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Evaluation of biochemical characters in jamun seed and fruit (Syzgium cumini L.). Germplasm

The present study was conducted to evalutate five advanced germplasm of jamun for morphological and nutritional value during 2015-16 at the students Student’s Instructional Farm of Narendra Deva University Agriculture and Technology, Kumarganj Ayodhya (U.P.) India. A significant variation was detected for all traits suggested that there was considerable variability among germplasm. The protein content in jamun seed was recorded 1.35% (NJ12) to1.89% (NJ6) whereas, in jamun fruit was recorded in range of 1.95% (NJ7) to 2.39% (NJ11) The crude fat content in jamun seed was recorded 0.54% (NJ7) -0.63% (NJ13) whereas, in jamun fruit was recorded in range of 0.82% (NJ13) to 0.91% (NJ7) The crude fibre content in jamun seed was recorded 3.43% (NJ11) -4.18% (NJ6) whereas, in jamun fruit was recorded in range of 2.13% (NJ6) -2.45 % (NJ7) The starch content in jamun seed was recorded 23.08% (NJ13) -24.41% (NJ12) whereas, in jamun fruit total starch was recorded in range of 16.08% (NJ6) -17.12 %(NJ12) The phytic acid content in jamun fruit was recorded NJ6(2.03 mg/100g) - NJ12(2.08mg/100g) Saponin content present moderately in all jamun germplasm. On the basis of overall germplasm were found superior NJ12, NJ6, NJ11, NJ7and NJ13 utilized in further research work. | Evaluation of biochemical characters in jamun seed and fruit (Syzgium cumini L.). Germplasm