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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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2017 - 201932020 - 20231
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Author: Sachin × End date: 2023 × Type: Thesis ×
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    ThesisItemOpen Access
    Development of image processing based automated grader for kinnow mandarin (Citrus reticulata L.)
    (CCSHAU, Hisar, 2023) Sachin; Nitin Kumar
    The investigation entitled “Development of image processing based automated grader for kinnow mandarin (Citrus reticulata L.)” was carried out to study the maturity indices of kinnow mandarin based on physical properties for quality evaluation. Relationships between physical, quality, image processing parameters and the maturity stages were evaluated via different statistical tools i.e. MATLAB curve fitting, SPSS (Duncan’s Multiple Range Test), OriginPro software statistical tools etc. The maturity indices from first January to first February was found and corresponding maturity standards of the kinnow based on the analysis of the physical parameters and chemical parameters were concluded i.e. fruit color (L: 76.85±3.29 to 86.23±3.30, a: 38.76±1.50 to 61.56±2.00, b: 75.91±3.33 to 81.22±4.13), fruit weight: 181.34±1.42 to 185.67±2.03 g, peel thickness 4.44±0.07 to 4.69±0.08 mm, peel weight: 26.51±0.12 to 27.54±0.44 %, fruit firmness: 5.78±0.73 to 6.22±1.12 kgf, fruit volume: 172.45±1.70 to 183.87±0.58 ml, sphericity: 0.89±0.04 to 0.91±0.05, TSS: 11.11±0.81 to 12.01±0.93 °Brix, TA: 0.83±0.02 to 0.86±0.07 g/100 ml, Juice %: 46.32±2.11 to 47.78±0.80 %, MI: 12.92±0.21 to 14.41±0.48; AA: 22.66±0.97 to 24.97±1.19 mg/100 ml; pH: 4.29±0.04 to 4.42±0.10. The study was also taken to develop image processing based grader for kinnow mandarin fruit, performance evaluation and cost economics of the grader. The best combination was found at 96 m/min conveyor speed and with 300 lux light intensity of the chamber for maximum output of the kinnow grader and it was resulted in term of system capacity, grading efficiency and performance index which was found as 430 kg/h, 92.12 % and 19.63. The independent parameter was found having a significant effect on the performance of the grader and the cost economics was also found i.e. payback period 68 days, break-even point after grading of 20505 kg kinnow fruits, benefit cost ratio was 5.38. The grader was also compared with manual grading and benefit ratio was found 3.1 which was around three times more beneficial than manual grading. The grader was found helpful for effective grading of kinnow fruits and can be used by the farmers as well as the entrepreneurs.
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    ThesisItemOpen Access
    Characterization of thermotolerant rhizobacteria to control root rot disease in clusterbean (Cyamopsis tetragonoloba L.)
    (CCSHAU, 2019) Sachin; Pathak, D.V.
    Cluster bean [Cyamopsis tetragonoloba (L.) Taub.] is an under exploited leguminous crop which is commonly known as guar, chavli kayi, guari, khutti etc. It is grown in India, especially in South Haryana, Rajasthan, Andhra Pradesh and Maharastra in the summer season. India contributes around 80% of cluster bean to the world. Rhizoctonia solani Kuhn, a basidomycetes fungus, is the main causal organism of this disease. The control of fungus is difficult because of wide range of its host, large sclerotia are insensitive to chemical fungicides. A total of fifty eight bacterial isolates were retrieved from rhizosphere of mainly two crops (Wheat and congress grass). All the bacterial isolates were screened for Gram’s staining, spore staining, IAA production, NH3 excretion, growth on chitin as carbon source, antifungal activity against R. solani, Germination index, pre emergence mortality and Relative root elongation index (RREI). On the basis of Gram’s staining 45 isolates were found to be Gram’s +ve, remaining were Gram nagetive. Endospore staining showed 45 isolates as spore formers. A total of 56 isolates were capable of IAA production and maximum IAA producer was NAA4 (25.03 μg ml-1). Out of 58 isolates 53 isolates were capable of ammonia excretion and maximum NH3+ excretion was 4.16 μg ml- 1 by isolate no. KMI1. Only five isolates (KMI1, NAB1, NAE2, NAD1 and NAC2) were showed chitinase activity using chitin as carbon source. Ten bacterial isolates were showed antifungal activity against R. solani under in vitro conditions. Impact of 20 best cultures selected on the basis of biochemical characterization, was studied for germination in cluster bean under in vitro conditions. The maximum root length was observed with isolate NAG6 (7.86 cm) and maximum shoot length was 8.82 cm with NAG6. Maximum RREI % was observed with NAG6 which was 242.59 %. Minimum pre emergence mortality was observed with KME2. It was only 3 %. Germination index varied from 50 to 90 % and maximum GI was 90% in five cultures KMB7, KMH3, KML2, NAB1, NAD1. The best five cultures on the basis of antifungal activity, chitinase activity and other biochemical characterization were selected to evaluate under pot house conditions. Maximum root length was observed with NAE2 along with RDF (18.11cm) and shoot length was observed with NAE2 along with RDF (20.76 cm). Maximum GI was observed in case of NAE2 along with RDF (82.96 %). Minimum pre emergence mortality % observed was 8.00 % in NAE2 along with RDF. Minimum post emergence mortality % observed was 9.04 % in NAE2 along with RDF. The maximum dry shoot weight was observed in case of NAE2 along with RDF (5.075 mg). The maximum dry root weight was 0.403 mg in NAE2 along with RDF followed by 0.392 mg in NAD1 along with RDF. The maximum N uptake was observed with NAE2 along with RDF (64.75 mg/pl.). NAE2 culture performed better for root rot control and most of plant growth parameter under pot house conditions. This culture was identified as Bacillus subtilis subtilis using 16sRNA RFLP.
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    ThesisItemOpen Access
    Effect of microwave heating on extraction of essential oil from turmeric (Curcuma longa L.)
    (CCSHAU, 2018) Sachin; V.K Singh
    In the present study, extraction of essential oil from turmeric rhizome powder was carried out using modified microwave distillation system and rotary evaporator unit. In this study effect of operational parameters i.e. microwave power (200, 250, 300, 350 and 400 W) and extraction time (10, 15, 20, 25 and 30 min.) on physical properties (oil yield, specific gravity, refractive index and color) and chemical properties (acid value, iodine value and saponification value) of essential oil were studied within the experimental region. Fixed ratio samples (1:1:1) i.e. turmeric powder, solvent and distilled water was used during the experiment conducted. Essential oil yield using hexane varied from 1.895% to 4.973% while from 0.180% to 1.226% using petroleum ether solvents. Quality parameters varied i.e. specific gravity from 0.910 to 0.923, refractive index from1.478 to 1.506, color values for oil ranges L* from 70.60 to 98.60, a* from –25.60 to 15.1 and b* from 82.1 to 88.5, acid value from 3.5 to 6.3, iodine value from 38.72 to 41.53 and saponification value from 14.27 to 16.59. Optimum values of process parameters for maximum oil recovery (4.973 %) and best quality of oil (specific gravity: 0.915; refractive index: 1.485; acid value: 4.5 %; iodine value: 39.37 %; saponification value: 14.86) was found at microwave power 300 W and extraction time 20 min.
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    ThesisItemOpen Access
    Development and evaluation of jam and chutney from aonla-papaya blends
    (CCSHAU, 2017) Sachin; Gehlot, Rakesh
    The present investigation entitled “Development and evaluation of jam and chutney from Aonla- Papaya blends” was carried out to standardize appropriate combination of aonla-papaya blends for preparation of jam and chutney, and also to evaluate storage quality of blended products. Aonla and papaya fruits had average fruit weight (29 and 1549 g) and pulp weight (835 and 779 g/kg fruit), respectively. Yield of pulp was more in aonla fruit (83.5%) than papaya fruit (77.9%). Total soluble solids, total sugars, reducing sugars and total carotenoids were found more in papaya fruit than aonla fruit, while acidity, ascorbic acid, pectin and total phenols were recorded more in aonla fruit than papaya fruit. Jam prepared from blend (0 aonla: 100 papaya) got the highest overall acceptability (8.48) followed by jam prepared from blend (40 aonla: 60 papaya) with overall acceptability (8.25). Chutney prepared from blend (0 aonla: 100 papaya) got the highest overall acceptability (8.05) followed by chutney prepared from blend (40 aonla: 60 papaya) with overall acceptability (7.85). Overall acceptability of aonlapapaya jam and chutney decreased significantly during three months storage but both the blended products remained acceptable even after three months storage. Total soluble solids, total sugars, reducing sugars, and browning increased significantly, while acidity, ascorbic acid, total carotenoids and total phenols decreased significantly in aonla-papaya jam and chutney during three months storage period. Total plate count and mold count increased significantly in aonla-papaya jam and chutney during three months storage period. In aonla-papaya jam, cost of production was recorded maximum (`69/kg) in treatment (0 aonla: 100 papaya) and minimum (`32/kg) in treatment (100 aonla: 0 papaya). In aonla-papaya chutney also, cost of production was recorded maximum (`60/kg) in treatment (0 aonla: 100 papaya) and minimum (`37/kg) in treatment (100 aonla: 0 papaya).