Influence of Naphthalene Acetic Acid, Gibberellic Acid and Calcium Chloride on Quality Parameters of Kagzi Lime (Citrus aurantifolia Swingle)

Abstract

An experiment was carried out to investigate the influence of Naphthalene acetic acid, Gibberellic acid and Calcium chloride on quality parameters of Kagzi lime (Citrus aurantifolia Swingle) in the Garden, Dept. of Fruit Science, C. S. Azad University of Agriculture and Technology, Kanpur (U.P.) during two cropping seasons i.e., 2021-2022, 2022-2023. The experiment was laid out in Randomized Block Design with three replications and Ten treatments viz, T1-NAA (20 ppm), T2-NAA (40 ppm), T3-NAA (60 ppm), T4-GA3 (10 ppm), T5-GA3 (20 ppm), T6-GA3 (30 ppm),T7-CaCl2 (0.10%),T8-CaCl2 (0.15%),T9-CaCl2 (0.2%) and T10-Control (water spray only). During both years of investigation, it was recorded that GA3 at 20 ppm exhibited significantly higher amount of total soluble solids (9.300Brix) andtitratable acidity (8.70%) as compared to all other treatments. Similarly, NAA treatments also contributed to an increase in the TSS and titratable acidity content with the rise in their concentrations. In terms of TSS: acid ratio, there were no significant differences were recorded within the treatments, indicating its stability. Ascorbic acid content was significantly higher in GA3 treated fruits and with the GA3 at 20 ppm maximum amount of ascorbic acid was recorded (56.47 mg/100ml juice) while the control fruits had the lowest ascorbic acid content. The juice content in fruits were increased in NAA and GA3 treatments, while in CaCl2 treatments it remained relatively stable. Higher amount of juice content (56.49%) was also recorded in fruits treated with GA3 at 20 ppm. In the context of sugar content, GA3 at 20 ppm also exhibited the highest reducing (0.86%), non-reducing (0.70%) and total sugar (1.56%) content in the plains of north India.