Loading...
Thumbnail Image

Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

Browse

Search Results

Now showing 1 - 1 of 1
  • ThesisItemOpen Access
    Molecular Analysis of Rice (Oryza sativa L.) Genotypes for Quality Traits
    (AAU, Anand, 2014) George Xavier; Dr. G. C. Jadeja
    Rice is one of the important staple food crops of India and its grain quality receives paramount importance in breeding programmes. Hence an attempt was made to undertake Molecular Analysis of 36 Rice (Oryza sativa L.) Genotypes for Quality Traits at Anand Agricultural University, Anand, by using different molecular techniques. Analysis of physical and cooking quality traits revealed that the maximum kernel length (7.30 mm) was observed in Pusa-1121, maximum kernel breadth (2.03 mm) was observed in NWGR-7050, and maximum L/B ratio was exhibited by NWGR-3042 (4.56 mm). The maximum kernel length after elongation (10.70 mm) was recorded in NWGR-3110, while maximum kernel elongation ratio (1.84 mm) was found in NWGR-5070. The maximum volume expansion ratio (4.93 ml) was observed in two genotypes, viz., IET- 21261 and NWGR-7050. The maximum water uptake (390 ml) was registered in GAR-13 and NWGR-7028. The maximum alkaline score of 6 was noticed in 12 genotypes. Among 35 genotypes studied, amylose content ranged from 20 to 30%.