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Studies on the Physico-chemical Characteristics of Mango Germplasm

M. K. Kamal
DAE
Khamarbari, Dhaka.

M. A. Rahim
Professor
Department of Horticulture, BAU, Mymensingh.

A. M. Farooque
Professor
Department of Horticulture, BAU, Mymensingh.

Abstract/ Executive Summary:

An investigation on physico- chemical characters some mango germplasm was carried out at the Germplasm Centre (GP) of Fruit Tree Improvement Project, Department of Horticulture as well as the laboratories of Horticulture and Bio-chemistry of Bangladesh Agricultural University, Mymensingh. The experiments were conducted during the ripening season of mango at 2002 and 2003. Seven mango germplasm viz. Amrapali, Mallika, Hybrid-10, Mixed Special, Sindhu, Neelumbori and Gopalbhog of 5 years old plant were studied. A wide range of variations were observed among the germplasm in different characters. The biggest fruit was recorded in the germplasm Hybrid-10 and smallest fruit was in Sindhu. Hybrid-10 had the highest per cent of edible portion followed by Sindhu and Mallika. The minimum per cent edible portion recorded in Gopalbhog. Per cent of reducing sugar, non-reducing sugar and total sugar was the highest in Amrapali followed by Mallika and Gopalbhog and the lowest in the germplasm Mixed Special. The highest sugar acidity ratio was recorded in Amrapali and the minimum sugar acidity ratio recorded in Mixed Special.

Keywords: Characteristics, Mango, Germplasm

Location: Germplasm Centre (GP) of the Fruit Tree Improvement Project (FTIP), Department of Horticulture, Bangladesh Agricultural University, Mymensingh

Start Date: 00-12-2002

End Date: 00-12-2003

Program Area: Variety and Species

Commodity: Mango

Objectives:

To study the physical and chemical characteristics of fruits of mango germplasm.

Methodology:

The experiments were conducted at the Germplasm Centre (GP) of the Fruit Tree Improvement Project (FTIP), Department of Horticulture, Bangladesh Agricultural University, Mymensingh during the period of December 2002 and 2003. Single factor experiment was conducted in Randomized Complete Block Design (RCBD) with three replications. Single plant of each germplasm about five to six years old was considered as a replication. Mango germplasm viz. Amrapali, Mallika, Hybrid-10, Mixed Special, Sindhu, Neelumbori and Gopalbhog were considered as the experimental treatment. For the study, fifteen mature fruits were collected randomly from each selected plant. After collection, fruits were put on the laboratory desk at a room temperature for recording their physical and chemical characteristics. Ten ripe fruits/replication were used for the studies of physical characteristics and rest five fruits/replication were taken to the Bio-Chemistry Laboratory for chemical analysis. The observation were made on quantitative characters and chemical composition of fruits. Fruits weight; Length, breadth and thickness of fruit; Weight of pulp, peel and stone; Length breadth and thickness of stone; Per cent pulp, peel and stone; Thickness of peel; Pulp to peel ratio; Pulp to stone ratio; Peel to stone ratio. Per cent moisture, dry matter and ash content; Total soluble solid; pH of the pulp; Per cent reducing, non-reducing and total sugar content; Titratable acidity; Vitamin “C” content and sugar acidity ratio.

Source of Information: Bangladesh J. Fruit Sci. & Tech. 2 (1 & 2): 21-27 (2011)ISSN 2218-6824

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The biggest fruit was recorded in the germplasm Hybrid-10 and smallest fruit was in Sindhu. Hybrid-10 had the highest per cent of edible portion followed by Sindhu and Mallika. The minimum per cent edible portion recorded in Gopalbhog. Per cent of reducing sugar, non-reducing sugar and total sugar was the highest in Amrapali followed by Mallika and Gopalbhog and the lowest in the germplasm Mixed Special. The highest sugar acidity ratio was recorded in Amrapali and the minimum sugar acidity ratio recorded in Mixed Special.

Knowledge Management: Journal