Thumbnail Image

Thesis

Browse

20222
Reset filters
Subject: Biochemistry × Author: Navneet Kaur × Start date: 2001 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    ThesisItemEmbargo
    Biochemical evaluation of bitter gourd genotypes in response to yellow mosaic virus disease
    (Punjab Agricultural University, Ludhiana, 2022) Navneet Kaur; Sangha, Manjeet Kaur
    The study evaluated biochemical changes in resistant and susceptible bitter gourd plants; 4 cultivars and 11 advanced lines inoculated with viruliferous whiteflies for about 2 weeks for study of yellow mosaic virus disease (YMVD) caused by yellow mosaic virus (YMV). The disease severity was scored at 15, 30, 45, and 60 days of inoculation (DOI) and grouped the plants into highly resistant (Jhaar Karela, Punjab-15, and Punjab Kareli-1), resistant (PAUBG-407, PAUBG-200, and PAUBG-1514), moderately resistant (PAUBG-204), highly susceptible (Punjab-14, PAUBG-301, PAUBG-229, and PAUBG-341), susceptible (PAUBG128) and moderately susceptible (PAUBG-394, PAUBG-226, and PAUBG-353) groups. Further, PCR diagnosis indicated the presence of the virus in all samples. The infection decreased mean chlorophyll (a, b, total), carotenoids, and Fv/Fm ratio more in susceptible genotypes than resistant genotypes over healthy controls. The susceptible genotypes registered higher total carbohydrates and total soluble sugars but the contents of total soluble and crude proteins decreased with increasing DOI. The infection increased phenols, hydrogen peroxide, catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), phenyl ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activity more in infected resistant genotypes than in susceptible genotypes. Data was significant (5%) w.r.t genotypes, stages, and treatments. A greater increase in biochemicals in resistant samples may give better protection and the resistant genotypes may aid in crop improvement programs against YMVD.
  • Thumbnail Image
    ThesisItemRestricted
    Effect of harvest stages on fermentation characteristics and nutritional quality of silage in oat genotypes
    (Punjab Agricultural University, Ludhiana, 2022) Navneet Kaur; Goyal, Meenakshi
    The present investigation was aimed at studying the effect of different harvest stages on fermentation characteristics and nutritional quality of silage in oat genotypes. During 2019-20 fifty oat germplasm was screened for nutritional composition viz. crude protein (CP), water soluble carbohydrates (WSC), dry matter (DM), in vitro dry matter digestibility (IVDMD) and field parameters at milk developmental stage to find out the best genotypes for silage making. The average content of CP, IVDMD, WSC and DM was found to be 6.88%, 27.67 mg/g, 51.71% 16.12 % respectively. Principal components (PC 1 & PC 2) cumulatively accounted for 41.5% of the total variation present among the genotypes. The dendrogram constructed using cluster analysis classified the test genotypes into six diverse clusters. Based on the results obtained by above parameters, PCA and cluster analysis, four genotypes (OL 1990, OL 1994, OL 1954 and OL 1968) were selected for silage potential at different harvest stages (heading, milk, dough and maturity stages). During rabi 2020-2021 above four genotypes along with three checks (OL 12, OL 13, OL 1861) were raised in the field of Forages, Millet and Nutrition section, Dept. of Plant Breeding and Genetics. At the respective harvest stages, silage was prepared in five kg polythene bags. At these stages forage sample was also taken for nutritional analysis. Fodder samples were analysed for nutritional composition, IVDMD and yield parameters. The quality attributes CP, IVDMD, WSC decreased and DM, acid detergent fiber (ADF), neutral detergent fiber (NDF) and acid detergent lignin (ADL) increased with advancing maturity of vegetative fractions of plant. The silage was opened after 45 days, analysed for fermentation characteristics, nutritional composition, IVDMD. ADF, NDF, DW and ADL increased with increase in maturity stages. The highest content of lactic acid and volatile fatty acids was found in OL 12 and OL 1896. Optimum pH was observed in dough stage of silage. Genotypes OL 1990 and OL 1861 had shown maximum values of WSC and IVDMD at dough stage. Overall, in the present study, silage prepared from dough stage had better yield and fermentation characteristics and proves to be the best stage for silage making due to appropriate dry matter and pH. Also, OL 1861, OL 1990 and OL 12 genotypes responded better in terms of quality traits as well as yield of the crop.