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Influences of Variety and Flowering Time on Some Physio- Morphological and Chemical Traits of Dragon Fruit (hylocereus Spp.)

Bipasha Mallik
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Mokter Hossain
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abdur Rahim
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

This study was conducted to evaluate the influences of variety and flowering time on physio-morphological and chemical characters of Dragon fruit. Two varieties (BAU Dragon fruit 1 and BAU Dragon fruit 2) and four flowering times (May, June, July, and August) were selected for this investigation. The experiment was laid out in a randomized completely block design with five replications. Significant variations were observed between two varieties of Dragon fruit. It was found that BAU Dragon fruit 2 exhibited better performances on studied parameters as compared to BAU Dragon fruit 1. It was observed that at 38 days after fruit setting (DAFS), BAU Dragon fruit 2 produced the highest fruit length (10.01cm), fresh weight (307.94 g/fruit), dry weight (24.85 g/fruit), pulp weight (168.98 g/fruit), peel weight (91.32 g/fruit) and total soluble solids (TSS) (25.16% Brix) as compared to another variety. The combine effects of variety and flowering time showed that August flowering of BAU Dragon fruit 2 produced maximum fruit length (10.74 cm) and peel weight (115.65 g/fruit) while May flowering of BAU Dragon fruit 2 produced maximum fresh weight (456.50 g/fruit), pulp weight (302.12 g/fruit), moisture content (94.63%) and TSS (27.17 % Brix) as compared to other flowering time. In terms of time required to fruit maturity, August flowering BAU dragon fruit 2 matured earlier (30.6 days) than June flowering (35.04 days). Evaluation of more varieties of dragon fruit was a research limitation. Originality/value: These findings reveal that flowering time irrespective of variety has direct effects on fruit growth and development of Dragon fruit.

Keywords: Dragon fruit; Fresh and dry mass; Maturity index; Pulp to peel ratio; Total soluble solids

Location: Department of Horticulture, Bangladesh Agriculture University, Mymensingh

Start Date: 00-04-2015

End Date: 00-09-2015

Program Area: Crop-Soil-Water Management

Commodity: Dragon fruit

Objectives:

To determine the effect of flowering and fruit setting time on growth, development, and quality of Dragon fruit.

Methodology:

Experimental site- The study was conducted at BAU-GPC, Department of Horticulture, Bangladesh Agriculture University, Mymensingh during April to September 2015. The soil of the experimental area was sandy loam belongs to the Old Brahmaputra Flood Plain Alluvial Tract. The experimental site was a medium high land and the pH of the soil was 6.7. It is situated in the subtropical zone, characterized by heavy rainfall during Kharif season (April to September) and scanty in Rabi season (October to March). Rabi season is characterized by plenty of sunshine. The temperature and relative humidity during the experimental period were 26.5-33.8 ºC and 62- 96%, respectively. Experimental materials- The experiment was conducted in an established Dragon fruit garden at BAU-GPC. The age of the plants was almost seven years old. There were two varieties of Dragon fruit namely BAU Dragon fruit 1 (red flesh) and BAU Dragon fruit 2 (white flesh) planted in an alternate line in a garden. Design of experiment and treatments- The experiment was conducted following randomized completely block design with five replications. A single plant was considered as a replication. The experiment consisted of two- factor viz., two varieties of Dragon fruit such as V₁: BAU Dragon fruit 1 and V₂: BAU Dragon fruit 2 and four flowering time such as May, June, July, and August. Flowering at the beginning of each month was considered as the flowering time for this study. Collection of data- Data on different parameters were recorded from each replication during the course of the experiment. Fruit length and diameters were measured from 5 similar aged fruits of each variety from 4 days after fruit setting (DAFS) to 38 DAFS at 1-day interval. It was measured by using slide calipers and expressed in centimeter (cm). Fruits of each variety were detached at 5-day intervals from 4 to 38 DAFS to find out the mean fresh weight, dry weight and moisture content of fruits. The weight of fruits was measured by an electrical balance and expressed in gram (g). After recording fresh weight, peel and pulp weight were also recorded to get pulp to peel ratio. Total soluble solids (TSS, %Brix) of Dragon fruit pulp was measured with the help of Abbe’s Hand-Refractometer. A drop of fruit juice was squeezed from the pulp and placed on the prism of the Refractometer, thereafter, the percentage of TSS was recorded from the reading of the instrument. Temperature corrections were made using the temperature correction chart. Fruit TSS content was determined at 5-day intervals from 4 to 38 DAFS. Fruits were tagged at 4 DAFS for both of the varieties and flowering time. Fruits were under close observations during the experimental period and days required to fruit mature were recorded during harvesting. Data for each parameter were analyzed statistically to find out the variations resulting from experimental treatments using MSTAT-C statistical package program.

Source of Information: JOURNAL OF HORTICULTURE AND POSTHARVEST RESEARCH; 2018, VOL. 1(2), 115-130

Article Link (Online Journal): DOI: 10.22077/jhpr.2018.1492.1018

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Dragon fruit is a new crop in Bangladesh and has great potentiality in future due to its nutritional status and market demand. This study revealed that variety and flowering time have great influenced on physio-morphological traits of Dragon fruit. As Dragon fruit plants flowers consecutively from the month of May to August, It is followed by fruit setting which might affect by various environmental factors such as photoperiod, temperature, rainfall, light intensity, relative humidity etc. As a result these factors influenced on fruit length, diameter, fresh weight, dry weight, pulp weight, peel weight, pulp to peel ratio, moisture content, TSS, days require to fruit maturity to great extends. From the results of this study, it is found that BAU Dragon fruit 2 exhibited superior performances on some physio-morphological and chemical characters than BAU Dragon fruit 1.

Knowledge Management: Journal