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Studies on the Physiological and Biochemical Composition of Different Ber (zizyphus Mauritiana Lamk.) Cultivars at Rajshahi

M. Ibrahim
Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi, Bangladesh

M. Z. Shafique
Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi, Bangladesh

M. O. H. Helali
Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi, Bangladesh

M. M. Rahman
Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi, Bangladesh

S. K. Biswas
Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi, Bangladesh

M. S. Islam
Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi, Bangladesh

Abstract/ Executive Summary:

An investigation was carried out at the Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories. Binodpur Bazar, Rajshahi during the period November 2006 to March 2007 to evaluate the physiological and biochemical composition of five cultivars of ber (jujube). Among the fruit cultivars, Thai kul produced the largest fruits (51.85 g each) having the highest pulp (92.38%) and juice (60%) and also the lowest vitamin C content (21.13 mg/100g). The fruit weight of the other cultivars varied from 9.6 0 to 45.09g. The seed weight ranged from 6.38 to 15.00%. Sugar content varied from 6.25% to 9.72% and starch content ranged from 0.715% to 0.963%. The apple kul had the highest qualitative score through organoleptic test while Thai kul had the lowest. The highest edible portion (pulp content) was in Narikeli kul (93.61%) and that of lowest in Apple kul (85.38%) and Local kul (85.38%) respectively. Considering all, fruit characters and yield are potential.

Keywords: Ber, Cultivar, Fruit characters, Quality, Yield.

Location: Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi

Start Date: 00-11-2006

End Date: 00-03-2007

Program Area: Crop-Soil-Water Management

Commodity: Broccoli

Objectives:

The present study has been undertaken to throw light on some of the constituents of ber with a view to apprehending the fruit as supplementary food having a good taste and calorific value (120-130 cal/100g) as well as to select the varieties for plantation with a hope to be a member of the ber exporting countries.

Methodology:

The present experiment was carried out at BCSIR Laboratories, Rajshahi during the period November 2006 to March 2007. The bers used for this experiment were collected from the experimental ber research garden of BCSIR Laboratories, Rajshahi to get a clear picture about the constituent and quality of the ber cultivars. Only sound and firm ripe 50 bers of averagely uniform size, shape and colour were taken for each cultivar in this experiment. The cultivars of ber under experiment were namely Taiwan kul, Thai kul, Apple kul, Nrikeli kul and Local kul. The bers were cleaned, weighed and the stone was separated. The physical characteristics of the bers viz. whole weight of ber, weight of stone and weight of pulp (edible portion) were determined and recorded in Table I. The total soluble solids (TSS) were determined with a hand refractometer (Egan et al., 1985). Sugar and starch were determined by colorimetric method (Mahadevan and Sridhar, 1982; Jayaraman, 1981; Ibrahim, 2001). Reducing sugar was estimated following DNS method (Miller, 1959), vitamin C was determined titrimetrically using 2,6-dichlorophenolindophenol (Dobois et al., 1951), acidity was determined titrimetrically with the visual acid-base method (Ranganna, 1986), the pH was determined with a digital pH meter (Ibrahim, 2001) and the moisture content and the dry matters were measured by oven drying method (Karmas, 1980). The chemical compositions of the five ber cultivars were determined and the results are recorded in Table IIa and IIb. The above data were statistically analysed and the mean of different parameters were compared by least significant difference (LSD) test. The organoleptic test and the physical characters were carried out and evaluated by a panel of seven judges.

Source of Information: Bangladesh J. Sci. Ind. Res. 44(2), 229-232, 2009

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The results revealed that physiological and biochemical parameters of ber cultivars differed significantly from one another which are supposed to be different genetic make up of the variety and also their total fruit development period and the ripening season. The findings also indicate that Apple kul is the most suitable cultivar for table purpose, canning and other products. However, further study could be made on the physiological and biochemical characteristics of different ber cultivars of Bangladesh.

Knowledge Management: Journal