Author(s):

Vinod Singh

Abstract: The variability examined in physico-chemical composition of aonla cultivars indicated the possibility of selecting a variety or cultivars suitable for processing the aonla fruits. ‘Narendra Aonla 6’ recorded lowest content of fiber, higher content of pulp and total soluble solids with moderate fruit size and ascorbic acid content while ‘Narendra Aonla-7’ showed average physico-chemical composition with higher content of ascorbic acid. These verities have also higher productivity and free from necrosis or internal browning, hence they seem to be Ideal varieties for processing.

Pages: 1775-1776  |  874 Views  311 Downloads

Download (435KB)