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Ten mango cultivars viz. Alphanso, Anwar Retual, Dusehri, Fajri, Gulab-e-Khas, Langra, Malda, Sanglakhi, Sindhri and Suwarnareeka were evaluated in the Department of Horticulture, Gomal University, D. I. Khan, Pakistan during 2006. Langra and Malda fruits matured earlier while fruits of Fajri and Sanglakhi matured late. Malda produced higher number of fruits per panicle (55) while Alphanso and Sanglakhi gave minimum fruits (22.67). Alphanso and Fajri produced longer fruits (15.20 and 14.43 cm) while minimum fruit length was recorded in Anwar Retual (6.30 cm). Fajri excelled in fruit weight (455.9 g), seed weight (48.67 g), peel weight (84.99 g) and pulp weight (329.63g) as compared to all other cultivars. Suwarnareeka had higher percentage of pulp (92.40) while cultivar Gulab-e-Khas showed the lowest pulp percentage (61.41). However, Gulab-e-Khas excelled in vitamin C and sugars. These chemical characteristics ranged from 131-179.7 mg/100g and 15-20 percent, respectively in the cultivars studied. [ABSTRACT FROM AUTHOR]

In a study conducted in the Department of Horticulture, Gomal University, Dera Ismail Khan, Pakistan during 2007, four mulberry cultivars Mulberry Black (Morus nigra), White Mulberry (Morus alba), Red Mulbery (Morus rubra) and Kabli Mulberry were collected from Miran Shah, North Waziristan (NWFP) to study their physico-chemical characteristics. The results revealed that cultivars differed significantly in average fruit weight and length that ranged from 2.54 to 3.02 and 1.61 to 2.23 cm, respectively. The fruit of Red Mulberry was more heavier and longer followed by Kabli Mulberry that was statistically similar. Kabli Mulberry was superior in sensory assessment in terms of taste, colour and flavour followed by Black Mulberry, which was comparable to Kabli Mulberry. Red Mulberry fruits were more juicy (74.62% moisture) as compared to fruits of other cultivars. The pH of cultivars ranged from 4.32 to 4.90, being minimum for Red Mulberry and maximum for Kabli Mulberry while acidity varied from 0.137 to 0.307 percent. White Mulberry fruits were more acidic as compared to other cultivars. Kabli Mulberry and Red Mulberry differed statistically in acidity. Significant variation existed among mulberry cultivars for TSS, reducing sugars, non-reducing sugars, total sugars and vitamin-C contents, which ranged from 7.23-9.62, 12.111-19.563, 7.829-14.658 and 21.163- 34.777 percent and 25.20-32.25 mg/100 g, respectively. Cultivar Kabli Mulberry contained significantly more TSS, reducing, non-reducing sugars and total sugars, followed by Black Mulberry, while vitamin-C content was more in Black Mulberry followed by Red Mulberry. The study suggests that Kabli Mulberry and Black Mulberry can be exploited for commercial cultivation under agroclimatic conditions of Miran Shah, North Waziristan Agency of NWFP. [ABSTRACT FROM AUTHOR]