Vol. 7, Issue 1 (2019)
Effect of gibberellic acid on sensory parameters of different varieties of grape under Northern dry zone of Karnataka
Author(s): Kiran Sagar DC, Athani SI, JB Gopali, DR Patil, Manukumar HR and Shivakumar KM
Abstract: The field experiment was conducted to study the effect of gibberellic acid on different grape varieties under Northern dry zone of Karnataka during October 2017 to March 2018. Two different schedules of gibberellic acid treatment viz., schedule-1 [10 ppm GA3 at parrot green stage as spray+ 20 ppm GA3 during 1 week of 1st spray as spray + 30 ppm GA3 at 3-4 mm berry size stage as bunch dipping + 40 ppm GA3 at 8-10 mm berry size stage as bunch dipping + 50 ppm GA3 as bunch dipping during 1 week after 4th treatment] and schedule-2 [20 ppm GA3 at anthesis stage as dipping + 50 ppm GA3 at berry set stage as dipping] were applied to four different varities of grape viz., Thompson seedless, Manik Chaman, KR White and 2-A Clone to determine the effect of gibberellic acid on bunch, yield and to evaluate sensory qualities in different varieties of grape. The analysis of score given by organoleptic evaluation panelist for different sensory parameters showed that, maximum score for berry colour appearance (1.45), flavour (4.05), texture (4.19), taste (1.48) and overall acceptability (4.17) was obtained by the grapes treated with schedule-1 set of gibberellic acid treatment compared to that of schedule-2 set of gibberellic acid treatment.
Pages: 751-753 | 419 Views 50 Downloads
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How to cite this article:
Kiran Sagar DC, Athani SI, JB Gopali, DR Patil, Manukumar HR, Shivakumar KM. Effect of gibberellic acid on sensory parameters of different varieties of grape under Northern dry zone of Karnataka. Int J Chem Stud 2019;7(1):751-753.
