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|Title: ||Ex situ characterisation and evaluation of pummelo germplasm|
|Authors: ||Prakash, Patil|
B M C, Reddy
|Issue Date: ||2008|
|Citation: ||Prakash Patil and Reddy BMC. 2008. Ex situ characterisation and evaluation of pummelo germplasm. National Symposium on Citriculture: emerging trends. NRCC, Nagpur. 24-27, July.|
|Abstract: ||Pummelo (Citrus grandis) diversity in India is very restricted due to a large scale cultivation of Citrus reticulata, C. sinensis and C. aurantifolia and is mainly grown as one or two plants in farmer’s field as backyard plants in the rural areas. So far, there is no well defined variety in pummelo as different types have been found in different localities. Identifying the better type through survey, characterisation and evaluation is warranted. Keeping these points in view, a total of twenty four clones were collected and established in field gene bank (FGB) at Indian Institute of Horticultural Research. Among the established clones, twelve were characterised based on the IPGRI descriptor for citrus. Results revealed that majority of the clones had the fruits of obloid and pyriform shape and two clones had ellipsoid fruit shape with concave fruit base. The fruit apex was truncate or rounded with concave shaped base. Fruit skin colour varied from light yellow to greenish yellow with more thick rind. All the clones have conspicuous oil glands. Among the twelve clones characterised for pulp colour, eight clones were pinkish and remaining were whitish to whitish yellow. The pulp colour was uniform in four clones, while in eight clones it was not uniform. Hollow fruit axis was noticed in majority of the characterised fruits. The number of segments per fruit was in the range of 11 to 15 and segment shape was not uniform for majority. Pulp firmness was in the range of soft, intermediate and firm in all these clones having medium to high juice content. Adherence of epicarp to mesocarp was medium in most of the clones. Fruit weight varied from 1.0 to 4.10kg. The fresh juice extracted from fruits showed variation for acidity and TSS (°B). TSS ranged from 7.8 to 10.13°B, while acidity varied from 0.79 to 1.22 per cent. Based on the characterisation and evaluation, promising types for pink and white pulped types have been identified for further selection.|
|Appears in Collections:||Fruit Crops|
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