Abstract
The present studies aimed at evaluating the effects of varying doses of NAA on the bio-chemical changes of ber fruit during development. NAA @ 0, 10, 30 and 50 ppm was applied at fruit set stage and then superimposed one month thereafter. The periodical bio-chemical analyses of developing ber fruits revealed that total soluble solids concentration increases maximum during initial stages of fruit development i.e. between interval of 25 to 50 days of NAA application while total sugars and ascorbic acid increase and acidity decreases as the fruit reaches maturity, i.e. between 75 to 100 days of NAA application. The NAA 30 ppm dose resulted in maximum expression of acidity, total sugars and ascorbic acid at final harvest of ber while total soluble solids showed maximum improvement with NAA 50 ppm. Thus it is implicated that NAA application is beneficial in improving flavour and taste of ber.
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