Performance of different grapefruit (Citrus paradisi Macf.) genotypes onsour orange (Citrus aurantium L.) rootstock under the climatic conditions ofPeshawar [Pakistan]

Eight grapefruit (Citrus paradisi Macf.) genotypes namely Ruby Red, RedBlush, Marsh JBC-430, Reed, Red Mexican, Shamber, White-I local and White-IIlocal on sour orange (Citrus aurantium L.) rootstock were planted atAgriculture Research Institute Tarnab, Peshawar, Pakistan during the year1996. These genotypes were evaluated for fruit maturity, fruit weight, fruitvolume, number of seeds per fruit, number of segments per fruit, juicepercentage, rind percentage, fruit texture, rind colour, pulp weight, TotalSoluble Solids, acidity percentage, reducing sugar, non-reducing sugar, sugaracid ratio, total sugar percentage and vitamin C content during the year 2003-04. The fruit of Ruby Red matured earliest (last week of November). RedBlush, Red Mexican, Shamber and White-I matured in the first week ofDecember while Marsh JBC-430, Reed and White- II matured in the second weekof December. Maximum fruit weight was observed in Red Mexican (506 g) andalso had maximum fruit volume (600.0 cm3). Ruby Red, Reed, Red Mexican andShamber had smooth and dotted fruit texture. While fruits of Red Blush andMarsh-JBC-430 had smooth texture and White-I and White-II had rough anddotted texture. Reed, Shamber, Red Blush, Ruby Red and Red Mexican hadgreenish yellow rind colour while Marsh-JBC.430, White-I and White-II hadyellow rind colour. The maximum number of seeds per fruit were found inRuby Red (54.67) and Red Blush (54.00) while the minimum number of seedswere found in White-I (3.66). Maximum number of segments per fruit werefound in Ruby Red (14.67) followed by White-II (14.00) and the minimumnumber of segments were found in Reed (12.00). Maximum juice percentage wasfound in Red Blush (57.25) and Ruby Red (52.25) and the minimum juicepercentage was observed in WhiteII (26.78). The maximum rind percentage wasfound in White-II (43.46%) and the minimum rind percentage was found inRuby Red (26.9 7%). Pulp weight were maximum in Red. Mexican (85.23 g)followed by Reed (83.10 g) and pulp weight was minimum in Marsh-JBC.430(51.10 g). Total soluble solids were maximum in Red Mexican (10.30 Brix degree)and minimum in Ruby Red. (7.66 Brix degree). The maximum acidity was foundin White-II (2.32%) and the minimum acidity was found in Red Mexican (0.85%).Maximum reducing sugars were found in Red Blush (4.25%) and Shamber(4.24%) and minimum reducing sugar was found in White-II(2.76%). Total sugarswere maximum in Ruby Red (6.43 %) and Red Blush (6.28 %) and minimum inRed Mexican (3.46%). Non-reducing sugar was maximum in Ruby Red (2.81%) andminimum in Red. Mexican (0.23þ/x). Maximum sugar-acid ratio was found inRuby Red (7.34%) and Red Blush (5.34%). Red Blush (58.17) and White-II (55.23)had maximum vitamin C and White-I (42.28) had minimum vitamin C.