Volume 8, Issue 3      July - September, 2020

Characterization and comparative nutritional study of three strains of Kinnow Mandarin (Citrus reticulata Blanco)

Muhammad Nawaz Khan1, Muhammad Asim1*, Abid Mahmood2, Ehsan-ul-Haq1, Tehseen Ashraf3Naveeda Anjum4, Faisal Hayat5, Raza Salik1, Abdullah Jamil1, Rafi Qamar6*

1Citrus Research Institute, Sargodha, Pakistan

2Ayub Agricultural Research Institute, Faisalabad, Pakistan

3Department of Horticulture, College of Agriculture, University of Sargodha, Pakistan

4Barani Agriculture Research Institute, Chakwal, Pakistan

5Key Laboratory of Biology and Genetic Improvement of Horticultural (Nutrition and Physiology) in the Ministry of Agriculture, China Agricultural University, Beijing, 100193, China

6Department of Agronomy, College of Agriculture, University of Sargodha, Pakistan


The high number of seeds per fruit is a major hindrance in export, fresh fruit consumption as well as in the processing industry. A seedless trait in Kinnow is the utmost desirable characteristic to accelerate the local and export markets. In this comparative study, three strains of Kinnow (normal seeded Kinnow, low seeded and seedless Kinnow) grafted on Rough Lemon rootstock were evaluated for various physico-chemical attributes and nutritional parameters at gene pool center of Citrus Research Institute, Sargodha, Pakistan. Even though conventionally used normal seeded Kinnow performed better in various aspects like fruit size, firmness, acidity, and vitamin C contents. Two new strains of Kinnow mandarin delineate promising nutritional value regarding various physicochemical and proximate analysis parameters like TSS, total sugars, Beta carotene, fat, and ash percentage (11.95%, 7.84%, 63.92 g/100ml, and 2.03% respectively). Seedless Kinnow and low seeded Kinnow strains portray similar results in various citrus quality and nutritional value aspects, anticipating a healthier and progressive domestic and export market.

Keywords: Citrus, Seedless, Vitamin-C, Physio-chemical attributes, Proximate analysis, Fruit quality

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