Studies on Some Physical and Chemical Characters on Diversity of Some Local Jamun (Syzygium cumini Skeels) Genotypes
Sujeet Kumar Patel *
Department of Horticulture and Post Harvest Technology, PSB (Institute of Agriculture), Visva-Bharati, Sriniketan - 731236, West Bengal, India.
Agniva Halder
Department of Horticulture and Post Harvest Technology, PSB (Institute of Agriculture), Visva-Bharati, Sriniketan - 731236, West Bengal, India.
Prahlad Deb
Department of Horticulture and Post Harvest Technology, PSB (Institute of Agriculture), Visva-Bharati, Sriniketan - 731236, West Bengal, India.
*Author to whom correspondence should be addressed.
Abstract
The experiment was conducted by selecting 15 different jamun genotypes from Sriniketan and adjoining villages (viz. Andrews Pally, Rathindra Pally, Ballavpur, Bahadurpur Pashchim, Sonajhuri) and jamun fruits were brought to record their physical as well as bio-chemical character at laboratory of Department of Horticulture & post-harvest technology. Present study reveals a wide and significant variation in physical and bio-chemical characters of fruits has been observed among 15 different jamun genotypes. Among all genotypes G-14 was superior on the basis of fruit weight (3.16g), fruit diameter (17.46mm), and greater pulp content (2.34g) and average total sugar (16.26%) content. Owing to moderate fruit size (21.89mm in length and 15.64mm in diameter) G-4 genotype is also superior on the basis of higher TSS (25.90⁰B), total sugar (13.65%) and reducing sugar (8.23%). So, the overall findings of the present study conclude that genotypes G-14 and G-4 are superior over the 15 local jamun genotypes.
Keywords: Jamun, genotypes, fruit physico-chemical properties