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Characterization of Geographical Indication and Released Varieties of Guava

Iskita Afrin
Department of Horticulture, Bangladesh Agricultural University, Mymensingh, Bangladesh

Nisat Tasnim
Department of Horticulture, Bangladesh Agricultural University, Mymensingh, Bangladesh

Md. Abdur Rahim
Department of Horticulture, Bangladesh Agricultural University, Mymensingh, Bangladesh

Md. Habibur Rahman
Department of Horticulture, Bangladesh Agricultural University, Mymensingh, Bangladesh

Abstract/ Executive Summary:

An experiment was carried out at the BAU Germplasmcentre of Fruit Tree Improvement Project (FTIP) and laboratories of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh during the period from March, 2012 to February, 2013. Morphological characteristics of selected guava varieties namelyBAU Guava-1 (Misti), BAU Guava-2 (Ranga), BAU Guava-3 (Chowdhury), BAU Guava-4 (Apple), BAU Guava-5 (Oval), BAU Guava-6 (Jelly), BAU Guava-7 (Seedless round), BAU Guava-8 (Seedless oval), Swarupkathi, Mukundapuri, Kanchannagar and Syeedi were done. Experiment was laid out in Randomized Complete Block Design (RCBD) with three replications. The highest number of flowers (1678.33) was observed in the variety Syeedi and the lowest number of flowers (543.79) was observed in Ranga during on season whereas Chowdhury gave the highest number of flowers (764.53) and Ranga gave the lowest number of flowers (82.37) during off-season. During on season, the highest number of fruits (725.19) was found in Seedless Oval and the lowest number of fruits (384.62) was found in Ranga and Chowdhury gave the highest number of fruits (364.25) and Mukundapuri gave the lowest number of fruits (14.21) during off-season. The highest yield (29.19 kg) was observed in the variety Oval and the lowest yield (4.38 kg) was observed in Mukundapuri during on season whereas Jelly gave the highest yield (15.76 kg) and Mukundapuri gave the lowest yield (1.74 kg) during off-season. Based on different qualitative characters like fruit size, fruit weight, thickness of mesocarp and endocarp, number of seeds per fruit, percent edible portion Oval, Misti, Ranga, Seedless oval, Kanchannagar and Syeedi showed better performance in on season and off-season but TSS content of different guava varieties was found comparatively higher during off-season than on season.

Keywords: Guava, Growth,Varieties,Yield,Season

Location: At the BAU Germplasmcentre of Fruit Tree Improvement Project (FTIP) and laboratories of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh

Start Date: 00-03-2012

End Date: 00-02-2013

Program Area: Knowledge Management

Commodity: Guava

Objectives:

Considering the above facts the present piece of research work was undertaken to characterize the morphological features of guava germplasm and to categorize the different guava germplasm for utilization in variety development with desirable traits.

Methodology:

The present study was conducted to characterize the morphological features of guava germplasm at the Fruit Tree Improvement Project of Germplasm Centre, Department of Horticulture, Bangladesh Agricultural University, Mymensingh during the period from March, 2012 to February, 2013. About five-eight years old guava plants of 12 varieties were considered as the experimental treatments. For each treatment, three plants were regarded as replication. The experiment was conducted in Randomized Complete Block Design (RCBD) with three replications. Parameters of an experiment like number of flowers and fruits, flowering time, flower to fruit setting, fruit length and breadth, individual fruit weight, weight of seeds and yield were studied in details. The significance of difference among the treatment means was evaluated by least significance of difference (LSD) test at 5% and 1% levels of probability (Gomez and Gomez 1984).

Source of Information: North American Academic Research 2018: (5) 154-162

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In the nutritional aspects, guava is the best source of vitamin C. but it is perishable fruit. We cannot it store long time. So, we have to develop this kind of variety which are suitable for processing. The future plan of this experiment is to develop the TSS of fruit and keep emphasis on fruit processing if we want to cultivate commercially and get benefitted.

Knowledge Management: Journal