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Determination of Maturity Indices of Ber

M N. Islam

T. A. A. Nasrin

M.M. Molla

M. A. Rahman

A.F.M.M. Uddin

Abstract/ Executive Summary:

A study was conducted at the Fruit Research Farm of Horticulture Research Centre, Bangladesh Agricultural Research Institute during October 2009 to February 2010 to determine the maturity indices of ber. Ber variety BARI Kul-1 and BARI Kul-2 were selected for conducting the study. Ber fruits were tagged at fruit set and harvested at different days after fruit set. Physioco-chemical characters, sensory attributes and storage traits of harvested fruits were evaluated at the laboratory of Postharvest Technology Section under HRC. The phsico-chemical characters like fruit weight, TSS, pulp-stone ratio, TSS/acid ratio, sugar-acid ratio and specific gravity as well as subjective parameters like fruit colour and texture were considered to determine the proper stage of maturity or picking of ber. The fruit weight, TSS, Pulp-stone ratio, TSS/acid ratio, sugar-acid ratio and specific gravity of BARI Kul-1 were found 23.94g, 15.40%, 18.78, 77.42, 45.59 and 0.93 at 120 days after fruit set. These were observed for BARI Kul-2 as 24.33g, 15.60%, 15.66, 39.72, 16.14 and 0.98 at 110 days after fruit set. Specific gravity was <1 as the fruits turned into yellowish green and bright yellowish green for BARI Kul-1 and BARI Kul-2 respectively. Considering all physical and chemical characters matching with subjective parameters, fruits of BARI Kul-1 and BARI Kul-2 were found commercially mature at colour turning stage when specific gravity goes down to 1.00.

Keywords: Maturity, Ber,Proper stage

Location: Fruit Research Farm of Horticulture Research Centre, Bangladesh Agricultural Research Institute

Start Date: 00-10-2009

End Date: 00-02-2010

Program Area: Crop-Soil-Water Management

Commodity: Jujube

Objectives:

To determine the proper stage of maturity and to find out the proper harvesting time of selected ber varieties

Methodology:

The experiment was conducted on existing ber orchard at Fruit Research Farm and Postharvest Technology Laboratory of Horticulture Research Centre, BARI, Gazipur during October 2009 to February 2010. Three trees were selected for each variety of BARI Kul-1 and BARI Kul-2. The trees were well managed with recommended doses of manures and fertilizers. Two hundred fruits from each tree were plucked randomly for studying different physical, biochemical and quality characteristics. The experiment was laid out in randomized completely block design in field and replicated thrice. Fruits were tagged at fruit set and harvested after 90, 100, 110, 120 and 130 days after fruit set. The fruits were carried in laboratory of Postharvest Technology Section, and analyzed for physical and chemical characters on the day of harvesting. Some fruits were kept at ambient condition for storage studies. Sensory evaluation was done by panel of judges consisting five members. Scores obtained by judges and storage attributes were analyzed with CRD design. The biochemical and nutritional parameters were determined by the methods described in the Manual of Analysis of Fruit and Vegetable products (Rangana, 1979). Acidity, vitamin-C and TSS were determined at the day of fruit harvesting. Acidity by treating against standard NaOH solution, ascorbic acid by 2, 6- Diclorophenol-Indophenol Visual Titration Method and TSS by brix meter was determined. These methods were conducted according to Rangana (1986). Marketability and physio-morphological qualities of fruits were evaluated by a panel of judges consists of 5 members of scientific personnel. The taste testing panels were consisting of 10 panelists. They were asked to evaluate the skin colour, pulp texture and taste by a scoring rate on a 9- point hedonic scale. 9=Like extremely, 8=Like very much, 7=Like moderately, 6=Like slightly, 5=Neither like nor dislike, 4=Dislike slightly, 3=Dislike moderately, 2=Dislike very much and 1=Dislike extremely. The different preferences as indicated by scores were evaluated by statistical methods. Data were analyzed statistically by using DMRT.

Source of Information: Annual Research Report, HRC, BARI, Joydebpur, Gazipur,2009-2010

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Considering physical and chemical characters, sensory attributes and storage behavior of fruits, it is concluded that BARI Kul-1 became commercially mature between 120 to 130 days after fruit set. On the other hand, BARI Kul-2 horticulturally matured between 110 to 120 days after fruit set. It could be mentioned here that ber fruits could not be mature at a time and several picking may need for total harvesting. Therefore, it is wise to harvest fruit at colour turning stage rather than mature green or over ripe or deep colour stage for safe marketing with good quality.

Knowledge Management: Report/Proceedings