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ThesisItem Open Access Development of inbreds in bitter gourd (momordica charantia L.) through conventional and biotechnological approaches(Department of Vegetable Science, College of Horticulture, Vellanikkara, 2020) Reshmika, P K; KAU; Pradeepkumar, TDevelopment of inbreds in bitter gourd (Momordica charantia L.) through conventional and biotechnological approaches Name of the student: Reshmika P.K. Major Advisor: Dr. Pradeepkumar T. Admission No.: 2015-22-006 ABSTRACT The present investigation was undertaken to develop superior inbred lines in bitter gourd through advance generation selection of F1 hybrids and biotechnological approaches through pollination of irradiated pollen and embryo rescue. The experiment was conducted at the Department of Vegetable Science, College of Horticulture, Kerala Agricultural University during the year 2016-2018. Performance evaluation of sixteen hybrids and five varieties (control) of bitter gourd was conducted and five promising hybrids, MC-142, MC-136, MC-139, MC-138 and MC-133, were selected based on the cumulative index. These hybrids were advanced to F2 and F3 generation. Yield contributing characters such as average fruit weight, fruit diameter, fruit girth, flesh thickness and number of harvests were significantly increased in F3 generation compared to its F2 in MC-138 and MC-139. Fruit length, relative early yield and yield per plant showed a significant increase in F3 compared to its F2 in MC-138. Fruit length, number of fruits per plant, yield per plant and number of harvests have significantly reduced in F3 generation of MC-136 compared to its F2 generation. Nonsignificant variance was observed between F2 and F3 generations of all hybrids for majority of the yield contributing characters. Lower range in the subsequent generation is an indication of attainment of uniformity for these characters. Negative value of response to selection for earliness parameters have indicated an improvement in the characters in F3 generation through selection in F2. Judicious selection in F2 generation led to a positive response to selection for yield contributing characters in most of the hybrids. The difference between genotypes with respect to its response to selection was apparent. Yield per plant, fruit length, fruit weight and relative early yield have shown negative value for response to selection on MC-136 and MC-133. F2 and F3 generations of all hybrids showed positive value of selection differential for all the yield contributing characters. Positive value of inbreeding depression for nodes to first male and female flower in F3 generation and cumulative inbreeding depression for most of the hybrids indicated that the improvement in earliness parameters are in a desirable direction, producing male and female flowers at earlier nodes. Inbreeding led to a reduction in the number of days taken for fruit maturity from anthesis in all hybrids. Even though inbreeding depression was observed in F2 generation, an increase in per se performance was noticed in F3 generation of hybrids, MC-142, MC-138 and MC-139 for most of the yield contributing characters. But MC-136 and MC-133 could not regain its potential in F3 through advance generation selection for most of the characters. Loss in vigour after inbreeding was observed for yield per plant, relative early yield per plant, number of harvests and fruit length in MC-136 and MC-133. After successive self pollination, MC-136 also had shown a reduction in flesh thickness and the number of fruits per plant. Desirable economic segregants were chosen based on earliness and yield contributing characters. Per cent of economic segregants for days to first harvest was the maximum in F2 (64.71 %) (48.00-56.00 days) and F3 generations (100%) (46.00-59.00 days) of the hybrid MC-136. Per cent of economic segregants for yield per plant was the highest in MC-136 (58.82%) (3.54-6.50 kg per plant) and MC-138 (53.19%) (3.83-6.57 kg per plant) in F2 and F3 generations, respectively. Selected segregants can be fixed through inbreeding and selection. An efficient protocol for in vitro haploid embryo culture was standardized in bitter gourd. Pollen from irradiated flowers was used for pollinating female flowers. All irradiation doses from 10 to 100 Gy induced fruit set in the hybrid MC-139. The mean number of seeds and embryos per fruit decreased significantly as the irradiation dose increased. Treatment T10 (100 Gy) failed to produce embryos and all seeds were empty. The results showed that 90 Gy was the best irradiation dose and 15 days after pollination was the best stage of embryo rescue for haploid recovery. The in vitro seed germination in E20A medium was best for embryo culture.Addition of activated charcoal (3g/ L) in E20A medium has enhanced the root initiation. The highest percentage of successful plants after 20 days of hardening was noticed in control (81.57 %) followed by T1 (79.10 %), T2 (71.18 %), T3 (70.90 %) and T4 (69.04 %). Significant difference was observed for the plant under the treatment T9 with respect to size of guard cell, pollen grain diameter and number of chloroplasts per guard cell compared to the plants under the treatments T0 to T8. The guard cells in haploid plants had 16.23 micron length, 4.66 micron width, 37.34 micron pollen grain diameter, and contained 6.83 chloroplasts whereas guard cells in diploids had 19.50 to 20.20 micron length, 5.38 to 5.73 micron width, 67.41 to 69.62 micron pollen grain diameter and 11.58 to 12.42 chloroplasts. All other treatments except T9 (90 Gy) produced stainable pollen which indicated the normal diploid nature of plants. Plant developed through pollination with irradiated pollen of 90 Gy (T9) produced only sterile pollen. Moreover, seed set was not observed when it was self pollinated which can be attributed to the haploid (n) status of the plant. Others were showing diploid ploidy level (T0 to T8). The present protocol is a successful strategy for generating haploids in bitter gourd. In conclusion, results show that inbreeding and selection are efficient to improve the earliness and yield characters in bitter gourd. Pollination by gamma irradiated pollen can induce haploid embryo development in bitter gourd and this is the first successful report in bitter gourd on this aspect.ThesisItem Open Access Yield improvement in tranplanted ginger by seed priming and biostimulant spray(Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara, 2020) Ann Sneha, Baby; KAU; Jalaja Menon, SGinger (Zingiber officinale Rosc.) is a herbaceous spice acclaimed for its value in flavour and pharmaceutical industry. A dearth in availability of healthy and good quality planting material is well pronounced in ginger. Hence, a transplant technique, utilizing ginger sprouts raised from small rhizome bits of 3 to 5 g grown in protrays, has been proven to yield on par with conventional planting of 20 g seed rhizome. In such cases, methods to improve vigour and growth of ginger plants, which can result in yield enhancement are highly desirable. The present study, ‘Yield improvement in transplanted ginger by seed priming and biostimulant spray’ was conducted in the Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara during January 2019 to January 2020 to find out the best priming treatment, optimum concentration of chitosan spray and a combination of both, that improve fresh rhizome yield in transplanted ginger. In nursery, priming treatments significantly invigorated the growth of sprouts, as evident by the early emergence, high survival per cent and seed vigour index. The emergence of sprouts were early in rhizomes primed with Pseudomonas fluorescens 10 g L-1 for 0.5 hour (6.33 days) followed by hydropriming for one hour (6.83 days). Hydropriming and priming with ethephon 200 ppm for one hour resulted in significantly superior survival per cent of 85.16 and 84.16 respectively. Significantly higher vigour index of seed rhizome was noticed in sprouts subjected to hydropriming and bioprimed with Pseudomonas fluorescens (3167.95 and 3011.99 respectively). Plant height and tiller production were significantly higher in plants raised from hydroprimed seed rhizome and given foliar sprays of biostimulant chitosan 5 g L-1 at monthly interval for five months, resulting in 74.77 cm height and 16.97 tillers. Invariably, plants subjected to priming or chitosan spray or a combination of both were significantly taller with more number of tillers. Photosynthetic rate, stomatal conductance and transpiration rate were significantly higher in hydroprimed plants (23.75 µmol m-2 s-1, 2.69 µmol m-2 s-1, 13.67 mmol m-2 s-1 respectively) and in plants sprayed with chitosan 5 g L-1 (23.83 µmol m-2 s-1, 2.78 µmol m-2 s-1, 13.07 mmol m-2 s-1 respectively). Leaf area of ginger was found to be highest in plants primed with Pseudomonas fluorescens (30.76 cm2), hydropriming (29.68 cm2) and Trichoderma sp. (29.17 cm2). Monthly spraying of chitosan 7 g L-1 was found effective for improving leaf area (30.71 cm2) compared to control (26.72 cm2). Significantly lowest incidence of Phyllosticta leaf spot was observed in plants sprayed with chitosan 7 g L-1 (25.65%) and 5 g L-1 (30.79%), irrespective of the priming treatments. Priming and chitosan sprays exhibited significant improvement in fresh rhizome yield of ginger transplants. Significantly highest number of fingers was found in plants sprayed with 5 g L-1 chitosan (12.12). Invariably, all priming treatments were effective in improving the number of fingers. A combination of hydropriming and field spraying of chitosan 5 g L-1 (337.20 g plant-1), biopriming with Pseudomonas fluorescens along with sprays of chitosan 7 g L-1 (335.58 g plant-1) and biopriming with Pseudomonas fluorescens with field spraying of chitosan 5 g L-1 (334.35 g plant-1) were identified as the best three combinations for yield improvement in ginger transplants. All the priming treatments and chitosan sprays recorded significantly higher fresh rhizome yield than the control. From this study, it is evident that priming of seed rhizomes and foliar application of chitosan can be adopted to improve yield in transplanted ginger. A combined application of priming and foliar sprays of chitosan was found more effective than the individual effect of priming and chitosan. Hence, combination of priming with Pseudomonas fluorescens 10 g L-1 for 30 minutes or hydropriming for one hour, followeThesisItem Open Access Plant regeneration of Coscinium fenestratum (Gaertn.) colebr. through axenic seed culture and axillary bud culture(Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara, 2020) Abhaya, M C; KAU; Suma, BCoscinium fenestratum (Gaertn.) Colebr. is a medicinally important, perennial woody climber belonging to the family Menispermaceae. It is commonly known as Tree turmeric in English and locally as Maramanjal in Kerala and Tamil Nadu. Berberine, a yellow crystalline isoquinoline alkaloid is the main active principle compound present in the plant. The plant is a high volume traded one and its only source now is wild vegetation. Due to the combined impacts of high demand and over exploitation, the existence of this plant is under threat. Long pre-bearing age, seed dormancy, viability and regeneration problems also led to the extinction of this species and now the plant is listed as a critically endangered species in the IUCN red list of threatened species. The present study entitled “Plant regeneration of Coscinium fenestratum (Gaertn.) Colebr. through axenic seed culture and axillary bud culture” was undertaken at tissue culture laboratory of Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara during the academic year 2018 - 2020. The objective of the study was to develop a feasible and reproducible in vitro protocol for mass propagation of Coscinium fenestratum. Experiments included, identification of best seed surface sterilization procedure, identification of best in vitro seed germination medium, standardization of shoot regeneration medium for nodal explants and cotyledonary nodal explants and also standardization of embryo culture method. Study revealed the presence of fungal and bacterial endophytes in the seeds of Coscinium fenestratum. Among the different sterilants tested for surface sterilization of seeds, 0.1% HgCl₂ (15 min) was found to be the best agent for the culture establishment with minimum contamination. Among the different media tested for in vitro seed germination, the sterilized sand: coir pith (1:1) media soaked with distilled water was found to be better with highest germination percentage (22.95 %) and lowest germination time (55.68 days). An efficient shoot initiation and multiplication protocol was developed using seedling cotyledonary nodal explant. MS media supplemented with 0.06 mg L-1 2, 4 - D along with different concentrations of cytokinin, 0.2 mg L-1 BA, 0.2 mg L-1 kinetin and 0.4 mg L-1 kinetin responded to shoot initiation. On an average bud initiation was observed within 14 days after culture establishment. Significantly highest number of shoots were produced in MS media supplemented with 0.2 mg L-1 BA and 0.06 mg L-1 2, 4 - D (4.5 shoots/culture), followed by MS media supplemented with 0.2 mg L-1 kinetin and 0.06 mg L-1 2, 4 - D (3.83 shoots/culture) and MS media supplemented with 0.4 mg L-1 kinetin and 0.06 mg L-1 2, 4 - D (2 shoots/culture). The shoots produced in MS media supplemented with BA were stout and bigger than that obtained from kinetin supplemented media and they produced large and broad leaves. Among the basal media tried for nodal explants, WPM was found to be better than the MS medium. Among the growth regulators, kinetin at 0.4 mg L-1 was found to be superior for shoot induction (91.63 %) with WPM basal medium. The period of morphogenic response for shoot induction was faster in the WPM medium (10 days). Even though shoot initiation was noticed in the WPM medium, all the treatments failed to give multiple shoot production. Mature embryo of Coscinium fenestratum excised from the GA₃ pre-treated seeds could be easily cultured on the MS basal media. Zygotic embryo excised from GA₃ pre-treated seeds (4000 mg L-1 GA₃ solution for 72 hours) when cultured on MS medium in dark condition for 2 weeks followed by exposure to the light condition showed faster development of the embryo, radicle emergence (100 %), plumule emergence (77.78 %) and seedling development (44.44 %). These axenic seedlings without microbial contamination could be used as an explants for further micropropagation studies. The study resulted in developing a feasible in vitro shoot regeneration protocol using seedling explant and axillary bud culture. The research results can be used as the stepping stone for further development of a high frequency plant regeneration protocol for the critically endangered medicinal plant Coscinium fenestratum and its conservation.ThesisItem Open Access Standardization of package of practices for leaf coriander (Coriandrum sativum L.) under rain shelter(Department of Plantation and Crops and Spices, College of Horticulture, Vellanikkara, 2020) Anjukrishna, V U; KAU; Mini Raj, NCoriander (Coriandrum sativum L.) is an annual seed as well as herbal spice which belongs to the family Apiaceae. Whole part of the plant possesses specific aroma and flavour. Apart from the use of coriander as a flavouring and preservative agent, consumption of coriander leaves have multiple health benefits too. Coriander cultivation is confined to specific regions as it needs cool and dry climate for flowering and seed set. But for leaf purpose, cultivation is possible in non-conventional areas too with the advent of protected cultivation under rainshelter. The present study entitled “Standardization of package of practices for leaf coriander (Coriandrum sativum L.) under rainshelter” was carried out in the Dept. of Plantation Crops and Spices, College of Horticulture, Kerala Agricultural University during July 2019 to March 2020 with four experiments to standardize seed treatment, spacing, manurial schedule and harvest maturity of coriander . Two varieties viz. CO-4 and Theni Local were used in the study and all the experiments were conducted in two seasons ie July-September and October - December. Results indicated that presowing seed treatments can be adopted in coriander as priming of seeds significantly enhanced the sprouting, growth and yield. Hydropriming for 24 h and seed treatment with 50 mg L-1 GA3 for 8 h enhanced the growth, yield and quality of both the varieties. Priming with NAA for 8 h and hydropriming for 12 h also improved the growth and yield of coriander than untreated seeds. Highest vitamin C content in CO-4 and Theni Local was recorded in seed treatment with 50 mg L-1 GA3 for 8 h and hydropriming for 24 h respectively. Medium spacing of 20 cm x 10 cm significantly increased the single plant biomass and herbage yield in coriander variety CO-4, whereas closer spacing of 10 cm x 10 cm spacing was found to be the best spacing for Theni Local. Highest herbage yield and biomass yield of CO-4 (683.43 g m-2 and 653.00 g m-2) as well as Theni Local (1477.57 g m-2 and 1448.00 g m-2) from unit area was obtained from the closer spacing which accommodated maximum number of plants per unit area. Vitamin C content in CO-4 was highest in closer as well as medium spacings in both the varieties compared to wider spacing. Growth parameters such as plant height and number of leaves and, yield parameters such as biomass (10.27 g plant-1) and herbage (10.04 g plant-1) yield were highest with the application of 5 t ha-1 FYM alone followed by 2.5 t ha-1 vermicompost alone in the variety CO-4. The vitamin C content of CO-4 was highest in the plants supplemented with basal application of 2.5 t ha-1 vermicompost (65.78 mg per 100g). A fertilizer schedule of 5 t ha-1 FYM+20:10:10 kg ha-1 NPK+ 1.5 per cent urea (foliar) was found to the best for improving the biomass (14.30 g plant-1), herbage (13.96 g plant-1) and vitamin C content (87.05 mg per 100g) in the variety Theni Local. The harvest maturity was indicated by emergence of serrated leaf. The plants of CO-4 entered to reproductive phase by the emergence of serrated leaf on 37 DAS and completed the life cycle within 75 DAS. Harvest maturity of CO4 for leaf purpose was concluded as 40 DAS. The variety Theni Local exhibited infinite growth and the crop was harvested at 60 DAS for leaf purpose. The harvesting on 60th day exhibited a percentage increase of 35.89 per cent in herbage yield from 40th day yield. Quality parameters were also found to be highest at 60th day harvest. Irrespective of the seed treatments, spacing, fertilizer schedule and harvest maturity, both the varieties performed well during during October – December under rainshelter. There was 5.06 and 1.72 fold increase in herbage yield of CO-4 and Theni Local respectively during October – December. The quality parameters were also found to be highest during the same season. The best treatments in all experiments and October – December season was found to be the best combination in both the varieties for getting better growth, yield and quality coriander leaves. From this study, it was concluded that the early variety CO-4 and late variety Theni Local are suitable for rainshelter cultivation. Presowing seed treatments with 50 mg L-1 GA3 for 8 h and hydropriming for 24 h are effective for both the varieties to improve growth and yield. A closer spacing of 10 x 10 cm can be adopted in both the varieties for getting maximum yield from unit area. Basal application organic fertilizer such as 5 t ha-1 FYM and 2.5 t ha-1 vermicompost alone is enough for better performance of CO-4. The fertilizer schedule of 5 t ha-1 FYM+ 20:10:10 kg ha-1 NPK+ 1.5 per cent urea (foliar) at 20 DAS is best for Theni Local. Harvest at 40 DAS and 60 DAS respectively is ideal in CO-4 and Theni local for getting maximum herbage yield. The ideal season for coriander cultivation under rainshelter is October – December in Kerala.ThesisItem Open Access Evaluation of curry leaf (Murraya koenigii L.) accessions for yield and quality(Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara, 2019) Anila, Peter; KAU; Krishnakumary, KCurry leaf (Murraya koenigii L.) is an important perennial herbal spice widely used for culinary purpose in India for centuries and the leaves valued for its characteristics flavour and aroma. Leaves possess medicinal and neutraceutical properties due to the presence of vitamins, minerals and phytochemicals. In Kerala, cultivation is limited to landraces which are often reported to be low in quality. Identification of promising types with high yield and quality will pave way for promoting large scale cultivation in Kerala. The present study entitled “Evaluation of curry leaf (Murraya koenigii L.) accessions for yield and quality” was undertaken with objectives of morphological and biochemical characterization of available accessions and standardization of vegetative propagation. accessions of curry leaf maintained by the Department of Vegetable Science, College of Horticulture, Vellanikkara along with the released variety Suvasini were used as the experimental material. Among the accessions, wide variability was recorded for fifteen quantitative and five qualitative morphological characters studied. Cluster analysis was performed and superior accessions were selected and those were subjected to biochemical analysis. Among the accessions, 76 % were having green midrib and petiole whereas 24 % with light red pink. Leaf colour was found as dark green in 19 % of accessions and the remaining accessions were green in colour. Only two leaflet shape were noticed with 19 % having lanceolate shape. The plant height varied from 2.23 m (MK 107) to 5.21m (MK 103) whereas branching height ranged from 31.25 cm (MK 125) to 67.51 cm (MK 122). Accession MK 118 recorded highest canopy spread in N-S direction (4.57 m) while MK 142 recorded in E-W direction (4.78 m). Considerable variability was observed in number of primary, secondary and tertiary branches and more than 40 numbers of tertiary branches were recorded in five accessions namely MK 107, MK 118, MK 126, MK 142 and MK 160. The leaf length ranged from 14.71 cm (MK 122) to 21.81 cm (MK 126) whereas maximum number of leaflets (22 leaflets) were observed in three accessions viz., MK 126, MK 142 and Suvasini with the largest leaf area of 66.46 cm2 in MK 142. Curry leaf was harvested at four months interval from June to March. Harvesting during June- July months in the rainy season recorded the highest leaf yield per plant. Leaf yield of more than 5 kg per plant was obtained in four accessions namely, MK 107, MK 126, MK 142 and MK 160. Aroma and flavour are the important parameters in curry leaf and based on sensory evaluation, eight accessions were identified as superior with a mean sensory score of above 7, with the highest score of 7.40 and 7.33 for flavour and aroma in MK 126. Correlation analysis revealed significant and positive correlation of yield with number of primary, secondary and tertiary branches, canopy spread in N-S and E-W direction, number of leaflets, and leaf area. Based on cluster analysis, all the thirty accessions under the study were grouped into twelve clusters and ten accessions from superior clusters were selected for biochemical analysis. Oil recovery was higher in dry leaves than in fresh whereas antioxidant activity and beta carotene content were higher in fresh leaves. Highest essential oil recovery was recorded in dried samples of accession MK 186 (1.09 %) and maximum content of crude fibre was recorded in two accessions namely MK 118 (11.61 %) and MK 186 (11.65 %). Accession MK 126 recorded the highest content of carbohydrate (15.99 %) and protein (6.00 %). Highest content of total phenol (0.31 %) and antioxidant capacity (3.45) was recorded in MK 105. The beta carotene content was found higher (˃ 8.80 mg 100g-1) in three accessions namely, MK 105, MK 142 and MK 186. Considering yield and quality MK 142 and MK 126 were identified as most promising types followed by MK 105 and MK 186. Standardization of vegetative propagation was done in Suvasini with softwood, semihardwood and hardwood types of cuttings, two growth regulators (IBA and NAA) at different concentrations of 1000ppm, 2000ppm and their combinations during rainy, winter and summer season. Even though success rate of vegetative propagation through stem cuttings was very low, hardwood cuttings treated with highest concentration of growth regulator (2000ppm IBA+2000ppm NAA) resulted in 3.3 % of establishment during rainy seasonThesisItem Open Access Collection and evaluation of Wayanad turmeric (curcuma longa l.) for yield and quality(Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara, 2019) Anu, T S; KAU; Jalaja Menon, STurmeric (Curcuma longa L.) is a rhizomatous perennial herb and an important sacred spice of India. It is used as a spice, colourant and an aromatic stimulant in several medicinal preparations. Wayanad local turmeric is reported to contain an average of 9.4 per cent curcumin. Due to the advent of improved varieties, the traditional cultivars of Wayanad are eroding. Keeping in view of this fact the study was undertaken to evaluate the local Wayanad accessions for yield and quality. Twenty six accessions of traditional ecotypes were collected from three taluks of Manathavady, Vythiri and Sultanbathery of Wayanad district through mass publicity. Seventeen accessions having sufficient planting materials for replicated trial were selected for field trial along with three improved varieties, Sona, Kanthi and Prathibha as checks. The crop was raised under the partial shade of 54.29 per cent in the coconut farm of the Department of Plantation crops and spices in randomized block design. Morphological observations were taken at 150 days after planting. Wayanad local turmeric accessions performed better than the check in all the biometric characters except length of the leaf. The plant height was highest for WCL 23 and girth was highest for WCL 3. The number of leaves on the main tiller was significantly high in WCL 15 and 16 while number of tillers per clump was highest in WCL 22. Leaf with maximum length and width were recorded in Kanthi and WCL 16 respectively. Horizontal rhizome branching was observed in the Prathibha , 3, 13, 16, 17, 24 and 25. The variety Prathibha and accessions 16, 17, 20, 21, 24 and 25 showed plumpy rhizomes. Compact rhizomes were observed in 8, 9, 13, 14,15, 16, 19, 20 and 25. The inner core colour of the rhizome was light yellow in accession WCL 24 and reddish yellow Colour was observed in Prathibha, Kanthi and WCL 3. All other accessions had orange inner core colour. The accessions and varieties were categorized based on percent disease index. The variety Prathibha and accessions 3, 13, 14, 15, 16 and 25 were highly resistant to leaf blotch. Accession WCL 5 was highly susceptible to leaf blotch. All the accessions were resistant in disease reaction to leaf spot except WCL 19, which was moderately resistant. The incidence of pests like lema beetle and shoot borer were observed in all accessions while leaf roller incidence was noticed only in Prathibha, WCL 5, WCL 17 and WCL 24. Fresh rhizome yield per plant was significantly high in accessions WCL 24 (350.33 g) and WCL 23 (350.08 g) and were on par with Kanthi (335.60 g) and WCL 25 (274.66 g). Accession WCL 25 was superior in fresh rhizome yield per plot and per hectare (32.32 t ha-1). Accessions WCL 23 and WCL 25 performed over and above the checks in terms of fresh yield, curcumin content and curcumin yield. Curcumin content was high for WCL 5 (10.18 %) followed by WCL 25 (9.27 %) and WCL 26 (9.31 %). The accession WCL 5 was highly susceptible to leaf blotch and curcumin yield (286.06 kg ha-1) was low. The fresh rhizome yield was highest in WCL 25 (32.32 t ha-1). Curcumin yield was highest for WCL 25 (551.40 kg ha-1) and accessions WCL 20, WCL 23, and WCL 26 were on par with WCL 25. Oleoresin content was significantly high in accessions WCL 3 (19.90 %) and WCL 22 (19.57 %). Essential oil content was highest for Sona (4.00 %) and Prathibha (4.00 %). Selection index was also calculated from fresh rhizome yield per clump curcumin content, dry rhizome recovery and disease reaction. Accessions 3, 13, 14, 15, 16, 23 and 25 had a highest score of 12 and these were identified as superior accessions which can be used for further crop improvement programme.ThesisItem Open Access Process optimisation and quality evaluation of fruit pulp based yoghurts(Department of Community Science, College of Horticulture,Vellanikkara, 2019) Lovely Mariya, Johny; KAU; Seeja Thomachan, PanjikkaranYoghurt is a coagulated milk product that results from the fermentation of lactose in milk by Lactobacillus bulgaricus and Streptococcus thermophilus. Yoghurt is known for its nutritional, therapeutic and functional properties. The present study was undertaken to standardise fruit pulp based yoghurts and to enrich the standardised products with functional ingredients like garden cress seed and flax seed. The study also envisaged to evaluate the organoleptic, physico chemical, nutritional and keeping qualities of the standardised products. Fruit pulp based yoghurts (FPBY) were prepared using locally available fruits such as sapota, guava, jackfruit (Koozha type), banana (Palayamkodan) and papaya. Twenty six treatments were evaluated for various organoleptic qualities and was compared with 100 per cent milk yoghurt (control). In different treatments tried for the preparation of FPBY, the mean scores for different quality attributes showed a decreasing trend with increase in the quantity of fruit pulps. Yoghurts prepared by incorporating 10 per cent fruit pulp was selected as the most acceptable treatment from all FPBY. Physicochemical properties like moisture and pH decreased during storage and a gradual increase in acidity, syneresis, curd tension and viscosity was observed in FPBY. In the selected products TSS, reducing sugar, total sugar, energy, carbohydrate, lactose, fat, vitamin C and iron content decreased during storage. Protein content of freshly prepared control yoghurt was 4.59 per cent and on 15th day of storage it decreased to 3.35 per cent. The protein content varied from 3.76 to 2.71 per cent in SPBY (Sapota pulp based yoghurt), 3.23 to 2.61 per cent in GPBY (Guava pulp based yoghurt), 3.91 to 3.08 per cent in BPBY (Banana pulp based yoghurt), 4.42 to 3.22 per cent in JPBY (Jackfruit pulp based yoghurt) and 3.23 to 3.24 per cent in PPBY (Papaya pulp based yoghurt) in initial and at the end of storage respectively. Vitamin A and vitamin C content was found to be increased with incorporation of fruit pulp. The highest calcium content was found to be in control (78mg/100g) and a slight decrease in calcium content was observed among FPBY. A slight increase in iron and potassium content was observed in FPBY compared to control. The highest potassium content was observed in BPBY with an initial content of 83.25 to 83.05 mg/100g at the end of storage. The selected FPBY was incorporated with garden cress seeds (GCS) and flax seeds (FS) at 0.5 per cent and 2 per cent level, respectively. The highest total organoleptic scores were attained for control (51.67) which was incorporated with garden cress seeds. This was followed by GPBY (48.45), SPBY (48.33), JFPBY (47.81), BPBY (46.73) and PPBY (43.72). In flax seeds incorporated yoghurts the highest organoleptic score was attained for control (40.78) which was followed by GPBY (40.15), SPBY (40.14), BPBY (39.94), PPBY (39.82) and JFPBY (39.78). Incorporation of 0.5 per cent garden cress seeds and 2 per cent flax seeds increased the protein content from 4.59 per cent to 4.78 and 4.93 per cent respectively. Incorporation of functional ingredients increased the fat, iron, calcium and potassium content in all yoghurts. During storage, E coli and coliform bacteria were not detected in all yoghurt samples. Yeast and fungi was not detected up to 10th day of storage and at 15th day of storage the presence of yeast and fungi were observed among all the selected yoghurt samples, indicating a shelf life of ten days. The cost of production of plain yoghurt was Rs. 13.50/100 ml and for FPBY it varied from Rs. 17.00 to 20.00/100 ml. Incorporation of functional ingredients increased the cost of production from Rs. 17.16 to 21.00/100 ml. The standardised products are suitable for commercialisation and diversification. Milk based functional food products will be a boon to the dairy food industry.ThesisItem Open Access Process optimisation and quality evaluation of Jackfruit based probiotic food products(Department of Community Science, College of Horticulture,Vellanikkara, 2020) Remya, P R; KAU; Sharon, C LThe concept of food has changed from its basic definition of satisfying hunger and nourishing the body, to health maintenance and prevention of diseases. Probiotics are one among such foods. The incorporation of probiotics to locally available foods may help to develop its nutritional profile and therapeutic value. Hence, the study entitled “Process optimisation and quality evaluation of jackfruit based probiotic food products” was undertaken with the objective of standardising probiotic food mixtures with raw jackfruit flour, instant shake mixes with the probiotic food mixture, probiotic yoghurt with ripe jackfruit and also to evaluate the nutritional, organoleptic and shelf life qualities of these developed food products. Probiotic food mixtures were developed with the incorporation of raw jackfruit flour, defatted soya flour, jackfruit seed flour, tomato and papaya in various proportions. The proportion of ingredients were standardised with four sets of treatments and from each set, one food mixture with maximum organoleptic scores were selected. The experiment was repeated for both koozha and varikka varieties. The food mixture containing 60 per cent raw jackfruit flour was selected from set 1 and 2 whereas food mixture containing 50 per cent raw jackfruit flour and 20 per cent jackfruit seed flour was selected from set 3 and 4. For all the selected food mixtures, the conditions were optimised for attaining the maximum viable count of L. acidophilus. Fifty grams of the food mixture at pH 4.5 fermented with 300 μl of inoculum for 24 hours at 370C gave the maximum viable count of L. acidophilus ranging from 10.90 to 10.94 log cfu/g. The selected food mixtures from each set along with their respective unfermented samples were freeze dried and packed in laminated polyethylene pouches and kept for storage studies under ambient conditions for a period of six months. Titratable acidity (2.32 to 2.96 %), protein (22.84 to 25.16 g/100g), thiamine (0.064 to 0.090 μg/100g), riboflavin (0.048 to 0.088 μg/100g), in vitro starch digestibility (79.89 to 81.94 %) and in vitro protein digestibility (77.49 to 83.83 %) were significantly higher in the fermented food mixtures when compared with the unfermented samples. The probiotic count of the food mixtures ranged from 10.85 to 10.90 log cfu/g. Based on the nutritive, sensory and probiotic viability, the food mixtures with 50 per cent raw jackfruit flour, 20 per cent defatted soya flour, 20 per cent jackfruit seed flour and 10 per cent tomato pulp were selected from both koozha and varikka varieties for further analysis. Glycemic index of the food mixtures were assessed and a low glycemic index of 45.35 for koozha and 47.99 for varikka was obtained. Using the best probiotic food mixture one each from koozha and varikka varieties, two instant shake mixes were prepared. The developed shake mixes contain 50 per cent fermented food mixtures along with other ingredients. The shake mixes were packed in laminated polyethylene pouches for a period of two months and the quality (nutritional, organoleptic and shelf life) aspects were analysed at 15 days interval. Both the shake mixes were nutritionally and organoleptically acceptable without the presence of fungi, yeast and insect infestation throughout the storage period. The probiotic count of the developed instant shake mixes varied from 10.14 to 10.19 log cfu/g. Jackfruit incorporated probiotic yoghurts were standardized and the yoghurt with 30 per cent jackfruit pulp was found to be the most acceptable. Yoghurts were prepared using homogenized milk (HM), skimmed milk (SM) and a combination of both. The conditions for the growth of L.acidophilus were optimised for all the selected yoghurts. Twenty five grams of the yoghurt, fermented with 100 μl of inoculum at 38 0C gave the maximum total viable count of L.acidophilus ranging from 10.84 to 10.92 log cfu/g. The prepared yoghurts were kept under refrigeration for a period of 15 days for quality evaluation. The probiotic yoghurts were found to be acceptable with a mean score of more than seven even at the 15th day of storage and the probiotic viability ranged from 10.62 to 10.79 log cfu/g. The cost of probiotic fermented food mixture was Rs. 260.31 /100g, instant shake mix was Rs. 138.54 /100g and that of probiotic yoghurt was Rs. 18.56-19.56 /100 ml. The study revealed that jackfruit can be a suitable substrate for probiotic fermentation and the probiotic food mixtures, instant shake mixes and probiotic yoghurt can be successfully developed. Further research can be done for the development of innovative probiotic products from jackfruit.ThesisItem Open Access Process optimisation and quality evaluation of cocoa based chocolates(Department of Community Science, College of Horticulture,Vellanikkara, 2019) Shahanas, E; KAU; Seeja, Thomachan PanjikkaranCocoa (Theobroma cacao) is a supporting crop to farmers due to its remunerative income, which forms the basis for one of the world’s most popular food products chocolate. The quality of final product depends upon the fermented dried beans. High free fatty acid content is a serious quality defect and reduces the economic value of the cocoa beans. Recently, the cocoa trade has assumed a more scientific position and a lot of emphasis are placed on the content of free fatty acid. A reduction in the free fatty acids level will definitely have a positive impact. As such there is a need for the farmers to carry more intensive research and to develop and technology for the standardisation of free fatty acid content in the processing stages of cocoa in both primary and secondary processing. The present study was undertaken to develop protocol for primary processing of cocoa beans based on free fatty acid content (<1.75 %), to standardise the time and temperature of chocolate making using machine and to evaluate the quality attributes and shelf life of the products. Cocoa fermentation was carried out with three different types of fermentation methods like basket, heap and sack method for the periods of 5, 6 and 7 days of fermentation with nine different treatments. The physico-chemical qualities of fermented cocoa beans were evaluated. The highest (84.99%) fermentation index or cut test score was recorded in heap method at seventh day of fermentation (T6). The highest fermentation bean recovery of 84.33% was noticed in treatment T4 in heap method at fifth day of fermentation. The moisture content vary from 50.40 %, 53.67% and 54.40% to 39.80%, 37.83% and 39.43% from initial to seventh day of fermentation in sack, heap and basket method respectively. The pH of fermented beans varied from 6.11 to 4.26 in all methods. Among the fermentation methods the maximum fat content was in heap method from initial 42.66% to 32.89%. The lipase activity, decreased with fermentation periods in all three fermentation methods. In heap method it varied from 0.0022 to 0.0005. The heap method with seven days of fermentation were selected to sun drying and oven drying based on the lowest free fatty acid content (0.80%). The bean recovery of fermented dried beans was high (41.00 %) in sun dried cocoa beans as compared to oven dried beans (40.12 %). The free fatty acid content (1.26 %) in sun dried cocoa beans was less compared to 1.47% in T2 (oven dried beans). The moisture content (3.76%) and lipase activity (0.0018μ eq) was less but, the fat content and pH was high in sun dried beans. The sun drying proved to be adaptive as free fatty acid content was lower than oven dried beans and were below the cut off value of 1.75%. The sun dried beans were stored in gunny bags (control), polythene covers and plastic containers under ambient condition for a period of six months and the physico-chemical qualities of stored cocoa beans were done initially and at an interval of one month for a duration of six months. The highest bean recovery (98%) and least moisture content (4.22 to 4.52) was in cocoa beans stored in plastic container at the end of sixth month of storage. The lowest free fatty acid content of 1.68% was in cocoa beans stored in plastic container at sixth month after storage. The stored cocoa beans in plastic container were divided into two lots, one lot was used as such and the second lot was subjected to alkalisation. The chocolates was prepared with alkalised and non alkalised cocoa beans in tempering and conching machine for different time periods of 7, 9 and 11 hours at a temperature of 600C and 700. After the preparation of different types of alkalised and non alkalised chocolates in tempering and conching machine, chocolates were subjected to analysis of physico-chemical qualities, organoleptic evaluation and for enumeration of microflora. The treatment T6 (Chocolate prepared at 700C for 11 hours) and T12 (700C for 11hours) had the lowest free fatty acid content of 1.67% and 1.68% and maximum score for overall acceptability (8.89 and 8,87). Chocolates prepared at 700C for 11 hours from alkalised and non alkalised beans were blended with dehydrated grapes, dehydrated dates, osmodehydrated jackfruit, osmodehydrated pineapple, badam, cashew nut, powdered dehydrated mint leaves and white pepper powder. From the, organoleptic evaluation of different treatments, the best rated treatments from alkalised chocolates were T3 (95 % alkalised chocolates +5% osmodehydrated jack fruit), T6 (95 % alkalised chocolates +5% badam) and T8 (95 % alkalised chocolates +5% white pepper) and from non alkalised chocolates the treatments T11 (95 % non alkalised chocolates +5% osmodehydrated jack fruit), T14 (chocolate blended with 95 % non alkalised chocolates and 5% badam) and T16 (95 % non alkalised chocolates and 5% white pepper powder) were selected, packed in aluminium foil and stored in refrigerator for six months. Initially the lowest hardness of 74.41N and 76.71N was recorded in controls (T0 - AC) and (T0 – NAC. The maximum energy content of 580.15Kcal was found in treatment T5 (95 % NAC+5% B). Initially the maximum protein content (7.74 g/100g) was noticed in treatment T2 (95 % AC+5% B) and T5 (95 % NAC+5% B). The highest polyphenol content ranging from 0.23g/100g to 0.19g/100g was seen in T0 (100% NAC) throughout the storage periods. A reduction in mineral contents like calcium, phosphorus and iron content was observed in all treatments and at the end of sixth month calcium content varied from 0.39g/100g to 0.63g/100g. An increase in lipase activity and free fatty acid content of blended chocolates was recorded during storage and FFA was within 1.75% up to fourth month of storage. Based on organoleptic score, the treatment T2 (95 % AC+5% B) attained the highest rank. The blended chocolates were evaluated for the presence of bacteria, yeast and mould initially and monthly intervals for a period of six months, At the end of sixth month of storage the highest bacterial count of 2.0 x 104 cfu/g was found and during sixth month of storage. The cost for blended chocolates was varied from Rs.46.54 to Rs.50.62 / 40 g of chocolate bar. The cost of the chocolates prepared in the present study was lesser as compared to the commercial chocolates. The present study found that good quality, nutritious and healthy blended chocolates using cocoa could be prepared without adding any preservatives. The blended chocolates contain treasure of nutrients and bioactive compounds polyphenol which is essential for the growth and development of children and also give several health benefits.