Organoleptic Evaluation of Brinjal Genotypes

Development of F₁ hybrids through intervarietal hybridization has been a very promising line of economic production along with shoot and fruit borer resistance and improved quality. Based on this background, present studies were taken up to know the organoleptic quality of borer resistant hybrids. The hybrid EP 65 × Pusa Uttam ranked first for flavour both in bajji and poriyal and also for taste in poriyal. The next best scorer was EP 104 × APAU Bagmathi. The preparations made from the check variety CO 2 got the lowest score for all the characteristics except overall acceptability for poriyal, where it ranked third. The results indicated that these hybrids do not have negative quality such as bitter taste as compared to the standard variety CO 2. This is an added advantage for these hybrids.