Assessment of variability for fruit quality attributes and physico-chemical characters of different genotypes of Jamun (Syzygium cumini Skeels)

The present study provides an assessment of genetic variability in 9 collections of jamun genotypes. The experiment was conducted at the Banaras Hindu University, Varanasi, (U.P.) during 2016 in a randomized block design with 3 replications. The mean value of fruit weight was ranged between 5.96 and 9.80 g, length from 3.91 to 4.67, breadth of fruit from 1.76 to 3.06 cm, seed weight from 0.78 to 1.93g, seed length from 1.46 to 2.39 cm, seed breadth from 0.97 to 1.41, pulp percentage from 74.27 to 93.48 and seed percentage from 7.85 to 19.67. The maximum (10.18) pulp: seed ratio was recorded in ‘selection 8’. Also, there was existence of wide variability in chemical features. The TSS per cent of fruit varied from 10.22 to 18.45, moisture percentage 81.68 to 85.47 while acidity per cent was in the range of 2.04 to 2.49. These characters can be considered as component traits for its profound importance in selection of improved genotypes for further breeding programme. On the basis of overall fruit qualities and chemical properties selection 8 was promising among all the genotypes. Assessment of genetic variation in existing genotypes would be useful in maintaining their genetic diversity and preserving them from genetic erosion.