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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.

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  • ThesisItemOpen Access
    Identification of Genes involved during wilt disease caused by Fusarium oxysporum f. sp. cumini by transcriptome sequencing in Cumin (Cuminum cyminum L.)
    (DEPARTMENT OF AGRICULTURAL BIOTECHNOLOGY B. A. COLLEGE OF AGRICULTURE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Poonam; Dr. Y. M. Shukla
    Cumin (Cuminum cyminum L.) (2n = 2x = 14) one of the oldest seed spices, is assumed to be an inhabitant from the east Mediterranean to east India and economically most important spices after black pepper. It is popularly being used as spice for their distinct aroma and is used to add in other food preparations. Production constrains due to quite a few biotic stresses of which wilt disease are the most severe caused by Fusarium oxysporum f. sp. cumini. The aim of this research was to elucidate the molecular mechanism underpinning the defence related genes conferring wilt resistance in cumin, which constitutes an important step forward for progression and suitable intervention stratagem.