MSc

The study entitled “Quality assessment and standardization of propagation technique in peanut butter fruit (Bunchosia armeniaca) (Cav.) DC.” was carried out at RARS, Pilicode and College of Agriculture Padannakkad from January 2022 to December 2022. The objectives were to study phenological stages concerning flowering, fruit setting and fruit development in peanut butter fruit; estimate the nutritional parameters and antioxidant properties of peanut butter fruit in comparison with Barbados cherry; ascertain the best method of propagation and identify suitable chemical and dosage for seed priming.
In the phenological study, floral bud initiation started by the end of March. From floral bud initiation to anthesis it took around 28 days. The period of flowering was observed from April to September which peaks in the months of April, May and June. Yellow coloured flowers are borne on racemose inflorescence. The period of fruit set was observed from April to September, which peaks in the months of May, June and July. From fruit set to fruit ripening, it took around 50 days. Fruits are found in clusters. Green coloured fruits produced during fruit set gradually changes its colour to greenish yellow then orange and red at maturity.
The proximate analysis of peanut butter fruit was carried out in a completely randomized design with two treatments and seven replications. The treatments were T1 (peanut butter fruit) and T2 (Barbados cherry). The parameters such as TSS, titratable acidity, ascorbic acid, fibre content, protein, reducing sugar, non-reducing sugar and antioxidant value of peanut butter fruit were found to be 20.50˚Brix, 0.38%, 231.22 mg/100g, 2.5%, 1.93%, 17.29%, 0.96%, 47.71% respectively and that of Barbados cherry were found to be 7.88˚Brix, 1.23%, 1996.75 mg/100g, 1.57%, 0.74%, 4.59%, 1.06%, 67.55% respectively. The mineral content of peanut butter fruit such as nitrogen, phosphorus, potassium, iron, boron, sulphur, manganese, copper and magnesium were found to be 0.31%, 0.06%, 0.76%, 32.31 ppm, 0.42 ppm, 0.07%, 4.79 ppm, 4.1 ppm and 0.65% respectively and that of Barbados cherry were 0.12%, 0.03%, 0.19%, 53.8 ppm, 1.38 ppm, 0.05%, 2.53 ppm, 3.17 ppm and 0.33%. TSS, fibre content, protein content, reducing sugar content, nitrogen, phosphorus, potassium, manganese, and magnesium content of peanut butter fruit was significantly higher than that of Barbados cherry. Organoleptic evaluation of peanut butter fruit was done in comparison with Barbados cherry. The score of peanut butter fruit for appearance, colour, aroma, taste, and texture the score was found to be 7.75, 8.11, 4.86, 6.08 and 6.56 respectively and that of Barbados cherry was 7.73, 7.42, 6.61, 6.69 and 6.89 respectively. In the case of colour, the score of peanut butter fruit was significantly higher than that of Barbados cherry indicating higher preference. The aroma of peanut butter fruit was less preferred than that of Barbados cherry. In the case of appearance, taste and texture rating, peanut butter fruit and Barbados cherry were similar.
The propagation study of peanut butter fruit was carried out in a completely randomized design with eleven treatments and three replications. The treatments were T1 (Air layering), T2 (Semi hard wood cutting), T3 (Hard wood cutting), T4 (T3+Treatment with 500 ppm IBA, T5 (T3+Treatment with 2500 ppm IBA), T6 (T3+Treatment with 5000 ppm IBA), T7 (T3+Treatment with 6000 ppm IBA), T8 (T2+Treatment with 500 ppm IBA), T9 (T2+Treatment with 2500 ppm IBA), T10 (T2+Treatment with 5000 ppm IBA), T11 (T2+Treatment with 6000 ppm IBA). Treatment T6 had higher values for most of the parameters and was the best-performing treatment followed by treatment T4.
Priming study of peanut butter fruit was carried out in a completely randomized design with six treatments and four replications. The treatments were T1 (Soaking the seeds in GA3 @ 100 mg/l for 12 hours), T2 (Soaking the seeds in GA3 @ 200 mg/l for 12 hours), T3 (Soaking the seeds in KNO3 @ 1% for 12 hours), T4 (Soaking the seeds in KNO3 @ 2% for 12 hours), T5 (Soaking the seeds in water for 12 hours), T6 (Seeds without soaking). Higher values for most of the parameters were observed in T3 followed by treatment T5. Salts like KNO3 reduce the water potential of the solutions in which seeds are steeped and deplete the water content of seeds. This makes the seeds proceed to the first stage of germination, to rapidly imbibe water with no lag after sowing.