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Authors
Affiliations
1 Herbal Garden, College of Horticulture, Rajendranagar, Hyderabad, A.P., IN
Source
International Journal of Plant Sciences, Vol 8, No 1 (2013), Pagination: 48-51
Abstract
The experiment consisted of three accessions of aloe viz., yellow flowering accession-1, yellow flowering accession-2 and orange flowering accession-3 and three temperatures viz., 500 C, 750 C and 1000 C temperatures. The quality components like total soluble solids, moisture, reducing sugars and total sugars of aloe gel was studied in three accessions heated at different temperatures. At all storage intervals (day 1, 10th day, 20th day and 30th day) highest gel TSS was recorded with yellow flowering accession-1 heated at 750 C, but the highest gel moisture, reducing sugars and total sugars was recorded with yellow flowering accession-1 heated at 500 C. Irrespective of the temperatures highest TSS, moisture, reducing sugars and total sugars was recorded with yellow flowering accession- 1 while the lowest was recorded with orange flowering accession-3.
Keywords
Yellow Flowering Accession-1,yellow Flowering Accession-2, Orange Flowering Accession-3, Quality Components, Aloe Gel
