Abstract
An analysis into the chemical characteristics of eleven jackfruit accessions at harvesting time was conducted. The chemical composition of eleven accessions were explored. It was held at the Bangladesh Agricultural University's Graduate Program Center (BAU-GPC) in Mymensingh from March to December. Moisture, dry matter, TSS, pH, titrable acidity, Ascorbic acid, reducing sugar, non-reducing sugar and total sugar contents differed significantly in the bulbs of the eleven jackfruit variants investigated in this research. The findings of the study are useful for crop improvement and selecting superior desirable jackfruit genotypes for cultivation.
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