Evaluating the aroma quality of nutmeg accessions Myristica fragrans L.
| dc.contributor.author | Gopalam, A. | |
| dc.contributor.author | Sayed, A.A.M. | |
| dc.date.accessioned | 2014-06-16T07:01:58Z | |
| dc.date.available | 2014-06-16T07:01:58Z | |
| dc.date.issued | 2007-02 | |
| dc.description.abstract | Aroma quality of nut and aril of nutmeg accessions maintained at Central Plantation Crops Research Institute, Research Centre is studied. Extractable fat, oleoresin and essential oil of nut and oleoresin and essential oil of aril are the main constituents analysed for evaluating these accessions. Ace. No. 66 and 78 are superior as far as aroma quality is concerned. The quality components are projected to give per plant yields. Ace. No. 66 is found to yield 1.60 kg of extractable fat, 1.15 kg of oleoresin and 133.8 ml of essential oil. Aril of Ace. No. 66 is found to yield 0.28 kg of oleoresin and 36.9 ml of essential oil. | en_US |
| dc.identifier.citation | Indian Spices 1988 v-25 i-1 p-9-11 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/2939 | |
| dc.language.iso | en | en_US |
| dc.title | Evaluating the aroma quality of nutmeg accessions Myristica fragrans L. | en_US |
| dc.type | Article | en_US |
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