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Bihar Agricultural University, Sabour

Bihar Agricultural University, Sabour established on 5th August, 2010 is a basic and strategic institution supporting more than 500 researchers and educationist towards imparting education at graduate and post graduate level, conducting basic, strategic, applied and adaptive research activities, ensuring effective transfer of technologies and capacity building of farmers and extension personnel. The university has 6 colleges (5 Agriculture and 1 Horticulture) and 12 research stations spread in 3 agro-ecological zones of Bihar. The University also has 21 KVKS established in 20 of the 25 districts falling under the jurisdiction of the University. The degree programmes of the university and its colleges have been accredited by ICAR in 2015-16. The university is also an ISO 9000:2008 certified organisation with International standard operating protocols for maintaining highest standards in teaching, research, extension and training.VisionThe Bihar Agricultural University was established with the objective of improving quality of life of people of state especially famers constituting more than two third of the population. Having set ultimate goal of benefitting society at large, the university intends to achieve it by imparting word-class need based agricultural education, research, extension and public service.

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Author: Patel, V.B. × Type: Article ×
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    ArticleItemOpen Access
    Nitric oxide reduces pericarp browning and preserves bioactiveantioxidants in litchi
    (Elsevier, 2014) Barman, K.; Siddiqui, W.; Patel, V.B.; Prasad, M.
    Pericarp browning is the most important postharvest problem in litchi (Litchi chinensis Sonn.), which reduces the commercial acceptability and shelf life of fruit. In the present study, effect of nitric oxide (NO) on pericarp browning, bioactive antioxidants, and shelf life of fruit was investigated. Fruits were treated with the NO donor, sodium nitroprusside (SNP; 0.5 mM, 1.0 mM or 2.0 mM) by the immersion method, and stored at ambient condition for 8 days. SNP treatments, at all concentrations, significantly reduced pericarp browning in which the most remarkable effect was obtained with 2.0 mM SNP showing 30% lower pericarp browning and 42% higher anthocyanin content than control. The levels of total phenolics and antioxidant capacity of treated fruits were 50% and 31% higher respectively in relation to untreated ones. Throughout the storage, SNP treatment was highly effective in reducing weight loss, malondialdehyde (MDA) content, as well as delaying loss of total soluble solids, titra table acidity, and ascorbic acid in fruits with minimum decay (10%) giving an extended shelf life up to 8 days. Pericarp browning was negatively correlated with anthocyanin content, total phenolics content, antioxidant capacity and shelf life whereas it was positively correlated with weight loss, MDA content and decay percentage. These findings confirm that 2.0 mM SNP could be used as a treatment to reduce pericarp browning of litchi before storage.