Evaluation of dwarf varieties of coconut for wilt resistance, nut yield and quality of tender coconut water

Abstract

The present study was undertaken to evaluate the suitability of dwarf varieties of coconut for tender nut purposes in the root (wilt) prevalent disease tracts. Studies revealed that the quantity and quality of tender coconut water differed significantly depending on the variety. Among the varieties, the volume of tender nut water was highest for King Coconut, but the quality was rated only as average. The quality of tender nut water regarding total soluble solids (TSS) and organoleptic evaluation score was highest for Gangabondam Green Dwarf. There was no significant difference in the pH of the tender nut water of different varieties, and the values ranged from 5.06 to 5.34. The mineral composition of tender nut water was also estimated, and the highest potassium content was recorded in Niu Leka Dwarf (2285 ppm), followed by Andaman Green Dwarf (2182.5 ppm). However, the highest sodium content was recorded in Andaman Green Dwarf (34.6 ppm), followed by King Coconut (19.63 ppm). Characters like the volume of tender nut water, TSS, organoleptic score, potassium content, nut yield and reaction to root (wilt) disease were considered for selecting the most suitable tender nut varieties. Gudanjali Green Dwarf, Andaman Green Dwarf and Kalpasree were found to be promising for the root (wilt) disease prevalent tract owing to their tender nut qualities, nut yield and resistance to root wilt disease.