EVALUATION OF FUNCTIONAL VARIABILITY OF HILL LEMON FRUITS (Citrus pseudolimon Tanaka) FROM DIFFERENT LOCATIONS OF HIMACHAL PRADESH
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Date
2024-05-03
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UHF Nauni
Abstract
The present studies entitled "Evaluation of functional variability of Hill lemon fruits (Citrus pseudolimon Tanaka) from different locations of Himachal Pradesh" was conducted in 2023-24 at Dr YS Parmar University of Horticulture and Forestry, Solan, HP. The study aimed to evaluate the effect of different locations of Himachal Pradesh on physico-chemical attributes of Hill lemon fruits to find out functional variability among the fruits of different locations. Hill lemon fruits were collected from two separate distant locations within each of the seven districts of HP, namely Kangra, Una, Hamirpur, Bilaspur, Mandi, Solan and Sirmaur districts. Among all the 14 locations, physical attributes viz., fruit weight (611.93 g), length (141.00 mm), width (95.00 mm), volume (625.00 ml), number of seeds per fruit (30.66), juice content (45.13 %), edible segment content (81.51%) and juice peel ratio (2.47) were observed maximum in L11 (Parwanoo). The same aforementioned physical parameters were observed as minimum in L7 (Una city). Among all the locations, chemical attributes viz., TSS (7.50 ºB), titratable acidity (6.10 %), ascorbic acid (46.56 mg/100 g), total phenols (79.38 mg/100 g), flavonoids (8.70 mg/100 g), antioxidant activity (50.40 %) and ash content (1.80 %) were observed highest in fruit segments of L11. Limonin (3.05 mg/100 g), naringin (6.19 mg/100 g), and fibre (6.04 %) content was observed highest in L7 while same location treatment showed least values for moisture (79.00 %), TSS (5.30ºB), titratable acidity (4.03%), ascorbic acid (25.50 mg/100 g), total phenols (44.73 mg/100 g) and antioxidant activity (28.52 %). Minimum values were observed for limonin (1.10 mg/100 g), naringin (2.34 mg/100 g), flavonoids (3.98 mg/100 g) and ash content (0.52 %) in L12 (Chail). Among all the locations, highest TSS (5.48 ºB), titratable acidity (0.56 %), total sugars (4.76 %), ascorbic acid (71.77 mg/100g), total phenols (128.90 mg/100 g), flavonoids (69.10 mg/100 g), antioxidant activity (87.50 %) and ash content (4.05 %) were observed in peel of L11. Peel of L7 showed minimum moisture (62.33 %), TSS (3.70 ºB), total sugars (3.05 %), ascorbic acid (47.60 mg/100 g), total phenols (85.45 mg/100 g) and antioxidant activity (51.05 %) while the same location showed maximum values for limonin (29.20 mg/100 g), naringin (38.00 mg/100 g) and fibre (11.23 %) content of peel. L12 showed minimum values for reducing sugars (0.49 %), limonin (6.70 mg/100g), naringin (15.60 mg/100 g), flavonoids (28.30 mg/100 g) and ash content (2.15 %) for peel of Hill lemon fruit.