Articles – Page 4 – Abhinava Krishi

Posted on 9 September, 202013 November, 2020 by — Leave a comment

Effect of Different Phosphorus Levels on Growth and Yield of Cowpea (Vigna unguiculata L.) Genotypes

Cowpea (Vigna unguiculata L.) is a widely grown legume food crop of the tropics and sub-tropics. The crop is well adapted to poor fertility and low rainfall conditions. It is grown widely throughout the year for all forms tender pods, dry seeds, green manure and cover crops both as sole and inter crop. It improves soil fertility and physical structure and considered as a suitable crop in rotation even in dry lands.

Cow pea pods are good source of fibre, minerals, calcium and vitamins particularly vitamin A and vitamin C. The nutritive value of cow pea grain, leaves and haulm is very high. The crude protein content ranges from 22 to 30 % in the grain and leaves on a dry weight. However, there is insufficient research work on impact of phosphorus levels on cow pea genotypes under this agro-climatic region. Hence, the present study was conducted.

**pic 1.#*Cow pea during flowering in research plot***

Legumes are phosphorus loving plants. They require phosphorus for growth and seed development and most especially in nitrogen fixation which is an energy-driving process. (Sanginga et al. 2000), but this is not achievable in the tropics because of low soil fertility and poor farming practices. Soil phosphorus or depletion of the phosphorus through cultivation. For sustainable food production to meet the increasing population in developing countries, the need for phosphorus fertiliser application is expected to increase (Brynes and Bumb, 1998).

However, even when phosphorus fertiliser are applied to replenish soil fertility, about 70 to 90 % of the phosphorus fertiliser are adsorbed and becomes locked in various soil Phosphorus compounds of low solubility without giving any immediate consideration to crop production (Holford, 1997). Phosphorus although not required in large quantities is critical to cow pea yield (particularly for improved photo period-insensitive cultivars) because of its multiples effects on nutrition. It not only increases seed yields but also nodulation (Singh et al ,2011).

***Pic 2.# During weeding operation in cow pea***

Some researchers also reported that phosphorus application influences the content of other nutrients in leaves and seed because of its multiple effects on plant nutrition Shilpa, (2013).

Multiple effect of phosphorus fertiliser is recommended to cow pea for;

Helps in nodule formation
Biosynthesis of chlorophyll
Nitrogen fixation it can fix up to 11-20 kg N/ha
Increase protein content.

Effect of geno-types and phosphorus levels on growth and growth attributes shows Rawati genotype was recorded maximum plant height (108.53 cm)and number of branches per plant(23.73).Baramasi genotype produced highest number of leaves per plant(87.6) with application of 40kg P2O5/ha. Maximum total dry matter accumulation (3746.41 kg/ha) observed by SB-2. In case of yield and yield all attributes show superior results in geno-type Baramasi with application of 60 kg P2O5/ha. Pod yield (5199.99 kg/ha) and seed yield (1303.72 kg/ha).

**pic 3.#Cow pea crop on research plot with different treatments of doses of P2O5/ha.**

Chlorophyll a and b content (0.98 mg/g) in leaves was present maximum in Baramasi var. with 60 kg P2O5/ha and chlorophyll content in pod (0.59 mg/g) was maximum in Baramasi with application of 40kg P2O5/ha. Ascorbic acid (1.63 mg/100g) content in pods of cowpea was recorded highest in geno-type SB-2.

Generally, as a legume crop protein content in cowpea seed is 22-25% and here Baramasi gave highest protein (21.37%) content with the application of 60 kg P2O5/ha (24.87%). Nutrient content of NPK in seed (%) was recorded in genotype Baramasi with 60kg P2O5/ha with highest Nitrogen (3.42%) in seed. Phosphorus content (3.12%) and potassium content(2.03%) in seed was recorded highest in genotype Rawati with 60 kg pP2O5/ha. Increasing phosphorus levels increases micro nutrients and heavy metals are reduced with similar results were reported by (Ayeni 2017).

**pic.4#Measuring pod length of three geno-types with different phosphate levels**

Finally I can conclude with my research work genotype Baramasi is giving highest yield with increasing application of phosphorus levels showing maximum effect on growth, development and yield with the application of 60 kg P2O5/ha respectively.

So It can be recommended to our farmers with application of 60 kg P2O5 per hectare will provide them highest yield in case of cowpea at Gajapati district of Odisha’s agro-climatic conditions.

Yerramsetty Sudha Rani

M.Sc. Horticulture(Vegetable Science)

MSSSOA,CUTM,Gajapati ,Odisha

Email: sudhayerramsetty081@gmail.com

Posted on 23 August, 202023 August, 2020 by — Leave a comment

Preparation Of Value Added Herbal Papaya Candy: Let Food Be The Medicine

Introduction:

Preparation of candy with fruits has been popular these days. Candies, also called as Sweets and Lollies are delicious and delightful. Papayas, Mangoes, Pineapples have often been chosen for the preparation of Candies. Candied papayas are also called “tutti-frutti” in native language. Herbal Candy is a way to bring in more whole food nutrition to your diet. They include wholesome herbal ingredients which are Cardamom, Tulsi and Lemon grass.

The FPO specifications for candied fruits having TSS(Total Soluble Solids) value 75%-80% and reducing sugar 25%. Some nutrition experts even contend that the occasional treat can help you feel less deprived and more positive about your relationship with food, which may help you maintain healthy eating habits.

Papaya (Carica papaya) is a tropical fruit having commercial importance and is famous for its high nutritive and medicinal values. The Candy was prepared by adjusting the level of different ingredients to obtain the best quality. It is organoleptically evaluated for its overall acceptance using nine-point hedonic scales by trained panel of judges. Revanwar et al. (2003)

**Picture 1.#Different composition used in the treatments for preparation of Herbal Papaya Candy for organo-leptic evaluation**

Preparation of Papaya Candy :

Material used for Candy Preparation:

1.Peeled Papaya : 300g

2.Sugar : 220g

3.Water : 200ml.

4.Flavours : Cardamom Powder, Tulsi Powder, Lemon grass Powder

5. Preservative : Citric Acid (1.5g)

Flow Chart for Papaya Candy Preparation:

Method of Preparation:

Select right quality of raw papaya and wash them properly. Make few streaks on papaya with a knife. Allow latex to flow out and peel the papaya. Cleanse them without latex. Allow them to dry. Cut the papaya and remove the seeds and chop them into small cubes (preferably 2-3 cm in dimension). Soak the cubes in common salt for one hour.

Later, cubes of papaya are blanched in water for 10-15 minutes until they become soft and transparent. Remove the water and drain it properly before transferring cubes into a container. Take another container with 220 ml of water adding 220 grams of sugar to it. Boil the solution until the sugar is completely dissolved. Add 300 grams of papaya cubes to the sugar syrup. Boil them for 20-25 minutes and steep the pieces in the Sugar syrup for 6-8 hours. Add 1.5 grams of citric acid as a preservative.

**Picture 4.#Chopping Papaya into small cubes**

Add the chosen herbal flavours such as Tulsi, Cardamom and Lemon grass in preferable proportion. Add organic food colour, if required. Drain the papaya cubes from sugar syrup and allow them to dry in shade until they become crisp. Pack them in Bio-degradable polythene pouches or right quality plastic containers.

Why Candies are prepared ?

Fruits are highly perishable commodities made up of living tissues. They are subjected to continuous change and high metabolism. Storing them for a long time can be troublesome. In India, Actual post harvest losses are 25-30% of the value of fruit produce. At this scale the post harvest losses are Rs.6000 to 7000 crores per annum. Converting them into value added products is beneficial. We could save at least 10% of losses.

Uses:

1) Papaya candy lowers cholesterol and boosts up immunity system.

2) It eases digestion and protects against arthritis.

3) Cardamom contains Cancer-fighting compounds.

4) It treats bad breath and prevents cavities.

4) Tulsi present in candies relieves headache and takes good care of eyes.

5) Lemon grass lowers high blood pressure and treats cough and cold.

6) One medium size Papaya contains 120 Calories, 30 grams of Carbohydrates, 5 grams of Fiber, 18 grams of Sugar, 30 grams Pectin.

Why processing and value addition is crucial ?

With food processing it is possible to maintain a safe and nutritious food supply to millions of people and making it available even in the off season. It prolongs the shelf life of the natural food. When farmers cannot attain reasonable prices for their produce they may opt to convert their produce into value added products. Doing so, farmers get financially benefited and their economic stature will be uplifted.

Konche Jahnavi

M.Sc.Horticulture(Fruit Science)

SHUATS, Prayagraj, Uttar-Pradesh

email@jahnavikonche@gmail.com

Posted on 15 August, 202022 August, 2020 by

Evaluation Of Fenugreek (Trigonellafoenum-Graecum) Cultivars In Relation To Herbage And Seed Yield Under Prayagraj Agro-Climatic Condition

Fenugreek is an annual legume, diploid (2n=16) belongs to Fabaceae family originated in Central Asia. It was named Trigonella, from the Latin language that means “little triangle” due to its yellowish-white triangular flowers. Fenugreek (Trigonellafoenum-graecum) commonly known as “methi” is cultivated throughout India and other parts of the world for leafy vegetables, spices, medicinal purposes. Being a leguminous crop, it also increases the fertility of soil by fixing atmospheric nitrogen. It has been estimated that each year fenugreek fixed about 283 kg Nitrogen per hectare (Saxena and Ahmed,1983).

Although fenugreek is a dual-purpose crop, in our country, it is mainly cultivated as seed spices crops. The total area occupied by seed spices in our country is 84.77 lakh hectares. Out of this fenugreek is cultivated in about 0.30-lakh hectares of land producing 30,000 tonnes of seed. Out of which 3,000 tonnes are exported to countries like Saudi Arabia, Japan, Sri Lanka and the U.K. Peter (1999) reported that an income of Rs12 crore from the export of fenugreek product.

Prayagraj to situated at an elevation of 78 m from sea level at 25.85^oN and 81.15⁰E longitude comes under the subtropical region of India, due to its climatic conditions it experiences only local variety(Mundera). The winter temperature some time falls as low as 1-2⁰C during December-January. While summer temperature rises as high as up to 46-47⁰C in the month of May-June. The average rainfall is about 1000-1100 mm during the rainy season. The soil of the Prayagraj is clay loam which is enriched with nutrients and also good for the cultivation of most of the vegetable crops. And thus this soil type provides a suitable environment for the growth of microorganisms and suitable for the use of bio-fertilizers. Being a sub-tropical region, it experiences a hot dry summer with a maximum temperature of 48⁰C.

**Pic.1:#Local varieties of fenugreek seeds available in India**

Fenugreek seeds contain a substantial amount of fiber, phospholipids, glycolipids, oleic acid, linoleic acid, linoleic acid, choline, vitamin A, B1, B2, C, nicotinic acid, niacin, and many other functional elements. Fenugreek seeds are a rich source of fiber (50-65 g/100g) mainly non-starch polysaccharides. Medicinally, fenugreek fiber is capable of moderating human glucose metabolism. The aroma of fenugreek seeds attributed to the presence of volatile oils. It is one of the oldest medicinal plants, its seeds, leaves, and even the whole plant are used to prepare powders and extracts for medicinal use. Fenugreek had been applied to embalm mummies and in incense in ancient Egypt.

***Pic.2 :#Fenugreek Plants at flowering stage at Central Research Farm,Department of Hort.,SHUATS,Prayagraj,Uttar Pradesh***

Seeds of fenugreek were traditionally used as a remedy for diabetes in many Asian and African civilizations. Cancer is one of the leading causes of mortality all around the world. Many reported studies have shown the protective effect of fenugreek seeds in experimental models of cancer using cell lines or experimental animals.

Raw and roasted fenugreek seeds added to a mixture of straw and concentrate in the ratio 60:40 resulted in both cases in higher in vitro gas production and lower methane emissions. It was concluded that 2% of raw or roasted seeds of fenugreek had the potential to reduce methane emissions from ruminants and to improve DM digestibility (Rejil et al., 2007). Fenugreek green leaves are one of the most ancient medicinal herbs containing β-carotene (19 mg/100 g), ascorbate (220 mg/100 g) (Thomas et al., 2011), fiber, iron, calcium, and zinc even more than the regular food items (Muralidhara et al., 1999).

Pic.3 :#*Kasuri Methi at Central Research Farm,Department of Hort.,SHUATS,Prayagraj,Uttar*

Kasuri Methi is morphologically different from other methi varieties. The scientific name of Kasuri methi is “Trigonella corniculata”. It provides numerous health benefits and is a regular feature in vegetarian cuisine. Kasuri Methi is generally used as a condiment for flavoring various curries and sabzis. Regular consumption of Kasuri methi helps keep cholesterol levels in check. Dry leaves of Kasuri methi are rich in protein, iron, and vitamin A and widely used as spice and herb in food preparation. It helps in relieving gastric, digestion, and intestine related problems.

Pic.4 :# ***Different farmer’s varieties of fenugreek taken under the research trial after harvesting***

Fenugreek leaves help in keeping the body’s blood lipids at the normal levels. It helps in controlling the metabolism of glucose and hence prevents type-2 diabetes. Kasuri methi helps to reduce platelet formation which in turn prevents blood clotting in the heart. Helps fight against kidney problems as well as mouth ulcers and boils. Kasuri Methi is used in different parts of the country as an ingredient for herbal tea. Applying a paste out of fenugreek powder helps to get rid of skin blemishes. Dried fenugreek leaves are known for delaying the premature graying of the hair. By applying it externally and thoroughly massaging it over the scalp, Kasuri Methi can help the scalp and follicles retain their pigmentation.

***Pic.5 # Harvested farmer’s varieties of fenugreek under the research trial***

This study will be undertaken to estimate the herbage and seed yield of fenugreek varieties from Southern India. However, fenugreek is commonly grown in Prayagraj region, but southern cultivars have not experimented. Through this varietal trial, other varieties that may have higher yield potential will be evaluated, which may also significantly increase farmer’s income. The seed also has a higher commercial value which will add to farmer’s income significantly, as farmers’ practice is to get herbage yield only. Thus the evaluation of different varieties from Southern India is necessary to identify the best varieties in terms of herbage as well as seed yield. So the proper evaluation of varieties is essential for understanding potentially for large-area production of both herbage and seed under the Prayagraj agro-climatic conditions.

Imandi Santhoshi Reshma Madhuri

M.Sc. Horticulture(Vegetable Science)

SHUATS, Prayagraj,Uttar Pradesh

email@reshma.imandi@gmail.com

Posted on 15 August, 202022 August, 2020 by

The sad story of stray fruits: An untapped potential of the nation

The production, consumption and marketing of the fruit crops, especially the commercially produced ones, have gained their own place as the second large pillar of horticulture, after the vegetables. Unfortunately not all crops coming under the category of “fruits” are harvested from huge commercial orchards, loaded with selective and effective inputs, packed with expensive kits and even transported along miles of distance for being exported. A vast portion of the fruit family also exits that are random bearers and most underrated. More than about 150 species of such fruit crops exists and are referred to as stray fruits/ minor fruits/ under-utilised fruits/ under-exploited fruits/ lesser-known fruits/ wild fruits,etc. These are usually numerable, stand as a single tree or an aggregation of a few at a particular area, lasting from months or years back. Some of the recognized names are Passion Fruit, Fig, Karonda, Persimmon, Loquat, Kiwi, Phalsa, Carambola, Mangosteen, Mulberry, etc. while some other like Bilimbi, Hog plum, Elephant apple, Durian, Bread Fruit are even lesser known in Indian states, in spite of some being the native to India.

Pic 1.#Longan Fruit(Dimocarpus longan),Belongs to family Sapindaceae.
(Other fruits like Litchi and Rhambutan are from the same family.These are sweet in taste and has effective treatment for diebetic patients.Photographs taken from my neighbours backyard.(one single tree from natural germination) at Jajpur District of Odisha.)

The sad part of this group of flora is that they are not manually regulated, starting from their propagation till the end of their life span. The category is basically nature dependent for growth, where the planting material follows the process of germination, blossoming, etc. only when tapped by the nature. These fruit crops are usually self-occurring humus feeders, wind harvesters and the canopy is often managed by natural calamities. Though the management is non-commercial here, the production and distribution of these fruits is indefinite. And where the same is negligible, there is no question of marketing. Even if some fruits are fate-favored, they are limited only to the trolleys of some fitful vendors, earning them hardly a lunch for the day.

However, irrespective of their habit, habitat, abundance and the ongoing market demands, they are no less contributors of luscious flavor, nutrition, aesthetic gratification and vital medicinal values to the society. In contrast, most of the values are only restricted to the pages of Horticultural text books. It would be surprising to know that in India still many of the fruits from the list are potentially higher in terms of local consumption rate, culinary utility, spiritual demand, etc. and gain tremendous values in comparison to the frequently available ones. Some fruits are even found effective against deadly cancerous diseases, hypoglycemia, heart diseases, dermatological disorders, hair abnormality, sexual dis-functioning, ageing, etc. A number of the stray fruits help tuning up of the CNS and stabilising the body red blood cells count as the primary function.

Pic.2#Kumbhi Fruits(Careya arborea)Belongs to family Lecythediaceae
(Also called as Wild guava, Slow match tree .The fruit has a lot of medicinal values.Photograph taken from a road side forest at Keonjhar District of Odisha.)

It is acceptable that there is a strong reason for the minor fruits to be under-utilised. Perhaps due to the fact that most of the minor fruits are non-palatable and without an eye-catching morphology, unlike other dominant fruits, these are swiped out of the marketing chain system. Selection of promising varieties of such fruit crops, followed by analytical studies on their physiological and genetic behaviour along with the chemical components present in them would perhaps be the front line revolution to their success. Moreover, understanding the values of food security, the studies and researches on the minor fruits are to be prioritised and simultaneously creating commercial orchards for their smooth cultivation, establishment of small scale industries, as startups, for the post-harvest treatments especially grading and packaging is also a vital factor.

The produce, in some cases, may not be consumed raw but can be effectively converted into wide range of value added products like pickles, marmalade, jam and jellies, squash, etc. indulging a large number of youths to find their way to self-employment. Due to the medicinal significance, a number of stray fruits can provide raw materials for the pharmaceutical industries and Ayurvedic homes for manufacture of drugs and medicines out of their dried flesh, rind or kernels. Again, the same can be made to contribute to the wine industries, oil industries, fibre industries, etc. as well.

Last but not the least, introducing and popularising the minor fruits in all over the nation through advertisements of value added products, extension educations through campaign programs and setting up of fruit kiosks at affordable prices would even add to the purpose.Large more aspects are yet to be covered in order to encourage the production and productivity of stray fruits. However, these stray fruits are under-exploited resources of our nation which perhaps deserves, not just an extended syllabus, but an ultimate ‘Minor Fruit Revolution’ in the coming days.

Bimal Dash

Master in Horticulture (Fruit Science)

email:@bimaldash.ar@gmail.com

Posted on 13 August, 202022 August, 2020 by

Preparation of value added guava- sapota cheese: A potential delicacy for the market.

Fruit cheese has recently become very popular. It is a confection of the type of Karachi halwa and is prepared from fruits like Guava, Apple, Pear and Plum. Fruit cheeses have a long shelf life (Srivastava and Kumar, 2007). Fruit cheese contains a minimum 68% T.S.S. and 45% prepared fruit in final product, (F.P.O Specification). Fruit cheese are made from a stiff fruit puree. This is a good way of preserving fruit which has a lot of pips or stones. They use a larger portion of sugar to puree than fruit butters. fruit cheeses can be turned out in one piece and cut with knife in place of cheese or, cut into small pieces, as a sweetmeat.

Preparation of guava sapota cheese:

Materials required:

1.Guava pulp -500g

2.Sapota pulp-500g

3.Butter -40g

4.Sugar-150g

5.Citric acid -2g

Preparation Method/Technology:

Select firmly ripe Guava fruits wash with clean water and then cut into pieces. After that boil it with 300ml of water/kg of guava, till the pieces becomes soft then, either sieve in a muslin cloth or in a pulping machine to remove seeds and skin to make a fine pulp.Select fully riped sapota fruits peel it and then remove the seeds after that cut into pieces and then grind it to make the fine pulp. Take each 500g of guava and sapota pulp and cook it for 5-10min after that add sugar and butter to the pulp again cook it for 10min then add citric acid after that judge the end point . Evenly distributed the mixture over butter coated tray and left it for 3 hours to set. After that packed in a polythene bag and stored at ambient temperature.

Fruit and vegetable are highly perishable commodities — as they are living tissues that are subject to continuous changes after harvest, because of their peculiar characteristics, i.e. high moisture content and rapid rate of metabolism, they are prone to deteriorate rapidly after harvest and also due to lack of adequate post harvest losses due to spoilage are very high. Actual post harvest losses have been estimated to be as high as 25- 30% of the value of produced. At this scale the post harvest losses are Rs.6000-7000 crores per annum.

Even if 10 % of this could be save by converting them into processed products at peak production season, there will be saving of Rs.650 crores to the horticultural wealth of the country. But processing industry at present is utilizing only about 1.8 percent of total production for processing, as against the performance of other countries Malaysia (83%). Philippines (78%). Brazil and US (70%), a new orientation needs to be given to the fruit processing industry to upgrade nutrition, minimize post harvest losses. This can be achieved only by enhancing processing of fruits and vegetables.

**picture 2.#During preaparation of Guava-Sapota Cheese.**

According to recent joint study conducted by the management consultancy firm Mc Kinsey and Co-coordinators and the Confederation of Indian Industry (CLL) at least 50% of the fruits and vegetables produced in country are lost due to wastage and value destruction. The wastage cost is estimated to be Rs 23,000 crores annually. Therefore, in order to achieve our largest goal of feeding the population as well as meeting the requirements of the processing industry and export trade, only increasing the production and productivity of fruits will not be enough. We should have to strengthen the post harvest facilities of our country.

The main objective of fruits processing is to supply wholesome safe, nutritious and acceptable food to consume throughout the year and the main objectives of post harvest studies are reduction of fruit losses, imports of produce and generation of Urban and Rural employment as well as sources of income to the farmers and artisans. It also helps in developing value added product so that they can be relished throughout the year. So there should be some ways that farmers can easily and rapidly save their produce. This can be only being done if they have a processing industry nearby. However, farmers can’t spend crores of rupees to establish industry. So there should be some way to make a products of fruits, which is easy to prepare and needs very low initial investment.

Syed Pula Ruksana

M.Sc. Horticulture

SHUATS,Prayagraj,Uttar Pradesh

email @syedruksana1616@gmail.com