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Chemical Composition of Lime and Lemon Cultivar

M. Hasan Waliullah
Scientific Officer
Fruit Research Station, Binodpur, Rajshahi

M. A. Uddin
Senior Scientific Officer
Fruit Research Station, Binodpur, Rajshahi

M. S. Akhter
Scientific Officer
Fruit Research Station, Binodpur, Rajshahi

Abstract/ Executive Summary:

Chemical component lime and lemon cultivars were evaluated at by Fruit Research Station, Binodpur, Rajshahi during 2012-2013. Different lime and lemon germplasm showed variation among themselves of various chemical components. Among cultivars the TSS is highest in Elachi lebu (12.2%) and lowest in CA Raj 001 (7.2). The pH value was found the highest in Kagza lebu (2.52) and the lowest in Ca Raj-01 (2.48). The moisture content of fruits was the highest in CA Raj-01 (89.78) and the lowest in Elachi lebu (80.91). Dry matter was maximum in Kagza lebu (17.07 %) and minimum in Elachi lebu (10.08%). The total sugar, reducing sugar and non reducing sugar were found the highest in Elach lebu (4.32, 1.54 and 2.78%, respectively), while that of the lowest in CA Raj-01 (2.75, 1.03 and 1.72%, respectively). Vitamin-C contain of juice found maximum in CA Raj-01 (49.30 mg/100g) and it was minimum in kagza lebu (28.25 mg/100g). Titratable acidity was higher in BARI Lebu-2 (3.36 %) and lowest in Kagza lebu (3.22%). Content of ash was found the highest in BARI Lebu-2 (0.405 %), while the lowest in Elachi lebu (0.198 %).

Keywords: Lime, Lemon, Chemical components, Vitamin-C

Location: Fruit Research Station, Binodpur, Rajshahi

Start Date: 01-01-2012

End Date: 31-08-2013

Program Area: Quality and Nutrition

Commodity: Lemon

Objectives:

To study the chemical composition of lime and lemon cultivar

To select superior lemon cultivar with respect to different nutrient component and chemical content.

To develop more lemon varieties having higher Vitamin-C content

Methodology:

Chemical component of two lemon varieties viz. Elachi Lebu and BARI Lebu-2, one mayir lemon viz. CA Raj- 001 and one lime variety Kagza Lebu were evaluated at by Fruit Research Station, Binodpur, Rajshahi during 2012-2013. Fruits were harvested at mature stage and data were taken. Different chemical component of fruit viz. TSS (%), pH, moisture (%), dry matter (%), total sugar (%), reducing sugar (%), non reducing sugar (%), Vitamin C (mg/100g), titratable acidity (%) and ash (%) were analyzed in the laboratory through the following techniques:

Total soluble solid (TSS): Total soluble solid content was determined by a Refracto-meter.

pH: The pH content of fruits was determined by a pH-meter.

Reducing sugar ND Non-reducing sugar: Reducing sugar of strawberry was determined by using the methods described by Rangana (1986).

Total sugar: Total sugar content was calculated as follows- %Total sugar = % Reducing sugar + % Non-reducing sugar

Titratable acidity: The titration was done in triplicate and per cent titratable acidity content was calculated using the following formula described by Rangana (1986).

Vitamin C: The vitamin C content of fruit determined by the methods described by Rangana (1986).

Source of Information: Research Report on Horticultural Crops 2012-13. Horticulture Research Centre, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701.

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 18000/-

Total Budget (Tk.) : 18000/-

Achievement/Findings:

Considering sugar content in juice the Elach lebu performed best, The TSS content was also the highest in Elach lebu. BARI Lebu-2 was reach in titratable acidity. Among the lime and lemon cultivars Ca Raj-01 was found superior in respect of Vitamin-C content

Knowledge Management: Report/Proceedings