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Determination of Maturity Indices of Ber (zizyphus Mauritiana Lam.) Var. BARI Kul-1

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

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

T.A.A Nasrin
Horticulture Research Centre, BARI , Joydebpur, Gazipur-1701

M. A. Rahman
Horticulture Research Centre, BARI , Joydebpur, Gazipur-1701

Abstract/ Executive Summary:

A study was conducted to determine the maturity indices of ber. Ber variety BARI Kul-1 was selected for this study. Ber fruits were tagged at fruit set and harvested different days after fruit set. Physico-chemical characters, sensory attributes and storage traits of harvested fruits were evaluated at the laboratory of Postharvest Technology Section of HRC. The physico-chemical characters like fruit weight, TSS (%), Pulp-stone ratio, TSS-acid ratio, sugar-acid ratio and specific gravity as well as subjective parameters like fruit colour and texture were considered to determine the proper stage of maturity for picking of ber. The fruit weight, TSS (%), Pulp-stone ratio, TSS-acid ratio, sugar-acid ratio and specific gravity of BARI Kul-1 were found as 23.94g, 15.40, 18.78, 77.42, 45.59 and 0.93 respectively, 120 days after fruit set. Specific gravity was found <1 as the fruits turned into yellowish green colour. Considering all physical and chemical characters matching with subjective parameters, fruits of BARI Kul-1 was found commercially mature after 120 days of fruit set when the fruits turned into greenish yellow colour and specific gravity went down to 1.00.

Keywords: Maturity indices, Postharvest quality, Physico-chemical attributes, Ber

Location: Joydebpur, Gazipur

Start Date: 10-10-2009

End Date: 25-02-2010

Program Area: Postharvest and Agro-processing

Commodity: Jujube

Objectives:

To determine the proper stage of maturity and to find out the proper harvesting time of selected ber variety.

Methodology:

The experiment was conducted on existing ber orchard at Fruit Research Farm and Postharvest Technology laboratory of Horticulture Research Centre, Bangladesh Agricultural Research Institute (BARI) during October 2009 to February 2010. Three trees were selected, each of which was considered as a replication. Fruits were tagged at fruit set and harvested 90, 100, 110, 120 and 130 days after fruit set at an interval of 10 days. Two hundred fruits from each tree were plucked randomly for studying different physical, biochemical and quality characteristics. One hundred fruits were kept at ambient condition for storage studies. Sensory evaluation was done by panel of judges consisting of five members.

Source of Information: BARI Annual Report 2009-10

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) : 25000/

Achievement/Findings:

Considering physical and chemical characters, sensory attributes and storage behaviour of fruits, it is concluded that BARI Kul-1 became commercially mature between 120 to 130 days after fruit set. At that time the fruits of BARI Kul-1 were of 24-25g in weight having TSS 15- 16%, pulp-stone ratio 18.78-18.94, TSS/acid ratio over 77, sugar-acid ratio over 45 and specific gravity near to 0.93, subjectively yellowish green to yellow and crispy in taste. Fruits of 120 days also had higher storage life (3.83 days) having less decay and shriveling (12.30 to 18.10%). Among the recorded parameters, specific gravity and colour were found quantitatively and qualitatively vital traits for selecting commercial maturity of ber fruits var. BARI Kul-1.

Knowledge Management: Report/Proceedings