Abstract:
A study on ^Morphological and biochemical diversity assessment of
Garcinia indica (Thouars) Choisy germplasm' was conducted to find out
variations in G. indica germplasm maintained at NBPGR Regional station,
Thrissur. The study attempted to evaluate variability in general tree characters,
flower, fhiit, biochemical characters and physio-chemical properties of butter.
It was observed that large variability was present in morphometric
characters like height, GBH and height of first branch, whereas characters like
canopy shape and branching habit did not show much variations. In comparison
to the general tree characters, leaf and flower characters showed less variability.
Among all the leaf characters studied, petiole length showed largest variation
(CV=20.2 percent). In case of flower characters, maximum variability was
observed in pedicel length. Variability was also observed in the timing of
flowering, which ranged from October to January.
Variability study on fruit characters like fruit weight, rind weight and
number of fruits showed significant variations. Yield ranged from 220 to 1050
fruits per tree. Fruit colour did not show much variations, mainly being dark
purple and red.
Primary metabolites like carbohydrates, proteins and crude fat showed
considerable variability, while it was observed to be comparatively low in TSS
and reducing sugar. Variability was also observed in secondary metabolites like
phenols (CV = 29.1 percent) and ilavanoids (CV = 17.9 percent). It was observed
that Hydroxy citric acid was present in large quantity in fruit rind, average being
36.5 g/IOOg. The variability study on minerals like Ca, Na, Mg, K and P revealed
that K was present in the largest quantity, followed by Mg. Maximum variability
was observed in P content (CV=24.4 percent) while minimum in K content (CV
=9.5 percent). The average vitamin C content was estimated to be 37.17 mg/lOOg
and CV being 27.6 percent.
Variabilit>' study on physio- chemical properties of kokum butter showed
that on an average 30.55 percent of butter (CV=12 percent) was obtained from the
seeds. Less variability was present in the melting and pour point of butter.
Chemical properties of butter like saponification value, acid value and iodine
value also showed less variability.
