When we discuss about Alphonso variety there are many cross varieties(Attached is the main varieties) along with the original variety.
Does somebody have knowledge about :
What is spongy tissue problem which is seen in the Original/straight Alphonso variety ? How does it affect the yield/taste/aroma/marketing ?
Does the cross/Hybrid Alphonso varieties like Ratna/Sindhu etc have the original properties of Alphonso variety and are they accepted in the market as Alphonso variety ?
Please suggest the best Alphonso variety (Straight and Hybrid).
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