Title :	A Comparative Study of the Physico-Chemical Characters of Mango (Mangifera indica Linn.) at Nepalgunj
Material Type:	printed text
Authors:	Samid Ahamad, Author ; Ram Bahadur KC, Author
Pagination:	65-67 p.
Languages :	English (eng)
Keywords:	Mango,  physico-chemical  properties,  sensory  evaluation,  total  soluble  solids
Abstract:	Mango is one of the popular fruit in fVepal. An experiment was carried out to study the physico-chemical properties of mango at Regional Agricultural Research Station Khajura, Nepalgunj in fiscal year 2062/063. A total of 12 varieties (viz. Amrapali, Mallika, Daseri, Bombay green, Chausa, Fajari, Maida, Krishnabhog, Taimuriya. Go/a, Sinuria and Makhangola) were tested in the experiment in RCB desine with 3 replications. Maximum weight and volume was observed for Krishnabhog followed by Fajari, where as maximum specific gravity was recorded in Makhango/a. Similarly, maximum pulp and minimum peel percent were recorded in Fajari followed by Maldah and Krishnabhog. Likewise, minimum stone percent was recorded for Krishnabhog. Maximum pH was found for Taimuriya where as maximum total soluble solids (TSS) was in Daseri, Bombay green and Go/a. Maximum score of sensory evaluation were also observed by Daseri, Bombay green and Go/a varieties. The results revealed that Daseri, Bombay green and Go/a varieties are more suitable for table purpose.
Link for e-copy:	http://elibrary.narc.gov.np/?r=204

A Comparative Study of the Physico-Chemical Characters of Mango (Mangifera indica Linn.) at Nepalgunj [printed text] / Samid Ahamad, Author ; Ram Bahadur KC, Author . - [s.d.] . - 65-67 p.
Languages : English (eng)

Keywords:	Mango,  physico-chemical  properties,  sensory  evaluation,  total  soluble  solids
Abstract:	Mango is one of the popular fruit in fVepal. An experiment was carried out to study the physico-chemical properties of mango at Regional Agricultural Research Station Khajura, Nepalgunj in fiscal year 2062/063. A total of 12 varieties (viz. Amrapali, Mallika, Daseri, Bombay green, Chausa, Fajari, Maida, Krishnabhog, Taimuriya. Go/a, Sinuria and Makhangola) were tested in the experiment in RCB desine with 3 replications. Maximum weight and volume was observed for Krishnabhog followed by Fajari, where as maximum specific gravity was recorded in Makhango/a. Similarly, maximum pulp and minimum peel percent were recorded in Fajari followed by Maldah and Krishnabhog. Likewise, minimum stone percent was recorded for Krishnabhog. Maximum pH was found for Taimuriya where as maximum total soluble solids (TSS) was in Daseri, Bombay green and Go/a. Maximum score of sensory evaluation were also observed by Daseri, Bombay green and Go/a varieties. The results revealed that Daseri, Bombay green and Go/a varieties are more suitable for table purpose.
Link for e-copy:	http://elibrary.narc.gov.np/?r=204