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Determination of Maturity Indices of Ash Gourd

M. N. Islam
PSO
Horticulture Research Centre, BARI, Joydebpur, Gazipur-1701

M. M. Molla
SSO
Horticulture Research Centre, BARI, Joydebpur, Gazipur-1701.

Abstract/ Executive Summary:

A study was undertaken to determine the maturity indices of ash gourd as it to be used in commercial purposes as fresh vegetable. The experiment was conducted at Vegetable Research Farm and Postharvest Laboratory of Horticultural Research Centre, BARI during April to Septemer 2010. Ash gourd fruit was harvested 9, 11, 13, 15 and 17 days after anthesis and carried to laboratory for recording physical characters and quality attributes on the day of harvesting. Among the five maturity stages, the best commercial maturity was found to be attained 11 days after anthesis. At this stage, BARI Chalkumra-1 attains a size of 17.94 cm length, 11.50 cm breadth and 34.03 cm circumference having 1325.37g weight. The subjective parameters of commercial maturity of ash gourd thus obtained as sufficient trichom was present on fruit skin but waxiness was not found to be appeared around the stigmatal end, however initiated to be appeared about the pedicelar end.

Keywords: Maturity indices, Shelf life, Quality, Ash gourd.

Location: Joydebpur, Gazipur

Start Date: 05-05-2010

End Date: 15-09-2010

Program Area: Postharvest and Agro-processing

Commodity: Ash gourd

Objectives:

To determine the maturity indices of ash gourd to obtain appropriate harvesting stage and better quality.

Methodology:

Materials and Methods: The experiment was conducted in Vegetable Research Farm and Postharvest Laboratory of Horticultural Research Centre, Bangladesh Agricultural Research Institute during April to Septemer 2010. The ash gourd cv. ‘BARI Chalkumra-1’ was used in this study. The female flowers was pollinated and tagged at morning on the day of anthesis. The developed fruits were harvested after 9, 11, 13, 15, and 17 days after anthesis. The harvested fruits were carried to postharvest laboratory for evaluation. The quantitative traits were recorded from all the fruits on the day of harvesting except specific gravity, firmness and TSS (%). The later three were recorded only from fruits of first picking. Internal quality like seed softness and texture were evaluated by cutting fruits on the day of harvesting and stored fruits of 1st, 2nd, 3rd, 4th and 5th picking for 2, 4, 6, 8, and 10 days of storage, respectively.

Source of Information: BARI Annual Report 2010-11

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 30000/

Total Budget (Tk.) : 30000/

Achievement/Findings:

Considering fruit weight, fresh as well as storage quality, and marketable life couple with number of fruits produced per plant, the best commercial mature ash gourd may be obtained from 11 days after anthesis when trichon on fruit skin is sufficiently present but waxiness is not found to be appear around the pedicel. At this stage, BARI Chalkumra-1 attained a size of 17.94 cm length, 11.50 cm breadth and 34.03 cm circumference having 1325.37g weight.

Knowledge Management: Report/Proceedings