Browsing by Author "Sita Ram"
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ThesisItem Open Access An Economic Analysis of Production and Marketing of Barley under Contract vis-à-vis Non-contract Farming in the State of Rajasthan(Swami Keshwanand Rajasthan Agricultural University, Bikaner S.K.N. College of Agriculture, Jobner, 2014) Sita Ram; R.C. KUMAWATThe present investigation was undertaken with a view to studying the (i) costs and returns structure and resource use efficiency in barley (ii) effect of contract farming on the production and price of barley (iii) yield and price uncertainties involved in the production of barley, and (iv) problems faced by the contract farmers and the contracting firm under contract farming of barley in the state of Rajasthan.ThesisItem Open Access Lipid peroxidation and oxygen scavenging system in guava (Psidium guajava L.) fruit during ripening and storage(CCSHAU, 2007) Sita Ram; Dhawan, KamalPresent investigation was conducted to study the changes in lipid peroxidation and oxygen scavenging system in guava fruit during ripening and storage. During ripening the fruits of two varieties viz. Lucknow-49 (Long shelf life) and Banarsi Surkha (short shelf life) were collected at five different stages of maturity i.e. immature green (IMG), mature green (MG), colour turning (CT), ripe (R) and overripe (OR). While during storage, the fruits of MG stage were stored in corrugated fibre board boxes at room temperature and analysed at two days interval until complete deterioration. The lipoxygenase (LOX) activity, MDA value and H2O2 content increased throughout ripening in both the varieties. Ascorbate and glutathione content increased initially and then decreased. The ROS scavenging enzymes like superoxide dismutase (SOD), ascorbate peroxidase (ASPX), catalase (CAT) and glutathione reductase (GR) exhibited an initial increase and then decrease in their activities, however peroxidase (POX) showed a continuous decrease throughout ripening. During storage Lipoxygenase activity. MDA value and H2O2 content increased throughout while ascorbate increased upto 8th day of storage in var. L-49 and upto 4th day of storage in var. Banarsi Surkha. The total, oxidized and reduced glutathione decreased continuously throughout storage period. The activities of antioxidative enzymes viz. superoxide dismutase, peroxidase, catalase, ascorbate peroxidase and glutathione reductase decreased throughout storage period. Variety Banarsi Surkha had higher values for LOX, MDA value and H2O2 content and lower activities of free radical scavenging enzymes at all the stages of ripening and storage period which might be the reason for its short shelf life.