Evaluation of litchi (Litchi chinenesis Sonn.) genotypes for fruit quality attributes

The study on characterization of physico-chemical attributes of litchi genotypes and its correlation study were conducted for two years to evaluate litchi cultivars for fruit quality attributes such as TSS, total sugars, reducing sugar, titratable acidity and ascorbic acid. The maximum TSS was found in genotype IC-0615610 and lowest in IC-0615589, ascorbic acid was found maximum in genotype IC0615613 and lowest in IC-0615595. Total sugar was recorded maximum in genotype Coll. 35 and minimum in IC0615586 while maximum reducing sugar was found in genotype IC-0615601 and lowest in IC-0615589. The maximum titratable acidity was found in genotype IC-0615585 and lowest in IC-0615601. The maximum TSS/acidity ratio was recorded in genotype IC-0615602 while lowest was observed in Coll. 39. TSS was significantly and positive correlated with reducing sugar (0.382) while titratable acidity was significantly and negatively correlated with reducing sugar (-0.397) and TSS/acidity ratio (-0.954). Total sugar was significantly and positive correlated with reducing sugar (0.703) and reducing sugar was significantly and positive correlated with TSS/acidity ratio.

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