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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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Author: Preeti × End date: 2014 × Start date: 2012 × Type: Thesis ×
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    ThesisItemOpen Access
    Evaluation of mycobiota of spoilt wheat in expediting ethanol production
    (CCSHAU, 2014) Preeti; Goel, Sneh
    Ethanol besides being a known feedstock for chemical and beverage industry is also being used as an additive to fuel for automobiles. Over the years, its demand in general, has been on an increase and India is no exception. Clearly, maximization of ethanol production becomes imperative and could be achieved by considering, among others, the addition of yeast nutrients to the fermentation liquor. These nutrients by accelerating the rate of fermentation reduce the fermentation time and in turn lead to maximization of ethanol volumes on a daily basis. Usually, N and P represent these nutrients and in the Indian distilleries they are conventionally sourced from chemical fertilizers, which do have a certain carbon footprint. Ideally, organic/ renewable yeast nutrients would be more suitable, as they have a low net green house gas emission. However, so far, no dedicated nutrient formulation is available in the Indian market. Spoilt wheat which ferments faster than its normal version has been shown to offer a potential for such a formulation, as it contains factor(s)/activity that is responsible for expediting rate of ethanolic fermentation. This ethanol-expediting activity has been speculated due to in situ production of yeast nutrients viz., low molecular weight peptides and free amino acids by the activities of resident bacterial and fungal flora of spoilt wheat. So, fungal flora of spoilt wheat was screened for its ethanolexpediting capability, leading to the retrieval of the best isolate. Such an isolate might later contribute to the development of more useful, environment friendly and activity-enriched wheat-based supplements to expedite ethanolic fermentation by yeast. The spoilt wheat (SW) sample tested positive for ethanol-expediting activity on 30% normal wheat (NW) hydrolysate, as its supplementation @ 15%, both as coarse flour or its aqueous extract, produced 10.6% and 11% (v/v) ethanol, respectively, against 8% (v/v) by the control. Clearly, the SW sample under study was fit for isolation of fungi. Based on colony morphology, 30 fungal isolates were recovered from the SW sample. Screening of the isolates for amylolytic, proteolytic and lipolytic activities on the plate revealed that all the 30 isolates were positive for the amylolytic, 13 were positive for proteolytic and 18 for the lipolytic activities. Thus, only three bacterial isolates viz., SWF-6, SWF- 11 and SWF-20 having dissolution factor of >1 were further utilized to explore their ethanol-expediting capabilities by producing laboratory spoilt wheat grains and subsequently estimating ethanol production by yeast on 30% laboratory developed spoilt wheat as well as on 30% normal wheat (NW) hydrolysate, as its supplementation @ 15%, both as coarse flour or its aqueous extract. Ethanol estimation at 24h showed that three isolate viz., SWF-6, SWF-11 and SWF-20 did produce a boost to alcohol production from 11 to 12.2% (v/v). These three isolates based on morphological characterization were identified to belong most probably to genus Aspergillus.
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    ThesisItemOpen Access
    Variability and stability analysis for grain yield and its component traits in bread wheat
    (CCSHAU, 2014) Preeti; Panwar, I.S.
    The objectives of present investigation were to determine the genetic variability, estimation of association between grain yield and its component traits and among themselves, finding out the stability of 42 genotypes under four environments with different sowing dates and fertility levels and genetic diversity analysis among wheat genotypes using ISSR markers. Significant differences were observed among genotypes for all the traits under all the four environments. Genotypes WH1105, WH1142, HD2967, DBW17, WH542, PBW343, DPW 621-50, PBW550 and WH1135 have been found promising for grain yield under favourable environment. Grain yield per plant showed highly significantly and positive phenotypic correlation with days to heading, days to maturity, plant height, effective tillers per plant, number of grains per ear, biological yield, harvest index, protein content. The path coefficient analysis revealed that Biological yield per plant registered the highest direct and positive effects on grain yield per plant followed by harvest index, number of grains per ear, days to heading and plant height. The stability analysis indicated that both linear and non-linear components contributed to total GxE interaction for all the characters. Genotypes WH147, WH711, WH1080 and WH1135 were found stable for grain yield in all the environments. However, genotypes WH1105, PBW550, WH1081, WH542, DBW17 and HD2967 were found sable for favourable environment It is suggested that these varieties can be used for developing desirable breeding material with better stability. The NTSYS-PC UPGMA cluster tree as well as two and three dimensional PCA analysis led to the grouping of 42 genotypes into two clusters at similarity index of 0.62. Cluster I was having 4 genotypes which were quite diverse from rest of the genotypes. Cluster II was further divided into five sub-clusters, PBW343 and PBW373 showed maximum similarity, supported further by their parentage.
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    ThesisItemOpen Access
    Simulated transportation studies on shelf life of ber ( Ziziphus mauritiana Lamk.)
    (CCSHAU, 2014) Preeti; Goyal, R.K.
    The present study was undertaken with two different experiments to evaluate the effect of different levels of vibration, time duration and types of package on shelf life of ber fruits cultivar Umran during transportation handling under ambient storage condition. In first case fruits were packed in nylon netted bags and then these were subjected to simulation transportation at three levels of vibration i.e. 50, 100 and 200 rpm for two levels of time duration i.e. 3 and 6 hours. The quality of ber fruits was determined in terms of mechanical injury, physiological loss in weight, decay loss, fruit firmness, TSS, acidity, TSS: acid ratio, ascorbic acid content, total chlorophyll content and organoleptic rating. In all the treatments mechanical injury, PLW, decay loss increased with increase in intensity, duration of vibration and days of storage while the fruit firmness, ascorbic acid content and total chlorophyll content decreased. The total soluble solids, TSS: acid ratio and organoleptic rating first increased and then decreased with increase in duration of storage. The TSS and TSS: acid ratio decreased with increased intensity and duration of vibration. The acidity of the fruits first decreased and then increased with increase in period of storage. Based upon above parameters among various levels of simulation vibration and duration of vibration, fruits without simulation vibration were best in maintaining their quality attributes whereas the simulation vibration given to the fruits up to 50 rpm for 3 and 6 hours were found effective for maintaining their quality and organoleptic acceptability. On the basis of the results obtained in first experiment, the vibration at 50 rpm for 3 and 6 hours were taken for second experiment where three types of packaging materials ( i.e. nylon netted bags, gunny bags and corrugated fiber board boxes) were taken. The fruits were packed in these packaging materials and subjected to simulation vibration. The quality of the fruits was observed on the basis of parameters mentioned earlier in first experiment. Among various treatments, it was found that fruits simulated at vibration of 50 rpm for 3 hours and packed in CFB boxes maintained their quality and organoleptic acceptability high as compared to the fruits packed in gunny and nylon netted bags. The minimum losses were observed in the fruits given simulation vibration for 3 hours and stored in CFB boxes whereas, maximum losses were noted in fruits given simulation vibration for 6 hours and stored in nylon netted bags. Packaging of fruits in CFB boxes was found most effective in reducing all the losses and keeping the ber fruits more healthy with high consumer acceptability as compared to other two types of packages used.