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Study on the Physiological Characteristics of BAU-gpc Released Mango Germplasm

R. Roy
Department of Horticulture, Bangladesh Agricultural University, Mymensingh, Bangladesh

M.A. Rahim
Department of Horticulture, Bangladesh Agricultural University, Mymensingh, Bangladesh

M.S. Alam
Department of Horticulture, Bangladesh Agricultural University, Mymensingh, Bangladesh

Abstract/ Executive Summary:

The research work was conducted at the Germplasm Centre (GPC), Department of Horticulture, Bangladesh Agricultural University to study the physiological characteristics of some mango germplasm. Seven mango germplasm viz. BAU Aam-1, BAU Aam-2, BAU Aam-4, BAU Aam-7, BAU Aam-10, BAU AAM-13 and BAU Aam-14 were taken for this study. A wide range of variations were observed among the germplasm in different characters. The maximum weight of fruit (417.4 g), pulp (322.2 g), peel (48.01 g) and stone (48.52 g) were found the germplasm BAU Aam-10. The same germplasm also produced the longest thickness (6.72 cm) and peel to pulp ratio (7.13) of fruit.BAU Aam-4 formed the longest length of fruit (14.70 cm), breadth of fruit (7.13 cm), longest stone (11.69 cm), pulp to stone ratio (9.003), peel to stone ratio (1.620) and edible portion (81.56%). Germplasm BAU Aam-1 was the highest on stone size viz. longest breadth (4.163 cm) and longest thickness (2.163 cm). Non edible portion was the highest by the germplasm BAU Aam-14 where the same variety produced the lowest result on the other characteristics of mango germplasm.

Keywords: Mango germplasm, Physiological characters, BAU-GPC

Location: Germplasm Centre (GPC), Department of Horticulture, Bangladesh Agricultural University

Start Date: 00-05-2011

End Date: 00-08-2011

Program Area: Variety and Species

Commodity: Mango

Objectives:

1. To obtain information on some physiological characteristics of mango germplasm.

Methodology:

An experiment was conducted at the laboratory of BAU Germplasm Centre (GPC), Department of Horticulture, Bangladesh Agricultural University, Mymensingh during May to August 2011. Seven mango germplasm were selected for the study namely BAU Aam-1, BAU Aam-2, BAU Aam-4, BAU Aam-7, BAU Aam-10, BAU Aam-13 and BAU Aam-14 were collected from GPC, BAU, Mymensingh. Those 7 germplasm of mango were considered as the experimental treatments. The experiment was laid out in MSTATC program under ANOVA-4 function with 3 replications. Single plants of each germplasm about four years old were considered as a replication. For this study fifteen mature fruits were collected randomly from each selected plant. After collection, the fruits were put on the laboratory desk at a room temperature for recording their physical characteristics. Data were recorded on different qualitative characters viz. weight of fruit (g), weight of pulp (g), weight of peel (g), weight of stone (g), length of fruit (cm), breadth of fruit (cm) thickness of fruit (cm), length of stone (cm), breadth of stone (cm) thickness of stone (cm), peel to pulp ratio, pulp to stone ratio, peel to stone ratio, edible portion (%) and non edible portion (%).

Source of Information: J. Agrofor. Environ. 8 (1): 175-177, 2014; ISSN 1995-6983

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

A wide range of variations were observed among the germplasm in different characters. The maximum weight of fruit (417.4 g), pulp (322.2 g), peel (48.01 g) and stone (48.52 g) were found the germplasm BAU Aam-10. The same germplasm also produced the longest thickness (6.72 cm) and peel to pulp ratio (7.13) of fruit.BAU Aam-4 formed the longest length of fruit (14.70 cm), breadth of fruit (7.13 cm), longest stone (11.69 cm), pulp to stone ratio (9.003), peel to stone ratio (1.620) and edible portion (81.56%). Germplasm BAU Aam-1 was the highest on stone size viz. longest breadth (4.163 cm) and longest thickness (2.163 cm). Non edible portion was the highest by the germplasm BAU Aam-14 where the same variety produced the lowest result on the other characteristics of mango germplasm.

Knowledge Management: Journal