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Chaudhary Charan Singh Haryana Agricultural University, Hisar
Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.
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ThesisItem Open Access Nectar secretion rhythms and foraging behaviour of honey bees in early sown rapeseed-mustard genotypes(CCSHAU, 2019) Poonam; Yadav, S.S.The present study was carried out on six early sown genotypes of rapeseed-mustard at Research Area of Oilseeds Section, Department of Genetics and Plant Breeding, CCS Haryana Agricultural University, Hisar during 2018. A total of 17 insect species visited flowers of early sown genotypes viz., 9 Hymenopterans, 3 Dipterans, 4 Lepidopterans, and 1 Coleopteran. The abundance (bees/m2/5 min) of A. florea was highest (8.5) followed by A. mellifera (3.9), A. dorsata (3.6) and A. cerana (3.1). Abundance of bee species was maximum (5.6 bees/m2/5 min) in genotypes TH 68 and SANGAM. A. cerana foraged maximum number of flowers per minute (18.20) followed by A. dorsata (17.57), A. mellifera (17.32) and A. florea (6.45). Foraging rate (flowers/min) of all bee species was maximum (14.98 and 14.90) in genotypes TH 68 and SANGAM. Time spent per flower (sec) was maximum (5.3) by A. florea followed by A. dorsata (1.7), A. mellifera (1.6) and A. cerana indica (1.3). The maximum time spent per flower by all bee species (2.6) was in genotype PDZ 9. Nectar or pollen gatherers were maximum in A. dorsata (37.8% and 25.6%, respectively), while both nectar and pollen gatherers were maximum in A. cerana (45.3%). Nectar foraging, pollen foraging and both nectar and pollen foraging was maximum at peak flowering (36.0%), peak flowering (23.8%) and flowering cessation (42.9%), respectively. Out of the total foragers, top workers were maximum in A. dorsata (97.8%), while side workers were maximum in A. florea (41.0%). Based on flowering phenology, TH 68 genotype was the earliest (33.7 and 85.3 DAS) while RH 725 was the latest (39.7 and 91.7 DAS) to initiate and cease flowering. The flower morphological parameters of different genotypes i.e. mean flower length and breadth varied from 1.40-1.53 cm and 1.61-1.79 cm respectively, flower color was bright yellow, corolla and calyx length ranged from 0.84-0.88 cm and 0.56-0.61 cm respectively, ovary dimensions (length and breadth) were in the range 3.68-3.76 and 2.14-2.18 mm in different genotypes. Mean amount of Dry Nectar Sugar varied from 0.77-0.82 mg, 0.79- 85 mg and 0.61-0.69 mg per flower at flowering initiation, peak and cessation respectively and the genotypes TH 68 and SANGAM were consistently superior nectar-sugar producers throughout the study. Total Soluble Solids of flower nectar (or total sugar content in %) varied from 14.8 % to 38.2 %. The energy reward in studied genotypes varied from 12.9-13.7, 13.2-14.3 and 10.2-11.5 joules per flower during flowering initiation, peak and cessation respectively.ThesisItem Open Access Performance of barley (Hordeum vulgare L.) varieties under different tillage practices(CCSHAU, 2019) Poonam; Satish KumarThe present study entitled “Performance of barley (Hordeum vulgare L.) varieties under different tillage practices” was conducted at Genetics and Plant Breeding Research Area, CCS HAU, Hisar, during rabi 2017-18 with the objective to study the effect of different tillage practices on growth, yield attributes, yield and economics of barley varieties. In the main plot there were three tillage practices viz. conventional tillage, zero tillage and zero tillage + residue @ 6t/ha (pearlmillet straw). In sub plot there were five barley varieties viz. BH 902, BH 946, RD 2552, DWRB 101 and DWRUB 52. So, there were a total 15 treatment combinations with three replications. Different tillage practices showed non-significant variations in growth parameters, phenological events, quality parameters, yield attributes and yield of barley varieties. Among the varieties, 2-rowed barley viz. DWRB 101 and DWRUB 52 showed significantly higher number of tillers/m2, spikes/m2 and spike length in respect of growth parameters and yield attributes, whereas, 6-rowed varieties viz. BH 902, BH 946 and RD 2552 recorded significantly higher dry matter and number of grains/spike. Significantly higher grain yield was recorded in variety BH 946 (5011 kg/ha) and RD 2552 (4909 kg/ha) than rest of the varieties. In tillage treatments higher gross return (` 74830) was recorded with conventional tillage, whereas, net returns (` 23564) and benefit cost ratio (1.47) were recorded higher with zero tillage, because of low cost of cultivation. Gross return, net returns and BC ratio among barley varieties, were recorded highest in BH 946 and was ` 78173, ` 25687 and 1.49, respectively but almost comparable with variety RD 2552. Hence, Zero tillage saves cost of cultivation and produces similar yields, thus becoming more economical.ThesisItem Open Access Screening of germplasm and damage potential of Tetranychus urticae Koch (Acari: Tetranychidae) in rose(CCSHAU, 2019) Poonam; Gulati, RachnaThe three germplasms each of hybrid tea rose, pink, yellow, white and Floribunda rose, dark pink, orange, pinkish white supported T. urticae population but showed significant variation in mite numbers during screening in accordance with susceptibility index. The germplasm pinkish white and orange rose sheltering lowest mite populations (5.06, 5.41 mites/leaf) was marked as the least susceptible; dark pink (8.94 mites/leaf), yellow rose (7.75 mites/leaf) and white rose (5.77 mites/leaf) were marked moderately susceptible; pink rose with 14.86 mites/leaf was categorized as highly susceptible. Hybrid Tea roses were more susceptible to T. urticae as compared to Floribunda roses. Between screen house and field crop, statistically higher number of mites were recorded under screen house (9.29 mites/leaf) than in field (6.64 mites/leaf) crop. Under screen house conditions, the studies on population dynamics of T. urticae in desi rose showed that first peak appeared in second week of August and second peak was recorded in the fourth week of March. Grown up leaves harboured significantly greater population of mites (9.59 mites/leaf; 45-52%) as compared to older (6.71 mites/leaf; 27-32%) and tender (4.78 mites//leaf; 21-23%). Under field conditions, T.urticae population showed a first peak in the first week of September, 2018. A significant positive correlation of mite population was recorded with maximum temperature (r =0.669), minimum temperature (r =0.872), evening relative humidity (r= 0.354), wind velocity (r=0.666) and rainfall (r =0.462) under screen house conditions. Under field conditions highly significant positive correlation with maximum (r=0.703) and minimum temperature (r=0.855) and wind velocity (r=0.645) was found. T. urticae population showed a significant negative correlation with total chlorophyll (r= -0.77) chlorophyll ‘a’ (r= -0.74), chlorophyll ‘b’(r= -0.85) and carotenoid (r= - 0.89) content in rose leaves. The percent decrease of photosynthetic pigments, chlorophyll ‘a’, chlorophyll ‘b’, total chlorophyll and carotenoids in the month of June (44.59, 40.98, 38.04 and 37.50 %) was more as compared to month of September (13.66, 1.49, 12.50 and 13.89%) respectively.Total sugar and non reducing sugar content depicted a significant decline in T. urticae infested leaves (26.95 and 9.32 mg/g dry weight) than in uninfested leaves (31.78 and 16.61 mg/g dry weight), respectively. An increase in reducing sugars, total phenol and proline (18.64 mg/g dry weight, 0.54 mg/g, 54.75 μg/100g) was reported as compared to the uninfested leaves (15.60 mg/g dry weight, 0.45 mg/g and 44.54 μg/100g).Significantly lower nitrogen, phosphorous and potassium content was recorded in infested (1.68, 0.78, 0.20 % dry weight) leaves as compared to uninfested leaves (2.03, 0.93, 0.31% dry weight) respectively. A highly significant negative correlation of mite population with total sugar (r=-0.91), non reducing sugars (r =- 0.96), nitrogen (r =- 0.97), phosphorous (r =- 0.94) and potassium(r= - 0.88) was recorded. A positive correlation between T. urticaepopulation and content of reducing sugars (r= 0.99), total phenol (r =0.83) and proline(r =0.92) was recorded during the present study. Significant decrease in number of flowers (30%), flower diameter (5.97%), flower weight (9.77%) was reduced due to T. urticae infestation as compared to uninfested desi rose plant. A significant decrease in flower yield (38.45 yield/plant; 30.35%) was observed at high infestation (15.50mites/leaf) level as compared to uninfested (55.21yield/plant) plant.ThesisItem Open Access Effect of Acid and Heat Treatment on Nutrient Composition and Shelf Life of Pearl Millet (Pennisetum glaucum) Flour(Department of Food and Nutrition I. C. College of Home Science Haryana Agricultural University Hisar, 2002) Poonam; Sehgal, SalilThesisItem Open Access Potato starch as substrate for ethanol production by Saccharomyces cerevisiae(CCSHAU, 2006) Poonam; Garg, F.C.Ethanol is one of the most important feed stock for industrial chemicals and is also used as liquid fuel. In India, ethanol is produced by fermentation of molasses by S. cerevisiae. In recent years because of decontrol of molasses, there is limited availability of good quality molasses and ethanol production has not exceeded 2.7 billion liters. So under new regulations, a new look need to be taken with regard to easily available and renewable substitutes such as starch for ethanol production. Potato is considered as potential substrate because of high content of starch and its increase in cultivation year after year. The concentration of slurry in potato grates and mashed potato for liquefaction by enzyme Termamyl-100 was found to be 1:1 & the amount of enzyme required for liquefaction of slurries prepared from potato grates and mashed potato was found to be 750 and 500 μl for 100 g of material respectively. The homogenous slurry of potato flour was obtained using ratio of potato flour : waterThesisItem Open Access Cognitive competence of pre-schoolers in relation to maternal intellectual abilities and home environment(CCSHAU, 2009) Poonam; Chandra K. SinghThe present study was conducted in urban rural area in Hisar city of Haryana with the aim to assess the cognitive competence of pre-schoolers and the intellectual abilities of their mothers and to find out the influence of maternal intelligence, socio-economic status and home environment on the cognitive competence of the pre-schoolers. Experimental material comprised 240 respondents from that the 120 were their mothers and 120 were the pre-schoolers selected from both rural (60) and urban (6) during the age of 2-3 years. From rural area anganwadis and homes of two villages namely Singhran and Harita were visited and from urban area preschools and homes were selected in Hisar city. The simple comprised of 30 boys and 30 girls in the age group of 2-3 years from both the location. Results regarding profiles of children indicated that majority of the children’s parents had education up to senior secondary level in rural areas and upto graduation level in urban areas. With regard to occupation majority of children belonged to agricultural background in rural areas and service in urban areas whereas in case of family time in rural area the most of children belonged to the medium size of family and in urban they belonged to small size family. Majority of children belonged to nuclear family in both the areas. Children from urban areas surpassed children from rural areas in cognitive competence on Bayley scale. The cognitive competence of children was significantly correlated with the maternal intelligence in urban area. Regarding associations the cognitive competence of children was not influenced by the socio-economic status in both the location. Some aspects of home environment such as learning and language stimulation, acceptance and the total home environment were significantly associated with intellectual abilities of urban children whereas only two aspects namely learning and physical stimulation were significantly associated with intellectual abilities of rural children.ThesisItem Open Access Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products(CCSHAU, 2011) Poonam; Grewal, Raj BalaThe present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.ThesisItem Open Access Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products(CCSHAU, 2011) Poonam; Grewal, Raj BalaThe present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.ThesisItem Open Access Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products(CCSHAU, 2011) Poonam; Grewal, Raj BalaThe present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.