Physico-chemical properties of fresh aonla fruits dropped at different stages of growth and development cv. NA-10, NA-7, Chakaiya and Krishna

Abstract

The present investigation on aonla was conducted in Randomized Block Design (RBD) with four treatments, replicated thrice, considering one plant as a unit. The observations were recorded for physico-chemical characters of dropped aonla fruits in fresh condition. The maximum fruit length was observed in Krishna followed by NA-10 at the end of the maturity. Fruit diameter was recorded maximum in NA-10 followed by Krishna during the later stages of growth. Variety NA-10 had fruits with maximum fruit weight followed by Krishna in the later stages of growth. Maximum crude fibre percent was reported in variety NA-10 followed by Chakaiya in the advance stages of maturity. Fruits of variety Chakaiya were found to have maximum TSS percent followed by Krishna. Maximum acidity in the fruits was reported in Krishna at 90 days from the pea stage followed by Chakaiya. The acidity gradually increases up to 90 days from pea stage and later on decreases. Ascorbic acid content increases till the end of harvesting and maximum ascorbic acid was found in cultivar Krishna. Variety NA-10 reported highest dry weight and minimum moisture content followed by Krishna and Chakaiya in the advance stage of maturity, respectively.