Nusrat Jahan Methela
Department of Agriculture, Faculty of Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh
Omar Faruk
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Mohammad Shafiqul Islam
Department of Agriculture, Faculty of Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh
Mohammad Mokter Hossain
Department of Horticulture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Guava morphology,Germplasm characterization, Qualitative characters, Pulp
Germplasm Centre of Fruit Tree Improvement Project (FTIP), Department of Horticulture, Bangladesh Agricultural University, Mymensingh
Variety and Species
Experimental site, time, soil and treatment: The experiment was carried out at the Germplasm Centre of Fruit Tree Improvement Project (FTIP), Department of Horticulture, Bangladesh Agricultural University, Mymensingh from 2011 to 2012 with 12 germplasm of guava collected from home and abroad. The germplasm are BAU-1, BAU-5, BAU-6, Sawrupkathi, Kanchan Nagar, Brazil, Thai oval, Chiangmai round, Chiangmai long, Poly guava, Mukundapuri and Sayedi. The soil is loam type and belongs to the Old Brahmaputra Flood Plain Alluvial (UNDP 1988). It was a medium high land, fertile, well drained and slightly acidic with soil pH varying from 5.5 to 6.8 and the amount of organic carbon, total N, available P and available K were 0.835%, 0.068, 18 ppm and 0.28 me/100 g of the soil samples, respectively (FAO 1998). The plants of uniform in age and size were established by air layering. Mature leaves and fruits were randomly collected from each selected plant for the study.Characterization of leaves: Leaf shape, tips and venation were determined by eye estimation, color was by using color chart, upper and lower surface smoothness was estimated by using finger touch and all are expressed in language. Method used for studying the qualitative characters of fruit:Shape and flesh color of fruit was determined by using a standard chart and eye estimation and expressed in language based on the descriptors for guava developed by IBPGR (1999). Skin color of fruit was determined at full mature stage by comparing with a color chart as greenish yellow, greenish white, whitish, whitish, green, prime rose yellow, light yellow and deep brown.Surface smoothness of fruit of all selected guava germplasm was determined by finger touch and eye estimation method and grouped as moderately smooth, smooth, moderately rough, slightly rough, rough and very rough.Texture of pulp and sweetness/taste of fruit were determined by a panel of judges though organoleptic test. Texture of pulp was expressed in language as mediumcrispy, crispy, medium soft and soft and sweetness/taste of fruit was expressed in language as fairly sweet, moderately sweet, sweet, very sweet and sour. Method used for studying the yield contributing characters Fruit size: The length and diameter of fruits at mature stage for each replication were measured by a scale and a slide calipers respectively and expressed in centimeter (cm). Number of seeds per fruit: Five fruits at mature stage for each replication were taken and seeds were separated manually and average number of seeds in a fruit was counted. Weight of seeds per fruit and thousand seeds weight: Then seeds per fruit were weight by an electrical balance and expressed in gram (g). After that thousand seed weight was also recorded. Weight of seed per hundred gram fruit: The weight of seed and fruit were taken, and then converted into weight of seed per 100g fruit. Experimental design and Statistical analysis: The single factor experiment was conducted in randomized complete block design (RCBD) with three replications. The ANOVA of the parameters were performed following F-variance test. The significance of the differences of treatment means were evaluated by least significance differences (LSD) test (Gomez and Gomez, 1984) at 5% level of probability.
J. Biosci. Agric. Res. 20(01): 1671-1680
Journal