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Changes in the mineral content during devlopment and maturity in ber (ziziphus mauritiana, lamk.) fruits cvs. mehrun khedi, mehrun, and m.p.k.v.

Author: 
Abhang, A. R., Rohokale, G. Y., Pathare, S. A. and Rohokale, P. G.
Subject Area: 
Physical Sciences and Engineering
Abstract: 

The changes in mineral contents namely; Sodium, Potassium, Phosphorus, Magnesium and Iron were studied in ber cultivars Mehrun-Khedi, Mehrun and M.P.K.V. during development and maturity of fruit at 20 days, interval from 20 days after fruit-set upto 120 days. The sodium content of Mehrun-Khedi cultivar remained nearly constant upto 80 days after fruit-set. Afterwards, a marked decreasing trend was found in that cultivar, between 100 to 120 days. On the contrary M.P.K.V. variety showed a continuous decreasing trend. Increase in potassium content up to 80 days and thereafter it decreased gradually upto maturity in all the three cultivars. However phosphourus, magnesium and iron content of the fruit pulp gradually decreased from fruit-set to maturity in all the three cultivars.

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