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ThesisItem Open Access ATTITUDE AND BEHAVIOR TOWARDS MUTUAL FUND VALUE ADDITIONS : A STUDY OF INVESTORS IN LUDHIANA CITY(PUNJAB AGRICULTURAL UNIVERSITY; LUDHIANA, 2011) JAIN, ANKIT; GUPTA, MOHITThesisItem Open Access A Study of Compliance of Basel II Norms by Selected Banks(College of Basic Science and Humanities, Punjab Agricultural University, Ludhiana, 2011) Sharma, Sarishma; Kumar, BabitaThesisItem Open Access A Study of Corpotate Governance Practices in Selected Banks(College of Basic Science and Humanities, Punjab Agricultural University, Ludhiana, 2011) Loi, Shifali; Kumar, BabitaThesisItem Open Access A Study of Risk Tolerance of Investors in Ludhiana(College of Basic Science and Humanities, Punjab Agricultural University, Ludhiana, 2011) Kaur, Harpreet; Aggarwlal, NavdeepThesisItem Open Access Study on potentials of farm income in Punjab(Punjab Agricultural University, Ludhiana, 2011) Sachdeva, Jatinder; Sharma, J. L.The study was undertaken with a view to identify the potentials of increasing farm income in Punjab. The study was conducted in all the three agro-climatic zones of Punjab to make it representative for the state. The primary data were collected from a sample of 300 farmers pertaining to the agricultural year 2008-09. The techniques of multiple regression analysis and linear programming were used to analyze the data. The production function analysis revealed that human labour employed, availability of irrigation machinery and farm size were the most important determinants of the gross value of produce from crop production. Whereas, in the case of dairy farming quantity of concentrates fed and expenditure on veterinary care emerged as important determinants of the gross value of milk produced. The technical efficiency of the farms of Central Plain Zone (Zone-II) was the highest followed by South-western Zone (Zone-III) and Sub-mountainous Zone (Zone-I). This can be attributed to favourable soil, water and climatic conditions and better access to research and extension agencies in Zone-II. The improved plans developed at two levels of technology increased the returns to fixed farm resources ranging from 2.19 to 3.86 per cent in Improved Plan-I and 13.95 to 17.06 per cent in Improved Plan-II on farms of different size categories in the state. The findings of the study revealed that by developing irrigation facilities, providing training for vegetable cultivation and short term credit facilities will help in increasing farm income especially in Sub-mountainous Zone. The development of short duration varieties of oilseeds and pulses which can easily fit in the paddy-wheat rotation will also help in increasing the income of farmers. The rational use of inputs like fertilizers and insecticides-pesticides helps in decreasing variable cost and ultimately increases the farm income. To make the agricultural system competitive and to increase the income of farmers, efforts should be made by all the interest groups involved in the farm sector.ThesisItem Restricted A STUDY OF PERCEPTION INVOLVED IN IMPLEMENTING INTERNATIONAL FINANCIAL REPORTING STANDARDS (IFRS) AND IT’S COMPARISON WITH INDIAN ACCOUNTING STANDARDS (IAS)(PAU Ludhiana, 2011) Harmandeep Kaur; Sandeep, KapurIFRS is regarded as the uniform reporting language for all concerns and the nations. The study was conducted to compare the existing Indian Accounting Standards with the IFRS. Secondly, study was done to see the perception involved in implementation of IFRS. The practicing chartered accountants, academicians and managers were the respondents of the study. The sample consisted of 30 practicing chartered accountants, 15 managers and 5 academicians. The results of the study revealed that IFRS and the Indian Accounting Standards has a greater degree of variation with respect to disclosures, financial statements, transparency, uniformity and consistency. The respondents perceived that in terms of implementing IFRS; sufficient communication patterns, training programs and management skills were required. It was found that the lack of resources and cost of training the employees were the major bottlenecks in implementing the IFRSThesisItem Restricted EFFECT OF PUTRESCINE AND CALCIUM CHLORIDE ON THE STORAGE AND QUALITY OF MANGO (Mangifera indica) cv. DUSEHRI(PAU Ludhiana, 2011) Madhu Kumari; Harminder KaurThe investigations on the “Effect of putrescine and calcium chloride on the storage and quality of mango cv.Dusehri” were conducted in the Department of Horticulture, PAU, Ludhiana during 2009-2010. In group 1 experiment, mango trees were sprayed with putrescine (1.0, 2.0, 3.0 mmol/l) and calcium chloride (1.0, 2.0, 3.0%) solution 10 days before harvest. Fully matured fruits were harvested, washed, disinfected, dried and packed in corrugated fibre board boxes (CFB). In group II experiment, fully matured fruits were dipped in putrescine (1.0, 2.0, 3.0 mmol/l) and calcium chloride (1.0, 2.0, 3.0%) solutions. Thereafter, fruits were dried and packed in corrugated fibre board boxes. Packed fruits from both the groups were stored for 20 days in cold room (13±10C temperature) and 85-90% R.H. Physico chemical analysis of fruits were done after 5, 10, 15 and 20 days of storage. General appearance of fruits was better in treated fruits as compared to highly shrivelled control fruits in both the groups. Treatment of mango fruits with chemicals significantly reduced the physiological fruit weight loss. The maximum reduction in fruit weight loss was recorded in putrescine 2.0 mmol/l and CaCl2 2.0 per cent in both groups. Rotting of fruits was better checked with putrescine and calcium chloride treatments. Minimum rotting percentage was recorded in putrescine 2.0 mmol/l and CaCl2 2.0 per cent. Organoleptic rating was better with treatment CaCl2 2.0 per cent and putrescine 2.0 mmol/l in both the group. Total soluble solids, TSS/acid ratio, -carotene content total and reducing sugars increased as the storage period advanced and were higher in control fruits. The acidity of fruits decreased as the storage period increased and maximum decrease in acidity was observed in control fruits. pre harvest spray of putrescine 2.0 mmol/l (T8), calcium chloride 2.0 per cent (T11) and post harvest dip of putrescine 2.0 mmol/l and calcium chloride 2.0 per cent were the best treatments for prolonging the shelf life of mango fruits, by reducing the physiological loss in weight and rotting , delaying ripening and maintaining the fruit quality during storage at 13 ±10C temperature. However post harvest dip of calcium chloride 2.0 per cent was found more effective and economical than pre harvest spray.ThesisItem Restricted UTILIZATION OF SPICES AND HERBS FOR IMPROVEMENT OF QUALITY AND SHELF LIFE OF BAKERY PRODUCTS(PAU Ludhiana, 2011) Gurpreet Kaur Dhillon; Amarjeet KaurPresent study was aimed to minimize the use of chemical preservatives by replacing them wholly or partially with natural preservatives i.e. spices and herbs in bakery products, without altering the desired quality attributes. Powdered spices and herbs were evaluated for antioxidant activity and total phenolic content. The inhibitory effects of spices and herbs on Aspergillus, Eurotium and Penicillium were evaluated in vitro using PDA (potato dextrose agar) media. Incorporation of spices and herbs modified the farinographic curve characteristic and pasting properties of the dough. Quality and shelf life of bakery products i.e. bread and muffins by incorporating spices and herbs (cinnamon, clove, garlic, oregano and thyme) in bread and muffins at (1, 2, 3 and 4 % level) alone or in combinations were studied. Based on the bread and muffins making and organoleptic quality the level of incorporation of spices and herbs to be used in the standard recipe were selected. Bread with acceptable product quality and organoleptic properties were prepared after incorporation of spices and herbs (2 % cinnamon, 1 % clove, 1 % garlic, 2 % oregano and 2 % thyme) and their combinations i.e. cinnamon : oregano – 2:2, cinnamon : thyme – 2:2, clove : oregano – 1:2. Muffins were made after incorporation of spices and herbs (2 % cinnamon, 1 % clove, 2 % oregano and 2 % thyme) and their combinations were for cinnamon:clove – 2:1, cinnamon : thyme – 2:2 and oregano: thyme – 2:2 with very good product quality and organoleptic properties. Bread prepared after incorporation of best combination of spices and herbs were packed in LDPE and PP and stored under ambient and refrigerated condition for 10 days to study the shelf life of product by estimating periodic changes in moisture content, water activity, free fatty acid, peroxide value, pH, texture and visual mold growth. Spiced bread had a shelf life of 8 and 10 days at ambient and refrigerated temperature, respectively. Similarly, muffins prepared from flour supplemented with best combination of spices and herbs and were packed in LLDPE and stored under ambient and refrigerated conditions for one month to find out shelf life of the product. Muffins prepared from spices and herbs remained acceptable till 28 days at ambient condition and 35 days when stored under refrigerated condition. Combinations of best levels of spices and herbs along with 0.1 per cent calcium propionate or potassium sorbate enhanced the shelf life of bread from 3-4 days to 10-12 days and of muffins from 14 days to 35 days at room temperature.ThesisItem Open Access DOCUMENTATION OF TRADITIONAL PARANDA AND NAALA IN THE MALWA REGION OF PUNJAB(PAU Ludhiana, 2011) Arsh Jyot Kaur; Kanwaljit Kaur, BrarThe present study was undertaken to document traditional paranda, a hair accessory and naala, a woven tape for lower garment used by the rural women in the Malwa region of Punjab. Three surveys conducted from samples of 180 rural women who had worn parandas or woven naalas and 30 shopkeepers selling these products selected randomly from Ludhiana, Patiala and Bathinda districts of Malwa region, indicated a sharp decline in the practice of invaluable traditional crafts of paranda and naala in these regions. None of the respondents in a wide range of age (25-95 yrs) was found to be weaving naalas during these days. Besides, only 48.89 per cent respondents were wearing parandas. Arbi gatth and jalebi were named after the knots used in tassels; sheeshe wala, jhumki zari, gatta ghungroo and moti parandas were named after the embellishments used in tassels. Paranda making techniques were known to only 4.45 per cent respondents. The craft of dori making for paranda was mainly practised by female artisans who were paid only `25-50 per dozen doris, while male artisans were paid `150 for preparing tassels of 40 doris in Patiala city, a hub of cultural handicrafts. Regular naalas for salwars were made by using both loom and finger weaving techniques. Fancy naalas for ghagras were made by loom weaving technique only. Cotton, tussar or acrylic fibres were used for both type of naalas. Warping was done on peerhi, nails or adda and loom weaving was done by using adda or manja. No equipment was used for finger weaving. Round and square harrarh were most popular amongst others such as double square, jalebi, gol gand, karela and spring harrarh. Motifs like dabbiyaan and murabbebandi in loom woven naalas, and gutt, burfi, and machhi motif in finger woven naalas were made by all the respondents. The shopkeepers were selling both remix and machine made (tape and battiyaan wale) naalas in Ludhiana, Patiala and Bathinda city. One remix naala took 36 times lesser work hours for finishing it in comparison to hand woven naala. Changes in lifestyle, fashion trends, lack of time and women education were identified as the major factors responsible for not making parandas these days. Diversification of the crafts, publication of design books, preservation of the craft in museum, publicising the crafts through exhibitions and other media, inclusion of these crafts in the school curriculum, organisation of cultural fairs and competitions, development of clusters of textile handicrafts, special awards for young artisans, organization of trainings and strengthening of handicraft boards may help in reviving these crafts of Punjab for the posterity.