‘Manjari Manjula’ is a new table grape variety with the productivity of 30 - 35 tons per ha. Naturally loose bunches and big berries are distinct characteristics of the variety. Berries are elliptical, grey purple with ample bloom, firm, have non-slippy skin and show the presence of 1 - 2 seeds per berry. Generally, a pleasing sugar-acid ratio (>25.0) is recorded in the variety, with an average of 18.85 °Brix of total soluble solids and 7.11 g.L-1 of titrable acidity. Thus, fruit quality, vine productivity and ease in cultivation makes ‘Manjari Manjula’ a potential variety for commercial expansion.
Samarth et al. (Tue,) studied this question.