Characterization And Product Development From Local Citrus Germplasm | A Study On 20 Selected Citrus Germplasm Of South Western Region Of Bangladesh

Md. Shamim Akhter (u. a.)

ISBN 10: 365927884X / ISBN 13: 9783659278846

Published by LAP Lambert Academic Publishing, 2012

About this Item

Characterization And Product Development From Local Citrus Germplasm | A Study On 20 Selected Citrus Germplasm Of South Western Region Of Bangladesh | Md. Shamim Akhter (u. a.) | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783659278846 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Seller Inventory # 106199227

Bibliographic Details

• Title: Characterization And Product Development From Local Citrus Germplasm | A Study On 20 Selected Citrus Germplasm Of South Western Region Of Bangladesh
• Publisher: LAP Lambert Academic Publishing
• Publication Date: 2012
• Language: English
• ISBN 10: 365927884X
• ISBN 13: 9783659278846
• Binding: Taschenbuch
• Condition: Neu
• Seller catalogs:
  • Bücher

About this title

Synopsis

Better performance was found in germplasm No. 20 in respect of total fruit weight, weight of seed and skin thickness of fruits. The total soluble solids found higher in germplasm No. 20 (12.23 %) and titratable acidity in germplasm No. 16 (49.33 %). Vitamin C and carotenoids found maximum in germplasm No. 20 (442.70 mg/100g) and No. 20 (15.92 mg/100g) of fruit pulp. Germplasm No. 4 and 12 was better in respect of anthocyanin (0.10 mg/100gm) and flavonoids (0.19 gm) content of fruit pulp. Considering desired fruit characteristics germplasam No. 20 (pummelo) was found better. Citrus fruits squash was successfully prepared by using 60 g sugar containing treatment consisting 50-80 g of sugar with 10 g variation of sugar in three treatments without changing other ingredient. Jelly was successfully prepared by using 300 g sugar containing treatment consisting 250-350 g of sugar with 50 g variation of sugar in three treatments without changing other ingredient. Jarok was successfully prepared by using 55 g salt containing treatment consisting 50-60 g of salt with 5 g variation of salt in three treatments without changing other ingredient.

About the Author

Ph D research fellow, Brain Protein Malfunction Lab., Department of Medicine, University of Santiago De Compostela, Spain.&Faculty member of Biotechnology & Genetic Engineering Discipline, Khulna University, Khulna-9208, Bangladesh.