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A Comparative Study of the Physico-Chemical Characters of Mango (Mangifera indica Linn.) at Nepalgunj / Samid Ahamad ; Ram Bahadur KC
in Proceedings of the fifth National Seminar on Horticulture June 9-10, 2008 / Nepal Agricultural Research Council (NARC) (Khumaltar, Lalitpur, Nepal)
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.
in Proceedings of the fifth National Seminar on Horticulture June 9-10, 2008 / Nepal Agricultural Research Council (NARC) (Khumaltar, Lalitpur, Nepal)
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 E-copies
http://nkcs.org.np/narc/dl/?r=204URL