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Effect of storage on quality of tamarind (Tamarindus indica L.) clones

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The freshly prepared pulp is light brown in colour, but darkens on storage. Generally, under dry conditions, the pulp remains good for about one year, after which it becomes almost black. The storage quality depends on temperature and packing materials. Hence the present study was undertaken with an objective to study the storage quality of selected tamarind clones. |

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