Performance of Tamarind (Tamarindus indica L.) Accessions under Dryland Conditions

被引:1
|
作者
Reddy, A. Gopala Krishna [1 ]
Osman, Mohammed [1 ]
Yadav, S. K. [1 ]
Prasad, T. V. [1 ]
Shankar, K. Sreedevi [1 ]
Jyothilakshmi, N. [1 ]
Salini, K. [1 ]
Singh, Vinod Kumar [1 ]
Yadagiri, Jagati [1 ]
机构
[1] ICAR Res Complex, Cent Res Inst Dryland Agr, Dept Hort, Hyderabad 500059, Telangana, India
关键词
Accessions; Flowering; Growth; Pod characters; Tamarind; Yield; CHEMICAL-COMPOSITION;
D O I
10.18805/LR-4810
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
Background: The research was conducted at the ICAR-CRIDA Hayatnagar Research Farm in Hyderabad, India. The plant material consisting of tamarind trees that were planted in 1998 with a 5 m spacing to improve the morphological and reproductive characteristics of elite genotypes as well as quality among the forty tamarind accessions maintained at the research farm. The experiment was started in 1998 and observations were taken over the fruiting season of 2020-2021 with forty tamarind accessions, the experiments were established in a randomized block design. The trees were identified for their consistent health and development. Methods: Biometric observations mainly average number of flowers per inflorescence, average number of inflorescence per Branch, average number of branches per tree, average fruit weight (g), average yield per plant (kg), fruit, pulp, seed weights as well as shell, fibre, fruit, number of normal seeds per pod as well as damaged number of seeds per pod were recorded and analyzed statistically. Result: Significant differences among the tamarind accessions evaluated, NZB(S), Hasanur #5, Salem 132, NTI-14 and SMG-3 recorded the highest values in all the growth, pod and yield characters. NZB(S) recorded the highest number of flowers per inflorescence (14.62) while Hasanur # 5 recorded the highest number of inflorescence per branch (13.87). In yield attributes, NZB(S) recorded the highest average yield per plant (kg) (15.72) followed by Hasanur #5 (15.09), Salem 132 (14.81) and NTI-14 (14.65). The results revealed that NZB(S) showed the highest mean performance in terms of growth, yield and quality characters. The best performing accessions are being multiplied through vegetative propagation methods for planting on large scale in different locations.
引用
收藏
页码:1179 / 1183
页数:5
相关论文
共 50 条
  • [21] In situ characterization of tamarind (Tamarindus indica L.) fruit and spotting sweet tamarind types in Palakkad gap of Kerala
    Menon, Jalaja S.
    Asna, A. C.
    Menon, Meera V.
    Pooja, A.
    Gopinath, Pratheesh P.
    Singh, A. K.
    PLANT GENETIC RESOURCES-CHARACTERIZATION AND UTILIZATION, 2023, 21 (02): : 166 - 173
  • [22] Tamarind (Tamarindus indica L.) in the traditional West African diet: not just a famine food
    Van der Stege, Christine
    Prehsler, Sarah
    Hartl, Anna
    Vogl, Christian Reinhard
    FRUITS, 2011, 66 (03) : 171 - 185
  • [23] Physicochemical, Morphological, Pasting, and Rheological Properties of Tamarind (Tamarindus indica L.) Kernel Starch
    Kaur, Maninder
    Singh, Sukriti
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2016, 19 (11) : 2432 - 2442
  • [24] Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell
    Aguilar-Avila, Dalia S.
    Martinez-Flores, Hector E.
    Morales-Sanchez, Eduardo
    Reynoso-Camacho, Rosalia
    Garnica-Romo, Ma. Guadalupe
    POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2023, 73 (03) : 278 - 288
  • [25] Tamarind (Tamarindus indica L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages
    Passos, Rafael Sepulveda F. Trevisan
    de Sousa, Camila Cristina A.
    da Silva, Mauricio C. A.
    Herrero, Ana M.
    Ruiz-Capillas, Claudia
    Cavalheiro, Carlos Pasqualin
    FOODS, 2025, 14 (02)
  • [26] Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum
    Crispin-Isidro, G.
    Hernandez-Rodriguez, L.
    Ramirez-Santiago, C.
    Sandoval-Castilla, O.
    Lobato-Callerosh, C.
    Vernon-Carter, E. J.
    FOOD HYDROCOLLOIDS, 2019, 93 : 402 - 412
  • [27] Nutritional composition of tamarind (Tamarindus indica L.) from the Cerrado of Minas Gerais, Brazil
    Hamacek, Fabiana Rossi
    Santos, Priscila Rossini Gomes
    Cardoso, Leandro de Morais
    Pinheiro-Sant'Ana, Helena Maria
    FRUITS, 2013, 68 (05) : 381 - 395
  • [28] Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (Tamarindus indica L.) Seed
    Shao, Huimin
    Zhang, Hui
    Tian, Yanjun
    Song, Zibo
    Lai, Phoency F. H.
    Ai, Lianzhong
    MOLECULES, 2019, 24 (07)
  • [29] Water relations and drought tolerance of young African tamarind (Tamarindus indica L.) trees
    Van den Bilcke, N.
    Simbo, D. J.
    Samson, R.
    SOUTH AFRICAN JOURNAL OF BOTANY, 2013, 88 : 352 - 360
  • [30] DEVELOPMENTAL PHYSIOLOGY OF TAMARIND FRUIT (TAMARINDUS-INDICA L)
    HERNANDEZUNZON, HY
    LAKSHMINARAYANA, S
    HORTSCIENCE, 1982, 17 (06) : 938 - 940