidar and L-49, whereas the lowest percentage of non-reducing sugar was found in Gorakh Bilas Pasand. The total sugar was recorded to be highest in L-49 followed by Allahabad Safeda and Chittidar, while it was minimum in Gorakh Bilas Pasand.The physiological loss was observed to be greatest in Shweta followed by Banarasi Surkha and Chittidar. The lowest percentage of physiological loss was noted in Gorakh Bilas Pasand followed by L-49.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/77288
dc.language.isoenen_US
dc.publisherInstitute of Agricultural Sciences, Banaras Hindu Universityen_US
dc.relation.ispartofseriesM0031;
dc.subHorticulture
dc.subjectGuavas, Phyisco-Chemical Composition,en_US
dc.these.typeM.Sc
dc.titleSTUDIES ON PHYISCO-CHEMICAL COMPOSITION OF DIFFERENT CULTIVARS OF GUAVA (Psidium guajava L.)en_US
dc.typeThesisen_US
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