Articles
HORTICULTURAL MATURITY INDICES OF BREADNUT (ARTOCARPUS CAMANSI BLANCO) FRUIT
Article number
1047_15
Pages
137 – 142
Language
English
Abstract
Studies were conducted during growth and development of the breadnut fruit (Artocarpus camansi) from weeks 6-12 after fruit set to identify parameters to establish indices of horticultural maturity.
Breadnut fruit attained horticultural maturity with excellent cooking and eating quality when harvested between weeks
8-10 after fruit set, with fruit mass ranging from 718.6-1100.5 g and spine spacing concurrently decreasing from 30 to 23 per 3 cm2. At horticultural maturity, breadnut fruit seeds were 2.6-2.8 cm in length, 2.2-2.5 cm in width and 64.6-70.9 g in mass with a milky-white soft seed testa having L values of 82.7-85.7 and a/b of 0.02-(-0.03). Breadnut fruit flesh and seed also had lower sugar levels between weeks 8-10 after fruit set compared to earlier or later periods.
At the same time, flesh and seed dry matter percentages were 12.7-13.9 and 13.3-29.9%, respectively while percentage seed germination increased from 16.8% at week 8 to 98.8% at week 10.
Breadnut fruit attained horticultural maturity with excellent cooking and eating quality when harvested between weeks
8-10 after fruit set, with fruit mass ranging from 718.6-1100.5 g and spine spacing concurrently decreasing from 30 to 23 per 3 cm2. At horticultural maturity, breadnut fruit seeds were 2.6-2.8 cm in length, 2.2-2.5 cm in width and 64.6-70.9 g in mass with a milky-white soft seed testa having L values of 82.7-85.7 and a/b of 0.02-(-0.03). Breadnut fruit flesh and seed also had lower sugar levels between weeks 8-10 after fruit set compared to earlier or later periods.
At the same time, flesh and seed dry matter percentages were 12.7-13.9 and 13.3-29.9%, respectively while percentage seed germination increased from 16.8% at week 8 to 98.8% at week 10.
Authors
M. Mohammed, L.D. Wickham
Keywords
horticultural maturity, development, eating quality, seed germination
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