DEPARTMENT OF POMOLOGY

ASPEE COLLEGE OF HORTICULTURE AND FORESTRY

NAVSARI AGRICULTURAL UNIVERSITY
NAVSARI-396 450

TECHNICAL PROGRAMME
FOR
M.Sc. (HORT.) IN FRUIT SCIENCE DEGREE

Title : STUDIES ON PHYSICO-CHEMICAL PROPERTY

OF DIFFERENT BANANA VARIETIES

Objectives : 1. To study the physicochemical properties of different

banana varieties.
2. To evaluate the most promising variety in case of
physicochemical characters from different banana
varieties.
3. To evaluate the most promising variety in respect to
export.
Name of the : 1. Mr. HITESH B. SORATHIYA
PG student Msc (hort.) fruit science, 2nd semester,
ACHF, NAU, Navsari.

Major advisor : 2. Dr. A.N.PATEL

Associate research scientist,
Fruit research station,
NAU, Navsari.
EXPERIMENT NO: 1

1. Title : STUDIES ON PHYSICO-CHEMICAL PROPERTY OF

DIFFERENT BANANA VARIETIES

2.Location: Fruit research station Gandevi./dept. of PHT ACHF, Navsari.

3. Objective: 1. To study the physicochemical properties of different
varieties of banana.

2. To evaluate the most promising variety in case of

physicochemical characters from different banana
varieties
3. To evaluate the most promising variety in respect to
export.
4. Year of start: 2011
5. Year of completion: 2011

2010-2011
6. Experimental details:
(i) Treatment: Banana : different varieties
T1-Rasthali
T2-Dwarf Cavendish
T3-Jehaji
T4-Poovan
T5-Karpurachakkarakeli
T6-Martaman
T7-Rajapuri
T8-Kothia
T9-Grand Naine
(ii) Replication: 3

(iii) Crop and variety: Banana : different varieties

(iv) Design: CRD
7. Observation period: JULY 2011 to NOVEMBER 2011
(8) Observation/ (1)PHYSICAL OBSERVATIONS
Methodology: 1. Bunch weight
2. No. of hand/bunch
3. No. of finger/bunch
4. Finger Length (cm)
5. Finger Girth (cm)
6. Finger weight (gm)
7. Hardness(pa)
8. Specific gravity of unripe fruits(kg/L)
9. Ripening days
10. Weight loss due to ripening (gm)
11. Skin firmness
12. Shelf life (days)
13. Pulp skin ratio (%)

(3) CHEMICAL OBSERVATIONS

1. TSS (`Brix)
2. Ascorbic acid content (mg/100gm)
3. Acidity (%)
4. Reducing and non reducing sugar (%)
5. Total sugar (%)
6. moister content

b. Specific Gravity or Density

To determine density or specific gravity can look for from comparison among/between
fruit weight which have been measured by its sphericity with volume of the fruit by using
equation:
b
ρ=
ρ
x
B
C
A
Volum
Weight
)
(
−
=

a…………………………………………...(3)
where : A = weight of fruit on the air ( kg), B= weihgt of bowl + water ( kg), C = weight of
bowl + water + fruit (kg),
a
ρ= density of water ( 1 kg / l), andb
ρ= density of fruit ( kg / l).
c. Hardness
Measurement of hardness of fruit quantitatively by using appliance of force gauge. Set
of hardness of fruit expressed in pascal.