Studies on Granulation in Sweet Orange (Citrus Sinensis Osbeck)—Iv—Physical Characteristics of Granulated and Non-Granulated Fruits*

Physical difference between granulated and non-granulated fruits showed that the percentage of deshaped fruits increased with an increased intensity of granulation. With an increase in the intensity of granulation, fruit colour was found to change from orange to greenish yellow. Rind percentage increased but juice percentage decreased with an increase in the intensity of granulation. Pulp/Rag ratio registered a slight increase in the initial stages of granulation, but there was a significant decrease in 3/4th and fully granulated fruits with the advanced maturity of the fruit. Specific gravity decreased progressively with an increase in the intensity of granulation. These differences are sumarized in Table 3.