Vol. 12, Issue 12 (2023)

Author(s):
TA Pallavi, B Srinivasulu, B Vimala, VNP Siva Rama Krishna and VV Padmaja

Abstract:
Tamarind is a tropical tree (Tamarindus indica L.) known for its pod-like fruits, which contain a sour pulp. This pulp, often used in cooking, has a acidic sweet and tangy taste. The research was conducted at Dr. Y.S.R Horticultural University-Horticulture Research Station (AICRP on Arid Zone Fruits), situated in Rekulakunta, Anantapuramu district, Andhra Pradesh, during the period of 2022-2023.The research was centred on assessing the impact of pre-harvest (October sprays) on retaining anthocyanin pigment levels in the red pulp tamarind variety Anantha Rudhira, considering various biochemical parameters. The experiment employed a randomized block design comprising eight distinct treatments, each of which was replicated four times. The details of treatments used in experiments were T₁ (Methyl Jasmonate @ 5mM); T₂ (Phenylalanine @ 500μM); T₃ (Ethephon @ 72ppm); T₄ (Potassium dihydrogen orthophosphate @ 0.5%); T₅ (Rhodopseudomonas @ 5ml/l); T₆ (Salicylic acid @ 200μM); T₇ (Potassium nitrate @ 2%) and T₈ (Control-No spraying). The results of the experiment revealed that the treatment T₁(Methyl Jasmonate @ 5 mM) showed best performance for biochemical parameters viz., TSS (14.84, 47.94 °Brix), total anthocyanin (5.49, 2.42 mg/100 g), reducing sugars (3.50, 36.53%), non-reducing sugars (2.09, 1.68%) total sugars (3.72, 38.3%) at 7 and months of flower initiation for October spray respectively.