Browsing by Author "Vilasachandran, T"

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    Evaluation of jack fruit (type 'varikka') for pectin
    (Kerala Agricultural University, 1982) Vilasachandran, T; Kumaran, K; Gopikumar, K
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    Quality evaluation of cashew apple high yielding varieties
    (Department of Horticulture (Processing Technology), College of Horticulture, Vellanikkara, 1978) Vilasachandran, T; Damodaran, V K
    Physico - chemical characters of cashew apple of sixteen varieties representing superior selections from the four Cashew Research Stations at Anakkayam (Kerala), Vridhachalam (Tamil Nadu), Vengurla (Maharashtra) and Bapatla (Andhra Pradesh) were studied during the period 1977-’78 in four year old trees of the cashew plantation in the main campus of Kerala Agricultural University at Vellanikkara. The objective of the investigation was to identify varieties producing superior quality apples. Variability in qualitative factors of the apple of sixteen varieties as well as seedling progenies of the same variety was studied in detail. The study revealed that the variety K 10-2 ranked first in respect of the mean weight, length, diameter, length/diameter ratio and juice content of apples. Variety M 6/1 recorded the maximum T. S. S., specific gravity and sugar. The sugar content of apple juice was entirely in the form of reducing sugars. With regard to ascorbic acid, K 27-1 topped the list. Minimum tammin was recorded by BLA-40. Maximum protein and pectin content was recorded by M 10/4. Vengurla 37-3 stood first in ether extractives and BLA-273 in crude fibre content. Apples of BLA-1 and Ansur 1-27 had the highest carbohydrate content. The residue of cashew apple left after extraction of juice was found to be rich in protein and ascorbic acid and so can be utilized as a constituent in cattle feed. Varieties BLA 139-1 and M 10/4 due to their high pectin content in residue may be utilized for extracting pectin. The study showed that considerable variation existed between the progenies of the same variety with respect to almost all characters studied. Positive correlation between the weight and juice recovery of apple was observed in all the varieties studied.