Characterization And Product Development From Local Citrus Germplasm: A Study On 20 Selected Citrus Germplasm Of South Western Region Of Bangladesh

Akhter, Md. Shamim; Shoheli, Anupom Apora; Mannan, Md. Abdul; Akhter, Md. Shamim; Shoheli, Anupom Apora; Mannan, Md. Abdul

ISBN 10: 365927884X / ISBN 13: 9783659278846

Edité par Lap Lambert Academic Publishing, 2012

92 pages. 8.66x5.91x0.21 inches. In Stock. N° de réf. du vendeur 365927884X

Synopsis :

Better performance was found in germplasm No. 20 in respect of total fruit weight, weight of seed and skin thickness of fruits. The total soluble solids found higher in germplasm No. 20 (12.23 %) and titratable acidity in germplasm No. 16 (49.33 %). Vitamin C and carotenoids found maximum in germplasm No. 20 (442.70 mg/100g) and No. 20 (15.92 mg/100g) of fruit pulp. Germplasm No. 4 and 12 was better in respect of anthocyanin (0.10 mg/100gm) and flavonoids (0.19 gm) content of fruit pulp. Considering desired fruit characteristics germplasam No. 20 (pummelo) was found better. Citrus fruits squash was successfully prepared by using 60 g sugar containing treatment consisting 50-80 g of sugar with 10 g variation of sugar in three treatments without changing other ingredient. Jelly was successfully prepared by using 300 g sugar containing treatment consisting 250-350 g of sugar with 50 g variation of sugar in three treatments without changing other ingredient. Jarok was successfully prepared by using 55 g salt containing treatment consisting 50-60 g of salt with 5 g variation of salt in three treatments without changing other ingredient.

Présentation de l'éditeur: Better performance was found in germplasm No. 20 in respect of total fruit weight, weight of seed and skin thickness of fruits. The total soluble solids found higher in germplasm No. 20 (12.23 %) and titratable acidity in germplasm No. 16 (49.33 %). Vitamin C and carotenoids found maximum in germplasm No. 20 (442.70 mg/100g) and No. 20 (15.92 mg/100g) of fruit pulp. Germplasm No. 4 and 12 was better in respect of anthocyanin (0.10 mg/100gm) and flavonoids (0.19 gm) content of fruit pulp. Considering desired fruit characteristics germplasam No. 20 (pummelo) was found better. Citrus fruits squash was successfully prepared by using 60 g sugar containing treatment consisting 50-80 g of sugar with 10 g variation of sugar in three treatments without changing other ingredient. Jelly was successfully prepared by using 300 g sugar containing treatment consisting 250-350 g of sugar with 50 g variation of sugar in three treatments without changing other ingredient. Jarok was successfully prepared by using 55 g salt containing treatment consisting 50-60 g of salt with 5 g variation of salt in three treatments without changing other ingredient.

Détails bibliographiques

Titre : Characterization And Product Development ...
Éditeur : Lap Lambert Academic Publishing
Date d'édition : 2012
Reliure : Paperback
Etat : Brand New