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Open Access
Effect of bio-organic nutrient sources on soil properties and yield of onion (Allium cepa L.) in sub-tropics of Himachal Pradesh
(College of Horticulture and Forestry Dr YSP UHF, Neri, Hamirpur(H.P.), 2024-07-06) Ojaswini; Rakesh Sharma
The present study aimed to investigate the effect of different bio -organic nutrient sources on soil properties and yield of onion (Allium cepa L.) in sub-tropics of Himachal Pradesh and was carried out during rabi 2022-23 at the experimental farm of Department of Soil Science and Water Management, College of Horticulture and Forestry, Neri, Hamirpur. The experiment was laid out with nine treatments in a randomized block design, each replicated thrice. The treatments included: T 1 = Beejamrit + Jeevamrit @ 5 % at weekly interval, T2 = FYM @ 25 t ha-1 + R.D.F (recommended practice of manure and fertilizers), T 3 = FYM @ 25 t ha-1 + Beejamrit + Jeevamrit @ 5 % at weekly interval, T 4 = FYM @ 25 t ha-1 + Beejamrit + Jeevamrit @ 5 % at fortnight interval, T 5 = Vermicompost @ 10 t ha-1 + R.D.F, T6 = Vermicompost @ 10 t ha-1 + Beejamrit + Jeevamrit @ 5 % at weekly interval, T 7 = Vermicompost @ 10 t ha-1 + Beejamrit + Jeevamrit @ 5 % at fortnight interval, T8 = Ghanjeevamrit @ 5t ha-1 + Beejamrit + Jeevamrit @ 5% at fortnight interval and T 9 = 100 per cent R.D.F where, R.D.F was recommended dose of fertilizers (NPK = 120:75:60 kg ha-1). Results of the investigation revealed that treatment T 6 recorded maximum onion growth, yield, quality parameters along with nutrient uptake by the crop and outperformed the treatment T 2 (recommended dose of manure and fertilizers). Treatment T 6 also observed 9.63 per cent increment in bulb yield per hectare over treatment T2, coupled with the highest (2.43) benefit: cost ratio. Further, there was a significant effect of different nutrient sources on various soil properties. The maximum soil water holding capacity, soil organic carbon, available N,P, K, S and DTPA-extractable micronutrients (Fe, Cu, Zn and Mn) content were observed under treatment T 3. Treatment T3 also recorded a significant increase in biological properties such as total microbial population, total fungal population, nitrogen-fixing bacteria, phosphate solubilizing bacteria, microbial biomass carbon, microbial biomass nitrogen, soil respiration, alkaline phosphomonoesterase, and dehydrogenase activity which indicated the pivotal role of soil properties for the nutrient dynamics and availability to the crop. A positive and significant relationship of bulb yield was observed with plant height, number of leaves, bulb diameter, total soluble solids, total N, P, K and S uptake. Plant available nitrogen, phosphorus, potassium, sulphur, total viable microbial population, total fungal population, microbial biomass carbon, microbial biomass nitrogen, soilrespiration, alkaline phosphomonoesterase and dehydrogenase activity demonstrated the positive and significant relationship with onion bulb yield. Thus, the results concluded that jeevamrit @ 5 per cent at weekly intervals in conjuction with FYM, vermicompost and ghanjeevamrit revealed superior results for growth, yield, quality parameters of onion and also improved the soil properties over combined application of RDF with FYM and vermicompost.
Open Access
OPTIMIZATION PARAMETERS FOR DEVELOPMENT OF FRUIT BASED HERBAL KOMBUCHA
(UHF Nauni, 2024-07-12) ARUNKUMAR L; Rakesh Sharma
The present investigation entitled, “Optimization parameters for the development of fruit based herbal kombucha” was conducted during 2022-2023 in the department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The aim of this study was to prepare primary kombucha using fresh tea leaves and honey, followed by its utilization for the development of apple and mint based kombucha. Kombucha is a refreshing low alcoholic beverage, traditionally produced from the fermentation of sweetened black or green tea (Camellia sinensis), by a biofilm of cellulose that contains the symbiotic culture of bacteria and yeast (SCOBY). The traditional substrate used for kombucha is tea and it is sweetened with table sugar. Production of flavoured kombucha involves two stages of fermentation including primary and secondary. Primary fermentation involves aerobic fermentation of sweetened tea with SCOBY to produce primary kombucha. The process of secondary fermentation involves the addition of various flavorings, such as fruits, herbs, flowers, and vegetables, in varying concentrations to the primary kombucha that was obtained, followed by anaerobic fermentation. In this study the parameters like fresh tea leaves concentration (14 g/L), honey concentration (70 g/L) and fermentation time (8.5 days) were optimized using RSM for the production of primary kombucha. The prepared primary kombucha was found to have total phenolic content and antioxidant activity as 450.85mg GAE/L and 54.12 per cent DPPH radical scavenging activity, respectively. Further, it was also found to have minimum titratable acidity (0.92±0.02 % acetic acid) total soluble solids (3.84±0.05 0B) which makes the product suitable for secondary fermentation with added fruit juice. For the development of fruit and herbal based kombucha different concentration of apple juice and mint extract were added in primary kombucha and anaerobic fermentation was carried for 2 to 4 days. Apple kombucha having 25 per cent apple juice, mint kombucha having 9 per cent mint extract and apple-mint kombucha having both 25 per cent apple juice and 9 per cent mint extract were selected based on sensory scores and alcohol content (< 1.5 % v/v). Thereafter, the developed products were packed in 200 ml glass bottle and analyzed for quality (nutritional and quality) of the products during 2 months of storage at refrigeration condition. These products exhibited superior taste, palatability, and both functional and nutritive value. Moreover, the beverages retained their acceptable quality and could be stored for two months in glass bottles at refrigeration condition. The cost of production of all products was comparable to the cost of similar products in the market. So, production flavoured kombucha will definitely benefit masses those are looking for healthier and low risk fizzy drinks in their day-to-day life.
Open Access
EVALUATION OF FUNCTIONAL VARIABILITY OF HILL LEMON FRUITS (Citrus pseudolimon Tanaka) FROM DIFFERENT LOCATIONS OF HIMACHAL PRADESH
(UHF Nauni, 2024-05-03) VAIBHAV TUNGAL; Anshu Sharma
The present studies entitled "Evaluation of functional variability of Hill lemon fruits (Citrus pseudolimon Tanaka) from different locations of Himachal Pradesh" was conducted in 2023-24 at Dr YS Parmar University of Horticulture and Forestry, Solan, HP. The study aimed to evaluate the effect of different locations of Himachal Pradesh on physico-chemical attributes of Hill lemon fruits to find out functional variability among the fruits of different locations. Hill lemon fruits were collected from two separate distant locations within each of the seven districts of HP, namely Kangra, Una, Hamirpur, Bilaspur, Mandi, Solan and Sirmaur districts. Among all the 14 locations, physical attributes viz., fruit weight (611.93 g), length (141.00 mm), width (95.00 mm), volume (625.00 ml), number of seeds per fruit (30.66), juice content (45.13 %), edible segment content (81.51%) and juice peel ratio (2.47) were observed maximum in L11 (Parwanoo). The same aforementioned physical parameters were observed as minimum in L7 (Una city). Among all the locations, chemical attributes viz., TSS (7.50 ºB), titratable acidity (6.10 %), ascorbic acid (46.56 mg/100 g), total phenols (79.38 mg/100 g), flavonoids (8.70 mg/100 g), antioxidant activity (50.40 %) and ash content (1.80 %) were observed highest in fruit segments of L11. Limonin (3.05 mg/100 g), naringin (6.19 mg/100 g), and fibre (6.04 %) content was observed highest in L7 while same location treatment showed least values for moisture (79.00 %), TSS (5.30ºB), titratable acidity (4.03%), ascorbic acid (25.50 mg/100 g), total phenols (44.73 mg/100 g) and antioxidant activity (28.52 %). Minimum values were observed for limonin (1.10 mg/100 g), naringin (2.34 mg/100 g), flavonoids (3.98 mg/100 g) and ash content (0.52 %) in L12 (Chail). Among all the locations, highest TSS (5.48 ºB), titratable acidity (0.56 %), total sugars (4.76 %), ascorbic acid (71.77 mg/100g), total phenols (128.90 mg/100 g), flavonoids (69.10 mg/100 g), antioxidant activity (87.50 %) and ash content (4.05 %) were observed in peel of L11. Peel of L7 showed minimum moisture (62.33 %), TSS (3.70 ºB), total sugars (3.05 %), ascorbic acid (47.60 mg/100 g), total phenols (85.45 mg/100 g) and antioxidant activity (51.05 %) while the same location showed maximum values for limonin (29.20 mg/100 g), naringin (38.00 mg/100 g) and fibre (11.23 %) content of peel. L12 showed minimum values for reducing sugars (0.49 %), limonin (6.70 mg/100g), naringin (15.60 mg/100 g), flavonoids (28.30 mg/100 g) and ash content (2.15 %) for peel of Hill lemon fruit.
Open Access
DEVELOPMENT AND EVALUATION OF HILL LEMON PEEL SUPPLEMENTED BAKERY PRODUCTS
(UHF Nauni, 2024-04-08) AYUSHI TIWARI; Manisha Kaushal
The present study entitled “Development and evaluation of Hill Lemon peel supplemented bakery products” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2022-2023. Hill lemon peel was utilized for the preparation of powder and osmotically dehydrated conventional chunks which were fortified in products for the preparation of Hill lemon peel fortified cookies and biscuits. The blanching conditions of Hill lemon peel with respect to size was standardized on the basis of naringin content, colour value (L*, a*, b*) and sensory characteristics which was then converted into powder (250μm) and chunks (1×1 cm2) for fortification in cookies and biscuits. Among different concentrations, 7.5 per cent peel powder and peel chunks were optimized in biscuits where both honey and sugar were used as sweetening agents. The quality characteristics of the fortified biscuits and cookies highlighted the significant increment in total phenols, antioxidant activity and fiber besides other nutrients. The standardized treatments showed non- significant changes in different physico- chemical and sensory characteristics of products up to 21 days of storage. The cost of production of Hill lemon peel fortified cookies with peel powder was calculated as Rs 19 and for chunks was calculated as Rs 17 and biscuits with sugar as a sweetening agent, biscuits with honey as a sweetening agent were calculated as Rs 24 and Rs 25, respectively. Henceforth, Hill lemon peel powder and chunks can successfully be utilized in the supplementation or fortification in bakery and confectionary products which can be a boon to the food industry for the development of nutritional rich health products with therapeutic importance.
Open Access
PRODUCTION OF BIO-ENZYME FROM CITRUS WASTE AND ITS UTILIZATION
(UHF Nauni, 2024-05-18) PALVI; Anil Kumar Verma
The suitability of citrus waste i.e. hill lemon, kinnow, lime and orange was evaluated for production of bio-enzymes and their utilization for preparation of soap. This waste consisting of peel (flavedo and albedo), seed and pomace is regarded as a rich source of bio-active substances as they contain a substantial amount of ascorbic acid (33.6-69.65 mg/100g) and total phenols (109-198mg GAE/100gm). Among different 15 proportions of sugar and water along with constant amount of waste, the 5:3:6 proportion of sugar: waste:water was optimized for the production of soap with pH (2.02), TSS (22.00 °B), titratable acidity (0.58 per cent), flavonoids (0.32 mg/100g), phenols (70.79 mg/100g) and saponins (0.57 percent). Decrease in pH, TSS, flavonoids, phenols and saponins have been observed in all combinations after 1 month of fermentation whereas there was increase in acidity. Among three enzymes i.e. lipase, amylase and protease the enzyme activity was reported as 2.13-2.49 U/ml, 4.00-4.79U/ml and 0.13-1.89 U/ml respectively. On the basis of lipase activity, the combination T5 having 5:3:6 ratio of sugar: waste: water and pH 3 was found most appropriate. The selected soaps on the basis of sensory and quality characteristics were stored for two months and after two months various parameters like pH, TSS, total fatty matter, total free alkali, foaming power and sensory characteristics were studied. There were non-significant changes in physical as well as sensory characteristics of soap after storage. Hence, citrus waste can be successively used for the production of bio-enzymes and its subsequent application in soap manufacturing.
Open Access
Purification and characterisation of Trypsin inhibitor from germinating seeds of Leucaena leucocephala L.
(College of Horticulture and Forestry Dr YSP UHF, Neri, Hamirpur(H.P.), 2024-06-05) Akash; Reena Kumari
The present investigation "Purification and Characterization of Trypsin Inhibitor from germinating seeds of Leucaena leucocephala L." was done using ammonium sulphate precipitation and ion exchange chromatography on DEAE-Cellulose 52. Seven samples viz., Sl to S7 of Leucaena leucocephala were screened for the presence of trypsin inhibitor. Among all samples, S1 showed maximum trypsin inhibitor activity and S7 showed minimum trypsin inhibitor activity. The results confirmed 21.4% decline in trypsin inhibitor activity on the 5th day of seed germination. Further protein was purified to 5.03, 5.0 and 4.78 fold with a percent yield of 14.52, 14.0 and 13.98 from Sl, S2 and S3, respectively. The molecular weight of purified protein was found to be ~20 kDa. The purified trypsin inhibitor found to be heat stable up to 80℃ and showed resilience in the pH range of 4.0-10. The inhibitor was found to be susceptible to varying concentrations of reducing agents like DTT and β-mercaptoethanol, thereby indicating the role of disulphide bridges in maintaining its three dimensional structure and stability. The purified protein was found to be effective to decrease midgut protease of Pieris rapae. This stability of inhibitor across a broad pHrange (4-10), demonstrates its potential as an insecticidal protein againstLepidopteran and Coleopteran insects.
Open Access
Seasonal incidence and management of Lasora fruit weevil under low and mid hills of Himachal Pradesh
(College of Horticulture and Forestry Dr YSP UHF, Neri, Hamirpur(H.P.), 2024-05-21) Simran Kaushal; V.K. Rana
The present investigations entitled ‘Seasonal incidence and management of Lasora fruit weevil under low and mid hills of Himachal Pradesh’ were carried out in year 2022-2023 at experimental farm, COHF, Khaggal (HP). Samples were collected and sent HARC, Solan which revealed that Lasora fruit borer belongs to genus Barioscapus and species cordiae. Experiments were conducted on seasonal incidence and management of Lasora weevil using different insecticides and biopesticides. During the investigation, it was noted that the larvae exhibit an apodous, C-shaped form, appearing white and fleshy with a noticeable brown head capsule. The pupa is of the exarate type and has a pale white coloration. Adult weevils arecharacterized by an elongated snout, equipped with chewing and biting mouthparts. It was revealed that population of the weevil was maximum in July and minimum in May. Out of the seven insecticides and biopesticides which were evaluated against Lasora fruit weevil,Chlorantraniliprol 18.5% SC were proved best which was 3.64 times superior to control. Percent reduction of insecticides over control was calculated and revealed that chlorantraniliprol has 72.55 per cent reduction of weevil incidence. All the treatments proved significantly superior to control.
Open Access
Site Suitability analysis for fruit crop production using satellite remote sensing and GIS based multi-criteria evaluation approach
(College of Horticulture and Forestry Dr YSP UHF, Neri, Hamirpur(H.P.), 2024-05-20) Shahid Khan; Vikas Kumar Sharma
The present study entitled “Site Suitability analysis for fruit crop production using satellite remote sensing and GIS based multi-criteria evaluation approach” was carried out during 2022-2023. In the current study, analysis of soil data, weather data and satellite data along with physiographic mapping was conducted using Arc-GIS 10.6 software. For the future analysis reclassification of maps was done. The analytical hierarchy process approach was adopted to derive the site suitability map, supplemented by data obtained from a survey based on questionnaire. The study has delineated the potential suitable area for fruit production of Mango, Guava, Pomegranate, Citrus and Litchi in Una. The final suitability map was categorized into two classes: Agriculture and Barren land. It showed that agriculture class had maximum area under the moderately suitable class (110.10sq.km.). Whereas barren land class exhibited maximum area under moderately suitable (222.29 sq.km.), followed by highly suitable (112.99sq.km), while the not suitable class had the smallest area (106.29 sq.km.). The Study highlights the necessity for developing suitable land use planning to optimize the productivity of fruits in highly suitable areas. It identifies potentialities and suggests further policy support to boost fruit production in Una district.
Open Access
Studies on effect of intercropping and manurial practices on pod and seed yield of French bean cv. Lakshmi
(UHF Nauni, 2023-12-05) NANDINI SHARMA; Dr H Dev Sharma
The present investigation entitled “Studies on effect of intercropping and manurial practices on pod and seed yield of French bean cv. Lakshmi” was carried out at Experimental Farm and Quality Analysis Laboratory, Department of Vegetable Science, Dr Yashwant Singh Parmar University of Horticulture and Forestry, (Nauni) Solan (HP) during Kharif 2022. The experiment was conducted on main crop French bean cv. Lakshmi and intercrops viz., maize var. Local Selection and okra var. P-8 which was laid out in Randomized Complete Block Design with three replications, comprising of seven treatments viz., T1: French bean intercropped with Maize + FYM, T2: French bean intercropped with Maize + FYM + Beejamrit + Ghanjeevamrit + Jeevamrit, T3: French bean intercropped with Maize + FYM + RDF, T4: French bean intercropped with Okra + FYM, T5: French bean intercropped with Okra + FYM + Beejamrit + Ghanjeevamrit + Jeevamrit, T6: French bean intercropped with Okra + FYM + RDF and T7 (Control): French bean sole crop + FYM + RDF. Analysis of variance showed significant variations for effect of intercropping and manurial practices on most of the parameters studied. Among different treatments, sole French bean + FYM + RDF (T7) recorded minimum days to 50 % flowering and days to first maturity and maximum number of clusters per plant, number of pods per plant, pod length, pod width, number of seeds per pod, plant height, pod and seed yield (per plant & per hectare), 100 seed weight and protein content. T6 performed best in yield of intercrops, and total French bean pod plus French bean pod equivalent yield as well as total French bean seed plus French bean seed equivalent yield (per plant & per hectare). From the present investigation, it was concluded that French bean cv. Lakshmi intercropped with okra and application of recommended doses of manures and fertilizers (200 q/ha FYM + 50 kg N/ha + 100 kg P2O5/ha + 50 kg K2O/ha) gave the highest yield of French bean pod (109.97 q/ha) and okra (110.18 q/ha) along with maximum net returns per hectare (₹ 4,47,493) and B:C ratio (2.10) and for seed production, it gave the highest seed yield of French bean (11.17 q/ha) and okra (110.18 q/ha) along with maximum net returns per hectare (₹ 4,48,443) and B:C ratio (2.06) under mid hill conditions of Himachal Pradesh.

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