Abstract：Twenty one genetic resources of tamarind ( Tamarindus indica L.) were collected and the correlation of main fruit traits were studied. The results showed that the sugar-acid ratio, single fruit weight, total acid content and seed weight varied greatly, and to the coefficients of variation were 84. 36%, 41. 92%, 46. 21% and 28. 23%, respectively. There was a significant correlation between fruit weight and fruit length, fruit width and seed length, fruit thickness and sugar-acid ratio, seed thickness and acidity, total acid content, total sugar content and sugar-acid ratio. The fruit shape index, seed thickness, pH value, sugar content and sugar-acid ratio of the tamarind in Hainan were lower than those in Yunnan;the total acid content and sugar-acid ratio of fruit were significantly different among different flavor types.
2018, Vol. 31 
