Browsing by Author "SANIYA"
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ThesisItem Open Access EVALUATION OF GAILLARDIA (Gaillardia pulchella Foug.) GENOTYPES FOR GROWTH, YIELD AND QUALITY PARAMATERS UNDER NORTHERN DRY ZONE OF KARNATAKA(University of Horticultural Sciences, Bagalkot, 2018-07) SANIYA; PATIL, SATEESH R.; N., BASAVARAJ; R. C., JAGADEESH; P., PAVAN KUMAR; Y. S., MAHESHAn investigation was carried out to evaluate gaillardia (Gaillardia pulchella Foug.) genotypes for growth, quality and yield parameters under Northern dry zone of Karnataka under the Department of Floriculture and Landscape Architecture, College of Horticulture, Bagalkot, during the year 2017-18. The experiment was laid out in simple randomized complete block design with two replication and fifteen treatments Among the fifteen genotypes studied, UHSBGL-14 recorded maximum plant height (52.64 cm), number of primary (17.15) and secondary branches (27.75), plant spread East-West (47.91 cm) and North-South (48.32 cm), number of leaves per plant (463.35) and LAI (9.16 cm2). The minimum days for first flower bud initiation (59.00 days), minimum day for 50% flowering (69.05 days), maximum flowering duration (131.00 days) and maximum shelf life (14.90 hr) was found in UHSBGL-14. Genotype UHSBGL-1 recorded minimum days to harvest (3.58 days). Maximum individual flower weight was recorded in genotype UHSBGL-5 (8.99 g). Genotype UHSBGL-10 recorded maximum length and width of ray floret (3.00 cm and 0.81 cm) respectively and flower disc diameter (4.35 cm). Number of flower per plant (203.30). Flower yield per plot (2.10 kg) and per hectare (5.26 t) was found maximum in genotype UHSBGL- 14. Overall consumer acceptance for loose flowers and garden display was found maximum in genotype UHSBGL-14.Among the genotypes evaluated UHSBGL-14, UHSBGL-5 and UHSBGL-15 genotypes were found most suitable to grow under Northern dry zone of Karnataka respectively.ThesisItem Open Access POST HARVEST PHYSIOLOGY, STANDARDIZATION OF RECIPES AND DRYING METHODS FOR PREPARING VARIOUS PRODUCTS OF CUSTARD APPLE (Annona squamosa L.)(MPUAT, Udaipur, 2023) SANIYA; R.A. Kaushik; MPUAT, UdaipurA laboratory experiment entitled, ‘Post Harvest Physiology, Standardization of Recipes and Drying Methods for Preparing Various Products of Custard Apple (Annona squamosa L.)’ was conducted from December 2018 – April 2020 at Post Harvest Technology Laboratory, Department of Horticulture, Rajasthan College of Agriculture, MPUAT, Udaipur. The experiment was laid out in the completely randomized design. The entire research work was comprised of four experiments. In the first experiment, custard apple fruits were stored at room temperature to analyse post harvest physiology of stored fruits. The physicochemical properties of fruits such as fruit weight, fruit length, fruit diameter and acidity decreased whereas the physiological loss in weight, moisture content, colour coordinates, TSS, pH, total sugar, reducing sugar, non-reducing sugar and ascorbic acid content increased with the advancement of the storage period. During the storage, custard apple fruits sharply released ethylene and exhibited an increase in evolution on the 2nd day of the storage and reached the maximum on the 4th day of the storage, coinciding with the respiration peak. The respiration rate of custard apple fruits had a clear climacteric peak on 4th day of the storage. After attaining a climacteric peak, the respiration rate dropped down as the storage progressed. The second experiment was laid out in a completely randomized design with five replication to standardize the recipes of custard apple squash, crush, leather and ice cream and analysed for characteristics like TSS, acidity, pH, total sugars, reducing sugar, non-reducing sugar, ascorbic acid, the appearance, texture, taste and overall acceptability, total plate count and yeast/mold count. The third experiment was laid out in a completely randomized design with four replication to standardize the drying techniques to develop custard apple powder by using oven drying, spray drying, freeze drying and foam mat drying. Drying techniques significantly influenced the drying recovery, drying rate, moisture per cent, ascorbic acid content and pH value. Drying with foam mat method at 60°C temperature in a tray dryer was much effective in preserving powder recovery as compared to other techniques and also produced good quality powder. Freeze drying at (–60oC) temperature was found best drying method for ascorbic acid retention and pH value. In terms of the lowest moisture content and higher drying rate, spray drying technique was found comparatively best among all the methods. The fourth experiment was carried out to assess biochemical, organoleptic and microbial changes in processed products during the storage period of 150 days. A recipe with 25 per cent pulp, 45 per cent TSS and 0.1 per cent acidity was found suitable for squash preparation. Crush having pulp (35 per cent), TSS (55 per cent) and acidity (0.1 per cent) was found best. The recipe with 65 per cent pulp, 35 per cent TSS and 0.5 per cent acidity was found suitable for leather preparation. For ice cream, the composition (15% pulp and 15% TSS) was found most suitable.