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Management of Pollinators to Increase Vegetables Production

Introduction

A significant section of small and marginal farming community, who constitute 80% of the country’s farm holdings is significantly dependent on the production of vegetables such as various gourds, brinjal, cucumber, tomatoes apart from potatoes, onions etc. (Sindhu et al., 2005).Approximately 70% of the tropical vegetable crop species produced are dependent on the activity of insect pollinators (Klein et al., 2007).This underpins the 7.53 million tonnes of vegetables grown in India representing 13.4 % of global production (Charan et al., 2010) – a sizeable proportion of which is pollinator dependent.

The consideration of pollination requirements for vegetable crops should be viewed in two broad categories.

Vegetable seed production

Vegetable production

Pollination

Pollination refers to transfer of pollen from the anthers or male reproductive organs of the flowers to the stigmas.

 Types of Pollinations

  1. Self pollination
  2. Often cross pollination
  3. Cross pollination

Table 1: Different pollinators which play vital role in pollination

PollinatorsContribution (%)
Bee73%
Flies19%
Bats6.5%
Wasps5%
Beetles5%
Birds4%
Butterflies4%
Source- Abrol,2009

Pic 2.# Different types of Pollinators insects

Table 2: List of crops which requires and does’t require the pollinators:

Crops That Require PollinatorsCrops That Don’t Require Pollinators But Have Better Yields With ThemCrops From Which Pollinators Collect Pollen
Melons, Cucumber, squash/pumpkinEggplant, lima bean, Okra, PepperPea ,snap bean ,tomato

In vegetable production, insecticides can harm pollinators (including bees) in several ways:

  1. When pollinators are present, resulting in direct exposure. This can be true for crops that require pollination services and for crops where pollinators are only feeding on pollen.
  2. Applicators apply insecticides to fruit or vegetables when pollinators are not present, but the insecticide residues persist long enough to potentially harm pollinators when they visit the crop.
  3. Applicators apply systemic insecticides to fruits and vegetables. These products move through the plant to flowers in quantities that could harm pollinators.
  4.  Applicators apply insecticides outside the fruit or vegetable production field that move (in some manner) into the field in sufficient quantities to harm pollinators.
  5.  The residues of systemic insecticides remain in the soil from a previous crop. The fruit or vegetable crop then takes up the insecticide, which moves to flowers in quantities large enough to harm pollinators.

Best Management Practices to Attract and Protect Pollinators:

  • Plant native and other well-adapted flowering plants for season long bloom in or near the garden.
  • Create nesting habitat for ground- and cavity-nesting bees.
  • Do not spray insecticides or fungicides on flowering plants or fruit trees just before or during bloom.
  • If pesticide applications are necessary, choose a product with the least toxicity to bees.

The pollination process:

  • Many insects visit flowers to collect pollen and nectar as food. As they forage, these insects spread pollen grains among flowers, accomplishing pollination. Many flowers offer sugary liquid nectar as an added enticement for these pollinating insects. Among insect pollinators, bees are especially efficient because they eat pollen and nectar exclusively, visit many flowers of the same species during a single trip and have hairy bodies that easily pick up pollen grains.
  • Cucurbit flowers open shortly after sunrise and remain open until late afternoon or early evening, so each flower is open for only a few hours. The honeybee is the most common and effective cucurbit pollinator. Honeybee activity closely coincides with the period when the flower is open. Honeybees begin to visit flowers an hour or two after sunrise and continue to visit until mid-afternoon. If temperatures are very warm, bee activity may decline about noon. Avoid spraying pesticides when bees are active.

How are vegetables pollinated?

  • Vegetable crops that produce a fruit require pollination in order to develop fruit. Some vegetable plants produce a separate male and female flower – pumpkins, squash and cucumbers for instance. Pollination occurs when insects such as bees and hoverflies visit flowers, collecting nectar and pollen.

How do you attract Pollinators to a vegetable garden ?

  • How to attract them: Plant large patches of flowers such as vetch, borage, buckwheat, sunflowers, alfalfa, clover, or wildflower mixes to bring them to your yard. You can also hang a honey bee lure in your garden.
  • Plants produce nectar to attract pollinators.

How many flowers does a bee pollinate in a day?

  • Did you realize that a bee can visit up to 5,000 flowers in a single day? If you think that’s amazing, consider this: to make one pound of honey, a hive of bees must travel over 55,000 miles and visit two million flowers!

What time of day are bees most active?

  • Bees are mid-morning risers. Meaning they will be out and about during the day. Early morning could be best if you don’t have time to wait for dry grass. But either way before 9a.m. or after 5p.m. is the best time to mow your lawn to avoid bee stings.

At what temperature do bees die?

  • At somewhat lower temperatures bees can survive longer at high relative humidities because desiccation is the limiting factor. PIRSCH (1923) concluded that honeybees die at 46 ° to 48°C and ALLEN (1959) found that they die after 1 hour at 48 °.

Need of management of pollinators:

  • Unlike the western countries, the bees that pollinate Indian crops are almost all wild honey bees and other non- Apis pollinators. As a result, very little research has been done on their decline.
  • According to Gallai et al. (2009) more than 40 % of honey bees have been disappeared during last 25 years in India

Reference

  • Abrol DP. 2009. Plant-pollinator interactions in the context of climate change – an endangeredmutualism. Journal of Palynology, 45:1-25
  • Basu P,Bhattacharya R and Ianetta PP. 2011. “A decline in pollinator dependent vegetable crop productivity in India indicates pollination limitation and consequent agroeconomic crisis,” Nature Precedings, http://hdl.handle.net/ 10101/npre.2011.6044.1
  • Chakrabarti P, Rana S, Sarkar S, Smith B and Basu P. 2014. Pesticide-induced oxidative stress in laboratory and field populations of native honey bees along intensive agricultural landscapes in two Eastern Indian states. Apidologie 46, 107–129.
  • Gallai N, Salles JM, Settele J  and Vaissiere BE.2009. Economic valuation of the vulnerability of world agriculture confronted to pollinator decline. Ecological Economics 68, 810-821.
  • George RAT. 2009. Vegetable seed production, 3rd ed. CABI, Wallingford.
  • Klein MA, Vaissiere EB, Cane HJ, Steffan-Dewenter I, Cunningham SA, Kremen C  and Tscharntke T. 2007.Importance of pollinators in changing landscapes for world crops. Proc.  R. Soc. Lond. (B) 274,303-313.
  • Pannure A.2016.Bee pollinators decline: perspectives from india. International Research Journal of Natural and Applied Science,3(5)
  • Raj H and Mattu VK.2016.bee pollination and pollinator friendly management Practices in himachal himalaya, india,Global Journal of Bio-science and Biotechnology, 5 (1) : 88-94
  • Sengupta P and Ghorai N.2018.A study on the foraging behaviour of hymenopterans on vegetable crops in the South-24-parganas district of west bengal, india.Asian Journal of Science and Technology, 09(1):7319-7326,
  • Sushil SN, Stanley J, Hedau NK and Bhatt JC. 2013. Enhancing Seed Production of Three Brassica vegetables by Honey Bee Pollination in North-western Himalayas of India , Universal Journal of Agricultural Research 1(3): 49-53
  • Annual report of AICRP on  Honey Bee and Pollinators, Bhubaneswar, OUAT, 2016-17.

Author Details:

Shaik Moulana

Research Associate, Banana Research Station,

Dr.YSR Horticulture university, Pulivendula,

YSR Kadapa (Dist.), Andhra Pradesh-516390

Email @moulana1995@gmail.com

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Scope of fruit and vegetable carving : An innovative pathway towards generating employment in urban horticulture sector

Pic.1# Original carving on different fruits and vegetables done by Mr. Sai Teja on a horticulture exhibition in the year 2015.

Fruit carving is the art of sculpting fruit, a very common technique in Europe and Asian countries, and particularly popular in Thailand, China and Japan. Carving art on the fruits and vegetables has become the sign of attraction for the guests attending the parties. There are many fruits that can be used in this process; the most popular one that artists use are watermelons, papayas, muskmelons, pineapples etc.

Regardless of its origins, vegetable carving is flaunted in many different Asian restaurants, cruises, hotels, and other various places. In the mid-20th century, the art of vegetable carving began to grow outside Asia. Since then, other cultures have slowly come to appreciate the beauty and culture associated with the practice. Today, one can marvel at vegetable carving throughout the world.

Pic.2#Carving on different fruits and vegetable done by Mr.Sai Teja.

Irrespective of the occasion and place, fruit and vegetable carvings find a prominence. They are not easy to make and are a testimony to the skills and talents of the artisans carving it. In most cases, these specialized artisans have taken formal training from culinary institutes and this gives them a hold on the basic techniques. The rest is up to their imagination and practice.

Artisans carve fruits and vegetables about three hours before the event starts and they leave it in cold water for the carvings to set. The tools they need to carve include cutting board, small and medium sized knives with sharp edges, a sharp peeler with preferably an oval edge, bells pins, tooth picks and dry sticks used to represent the stem of flowers. With these tools, the artisan is all set to run his or her imagination wild and come up with a variety of flowers, baskets, insects, birds, animals, toys and just about anything that is appropriate for the occasion.  

Pic.3# A typical art of a boat carved out of a single piece of Pumpkin by Mr. Sai Teja

Other than restaurants, one can see carvings done by artisans in all major food festivals today. In some cultures, fruit and vegetable carvings are displayed in formal gatherings and in private parties. In India, for example, one can see fruit and vegetable carvings displayed in many wedding halls just before guests enter the dining area. The idea behind such display is not only to show the skills of the artisans, but also to entice guests to enter the dining hall. Some chefs believe that a visual display of food triggers taste buds and helps guests to better relish their food. For these reasons, it is common to find different carvings on the entrance of dining halls in Indian weddings.

Present scope and future prospects of carving fruits and vegetables

The demand for fruit and vegetable carving is increasing day by day as the people are looking towards alternatives that are livelier and more attractive to decorate in the functions. The abundance of fruits and vegetables throughout the year even in the off-season has been achieved due to advanced horticultural techniques which overcome the problem of non-availability of raw materials for carving. There are very less artisans who are experienced in this art and there is lot of scope in training through workshops and symposiums.

pic.4# A beautiful design of Rose flowers in a Pot carved out from a single piece of Watermelon by Mr. Sai Teja

Once fruit carvers have mastered the techniques past the intermediate stage and become professionals, they can price their services to restaurants, professional caterers, hotels and resorts. On a smaller scale, fruit carvers can present a dish with decorative garnishing to add an aesthetically pleasing experience to their viewers. Rural women, self-help groups, FPO(Farmer Producer Organizations) can be trained with the art of fruit and vegetable carvings to propagate the skill in this field which helps them to generate income as an association. Several food carving competitions are being held across the world which brings the artists great reputation and opportunities to work with some of the biggest events, restaurants and ceremonies. The art of carving fruits and vegetables is eternal and has a never-ending demand. In short, when you see a carved fruit or vegetables the next time, spend a few minutes to admire its beauty and intricacy. It will not only give you a glimpse into the culture, but will also make the artisan happy.

pic.5# A beautiful peacock design carved out of a single piece of watermelon by Mr.Sai Teja

Limitations

The major obstacles of fruits and vegetable carvings include the lack of quality raw materials, pattern designers, transmission of knowledge and creating added value. Quality fresh fruits and vegetables are needed so that the finished carvings can be kept and displayed longer which also depends on the atmosphere and time period where the carvings will be displayed. Fruits and vegetable engravers lack experience and consistency in their art forms where there must be a consistent balance in the lines, patterns, shapes, weight, color and texture. The lack of understanding these factors result in underdeveloped carvings and development of patterns. The limited time available to prepare the carvings has limited the designs and patterns for each venue. The transmission of knowledge between artisans is still limited due to the closure and unwilling transfer of knowledge from senior artisans. The limited transfer of knowledge and skills due to competing attitudes of modern society has led to in-efficient development of fruit and vegetable carvings and lack of apprentices.

References:

https://asian-recipe.com/methods/fruit-vegetable-carving

  • Panprom, S., Somtrakool, K., & Tidpad, P. (2013). Fruits and Vegetable Carving:    Development of         Carving Patterns for Banquets. International Journal of Academic Research in Business and Social Sciences3(9), 697.

For more information about fruit and vegetable carvings you can contact our author.

Author Details:

Sai Teja

M.Sc (Agronomy)

ASSAM AGRICULTURE UNIVERSITY,ASSAM,INDIA

Email@kandapu.saiteja.amj19@aau.ac.in

Mob:91-7032865674

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Advances in hybrid seed production in solanaceous crops

What is Hybrid ?

Hybrid is first generation (F1) from crosses between two purelines, inbreds, open pollinated varieties, clones or other populations that are genetically dissimilar.

Types of Hybrids :

  • Single cross hybrid: Cross between two unrelated inbred lines (A × B)
  • Double cross hybrid: (A×B) x (C×D)
  • Three way hybrid: (A × B) × C
  • Top cross hybrid: Inbred is crossed with an open-pollinated variety

Hybrid Seed Production Systems :

  • 1 line system: Apomixis
  • 2 line system: Genetic male sterility (GMS) and Cytoplasmic male sterility (CMS)
  • 3 line system: Cytoplasmic-genetic male sterility (CGMS)

History of Hybrid seed Production in India (In Vegetables)

  • In 1973, IAHSC released first tomato (Karnataka) and Capsicum (Bharat) hybrids for commercial cultivation.
  • Since 1975, intensive research work has been started by both public and private sectors for exploitation of hybrid vigor in various vegetables crops.

Characteristics of the Solanaceae

  • Flower:  small to medium & perfect
  • Fruit:  berry with many seeds. 
  • Pollination:  Self- or often cross-pollinated

Reasons for commercial exploitation of Solanaceous hybrids

  • Sufficiently medium flowers facilitates easy emasculation & pollination.
  • Availability of pollen in abundance.
  • Large number of seeds obtained per pollination/cross.
  • Manifestation of heterosis for yield & its components.
  • The highly profitable prices obtained from the produce.
  • Good response of F1 to better cultural practices, inputs & environment.

Steps for Hybrid Development

  • Development of Inbred lines
  • Testing the combining ability

                        a) General Combining Ability

                        b) Specific Combining Ability

  • Production of F1 hybrid seed

Hybrid Seed Production Techniques in Solanaceous crops:

Emasculation: Can be performed at the start of flowering, about 55-65 days after sowing.

Steps in Hybrid Seed Production:

Study done at IARI using male sterile & male fertile lines in Tomato:

  • Time saved by male sterile line was 63%.
  • Average fruit set by using male sterile line was 79.35%.
  • Average fruit set using male fertile line was 65.40%.
  • Hybrid seed cost by using male sterile line per kg was Rs. 466/-
  • Hybrid seed cost by using male fertile line per kg was Rs. 3691/-

Hybrids released in tomato by private & public sectors:

Name of Hybrid VarietyInstitute/Company
RupaliIndo-American Hybrid Seeds Co.
AmoghNamdhari Seeds Pvt.Ltd. Bangalore
Pusa Hybrid-1IARI, New Delhi
Pusa Hybrid-2IARI, New Delhi
Pusa Hybrid-4, Pusa Hybrid-8,IARI, New Delhi
Arka Shreshta, Arka RakshakIIHR, Bangalore
ArkaVardan, Arka SamratIIHR, Bangalore
Arka Vishal, Arka AnanyaIIHR, Bangalore
Solan Sindhur, Solan Garima, Solan  SagunUHF, Nauni, Solan
Table no.1 #Hybrids released in tomato by private & public sectors in India

F1 Hybrids in Brinjal:

Public Sector Variety Name

GAU (Anand)                         :           ABH-1(SR), ABH-2(SR)

IARI (New Delhi)                  :          Pusa Hybrid-5, Pusa Hybrid-6, Pusa Hybrid-9

IIHR (Banglore)                    :          Arka Navneet, Arka Aanand

NDUAT (Faizabad)               :         NDBH-1, NDBH-6

GBPUA&T                             :           Pant Hybrid 1

Private Sector Variety Name

Ankur                                      :           ARBH-201, AHB-2, AHB-4

Indo-American                      :           Suphal

MAHYCO                               :           MHB-1, MHB-2, MHB-10, MHB-11, MHB-56

Sumex `                                  :           Sumex 9, Sumex 19

Sungrow                                 :           Kanhaya, Navkiran

Century                                   :           Nisha, Vardaan, Shiva

F1 Hybrids in Chilli

Public Sector Variety Name

PAU (Ludhiana)                   :  CH-1, CH-3

IIHR                                        :  Arka Suphal, Arka Meghana, Arka Sweta, Arka Harita

Private Sector Variety Name

Hung Nong                             : Delhi Hot, Hot Green, Skyline

Mahyco                                   : Tejaswini

Sandoj                                     : Agni

Practical tips for hybrid seed production in Solanaceous vegetables:

  • Fermentation method of seed extraction gives better seed recovery, however acid and alkali extraction can be employed where temperature is too low.
  • Planting ratio of male to female lines in hybrid seed production plot of brinjal can be increased to 1:10
  • Axial flow vegetable seed extractor can be used economically in brinjal
  • Minimum isolation distance of 225 m in chilli is safe for hybrid seed production under north Indian conditions.
  • Fully ripe fruits should be used for seed extraction in chilli.
  • Seed production cost can be reduced by using male sterility system or androcides in all these crops.

Conclusion:

  • Hybrid  seed production starts very early but still its coverage is not satisfactory.
  • It should be popularize among rural masses not only for increasing production but also it help to give employment to rural youth and women in particular.
  • Standardization of research at molecular level.
  • Utilization of transgenic technology.

Reference:

Kanwar et al ,2014..Advances in Quality Seed Production of Vegetable Crops, Publisher: Department of Vegetable Science Dr Y S Parmar University of Horticulture and Forestry Nauni -173 230 Solan, Himachal Pradesh, pp.19-37.

Nascimento et al., 2003. Ciencia e Agrotecnologia, 27 (Especial): 1662-671. 

R.T. Opeña, J.T. Chen, T. Kalb and P. Hanson October 2001 Hybrid Seed Production in Tomato AVRDC pub # 01-527.

Tewari G., Ram, R. N. and Singh A (2018). Effect of plant base digestive enzyme ‘Papain’ on growth, survival and behavioural response of Cyprinus carpio. International Journal of Fisheries and Aquatic Studies: 6(3): 210-214.

Sushma Sharma ,Ph.D. Scholar, Department of Seed Science and Technology CCS Haryana Agricultural University, Hisar: VOL. NO. XVII, ISSUE NO. 03

Author Details:

Shaik Moulana

Research Associate, Banana Research Station,

Dr.YSR Horticulture university, Pulivendula, YSR Kadapa (Dist.), Andhra Pradesh-516390

Email: moulana1995@gmail.com

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Facilitating Rural Farmers through Perishable Cargo Centre: An initiative by ITC

Pic #1.Tomatoes and Capsicum stored inside Perishable Cargo Centre at Varanasi,UP.

INTRODUCTION

In India Agriculture and allied sector is the largest source of livelihoods. 70 percent of its rural households still depend primarily on agriculture for their livelihood, with 82 percent of farmers being small and marginal. The rural communities lack electricity and thus face serious problems of storage and preservation during harvesting periods, particularly, at seasons of increased yields. Huge losses can result from poor storage of fruits and vegetables. The level of losses depends on the storage structure, method of storage and the storage environment. Due to the high perishable nature about 35% of fruits and vegetables are lost their fresh forms in storage in the rural areas.

Importance of fruits and vegetables in human diet is well recognized. Man can’t live on cereals. Fruit and vegetables are essential for balance diet and good health. Nutritionists advocate 90 g of fruits and 360 g vegetable per capita per day in addition to cereals, pulse, egg etc. Fruits and vegetable are good source of vitamins and minerals without which human body cannot maintain proper health and develop resistance to disease. They also contain pectin, cellulose which stimulates intestinal activities and energy giving substances like oils, fats, and proteins. Many fruits have medical purpose. Proper food storage helps maintain food quality by retaining flavor, color, texture and nutrients, while reducing the chance of contracting a food-borne illness.

What is the Problem:

Poor storage of fresh and processed fruits and vegetables by the rural farmers have resulted in huge losses due to lack of knowledge of useful information on the methods of preservation and storing these perishable agricultural  produce. It is astonishing that the losses in fruits and vegetables have been quantified as 30-35% accounting for an economic drain of Rs 2.40 lakh crore annually.

Fruits and Vegetables Losses among the major producing state:

RankStateTotal Loss (Rs. Crore)
      1Maharashtra      10100
      2Andhra Pradesh 5633
      3Tamil Nadu 8170
      4Gujarat      11398
      5Karnataka 7415
      6Uttar Pradesh 10312
      7Bihar 10744
      8Madhya Pradesh 5332
      9West Bengal 13657
 All India        212552
#Source : ASSOCHAM Report, May,

Present status of India’s cold chain storage sector:

As per available information, there are 8186 number of cold storages with capacity of  374.25 Lakh MT is available in the country for storing perishable horticulture produce like fruits and vegetables. In their report on cold storage infrastructure in India, Emerson Climate Technologies estimate that in 2012, 6300 cold storage facilities were installed in India with a total space of 30.11 million metric tons. The report further notes that this number is required to double if current levels of food wastages are not to increase further. Also intra-country differences with regards to cold storage capacity stand out: 60%, i.e. 10.187 metric tons, of cold storage space is located in Uttar Pradesh, West Bengal, Gujarat and Punjab alone.

Whereas the disparity between supply and demand for cold storage is at 20% in Uttar Pradesh, this gap amounts to staggering 97% in Tamil Nadu, where in 2010 merely 0.0239 million metric tons of cold storage had been installed. The National Horticulture Board estimates that investments in the dimension of about INR 550.74 billion till 2015/16 are required to keep up with growing vegetable and fruit production of vegetables. Currently, 95% of total cold storage capacity in India is in the hand of private players. Due to the ubiquitous lack of cold storage, small-scale farmers are eager to sell their produce as close as possible after the time of harvest since the market value of vegetables decreases by 25% to 40% daily. A report by the World bank states that 10% of this loss occurs in farmer’s markets driving down prices in times of excess supply and in the worst case leads to price crashes resulting in prices that do neither cover production, harvesting or transportation cost.

Perishable Cargo Centre by ITC : A gift to the rural farmers of India

The Perishable Cargo Centre initiative by ITC for availing cold storage facility is a wonderful gift for farmers who can store their extra produce and can sell any time when they get good prices for their commodity. By the help of cold storage farmers can avoid the losses and get higher net return by selling their produce in the market .

Advantage of Perishable Cargo Centre : Storage of fresh vegetables

Fresh leafy vegetables can be kept fresh in storage for 4-6 days when sprinkled with water and covered with polythene sheet. In cool weather, the root of the fresh leafy vegetables were cut off and washed off with clean water. Test conducted with fresh tomatoes reveals that the system could store tomatoes for 25 days at average temperature and relative humidity between 14-20°C and 82-98% respectively. The cooling efficiency achieved with the storage system ranges between 93-98% and a temperature drop of 8oC below ambient was achieved.

How Farmer’s are getting higher return through availing the benifit from Perishable Cargo Centre

A flower grower from Varanasi named as Sri Amit Singh Patel(50) who used to grow marigold he stored his flowers for 1 week in diwali and sold his flowers on diwali date. Normally he was selling his one garland of marigold in 7-8 rupees. But on diwali day he sold the same garland in 25-30 rupees and earned upto 17 rupees extra on an average. In another case one more farmer who stored his pea in cold store when it was 10 Rs /kg which was the price before one  week where as after one week he was able to  sold the same  pea at 17 Rs / kg.

Conclusion:

Our farmers of different parts of India mostly produce specific kinds of vegetables in bulk at shot time and mostly suffers from its distress sell due to lack of storage facility. From the above case studies it was found that the Perishable Cargo Centre by ITC is helping our farmers by solving the major issue of preventing the distress sell .

Rishi Kant Yadav

mob:9793064466

Center Incharge (Perishable Cargo Center – ITC, Varanasi,UP)

M.Sc.(Vegetable Science) Horticulture,

SHUATS, Allahabad, India