Nutritional Evaluation of Bitter Gourd Hybrids and Parents

Author: Anju M. Sunny, T. Pradeepkumar, J.S. Minimol, Deepu Mathew, M. Sangeeta Kutty and P. Anitha

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Abstract

Sensory evaluation among the consumers is inevitable before releasing a variety of bitter gourd as the local preference for different traits varies. Hence in the present study, sensory attributes, nutritional potentials, and shelf life of six bitter gourd hybrids and their parents were examined. The varieties used for the experiment include three monoecious lines viz., Preethi, Priyanka, and MC 133, and a gynoecious line KAU-MCGy-101. Six hybrids were developed by crossing KAU-MCGy-101 with Preethi, Priyanka, and MC 133. Sensory evaluation was carried out using a panel of 15 judges. All the dark green fruited hybrids and the gynoecious parent scored less (4.48 to 6.03) for overall acceptability when compared with the white and light green fruited parents Preethi, Priyanka, and MC133 (8.13, 7.64, and 8.02 respectively). Among the hybrids, Preethi × KAU-MCGy-101 secured the highest score for overall acceptability (6.03). The gynoecious parent, KAU-MCGy-101 was found superior for the calcium content (6.24 mg/100g). Iron content was highest in the hybrid KAU-MCGy-101 × Priyanka (1.00 mg/100g). Preethi and KAU-MCGy-101 × Priyanka exhibited the highest shelf life with less physiological loss in weight (20.35 and 24.41 % after 6 days of storage) among the parents and hybrids respectively.

Keywords

Momordica charantia, gynoecious hybrids, sensory evaluation, ascorbic acid, shelf life

Conclusion

Varietal development programs in bitter gourd have focused on traits related to agronomic importance, particularly fruit yield. Even though, varieties/hybrids should possess good sensory attributes, nutritional profile and shelf life. The sensory evaluation of parents and hybrids showed less acceptability of dark green fruited bitter gourd (5.35 to 6.03), which tastes bitter than the white fruited. The popular light green fruited varieties of Kerala, Preethi and Priyanka along with the white fruited MC 133 stand first in the overall acceptability. Similar to the findings of other studies, bitter gourd fruits were rich in ascorbic acid, calcium and iron (Aboa et al., 2008; Sorice et al., 2014; Dhillon et al., 2016; Goo et al., 2016; Tan et al., 2016). Compared with the parents, ascorbic acid content was less in the hybrids, ranging from95.23 to 109.95mg/100g. Among the hybrids, MC 133 × KAU-MCGy-101 showed a high amount of ascorbic acid (109.95 mg/100g). The light green and white fruits were rich in ascorbic acid compared to the dark green fruits of gynoecious parent and hybrids. The hybrid, KAU-MCGy-101 × MC 133 posesses 17.05mg/100g of calcium. Iron content was found highest in the hybrid KAU-MCGy-101 × Priyanka (1.00 mg/100g). The hybrids also exhibit good shelf life in the terms of physiological loss in weight. Hence, the hybrids resultingfrom the gynoecious and monecious bitter gourd crosses are rich in phytonutrients with good shelf life.

References

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How to cite this article

Anju M. Sunny, T. Pradeepkumar, J.S. Minimol, Deepu Mathew, M. Sangeeta Kutty and P. Anitha (2023). Nutritional Evaluation of Bitter Gourd Hybrids and Parents. Biological Forum – An International Journal, 15(7): 261-266.