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    ThesisItemOpen Access
    ADOPTION OF BETTER MANAGEMENT PRACTICES BY SHRIMP FARMERS ALONG SOUTH KONKAN COAST OF MAHARASHTRA (Accession No. T06864)
    (dr. B.S.KKV., Dapoli, 2020-11) NAIK, BHALCHANDRA VILAS; Patil, S. V.
    Brackishwater shrimp farming is one of the important economic activity in Coastal Maharashtra. However, shrimp farmers are facing a lot of challenges mainly due to disease incidence. Disease is the major threat to shrimp farming. Production, profitability and sustainability in shrimp farming is questionable. It is, therefore very much essential to adopt Better Management Practices in shrimp farming right from the stage of pond preparation till post-harvest activities to achieve sustainability in shrimp farming. Therefore, it is necessary to understand the practices followed by shrimp farmers. Considering this situation, the present study has been undertaken in South Konkan region of Maharashtra to study the knowledge and extent of adoption of Better Management Practices by the shrimp farmers and constraints faced by shrimp farmers in order to achieve sustainable yield in shrimp farming. Information was collected from 59 shrimp farmers by using structured interview schedule. It was found that the maximum 47.97 % shrimp farmers were observed with medium knowledge, whereas 41.40 % of shrimp farmers were with high knowledge and only 10.63 % of shrimp farmers had low knowledge about better management practices in shrimp farming along South Konkan coast of Maharashtra. The most of the shrimp farmers (43.18 %) in the South Konkan region had low adoption while, 37.03 % of shrimp farmers had medium adoption and only 19.79 % of shrimp farmers were found with high adoption about overall better management practices in shrimp farming. The adoption ratio between the knowledge and adoption about better management practices in shrimp farming, along the South Konkan region of Maharashtra was less than one. It can be concluded that all better management practices were less adopted than knowledge. Shrimp price fluctuation (weighted average 39.00), non-availability of crop insurance (weighted average 39.33), and high cost of feed (weighted average 34.67), less Fancy Line Dividers Clip Art Car Pictures | Decorative lines, Free ...availability of good quality seed (weighted average 31.67), prevalence of disease outbreak (weighted average of 31.33) and high cost of seed (weighted average of 31.33) were the major constraint faced by shrimp farmers. It is suggested to address all the identified constraints and immediate preventive measures to be taken to sustain the shrimp culture in South Konkan region, Maharashtra.
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    ThesisItemOpen Access
    STUDIES ON PREPARATION AND STANDARDIZATION OF KARONDA (Carissa congesta L.) CRUSH
    (DBSKKV., Dapoli, 2015-07) Divate, Sanket Mohan; Relekar, P. P.
    An investigation entitled “Studies on preparation standardization of karonda (Carissa congesta L.) crush” was undertaken at the Department of Post-Harvest Management of Fruit, Vegetable and Flower Crops, Post Graduate Institute of Post Harvest Management, Killa-Roha, during the year 2014 – 2015. During the course of investigation, the physico-chemical composition of fruit and changes in chemical composition and sensory qualities of crush with different recipes were studied to standardize optimum recipe for the preparation karonda crush. The experiment was carried out with four main recipe treatments with four storage periods. For this experiment, Factorial Completely Randomized Design (F.C.R.D.) was used. The karonda fruit juice recovery was 40.00 per cent based on total fruit weight. Thesis Title : Studies on preparation and standardization of karonda (Carissa congesta L.) crush. Name of the student : Mr. Sanket Mohan Divate. Regd. No. : 1375 Degree : M.Sc.(PHM) Name and designation of the Guide : Dr. P. P. Relekar Department of PHM of fruit, vegetable and flower crops. As regards chemical composition, the TSS, acidity, total sugar, reducing sugar and ascorbic acid content was 180 B, 0.69 per cent, 11.11 per cent, 9.79 per cent and 17 mg/100 g, respectively. Karonda crush was found to be organoleptically accepted not only at the time of preparation, but also throughout the storage period of 3 months and the treatment T3 (35 % juice and 550 B T.S.S.) and the treatment T4 (45 % juice and 550 B T.S.S.) were found be most suitable for preparing good quality karonda crush. Considering the cost of production as well as sensory qualities, the recipe 35 per cent juice + 550 B TSS could be the best recipe for preparation of high quality karonda crush and it could be successfully stored at ambient temperature without any microbial growth for the storage period of 3 months.
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    ThesisItemOpen Access
    STUDIES ON PREPRATION OF CUSTARD APPLE (Annona squamosa L.) SYRUP
    (DBSKKV., Dapoli, 2015-07) SAWANT, MITA VILAS; Pujari., K. H.
    The present research work entitled „„Studies on preparation of custard apple (Annona squamosa L.) syrup.” was undertaken in the Department of Post-Harvest Management of Fruit, Vegetable and Flower crops in Post Graduate Institute of Post-Harvest Management, Killa-Roha, during the year 2014-2015. With a view to standardize the recipe of custard apple syrup and to study it‟s a storage behavior of at ambient conditions. The experiment on preparation of custard apple syrup was laid out with four main treatments, with four replications. The experiment was conducted by using factorial completely randomized design (FCRD) and the product was analyzed for physico-chemical composition like T.S.S, acidity, ascorbic acid, reducing and total sugars and sensory qualities like colour, flavour at an interval of 30 days till 90 days of storage period at ambient conditions. The present study revealed that the chemical parameters viz. T.S.S., reducing sugars and total sugars increased during storage period while there was decrease in the acidity and ascorbic acid content during storage of 90 days. The physical parameters viz. L* value for colour decreased with increasing a* and b* value for colour during the storage period of 90 days. Among all the syrup recipe, the recipe T2 i.e. 1 part of pulp: 4 part of sugar syrup recorded the highest organoleptic score for colour, flavour and overall acceptability.
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    ThesisItemOpen Access
    STUDIES ON OSMO DEHYDRATION OF RIPE KARONDA (Carrisa congesta L.)
    (DBSKKV., Dapoli, 2015-08) PAWAR, RUPALI CHANDRAKANT; Relekar, P. P.
    An investigation entitled “Studies on the osmo dehydration of ripe karonda (Carrisa congesta L.)” was undertaken at the Department of Fruit, Vegetable and Flower crops, Faculty of Post Harvest Management Killa-Roha, Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli, District Ratnagiri, during the year 2014-2015. The study aimed to determine the effect of dry sugar on osmo dehydration of ripe karonda. Factorial completely randomized design (F.C.R.D.) was used. There were five treatments with various dry sugar concentration (1:1.25, 1:1.5, 1:1.75 and 1:2 ratio) for osmo dehydration i.e. only with a control (drying) as 5th treatment the product was analyzed for chemical composition and sensory qualities at an interval of 30 days up to a storage period of 90 days at ambient conditions. As per the results of present studies, the osmo dehydrated ripe karonda could be stored up to 3 months at ambient condition, when packed in 400 gauge low density polyethylene (LDPE). The osmo dehydrated ripe karonda was acceptable irrespective of the levels of the dry sugar in the ratio of product prepared by using dry sugar in the ratio of 1:1.75 or 1:20 recorded significantly highest sensory score for flavour. More over a good quality karonda syrup as a by-product could be obtained while osmo dehydration of ripe karonda with dry sugar in the 1:1.5 fruit to sugar ratio.