Loading...
Thesis
Browse
197 results
Search Results
ThesisItem Open Access ECONOMIC OF BT (BACILLUS THURINGIENSIS) COTTON CULTIVATION IN MAJOR COTTON GROWING DISTRICTS OF PUNJAB(PUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA, 2010) PRABHJOT SINGH; GROVER, D. K.ThesisItem Open Access COMPARATIVE STUDY OF NUTRITIVE VALUE OF TRADITIONAL AND MODERN SNACKS(PUNJAB AGRICULTURAL UNIVERSITY; LUDHIANA, 2010) SISODIA, POONAM; BRAR, JASWINDER KAUR06062017_0002_0024_Abstract.pdfThesisItem Restricted CANOPY MANAGEMENT STUDIES IN PATHARNAKH PEAR(PUNJAB AGRICULTURAL UNIVERSITY; LUDHIANA, 2010) SHEHBAZ SINGH; GILL, P.P.SThesisItem Open Access Heterosis and Combining ability studies in Garden Pea (Pisum sativum L.)(PAU, 2010) DineshEighteen genotypes of pea were selected and crossed in line x tester fashion using fifteen females and three males during November 2007. Forty-five hybrids along with eighteen parents were grown at the Vegetable Research Farm, Punjab Agricultural University, Ludhiana during Nov, 2008. Significant mean squares due to lines, testers, hybrids, line x tester and parents vs. hybrids were observed for all the characters. The ratio of 2 sca/2 gca was more than unity in number of seeds per pod, nod at which first pod developed and for 100 seed weight, indicating non-additive gene action, while additive gene action was important for pod length, number of pods per plant, green pod yield, shelling percentage and crude protein. Among the females, ARKEL was found to be the best general combiner for days taken to 50% flowering, node at which first flower appears, and days taken to maturity. JP-501A/2 was found to be good combiner for pod length and number of pods per plant. Among the males, C-96 was good combiner for days taken to 50 per cent flowering, plant height, node at which 1st flower appears, pod length, shelling percentage, 100 seed weight and alcohol insoluble matter. The line C-400 found to be the best combiner for number of pods per plant, green pod yield and crude protein. The cross P1 x C-400 exhibited highest and significant sca effect for days taken to 50 % flowering and crude protein, KS-268 x PB- 89 for plant height and alcohol insoluble matter. ARKEL x PB- 89 for node at which first flower appears, C-308 x PB- 89 for pod length and ARKEL x C- 400 for number of pods per plant, P2 x PB- 89 for shelling percentage. The best heterotic combination for days taken to 50 % flowering was P1 x C- 400, days taken to maturity was ARKEL x C- 96, C- 308 x C- 400 for plant height, JM- 5 x C-96 for shelling percentage, MA- 6 x PB- 89 for node at which first flower appears, MA-6 x C- 96 for number of pods per plant, MA- 6 x C- 400 for pod length. The best heterotic combination for days taken to 50 % flowering was P1 x C- 400, days taken to maturity was ARKEL x C- 96, C- 308 x C- 400 for plant height, JM- 5 x C-96 for shelling percentage, MA- 6 x PB- 89 for node at which first flower appears, MA-6 x C- 96 for number of pods per plant, MA- 6 x C- 400 for pod length, PB- 88 x PB- 89 for number of grains per pod and KS- 268 x C- 400 for green pod yield, AP1 x C- 96 for crude protein and PMR- 19 x PB- 89 for alcohol insoluble matter. These can be utilized for further breeding programmesThesisItem 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 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.ThesisItem Open Access CHEMISTRY AND INSECTICIDAL POTENTIAL OF PARTHENIN AND ITS TRANSFORMATION REACTION PRODUCTS AGAINST Tribolium castaneum (Herbst).(PAU Ludhiana, 2012) Ramandeep Kaur; K. K., ChahalThe present investigation deals with Chemistry and insecticidal potential of parthenin and its transformation reaction products against Tribolium castaneum (Herbst).The shade dried and powdered leaves of Parthenium hysterophorous were extracted in chloroform using Soxhlet extraction method. Parthenin was isolated by column chromatography using chloroform:acetone (5%) solution as the eluent. Parthenin was subjected to reaction with diazoester which resulted into the formation of two compoundspyrolysis product and diazoester adduct. Parthenin on reactions with dry hydrochloric acid gas and formic acid gets converted into anhydroparthenin. Parthenin on irradiation with microwave gets converted into anhydroparthenin. Parthenin and its derivatives were characterised on the basis of melting point, TLC, FT-IR and 1H NMR. Parthenin and its derivatives were tested for their bioefficacy against adults of Tribolium castaneum (Herbst) by releasing them in wheat grains spiked with various concentrations of test compounds viz. 1,000, 2,000, 4,000, 5,000, 10,000 and 20,000 μg g-1 of wheat respectively. The observations of mortality were noted every 24 hours till complete or constant mortality was obtained. The corrected per cent mortality was calculated using Abbott’s formula. All the compounds exhibited complete mortality at the spiking level of 10,000 and 20,000μg g-1. Parthenin was found to be most potent followed by anhydroparthenin, pyrolysis product and diazoester adduct.ThesisItem Restricted EXTRACELLULAR ENZYME PRODUCTION BY Pleurotus SPECIES AS A POTENTIAL SELECTABLE MARKER FOR MUSHROOM YIELD(PAU Ludhiana, 2011) Simerjit Kaur; P. P., JohlPleurotus is a sub- tropical mushroom which can be grown under natural climatic conditions in North Africa, Southern Europe and Central Asia. Pleurotus has gained broad acceptability due to its proliferation on wide range of suitable substrates and a simple cultivation technique. During the present study four species of Pleurotus namely P. eryngii, P. flabellatus, P. florida and P. sajor-caju were evaluated for their mycelial extension rate, lignocellulolytic enzyme activity, total protein content and yield potential. Maximum mycelial extension rate was observed in P. sajor-caju on paddy straw (PS 11.4 cm) and wheat straw+paddy straw (WS+PS 11.4 cm). Screening of Pleurotus species for lignocellulolytic enzyme activity indicated that P. sajor caju showed maximum cellulase activity (Fpase, endoglucanase and cellobiohydrolase, 1.55, 4.64 and 6.00 (U/mg protein) followed by P. florida whereas reverse was true for endoxylanase (9.66 U/mg protein) and laccase (1.45 U/mg protein). Under solid state fermentation, P. sajor-caju showed maximum cellulase activity (Fpase-3.21 on WS+PS, endoglucanase-6.96 on WS+PS, cellobiohydrolase-20.2 on PS) and endoxylanase activity-30.9 on WS (U/mg protein) followed by P.florida. Maximum laccase activity (1.64 on PS) was observed in P.florida. Maximum protein content (1.72 mg) was observed in culture filtrate of P. eryngii. SDS-PAGE of extracellular proteins showed two bands in P. flabellatus and P. eryngii at molecular weight of 15.0 and 14.7 KDa which were similar to that found in P. florida and P. sajor-caju. It appeared that these bands showed their species specificity Among the four species, it was observed that P. florida had a maximum potential to show biological efficiency 102.5% followed by P. sajor-caju 87.2% on WS+PS. Pinhead appeared between 35-45 days and average weight of a fruit body ranged between 9.8-19.3 gm. The maximum number of fruit bodies were harvested from P. florida followed by P. sajor-caju with lowest in P. eryngii on WS, PS and WS+PS. P. sajor-caju was the best strain in terms of enzyme activity whereas P. florida was better in terms of enzyme activity and yield potential but this correlation pattern was not followed in other species-P. eryngii and P. flabellatus which could be the probable effect of biotic and abiotic factors involved in fruiting morphogenesis of mushrooms.ThesisItem Restricted DEVELOPMENT OF VARIETY BAKED PRODUCTS INCORPORATING CEREAL BRAN(PAU Ludhiana, 2011) Bhupinder Jit Kaur; Savita SharmaNow a days, consumers have been looking for food ingredients that are natural and healthy. Baked products are considered as an excellent vehicle for fortification, value addition and feeding at mass scale. Keeping in view the above factors there was a need to develop and standardize the technology for bakery products (buns, pizza base and flat bread) using fibre as enrichment source. Therefore, cereal brans have been identified as fortificant. This will also improve the functionality of cereal bran for potential utilization. The addition of increasing levels of fibre in a long way improves the health status of vast majority of health conscious population who are the main target of this technology. The effect of blending of wheat flour with wheat bran, oat bran and rice bran, singly and in combination (0-15%) on the physiochemical, rheological, baking characteristics were examined. Protein and dietary content of wheat flour increased with addition of bran. Pasting properties of wheat flour were significantly affected with addition of bran in blends. Significant variations were assessed in the farinographic properties of flour bran blends. High percentage of water absorption was noticed at 15 percent level of bran, while mixing tolerance index decreased at this level. Quality products (buns, pizza base, flat bread) were prepared with incorporation of cereal bran up to 0-15 percent. Maximum loaf weight was observed at 15 percent bran enrichment of product, where as loaf volume decreased at higher percentage of bran in products. L* and a* values of baked products significantly affected at higher level of bran supplementation. Supplementation of fibre sources has significant effect on the texture of baked products. Recommended level of wheat bran and oat bran is 10 percent and rice bran and bran in combination is 5 percent for all the production of value added baked products. Overall the quality of fibre enriched buns, pizza base and flat bread were at acceptable level, which was reflected from mass consumer acceptability. Keywords: Cereal brans, baked products, sensory quality, texture, colour, visual assessment
