Department of Horticulture, N.D. University of Agriculture and Technology Kumarganj-224229, Faizabad (U.P.)
*Present Address-ADC, D.P. Council of Agricultural Research, 8th Floor, Kisan Mandi Bhawan, Vibhuti Khand, Comti Nagar, Lucknow-226 010 (UP) Email: sanjeev_kr66@hotmail.com
Online published on 30 May, 2013.
Ten aonla cultivars, viz., Banarasi, Francis, Krishna, Kanchan, Chakaiya, NA6, NA7, NA8, NA9 and NA10 were evaluated for their physio-chemical constituents. The average value of fruit weight, edible por tion, seed, fibre, TSS, acidity, pectin and total sugars varied from 29.5 to 46.4 g, 92.85 to 94.9%, 4.2 to 6.07%, 0.67 to 1.5%, 7.5 to 15%, 1.6 to 2.4%, 2.3 to 3.4% and 3.5 to 4.9%, respectively. The vitamin ‘C’ content ranged from 305.7 (NA6) to 700 (Chakaiya) mg/100g. The range of phenol content was from 162.2 to 175.7 mg/100g.
Aonla, physico-chemical studies, cultivar
