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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 Production, Purification And Characterization Of Tannase From Microbial Source(Chaudhary Charan Singh Haryana Agricultural University;Hisar, 2003) Rakesh Kumar; Randhir SinghThesisItem Open Access Phenotypic Stability And Genetic Diversity In Pea ( Pisum Sativum L.)(Chaudhary Charan Singh Haryana Agricultural University; Hisar, 2005) Rakesh Kumar; Ram DhariThesisItem Open Access Eco-friendly management of damping-off of tomato caused by pythium aphanidermatum (Edson) Fitz.(Chaudhary Charan Singh Haryana Agricultural University;Hisar, 2004) Rakesh Kumar; Hooda, IndraThesisItem Open Access Performance Of Intercropping And Stripcropping Systems Of Pearl Millet- Legume Association(Chaudhary Charan Singh Haryana Agricultural University;Hisar, 2004) Rakesh Kumar; Hooda, R. S.ThesisItem Open Access Assessment of different cultivars of ber (Ziziphus mauritina Lamk.) for their shelf life(CCSHAU, 2006) Rakesh Kumar; Sharma, R.K.The present investigation “Assessment of different cultivars of their ber (Ziziphus mauritana Lamk.) for their shelf life" was carried out in Post Harvest Technology Laboratory, Department of Horticulture, CCS Haryana Agricultural University, Hisar. Ber fruit of cultivars Sandhura Narnaul, Gola, Narma, Chonchal, Sanaur-5, Kaithli, Banarsi Karaka, Muria mahrana, Umran, ZG-3, Kathaphal, Illaichi were harvest at green mature stage and stored at 250C and 100C. It has been observed that PLW, decay loss and ripening of fruits increased during storage at both the temperature. Among these cultivars stored minimum PLW, decay and ripening was observed in cultivar Umran followed by Sanaur-5, Kaithli and Sandhur Narnaul at 250C. Whereas, 10oC storage was most effective in reducing PLW, decay and ripening as compared to 25 oC. Ripening started on 2nd day at 25 oC and on 4th day at 10 oC. Decay loss was started on 2nd day at 25 oC and on 8th day at 10 oC. Among different cultivars minimum decay loss was recorded in Umran followed by Sanura-5 and Muria Mahrara while it was maximum in Illaichi followed by Chonchal and Narma at 250C. Whereas, minimum decay loss was recorded in Sanaur-5 followed by Urman and ZG-3 and maximum in Illachi followed by Chonchal and Kathaphal on 20th day at 100C. The fruit firmness decreased progressively with increase in storage period at both the temperature. On 8th day storage maximum fruit firmness was observed in Umran followed by Sanaur-5 and Muria Mharara minimum in Illaichi followed by Narma and Chonchal at 250C. Whereas, at 100C maximum was recorded in Umran followed by Sanaur-5 and Gola minimum firmness was in Narma followed by Illaichi and Chonchal on 20th day storage. The continuous decreased in specific gravity was observed at 250C and 10 oC the rate of decreasing was faster and higher at 25 oC and compared to 10 oC. Maximum specific gravity was recorded in Umran followed by Sanaur-5 and Banarsi Karaka and minimum in Illaichi followed by Kathaphal and Chonchal at 250C on 8th day. Whereas, at 100C maximum specific gravity was recorded in Umran followed by Sandhura Narnaul and Kaithli and minimum in Illaichi followed Khathaphal and Chonchal. TSS, total sugar, reducing sugar and non reducing sugar were found maximum Illaichi followed by Chonchal and Kaithli and minimum in Narma, Sandhura Narnaul and ZG-3 on 8th day at 250C. Whereas at 100C maximum in Illaichi followed by Sanaur-5 and Kaithali and minimum in Narma followed by ZG-3 and Sandhura Narnaul on 20th day of storage. Acidity was recorded maximum in Khataphal followed by Muria Mahrara and ZG-3 while minimum in Narma followed by Gola and Kaithli on 8th day of storage. Maximum acidity content was found in Khataphal followed by Sandhura Narnaul and ZG-3 while it was minimum in Umran followed by Banarsi Karaka and Narma on 20th day of storage at 100C. Ascorbic acid were increased initially and then decreased during later storage at 250C and 10 oC respectively. Maximum ascorbic acid was found in Kaithli followed by Illaichi and Sandhura Narnaul and minimum in Chonchal followed by Narma and Gola on 8th day on 250C. However, cultivar Kaithli exhibited maximum ascorbic acid at 100C storage followed by Illaichi and Khathaphal on 20th day of storage. Phenols were founds maximum in Khathaphal followed by Muria Mahrara and Umran and it was minimum in Chonchal followed by Banarsi Kharaka and Narma at both the temperature i.e. 250C and 100C on 8th and 20th day of storage, respectively. Chlorophyll were found maximum in Umran followed by Sanaur-5 and ZG-3 while it was minimum in Chonchal followed by Illaichi and Khathaphal on 8th day of storage at 250C. At 100C maximum chlorophyll content was recorded in ZG-3 followed by Kaithli and Sanaur-5 while it was minimum in Chonchal followed by Illaichi and Muria Mahrara on 20th day of storage. Carotenoids increased with increase in storage period as well as temperature were recorded maximum in Chonchal followed by Muria Mahrara and Umran and minimum in Banarsi Karaka followed by Kaithli and Kathaphal on 8th day of storage at 250C. Whereas, at 100C maximum carotenoids content was observed in Chonchal, Illaichi and Umran and minimum was recorded in Kaithli followed by Banarsi Karaka and Gola on 20th day of storge.ThesisItem Open Access Stability analysis and molecular characterization of elite pearlmillet [Pennisetum glaucum (L.) R. Br.] hybrids(CCSHAU, 2007) Rakesh Kumar; Chhabra, A.K.Two experiments were conducted to study the stability, correlation and path coefficient for eleven traits in thirty hybrids of pearlmillet at three locations and to molecularly charcterize these hybrids with proteins and isoenzyme profiles. Significant genotypic differences were observed for all the traits in all the three environments. Estimates of environment index revealed that E1 (irrigated condition at Hisar) was the most favourable environment for all of the characters. The G x E interaction was highly significant for all the characters. The estimates of stability parameters of individual genotype revealed that hybrids HHB-146 and HHB-197 were most ideal hybrid. Besides high grain yield, it exhibited stable performance across the environments for harvest index, plant height ,total tillers and ear length. Correlation study revealed that grain yield was significantly and positively correlated with harvest index, ear girth, effective tillers, dry fodder yield and biological yield in all the three environments. The path coefficient analysis suggested the importance of biological yield as it has direct positive effect and indirect effect on grain yield in all environments. Hence, while breeding for increased grain yield main emphasis should be given on biological yield. In another experiment proteins and isoenzyme profiles produced a lot of polymorphic bands. However, they also detected some unique bands useful for fingerprinting of hybrids/male parents/female parents so these can play important role in registration of plant material and pedigree studies.ThesisItem Open Access Utilization of guava (Psidium guajava L.) fruit for wine making(CCSHAU, 2009) Rakesh Kumar; Yadav, B.S.The present investigation entitled “Utilization of guava (Psidium guajava L.) Fruit for wine making” was carried out during the year 2008-2009 at the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar with an objective of development of a palatable guava wine. During the study two varieties of guava was taken, juice was extracted with the help of pectinase enzyme and analyzed for yield, TSS, pH, total and reducing sugars, total acidity, ascorbic acid and phenols. Wines fermentation was carried out at 20° C and 25° C. During the fermentation process fall in degree brix and alcohol produced was observed at different time intervals. After the fermentation and clarification the wines were stored at refrigerated temperature. Wines were analyzed for different parameters like alcohol, acidity, volatile fatty acid, total phenols and residual sugar during storage period at specified time intervals i.e. 0, 30, 60 days. Initial rate of fermentation was high and also time for fermentation completion at 250 C temperatures was less as compared at to that at 200 C temperatures. During storage of wine, acidity and alcohol increased slightly and the total phenol contents decreased. Wines thus prepared were of moderate liking organoleptically, possibly due to presence of more astringency in the finished products.