Determination of maturity indices of BER (Zizyphus mauritiana Lam.) Var. BARI Kul-2

Abstract

A study was conducted at Fruit Research Farm and Postharvest Technology Laboratory of Horticulture Research Centre, Bangladesh Agricultural Research Institute during the period from October 2009 to February 2010 to determine the maturity indices of ber. The ber variety BARI Kul-2 was selected for conducting the study. Ber fruits were tagged at fruit setting stage and harvested at 90, 100, 110, 120 days after fruit set (treatments). The physicochemical characters like fruit weight and size, specific gravity, TSS (%), sugar (%), acidity (%), pulpstone ratio, TSS-acid ratio, sugar-acid ratio as well as subjective sensory attributes like fruit colour and texture, and storage traits like storage life, physiological weight loss (%), ripening status and decay, browning and shriveling (%) of harvested fruits were evaluated for determining the proper stage of commercial maturity. The fruit weight, TSS (%), pulp-stone ratio, TSS/acid ratio, sugar-acid ratio and specific gravity of BARI Kul-2 were found 24.33g, 15.60, 15.66, 39.72, 16.14 and 0.98, respectively, at 110 days after fruit set. Considering all the physical and chemical characters matching with subjective parameters, fruits of BARI Kul-2 was found commercially mature after 110 days of fruit set when the fruits turned into light greenish yellow to greenish yellow colour and specific gravity less than 1.00.

Determination of Maturity Indices for Harvesting of ber (Ziziphus mauritiana Lamk.)

“…4) and can be used for processing and table purpose. The results are in line with the findings of Islam et al [22].…”

Studies on changes in biochemical attributes during growth and development of ber (Zizyphus mauritiana Lamk.) fruit cv. (Narendra ber selection-2)

“…1.2) after fruit setting, which might be due to the reason that available organic acids utilized at faster rate during the respiratory process (Bal et al, 1995) [2] . Similar observation was reported by Islam et al, (2015) [5] who reported that total acidity decreased gradually from 90 days to 130 days of ber fruit setting. [11] who observed an increasing trend in ascorbic acid content of cultivar Mehrun-khedi, Mehrun and M.P.K.V.…”

Design of a modified atmosphere packaging for apple using concept of mathematical modeling for phytochemicals stability and shelf‐life enhancement

“…Then, a one-way ANOVA was performed to see how temperature affected the parameters of the enzyme kinetic model using SYSTAT 13.2v (Mangaraj et al, 2021). The impact of storage days on each of the apple's quality features during storage using the MAP technique was then statistically assessed by Duncan's multiple range test (DMRT) using SAS 9.3v software (Islam et al, 2015).…”