International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 3611-3615

Physico-Chemical Characterization of Aonla Fruits Grown under Bengaluru Conditions
M.R. Chiranjeevi, B.M. Muralidhara*, Shivanand Hongal and M.K. Sneha
Department of Fruit Science, Post Graduate Centre, GKVK Campus, Bengaluru-560 065, Karnataka, India
*Corresponding author

Aonla is one of the nutritive fruit crops and is well known as richest source of Vitamin-C content. The present experiment was conducted to evaluate the performance of six different varieties of Aonla for physico-chemical characteristics under Bengaluru condition. The results revealed that, significant variability was observed among the varieties for different fruit, seed and biochemical traits. The variety Krishna recorded maximum fruit length (3.82 cm), fruit diameter (4.22 cm), fruit weight (49.33 g) and pulp weight (41.1 g). Maximum pulp content (84.75 %) and pulp to stone ratio (5.65) was recorded in NA-10 and Krishna varieties, respectively. The maximum stone weight (7.7 g), seeds per fruit (6.6) and seed length (0.54 cm) was recorded highest in Kanchan variety. Ascorbic acid content in fruit pulp (564.4 mg/100g) was highest in Krishna variety. The variety Krishna was found superior compared to other varieties for fruit characters and ascorbic acid content.

Keywords: Aonla, Varieties, Fruit weight, Pulp per cent and ascorbic acid
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How to cite this article:

Chiranjeevi, M.R., B.M. Muralidhara, Shivanand Hongal and Sneha, M.K. 2018. Physico-Chemical Characterization of Aonla Fruits Grown under Bengaluru Conditions.Int.J.Curr.Microbiol.App.Sci. 7(3): 3611-3615. doi: