Vegetos
(An International Journal of Plant Research & Biotechnology)
Assessment of biochemical attributes in various genotypes of ber (Ziziphus mauritiana Lamk.)
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Research Articles | Published: 03 September, 2024
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Keywords: Genotypes, Biochemical attributes, Total soluble solids, Total sugars, Reducing sugars, Non-reducing sugars, Ascorbic acid, Acidity and fruit quality
Abstract
This study investigated the Assessment of Biochemical Attributes in Various Genotypes of Ber (Ziziphus mauritiana Lamk.) collected from the campus of Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh during 2022-23 aimed to evaluate the Assessment of Biochemical Attributes in Various Genotypes of Ber ( Ziziphus mauritiana Lamk.). There were notable differences found in these biochemical traits amongst the 24 genotypes under investigation. Local genotype-23 had the greatest total soluble solids measured, whilst Local genotype-4 had the lowest. The overall sugar concentration was highest in Local genotype-19 and lowest in Local genotype-3. In a similar vein, Local genotypes 18 and 14 displayed the highest and lowest decreasing sugar concentration, respectively. Different genotypes showed different non-reducing sugar contents; Local genotype-13 had the greatest and Local genotype-4 the lowest. Local genotypes 13 and 21 had the highest and lowest ascorbic acid contents, respectively. Local genotypes 4 and 14 had the highest and lowest levels of acidity, respectively. With the goal of improving fruit quality and nutritional content, these findings open up new possibilities for research and breeding programmes by shedding light on the biochemical variety of ber genotypes. Comprehending the biochemical makeup of ber fruits can aid in formulating tactics to enhance their nutritional value and general excellence.
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Author Information
Department of Horticulture, MPUAT, Udaipur, India