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Journal of Environmental Biology

pISSN: 0254-8704 ; eISSN: 2394-0379 ; CODEN: JEBIDP

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    Abstract - Issue Jul 2015, 36 (4)                                     Back


nstantaneous and historical temperature effects on a-pinene

Variability in morpho-physiological traits and antioxidant potential of kiwifruit (Actinidia chinensis Planch) in Central Himalayan Region

 

 

A.K. Trivedi1*, S.K. Verma1, R.R. Arya1 and R.K. Tyagi2

1National Bureau of Plant Genetic Resources, Regional Station Bhowali (Niglat), Nainital?263 132, India

2National Bureau of Plant Genetic Resources, Pusa Campus, New Delhi?110 012, India

*Corresponding Author?s E-mail: ajayakumartrivedi@gmail.com

 

 

 

 

 Publication Data

Paper received:

09 August 2014

 

Revised received:

30 November 2014

 

Accepted:

01 January 2015

 

Abstract

Due to reeling impact of climate change in the Central Himalayan Region, temperate fruits requiring high chilling are shifting towards higher elevations. Owing to the demand, exotic kiwifruit is taking the place of temperate fruit crops in hills. Hence, it is important to properly evaluate different traits for promoting cultivation of kiwifruit in the hills. In the present investigation, variability in morphological characters of five female varieties (Abbott, Allison, Bruno, Hayward and Monty) and one male variety (Tomuri) of kiwifruit was studied. Leaf length, leaf width, petiole length, petal length, petal width and flower diameter ranged from 12.83 ? 16.43 cm; 12.33 ? 16.47 cm; 7.23? ? 13.43 cm; 2.13? ? 3.03 cm; 1.63 ?2.24 cm; 4.77?6.51 cm respectively. Moreover, these genotypes were evaluated for fruiting traits viz., days to bud burst, days to end bud burst, fruit length, fruit width, fruits weight, fruit volume and days to harvesting which ranged from 115 ? 127; 126 ? 131; 5.70?7.57 cm; 3.50?4.73 cm; 53.10?69.17g; 66.50?88.30 cc, 285?322 respectively. Besides, ripe fruits were analysed for pH of juice, total soluble solids (TSS), total phenols, flavonoids, ferric reducing antioxidant power, DPPH assay and Vitamin C content which ranged from 3.6?4.9, 11.85?18.05 ?Brix, 106.18 ? 156.18 mg kg-1 f.wt., 20.08?31.47 mg kg-1 f.wt., 82.41?137.19 mg of ascorbic acid equivalent antioxidant assay, 176.32?274.97 mg of ascorbic acid equivalent antioxidant assay, 41.3 ? 83.6 mg 100g-1 f.wt., respectively. Substantial genotypic variability available in different varieties may be harnessed for cultivation and crop improvement.      

                                                                                                    

 

 Key words

Antioxidant, Kiwifruit, Vitamin C, Yield 

 

 

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