Browsing by Author "Jasdeep Kaur"
Now showing 1 - 2 of 2
Results Per Page
Sort Options
ThesisItem Open Access Growth and virulence of Bacillus thuringiensis on cereals(Punjab Agricultural University, Ludhiana, 2016) Jasdeep Kaur; Joshi, NeelamFive Bacillus thuringiensis isolates including two procured isolates (B. thuringiensis MTCC 868 and MTCC 4715) and three native isolates (Bt-4, Bt-10 and PAU Bt) were evaluated on different cereal based medium, their effect of incubation time, pH and various additives on the persistence of bacteria and its virulence against Spodoptera litura. Among various cereals based liquid media, wheat recorded maximum spore count (28.07×108 CFU/ ml) and was significantly better than maize, rice and sorghum. The growth parameters viz incubation time and pH were recorded and was found that maximum spore count (27.87×108 CFU/ ml) was recorded after 72 hours of incubation which was at par with 96 and 120 hours. The maximum spore count (27.73×108 CFU/ ml) was recorded at pH 7.5 and was at par with spore count (25.60×108 CFU/ ml) at pH 7.2. Influence of different additives viz carboxymethyl cellulose, triton x 100, boric acid, methyl-p-hydroxybenzoate and glycerol on the persistence of B. thuringiensis isolates was studied. It was found that the spore count varied with the different concentrations of additives. The maximum spore count 26.33×108, 24.80×108, 23.93×108, 23.20×108 and 20.53×108 CFU/ ml were recorded at 0.1 per cent concentration of triton x 100 and one per cent concentration of glycerol, methyl-phydroxybenzoate, boric acid and carboxymethyl cellulose respectively. Laboratory bioassay studies were conducted against the second instar larvae of S litura along with one commercial formulation of B. thuringiensis var. kurstaki (DELFIN® WG) and untreated control. It was found that among all Bacillus isolates maximum mortality (76.67%) was recorded in MTCC 868 at higher concentration (2.0%) after ten days of treatment. However, DELFIN® WG formulation recorded maximum mortality of 99.98 per cent mortality against the second instar larvae of S. litura after seven days of treatment at all concentrations.ThesisItem Open Access Varietal suitability of mango for brining to produce pickle(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2013-08) Jasdeep Kaur; Chopra, C.S.The present study pertaining to evaluation of different varieties of mango for brine preservation to produce pickle was conducted in the Department of Food Science & Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2012-13.The variety Safeda Sharbati recorded highest fruit weight (178.47±30.66 g), length (7.73±0.45 cm) and breadth (6.62±0.42 cm) but flesh content (79.23±1.82%) was maximum in Bira. Acidity (as anhydrous citric acid) was also highest in Bira (2.16±0.13%). Fakira had highest level of vitamin C (35.79±0.85 mg/100g). Statistically, there were significant differences among the varieties with regard to physical and chemical characteristics. Fruit pieces produced from Bira, Croton, Fakira, Langare Mar, Malda Handle, Ramkela and Safeda Sharbati varieties of mango were kept at ambient temperature separately in brine solution containing 5% common salt, 1.2% acetic acid, 0.2% potassium metabisulphate and 0.5% calcium chloride for maximum eight months or until spoiled. There were varying level and kinds of changes in the brined pieces as well as in brine during storage. The levels of common salt and free sulphur dioxide in slices and brine were decreased due to storage however, total soluble solids and acidity exhibited inconsistent trends during the storage. Ascorbic acid was recorded maximum (35.79±0.85 mg/100g) in Fakira and minimum (13.24±1.47 mg/100g) in Malda Handle at the beginning of storage but it was reduced drastically in all the seven varieties to about 1-2 mg/100g at the end of eight months. Malda Handle was spoiled after four months of brine preservation. Bira, Croton and Ramkela were spoiled following six months of storage. Fakira, Langare Mar and Safeda Sharbati were however not spoiled upto eight months of ambient storage in brine. Pickle samples were prepared from these (Fakira, Langare Mar and Safeda Sharbati) brined mango pieces following eight months of storage and were well acceptable.