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M. Sc. Dissertations

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20092
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Subject: Agricultural Biotechnology × End date: 2009 × Start date: 2009 ×
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    ThesisItemOpen Access
    Phosphate fractions and nutrients uptake by wheat as influenced by long-term P fertilization
    (CCSHAU, 2009) Saha, Bholanath; Tek Chand
    A long-term field experiment on pearl millet-wheat cropping sequence initiated in rabi in 1968 using split plot design was selected for present investigation entitled “Phosphate fractions and nutrients uptake by wheat as influenced by long-term P fertilization”. There were eleven treatment combinations related to sources (rock phosphate, nitrophosphate, SSP, DAP and UAP) and levels of P (60 and 120 kg P2O5 ha-1), including one control which were in main plots and three modes of P application were in sub-plots. Continuous application of different phosphatic fertilizers increased Olsen’s available P in soil. The maximum increase of available P was found with DAP (18.0 ppm) and minimum with RP (6.7 ppm). The available P content of the soil in control decreased from its original level 6.6 ppm to 2.7 ppm. Inorganic P fractions revealed that Ca-P was the dominant fraction (78.7%) followed by Al-P (10.1%), Fe-P (7.9%) and saloid-P (3.3%). Increasing levels of P application increased significantly saloid-P, Al-P, Fe-P and Ca-P over lower levels of P application. Irrespective of sources, levels or modes P application, grain yield of wheat increased significantly over control as well as of rock phosphate application. Increasing levels of P (60 to 120 kg P2O5 ha-1) increased the yield of wheat significantly. Cumulative mode of P application was found to be the best for grain and straw yield followed by direct and residual modes. All the water soluble phosphatic fertilizers were found superior over insoluble sources in terms of nutrients uptake by wheat. With increasing levels of P from 60 to 120 kg P2O5 ha-1, uptake of N, P, K and Mn increased significantly, whereas, the uptake of Fe, Zn and Cu decreased significantly. Saloid-P, Al-P and Fe-P fractions were highly inter-related and they all were significantly correlated with Olsen’s available P in soil. Olsen’s P, saloid-P and Al-P were positively and significantly correlated with grain yield (r = 0.829** to 0.894**), straw yield (r = 0.833** to 0.890**), P concentration in grain (r = 0.666* to 0.749*), and total P uptake (r = 0.860** to 0.928**) by wheat.
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    ThesisItemOpen Access
    Utilization of guava (Psidium guajava L.) fruit for wine making
    (CCSHAU, 2009) Rakesh Kumar; Yadav, B.S.
    The present investigation entitled “Utilization of guava (Psidium guajava L.) Fruit for wine making” was carried out during the year 2008-2009 at the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar with an objective of development of a palatable guava wine. During the study two varieties of guava was taken, juice was extracted with the help of pectinase enzyme and analyzed for yield, TSS, pH, total and reducing sugars, total acidity, ascorbic acid and phenols. Wines fermentation was carried out at 20° C and 25° C. During the fermentation process fall in degree brix and alcohol produced was observed at different time intervals. After the fermentation and clarification the wines were stored at refrigerated temperature. Wines were analyzed for different parameters like alcohol, acidity, volatile fatty acid, total phenols and residual sugar during storage period at specified time intervals i.e. 0, 30, 60 days. Initial rate of fermentation was high and also time for fermentation completion at 250 C temperatures was less as compared at to that at 200 C temperatures. During storage of wine, acidity and alcohol increased slightly and the total phenol contents decreased. Wines thus prepared were of moderate liking organoleptically, possibly due to presence of more astringency in the finished products.