Effect of rootstock and nutrients on biochemical characteristics of Daisy mandarin fruits in relation to granulation
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Date
2017
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Punjab Agricultural University, Ludhiana
Abstract
The present investigation on the was carried out in the College Orchard and Laboratories of Department of Botany, Punjab Agricultural University, Ludhiana during the years 2016 and 2017. The per cent granulation was evaluated in Daisy mandarin (Citrus reticulata) when budded on Citrus jambhiri Lush., Volkamariana and Carrizo citrange; and efficacy of boron and nitrogen was tested for amelioration of granulation. Urea (1%) was used as a source of nitrogen and boric acid (0.6%) was used as a source of boron for the foliar application in mid July keeping unsprayed plants as control. The incidence and degree of granulation was significantly higher in Daisy mandarin fruits budded on Citrus jambhiri Lush., followed by Carrizo citrange and Volkamariana. The fruit size, weight and peel thickness was maximum in Daisy mandarin fruits budded on Carrizo citrange, hence leading to granulation in this rootstock. Granulation increases the juice pH; decreases the total soluble sugars, total phenols, total soluble solids, acidity, TSS:Acid, ascorbic acid, flavonoids and carotenoids. Among different rootstocks, minimum pH, maximum total soluble sugars, minimum phenols, maximum acidity, minimum ascorbic acid has been recorded in the rootstock Carrizo citrange; whereas, maximum pH, minimum total soluble solids, total flavonoids, maximum carotenoids, maximum α-amylase and minimum peroxidase is recorded in Citrus jambhiri Lush. The granulation percent was reduced with urea (1%) in all the three rootstocks whereas, boric acid (0.6%) reduced granulation in Citrus jambhiri Lush. and Volkamariana. Foliar application of boron (0.6% boric acid) increased juice percent and decreased peel thickness in Citrus jambhiri Lush. and Volkamariana; whereas, urea (1%) lead to an increase in juice percent and reduction in peel thickness in all the three rootstocks. The foliar application of urea(1%) and boric acid (0.6%) generally improved fruit juice sac biochemical attributes in both granulated and non-granulated juice vesicles on the basis of mean values of granulated and non-granulated juice sac samples. However, boric acid (0.6%) enhanced total soluble sugars, total soluble solids, TSS:Acid, ascorbic acid more as compared to urea (1%) ; whereas, it was urea (1%) that enhanced the total phenols more than boric acid (0.6%). The foliar application of boric acid (0.6%) enhanced activity of α-amylase in Citrus jambhiri Lush. more as compared to urea (1%); whereas, in Volkamariana and Carrizo citrange, urea (1%) enhanced the activity of α-amylase more as compared to boric acid (0.6%). Peroxidase activity was enhanced more by boric acid (0.6%) in all three rootstocks. It may be concluded that both boric acid (0.6%) and urea (1%) have positive effect on improvement of fruit quality, physical and biochemical characteristics and may be used as foliar application during mid-July in Daisy mandarin fruits budded on Citrus jambhiri Lush., Volkamariana and Carrizo citrange for amelioration of granulation with improvement of fruit quality.
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