International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:9, September, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(9): 1070-1075

Evaluation of Mango (Mangifera indica L.) Cultivars on the Basis of Quality Characters of Fruit under Faizabad Condition
Archit Singh* and Sanjay Pathak
Department of Fruit Science, College of Horticulture & Forestry, Narendra Dev University of Agriculture and Technology, Faizabad – 224 229 (U.P.), India
*Corresponding author

The observations were recorded on physico-chemical characters of mango fruits. The maximum fruit length was recorded in Samarbehist Chausa, whereas the highest fruit breadth was recorded in Bombay Green. The maximum fruit weight, fruit volume, pulp weight and pulp: stone ratio and minimum stone weight were recorded in Banarasi Langra. Better quality fruits with respect to highest total soluble solids, reducing sugars and lowest acidity percentage were recorded in samarbahist Chausa. The highest ascorbic acid and total sugars were recorded in Banarasi Langra, while, the maximum non-reducing sugar was recorded in Rataul. Overall it can be concluded on the basis of quality of fruits, Bombay Green and Gulab Khas were observed as early variety whereas Dashehari, Banarasi Langra and Langra Kukori as mid-season variety and Samabahist Chausa as a late variety to be found best under Faizabad condition. These varieties possess good quality characters and superior overall the varieties under this study.

Keywords: Mango, Cultivars, Peel, Pulp, Fruit, Sugar

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How to cite this article:

Archit Singh and Sanjay Pathak. 2018. Evaluation of Mango (Mangifera indica L.) Cultivars on the Basis of Quality Characters of Fruit under Faizabad Condition.Int.J.Curr.Microbiol.App.Sci. 7(9): 1070-1075. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.