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2018 - 201922020 - 20221
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Author: Amrinder Singh × Start date: 2018 ×
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    ThesisItemOpen Access
    Synthesis, characterization and antimicrobial activity of microcapsules of carrot seed essential oil
    (Punjab Agricultural University, Ludhiana, 2022) Amrinder Singh; Urvashi
    The present investigation deals with chemistry, microencapsulation and antimicrobial potential of carrot (Daucus carota) seed essential oil. Carrot seeds were powered and subjected to hydrodistillation using Clevenger apparatus to extract essential oil. Acid value, saponification value and moisture content of the oil were 4.7 mg g-1, 153.6 mg g-1 and 8.0 %, respectively. Gas chromatography-mass spectrometry of carrot seed essential oil (CSEO) analysis showed the presence of 45 compounds. Major compounds of CSEO were carotol, daucol and daucene. Microcapsules of CSEO were prepared by using coacervation technique. Four combination ratios (Gelatin: Sodium alginate: CSEO) were prepared by varying the concentrations of gelatin and CSEO and keeping the concentration of sodium alginate constant. Unencapsulated and encapsulated CSEO was evaluated for its antimicrobial potential against two bacteria (Gram positive and Gram negative) Staphylococcus aureus and Escherichia coli using disk diffusion method. The inhibition zones of unencapsulated CSEO were found to be 18.0 mm and 13.0 against S. aureus and E. coli, respectively (Table 4.4). However, for encapsulated carrot essential oil the inhibition zones were found to be 15.0 mm and 11.6 mm against S. aureus and E. coli, respectively. Minimum inhibitory concentration (MIC) was also determined at various concentrations (0.1-100 mg ml-1). MIC value of CSEO was observed at 1.5 mg ml−1 while, the encapsulated CSEO displayed MIC value of 2.5 mg ml−1 against S. aureus. Both encapsulated and unencapsulated CSEO showed inhibition at 10 mg ml−1 against E. coli. Unencapsulated essential oil was more effective against both the tested bacteria as compared to encapsulated CSEO. However, encapsulated CSEO retained inhibition for longer durations.
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    ThesisItemOpen Access
    Weed Management in Lawn (Cynodon dactylon L.) Calcutta grass var. Sel-1
    (Punjab Agricultural University, Ludhiana, 2018) Amrinder Singh; Dubey, R. K.
    Field experiment was conducted in the established lawn of PAU landscape nursery, Department of Floriculture and Landscaping, Punjab Agricultural University, Ludhiana during March to December 2017 to manage the sedge and broad leaf weeds in lawn. The experimental plot comprised of (Cynodon dactylon L.) Calcutta grass var. Sel-1. The experiment was laid out in Randomized Complete Block Design (RCBD) having eight treatments with three replications. The treatments were 2,4-D amine at 580 g ha-1, metsulfuron methyl + chlorimuron ethyl at 4 g ha-1, halosulfuron at 67.5 g ha-1, metsulfuron at 5 g ha-1, carfentrazone ethyl at 20 g ha-1, metsulfuron methyl + carfentrazone ethyl at 25 g ha-1, four hand weedings at 15 days interval and unweeded control. The predominant weed species noticed at experiment site were Anagalis arvensis, Coronopus didymus, Convolvulus arvensis, Malva parviflora, Medicago denticulata, Euphorbia microphylla, Melilotus indica, Rumex dentatus, Amaranthus viridis, Chenopodium album, Gomphrena celosioides, Phyllanthus niruri, Celosia argentea, Parthenium hysterophorus, Ageratum conyzoides, Bidens pilosa, Alternanthera philoxeroides,Euphorbia hirta, Oxalis martiana as broadleaf weeds and Cyperus rotundus as sedge.The results indicated that the number of sedge and broad leaf weeds were found to be significantly more in unweeded control. Among herbicide treatments, density of broad leaf weeds decreased to a greater extent in 2, 4-D amine at 580 g ha-1. Halosulfuron at 67.5 g ha-1 decreased weed density of sedge drastically as compared to other herbicides. The weed control efficiency recorded highest in hand weeding at every 15 days interval. Among the herbicides, 2, 4-D amine at 580 g ha-1 was recorded higher weed control efficiency and lower dry matter of weeds compared to other herbicide treatments in case of broadleaf weeds. Halosulfuron at 67.5 g ha-1 recorded the highest weed control efficiency and the lowest dry matter of sedge compared to other herbicide treatments. The nutrient uptake by weeds was higher in unweeded control as compared to all other treatments. The nutrient uptake by weeds was lower in 2, 4-D amine at 580 g ha-1 followed by metsulfuron methyl + carfentrazone ethyl at 25 g ha-1. Among the herbicide treatments saving in weeding cost over hand weeding (Rs.16755 ha-1) was recorded in 2,4-D amine at 580 g ha-1 which is performed significantly better than other herbicide treatments for control of broadleaf weeds. Saving in weeding cost over hand weeding (Rs.12605 ha-1) was recorded in halosulfuron at 67.5 g ha-1 which is performed significantly better than other herbicide treatments for control of sedge (Cyperus rotundus). So, 2, 4-D amine at 580 g ha-1 and halosulfuron at 67.5 g ha-1 were effective herbicides for management of broad leaf weeds and sedge in lawn respectively.
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    ThesisItemOpen Access
    Development of functional fermented milk beverage (lassi) incorporating sugarcane juice
    (Punjab Agricultural University, Ludhiana, 2018) Amrinder Singh; Bajwa, Usha
    The present investigation was undertaken with the objective to optimize the formulation and processing conditions of functional lassi sweetened by incorporating sugarcane juice. Milk was transformed into dahi using Lactococcus lactis subspp. cremoris under standard conditions. The level of milk fat content varied from 0 to 4.5 per cent, skim milk powder (SMP) addition from 0 to 3 per cent and sugarcane juice incorporation from 10 to 60 per cent. The optimized magnitude of variables for the preparation of functional lassi was found to be 4.5 per cent fat in milk, 2 per cent skim milk powder (SMP) and 40 per cent sugarcane juice. The lassi samples prepared thereof were packaged in high density polyethylene (HDPE) sachets and glass bottles and stored at room (37oC) and refrigeration (5oC) temperatures. These were evaluated for changes in physico-chemical characteristics, sensory attributes and microbiological quality at regular intervals. There was a decrease in total solids, total sugar, total soluble solids (TSS), pH, ascorbic acid, total phenols and antioxidant activity and increase in acidity and reducing sugars during storage at both temperatures. Standard plate count and lactic count were reduced whereas yeast and mold count got amplified during storage. Lassi remained acceptable and microbiologically safe for 2 and 6 days at room and refrigeration temperature, respectively in both types of packages.