Variations in physico-chemical traits of tamarind genotypes

Variability analysis was performed to investigate the yield and fruit quality of twenty different tamarind genotypes. The genotypes RHRTG 10, RHRTG 11 and RHRTG 14 were suitable for table purposes because of their less acidity and high TSS and pulp contents. Besides, RHRTG 20 (9.85%), RHRTG 4 (9.75%) and RHRHG 5 (9.30%) were found highly suitable for culinary purposes because of their high titratable acid content. Because of very high acid content, RHRTH 16 (11.18%) was fit for confectionery uses. The genotypes RHRTG 4 (5.81 Kg/m³), RHRTG 15 (5.09 Kg/m³) and RHRTG 16 (4.75 Kg/m³) proved most productive. Genotypes having high yield efficiency can be utilized in high-density planting because of their lesser canopy volume and more yield per unit of canopy volume.