Author(s): Ravi Pratap Singh, Arun Kumar Singh and Mayank Singh

Abstract: Acharya Narendra Deva University of Agriculture & Technology, Narendra Nagar (Kumarganj), Ayodhya (U.P.) during the years 2016-2017. The experiment was conducted in Randomized Block Design with twelve genotypes and replicated three times, considering one plant as a unit. On the basis of chemical attributes of bael fruit viz. Minimum acidity (0.29%) found in ND/AH-25, total soluble solids (39.00) in ND/AH-10, are found is best in ND/AH-8. Maximum total sugars (16.02%) are recorded best in ND/AH-27. Highest non-reducing sugar (10.02%) is recorded best in ND/AH-21. Minimum ascorbic acid (30.96 mg/100 g) is recorded best in ND/AH-26. The highest reducing sugar (7.07%) is recorded best in ND/AH-9.

DOI: 10.33545/26174693.2024.v8.i2a.503