Browsing by Author "Vasanthakumar, K"
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ArticleItem Open Access Effect of planting dates and cultivars on the incidence of corm rot in gladiolus (Gladiolus Grandiflorus L.)(Kerala Agricultural University, 1997) Suneetha, S; Vasanthakumar, K; KAUThesisItem Open Access Effects of planting dates and floral preservatives on spike qualities of gladiolus (Gladiolus grandiflorus)(Department of Horticulture, College of Agriculture, Vellayani, 1994) Suneetha, S; KAU; Vasanthakumar, KInvestigations were carried out at the Department of Horticulture, College of Agriculture, Vellayani during 1992-93 to gather information on the effect of six planting dates at monthly intervals from mid-August to mid-January on the general performance of three gladiolus cultivars. A post-harvest study was also conducted to find out the effect of seven holding solutions on the post-harvest spike characteristics. Studies revealed that corms planted during October were the earliest to complete sprouting. October plantings also produced the tallest plants with maximum leaf number and leaf area. Delayed plantings took more time to attain 100 per cent sprouting and the plants were shorter with less number of leaves and leaf area. The earliest plants to complete spike emergence were the ones planted during November. Among the three cultivars tested, Oscar was the earliest to sprout and Vinks Glory the latest. Maximum plant height, leaf number and leaf area were recorded in the cultivar Vinks Glory. Vinks Glory also produced the maximum number of tillers per plant. Her Majesty was the earliest of the three cultivars to complete flowering, while Vinks Glory took the longest time. Maximum susceptibility to Fusarium wilt was exhibited by the cultivar Her Majesty, whereas Vinks Glory was the least susceptible. Observations on the effect of planting dates on spike characteristics indicated that September plantings registered the maximum spike and rachis lengths. In general, delayed planting resulted in reduced spike and rachis length, floret size and number of florets per spike. Early plantings done in August September and October also produced the maximum number of florets per spike and floret size. The longest spikes with the maximum rachis length, number of florets and floret size were observed in Oscar. The spikes of Oscar also recorded the maximum girth of spike stalk. Early plantings done in August, September and October increased the time taken from spike emergence to opening of first floret, blooming period and vase life of spikes. Delayed planting produced spikes witch were inferior in this respect. Vinks Glory was the cultivar with spikes of maximum blooming period and vase life. Weight of corms produced was highest in the cultivar vinks Glory and lowest in Her Majesty. Her Majesty registered the maximum number of cormels per plant while Oscar produced the maximum cormel weight per plant. Delayed plantings resulted in a reduction of number of cormels per plant. Vase life studies conducted on the spikes of all the three cultivars revealed that the spikes held in preservative solutions produced better results when compared to those held in distilled water. The optimum holding solution for maximising the number of days to full bloom and vase life of spikes was a 5 percent sucrose solution containing 8-hydroxyquinoline (300 or 600 ppm). Holding solutions containing 5 percent sucrose and silver nitrate (100 or 200ppm) gave the next best results. Floret size and number of open florets was maximum in spikes held in 5 percent sucrose + 8-hydroxyquinoline 600 ppm. This holding solution also significantly delayed the bending of spikes in vase. Sucrose solutions containing aluminium sulphate produced superior results only when compared to control. Estimation of anthocyanin colour pigments in flower petals 2 and 10 days after harvest also revealed better retention of colour pigments in spikes held in sucrose plus 8-hydroxyquinoline solutions, when compared to the other solutions.ThesisItem Open Access Flower bud differentiation in clove, Eugenia caryophyllus (Sprengel) Bullock & Harrison(Faculty of Agriculture, Department of Horticulture, College of Agriculture, Vellayani, Trivandrum, 1989) Pauline Lina, Edwin; KAU; Vasanthakumar, KInvestigations on flower bud differentiation in clove were carried out at College of Agriculture, Vellayani from August, 1936 to December, 1987. Bearing clove trees (seven years old) at the Instructional Farm attached to the college were utilized for the study. The plant specimens were stored in FAA (Formalin-acetoalcohol) and then dehydrated through tertiary butyl alcohol - iso propyl alcohol series. The specimens were Infiltrated and embedded In paraffin wax (m.p. 58-60'C) and sectioned In a rotary microtone. The sections were then de-waxed, stained and examined for the anatomical features and photoalerogra- phed. The weather parameters and the nutritional factors recorded daring the period of study and those during sixteen fortnights prior to differentiation, were correlated with the data on flower bud differentiation. Significant positive correlation was obtained between the maximum temperature during the sixth to tenth fortnights before differentiation and the percentage of flower buds differentiated. Sunshine hours during ninth to twelfth fort night prior to differentiation showed a positive correlation with the percentage of flower bud differentiation.ArticleItem Open Access Makaram and Kumbham - Two improved rice varieties for the Cherady tracts of Kerala(Kerala Agricultural University, Vellanikara, 2003) Sverup John; Mohanakumaran, P D; Vijayagopal, N; Kunjamma P Mathew; Vasanthakumar, K; Ramachandran Nair, N; Alexander, D; KAUThesisItem Open Access Normal view MARC view ISBD view standardization of processing methods for production of quality white pepper(College of Agriculture, Vellayani, 2011) Shameena Beegum, P P; KAU; Vasanthakumar, KThe research entitled “Standardization of processing methods for production of quality white pepper”was conducted at the Department of Processing Technology, College of Agriculture, Vellayani . The study was undertaken with the objective of producing good quality white pepper using improved processing methods. The experiment was divided into three parts viz., chemical method of white pepper production, microbial fermentation method and organoleptic evaluation of the resultant products. The experiment was laid out in CRD with three replications. Seven promising bleaching agents were selected for the chemical experiment. Berries with calcium hypochlorite, calcium hydroxide, hydrogen peroxide, sodium hypochlorite, sodium hydroxide, sodium hydroxide, benzoyl peroxide and the conventional retting (control) constituted the eight treatments. Effects of these treatments on the physical and chemical properties of white pepper berries were analysed. All the physical properties except sizes of berries were significantly influenced by the treatments. Treatment with sodium perborate recorded maximum specific gravity followed by sodium hypochlorite, hydrogen peroxide. The highest value for 1000 berry weight was reported from berries treated with sodium hypochlorite. Treatment with calcium hypochlorite and sodium hypochlorite had registered a significantly higher value for 1000 berry volume. Calcium hypochlorite treated berries were having the highest yield. Berries produced by conventional retting process (control) found to be superior in volatile oil, oleoresin, piperine and non volatile ether extract and treatment with calcium hypochlorite was on par with control in all chemical parameters. Residual level of bleaching agents was found to be in a safe range for consumption. The microbial fermentation work was consisted of, isolation of organisms through enrichment culture technique, evaluation of available cultures and standardization of retting process for white pepper production. Seven isolates of bacteria IsB1 to IsB7 and eight fungal isolates IsF1 to IsF6 were obtained. Evaluation of isolates was done by assessing the pectinolytic and cellulolytic activities. The isolates IsF1 and IsF3 were also capable for degrading pectin. Degradation of cellulose was maximum in IsF3, Ay1 and Mycophyta. Bacterial isolates did not produce any zone for both asparagine and MP-5 media. Compared to bacterial isolates fungal isolates was faster in retting. Isolate IsF3, Ay1and Mycophyta were the most promising and recorded 100 percentage retting without any damage by third day itself. Amongst all the isolates, considering the retting process and quality of the product, the isolates IsF3 and Ay1 were found to be the most superior. Berries treated with sodium perborate recorded maximum over all acceptability for Organoleptic qualities eventhough it resulted poor chemical qualities. Amongst all the eight treatments, considering quality parameters and quality of developed product, treatment with calcium hypochlorite was found to be the most superior. The above study could be concluded with the findings that, prolonged retting period can be shortened to three to four days using microbial fermentation method with promising isolates IsF3 and Ay1. While opting for a better colour, bleaching with a promising chemical bleaching agent like calcium hypochlorite (0.2%) can be recommended.ThesisItem Open Access Quality Characters Of Clove And Nutmeg At Different Stages Of Maturity(Department of Horticulture, College of Agriculture,vellayani, 1990) Manoj, A M; KAU; Vasanthakumar, KThe present investigation was carried out at the College of Agriculture, Vellayani during 1988 – 89. The objectives of this study were to characterise the growth pattern of clove flower buds and nutmeg fruits and to develop suitable harvest indices for these crops based on quality characteristics at different stages of maturity. The moisture content in clove buds and rind of nutmeg fruits increased with increase in maturity. However, moisture percentage in nutmeg kernel and mace was found to decrease as maturity advanced. The non – volatile ether extract (NVEE), on dry weight basis, was found to decrease on maturity advanced in clove buds and in mace while in nutmeg kernel the NVEE showed an increasing trend. The volatile oil in clove, nutmeg and mace was more at the immature stages and it progressively decreased at the peak harvesting stages. Eugenol, the chief component in clove oil was the maximum at the flowering stage. Hence for extraction of clove oil which is intended for use in medicine, dentistry and other pharmaceutical uses, it is advisable to harvest clove buds at the anthesis stage. The aromatic ethers which are the chief components that determine the flavour and drug action in nutmeg oil was the maximum one month prior to the fruit splitting stage. In mace oil it was found to be high two months prior to fruit splitting stage. So if nutmeg and mace oils are intended for medicinal purpose, then it may be worthwhile to harvest nutmeg fruits at the 6th month for extracting kernel oil and at the 5th month for extracting mace oil. Considering the fact that the nutmeg fruit yield both nutmeg and mace oil, harvesting separately at different maturity stages for extraction of the different oils is practically difficult. The aromatic phenol and phenol ethers showed a very low value in mace oil one month prior to fruit splitting. So in practice the fruit may be harvested two months prior to fruit splitting for extraction of both nutmeg and mace oils. However the high moisture content at this stage makes drying a problem. So such a practice of early harvesting of nutmeg fruits may be resorted to in places where facilities are available for extraction of oil from the fresh kernel and mace immediately after harvesting.ThesisItem Open Access Standardization of processing methods for production of quality white pepper.(Department of Processing Technology,College of Agriculture,Vellayani, 2011) Shameena Beegum, P P; KAU; Vasanthakumar, KThe research entitled “Standardization of processing methods for production of quality white pepper”was conducted at the Department of Processing Technology, College of Agriculture, Vellayani . The study was undertaken with the objective of producing good quality white pepper using improved processing methods. The experiment was divided into three parts viz., chemical method of white pepper production, microbial fermentation method and organoleptic evaluation of the resultant products. The experiment was laid out in CRD with three replications. Seven promising bleaching agents were selected for the chemical experiment. Berries with calcium hypochlorite, calcium hydroxide, hydrogen peroxide, sodium hypochlorite, sodium hydroxide, sodium hydroxide, benzoyl peroxide and the conventional retting (control) constituted the eight treatments. Effects of these treatments on the physical and chemical properties of white pepper berries were analysed. All the physical properties except sizes of berries were significantly influenced by the treatments. Treatment with sodium perborate recorded maximum specific gravity followed by sodium hypochlorite, hydrogen peroxide. The highest value for 1000 berry weight was reported from berries treated with sodium hypochlorite. Treatment with calcium hypochlorite and sodium hypochlorite had registered a significantly higher value for 1000 berry volume. Calcium hypochlorite treated berries were having the highest yield. Berries produced by conventional retting process (control) found to be superior in volatile oil, oleoresin, piperine and non volatile ether extract and treatment with calcium hypochlorite was on par with control in all chemical parameters. Residual level of bleaching agents was found to be in a safe range for consumption. The microbial fermentation work was consisted of, isolation of organisms through enrichment culture technique, evaluation of available cultures and standardization of retting process for white pepper production. Seven isolates of bacteria IsB1 to IsB7 and eight fungal isolates IsF1 to IsF6 were obtained. Evaluation of isolates was done by assessing the pectinolytic and cellulolytic activities. The isolates IsF1 and IsF3 were also capable for degrading pectin. Degradation of cellulose was maximum in IsF3, Ay1 and Mycophyta. Bacterial isolates did not produce any zone for both asparagine and MP-5 media. Compared to bacterial isolates fungal isolates was faster in retting. Isolate IsF3, Ay1and Mycophyta were the most promising and recorded 100 percentage retting without any damage by third day itself. Amongst all the isolates, considering the retting process and quality of the product, the isolates IsF3 and Ay1 were found to be the most superior. Berries treated with sodium perborate recorded maximum over all acceptability for Organoleptic qualities eventhough it resulted poor chemical qualities. Amongst all the eight treatments, considering quality parameters and quality of developed product, treatment with calcium hypochlorite was found to be the most superior. The above study could be concluded with the findings that, prolonged retting period can be shortened to three to four days using microbial fermentation method with promising isolates IsF3 and Ay1. While opting for a better colour, bleaching with a promising chemical bleaching agent like calcium hypochlorite (0.2%) can be recommended.