Thumbnail Image

Chaudhary Sarwan Kumar Himachal Pradesh Agriculture University, Palampur

Himachal Pradesh Krishi Vishvavidyalaya (renamed as Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya in June, 2001) was established on 1st November, 1978.The College of Agriculture (established in May, 1966) formed the nucleus of the new farm University. It is ICAR accredited and ISO 9001:2015 certified institution. The Indian Council of Agricultural Research has ranked this University at eleventh place among all farm universities of the country. The University has been given the mandate for making provision for imparting education in agriculture and other allied branches of learning, furthering the advancement of learning and prosecution of research and undertaking extension of such sciences, especially to the rural people of Himachal Pradesh. Over the years, this University has contributed significantly in transforming the farm scenario of Himachal Pradesh. It has developed human resources, varieties and technologies and transferred these to farming community enabling the State to receive the “Krishikarman award” of Govt. of India four times in row for food grain production among small states of the country. Today, the State has earned its name for hill agricultural diversification and the farming community has imposed its faith in the University.

Browse

2017 - 20192
Reset filters
Author: Sharma, Ankita × End date: 2019 × Start date: 2017 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    ThesisItemOpen Access
    GENETIC STUDIES FOR VARIOUS AGROMORPHOLOGICAL TRAITS AND DIVERSITY ANALYSIS USING IN SITU HYBRIDIZATION IN DIFFERENT OAT SPECIES
    (CSKHPKV, Palampur, 2019-04) Sharma, Ankita; Sood, Vinod Kumar
    The present investigation entitled, “Genetic studies for various agro-morphological traits and diversity analysis using in situ hybridization in different oat species” was undertaken to study the nature and magnitude of gene action for forage and seed yield contributing traits, to understand the inheritance of powdery mildew resistance and cytological analysis of different oat species so as to assess the diversity among them. Nine generations of six cross combinations namely, „HJ-8 x PLP-1, HJ-8 x EC-528896, HJ-8 x JPO-46, HJ-8 x Avena sterilis, HJ-8 x KRR-AK-26 and PLP-1 x A. sterilis‟ were evaluated in compact family block design with three replications during Rabi 2017-18. Simple scaling tests revealed the inadequacy of additive-dominance model for all the traits except leaves per plant and plant height indicating the presence of non-allelic interactions for these traits. Duplicate type of gene action was observed for two characters in cross HJ-8 x PLP-1, three in HJ-8 x EC-528896, ten in HJ-8 x JPO-46, five in HJ-8 x A. sterilis, seven in HJ-8 x KRRAK- 26 and for four characters in PLP-1 x A. sterilis. Complementary type of epistasis was observed for one character in HJ-8 x A. sterilis and two characters in HJ-8 x KRR-AK-26. The best heterotic crosses coupled with low inbreeding depression were HJ-8 x PLP-1 for dry matter yield and crude protein yield per plant; HJ-8 x EC-528896 for fresh fodder yield and biological yield per plant; HJ-8 x JPO-46 for seed yield per plant and HJ-8 x KRR-AK-26 for days to 50% flowering & days to 75% maturity. The outcome of the present endeavour suggested that HJ-8 x JPO-46 and HJ-8 x EC-528896 crosses may be exploited through biparental approach in early generations followed by recurrent selection in later generations for harnessing desirable transgressive segregants. The segregation pattern of powdery mildew disease indicated that resistance was governed by a single dominant gene in HJ-8 x PLP-1, HJ-8 x EC-528896, HJ-8 x JPO-46, HJ-8 x A. sterilis and HJ-8 x KRR-AK-26 cross combinations. While comparing the karyotype of different Avena species, it was observed that in tetraploid (A. barbata and A. murphii) and hexaploid species (A. sterilis and A.sativa) the number of sat chromosomes and subterminal chromosomes were just the same as that in the diploids (A. strigosa).Thus indicated that some chromosomes of A.strigosa may be present in these tetra and hexaploid species. The most striking feature of the hexaploid karyotype was 10 subterminal chromosomes while in diploid and tetraploid species only two subterminal chromosomes were present thus indicating the unknown sources of different genomes.
  • Thumbnail Image
    ThesisItemOpen Access
    FUNCTIONAL AND NUTRACEUTICAL PROPERTIES OF BUCKWHEAT BASED VALUE ADDED PRODUCTS
    (CSKHPKV, Palampur, 2017-09-29) Sharma, Ankita; Dhaliwal, Y.S.
    Buckwheat is a pseudo-cereal mainly grown in different parts of Himalayan regions and has tremendous nutritional as well as nutraceutical properties. In the present study the buckwheat samples of species F. esculentum and F. tataricum were assessed for physico-chemical, nutritional, functional and nutraceutical properties. The formulations containing different proportions of buckwheat flours obtained from F. esculentum and F. tataricum have been standardized for preparation of biscuits, cookies and pasta and assessed for physico-chemical, nutritional and nutraceutical properties. The protein content of species of buckwheat F. esculentum (8.77%) was significantly higher as compared to F. tataricum (8.26%). The flavonoid content was higher in F. tataricum (3.03%) as compared to F. esculentum (2.29%). Whereas, total phenolic content was higher in buckwheat sample obtained from F. esculentum (5.28 mg/g TAE) as compared to F. tataricum (3.81 mg/g TAE). The addition of buckwheat flour in preparation of biscuits, cookies and pasta improved the nutritional quality and nutraceutical properties. The addition of buckwheat flour also improved the minerals as compared to product prepared from wheat flour (100%). The products viz biscuits, cookies and pasta prepared from blends containing wheat flour and F. esculentum flour were highly acceptable followed by products prepared from wheat flour contained F. tataricum flour. Further the addition of buckwheat flour up to 50 per cent was acceptable for preparation of acceptable quality biscuits, cookies and pasta. The standardized buckwheat based value added products can be popularized for preparation especially for promoting cottage level for entrepreneurships.