Assessment of phenological and physicochemical characteristics of peach (Prunus persica L.) varieties in Mustang, Nepal
https://doi.org/10.26832/24566632.2024.0904023
Abstract
This research was conducted at the Temperate Horticulture Development Center (THDC), Mustang, Nepal, to study flowering phenology and evaluate the physicochemical characteristics of five peach varieties (Surprise, Benedict, Peregrine, Local Khallya and Early Red) from February to September 2023. This research was conducted on a randomized complete block design with four replications and five treatments (fruit trees of a particular variety were replicated four times). The flowering phenology of varieties was studied by dividing the developmental stages of a flower into eight different stages: first swelling, calyx green, calyx red, first pink, first bloom, full bloom, petal fall and fruit set. The completion of each phenological stage was marked from a reference date. Physicochemical analysis of fruits was performed following UPOV guidelines of peach. Physical characteristics were encompassed in individual fruit weight, fruit length, fruit volume, fruit size (length and width), stone weight, stone size (length and width) and mesocarp thickness and in chemical characteristics, pH, total soluble solids (TSS), titratable acidity (TA) and TSS/TA ratio were included. The study of flowering phenology revealed that Early Red was found to be the earliest (60.50 DARD) to reach the fruit-set stage. The highest and lowest fruit weights were measured in Benedict (153.85 g) and Early Red (46.5 g), respectively. Finally, chemical analysis revealed that TSS/TA was found to be maximum in Benedict (12.38) and minimum in Early Red (6.03). It can be concluded that Early Red was the earliest maturing variety among the varieties. Also, Benedict was found to be the superior in terms of sweetness and size.
Keywords:
Chemical characteristics, Peach (Prunus spp.), Phenological stages, Total soluble solids, VarietiesDownloads
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