Physico-chemical Properties Comparison between Released Varieties and Local Germplasm of Sapota (Manilkara zapota)

Main Article Content

Shekh Tanjina Islam Dola
Md. Shahidul Islam
Mahbub Robbani
Md. Sharifur Rahman

Abstract

Aim: Comparison of physico-chemical properties between released varieties and local germplasm of Sapota with a view to selecting the superior germplasm/variety in respect of nutritional quality.

Study Design: A laboratory experiment was done by the following Completely Randomized Design (CRD) with 4 replications.

Sample Collection: Local germplasms were collected from different homestead of Dumki upazila and six released varieties were collected from Germplasm Center, Department of Horticulture, PSTU and Bangladesh Agricultural Research Institute, Gazipur, Bangladesh.

Place and Duration of Study: The study was conducted during March, 2018 to February, 2019 at the Plant Biotechnology Lab and Postharvest Lab, Department of Horticulture, Patuakhali Science and Technology University, Bangladesh.

Results: The highest fruit length (4.85 cm), width (4.93 cm), weight (115.33 g), edible portion (92.33%), phenolic content (2.537 mg/100 g) and anthocyanin content (1.807 μg/100 g) were exhibited in local germplasm (G3). The highest carotenoid content (5.320 μg/100 g) was found in local germplasm G3 followed by G1 (5.173 μg/100 g). On the other hand the highest vitamin-C content (11.42 mg/100 g) and carbohydrate percentage (22.99%) were observed in local germplasm G1 and G2 respectively. BARI-3 (V10) exhibited the highest percentage of TSS (21.28%) along with highest peel weight (6.80 g) and the highest percentage of antioxidant (95.80 mg/100 g) was traced in BARI-2 (V9).

Conclusion: Based on the selected physico-chemical properties it was revealed that local germplasm (G3) was superior than the other germplasm/varieties. G1, G2, V9 and V10 germplasm/variety were identified as good source of phytochemicals. Based on Physico-chemical properties local germplasm (G3) was better for eating fresh fruit as well as processing than the other germplasms/varieties considered in this research.

Keywords:
Local germplasm, physico-chemical properties, released varieties, Sapota.

Article Details

How to Cite
Dola, S. T. I., Islam, M. S., Robbani, M., & Rahman, M. S. (2019). Physico-chemical Properties Comparison between Released Varieties and Local Germplasm of Sapota (Manilkara zapota). European Journal of Nutrition & Food Safety, 10(4), 273-283. https://doi.org/10.9734/ejnfs/2019/v10i430121
Section
Original Research Article

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