Maturity indices in aonla (Emblica officinalis Gaertn.): Physical and biochemical attributes Killadi Bharati*, Dikshit Abhya, Chaurasia Rekha Division of Post Harvest management, ICAR-Central Institute for Subtropical Horticulture, Rehmankhera, Po. Kakori, Lucknow-226101, India *Email- bharatipal.pal@gmail.com
Online published on 30 November, 2019. Abstract Fruits of different commercial cvs, NA-7, NA-10, Krishna and Chakaiya of aonla were evaluated to determine optimum maturity indices. The fruits were assessed for various physical, biochemical and chromacity attributes. In general, fruit weight, volume, pulp content and pulp-stone ratio increases, while specific gravity did not exhibit any specific trend to ascertain proper stage of harvest maturity. In addition, ‘a’ value (greenness) decreases, whereas yellowness index increases from initial to 5th stage of harvest maturity. Vitamin-C increased and tannic acid decreased continuously till final stage of harvest, but TSS increased only upto 3rd stage. Conclusively, it is inferred from the results that NA-10 and Krishna being early, attained optimum maturity after 95 days, while NA-7 and Chakaiya after 105 days of initial fruit growth, based on weight, yellowness index, glossy appearance, translucent skin with distinct stripes and maximum vitamin C content. Top Keywords Aonla, chromacity value, maturity, physical, biochemical attributes, yellowness index. Top |