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Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur

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Subject: Molecular Biology and Biotechnology × End date: 2014 × Start date: 2014 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Studies on in vitroregeneration of water chestnut (Trapa natans)
    (JNKVV, 2014) Sawalakhe, Roshani; Tiwari, S
    Abstract The water chestnut (Trapa natans), commonly known as ‘singhara’ in India, belongs to the monogeneric family trapaceae. The water chestnut is an annual hydrophyte, which bears starchy edible fruits and is grown in the shallow freshwater basins of tropical, subtropical and temperate zones. It is a rooted aquatic herb with rosettes of trullate (trowel-shaped) floating leaves. Water chestnut has been considered a minor crop because of its low yield and lack of suitable cultivation techniques. Indeed, there is a paucity of information on procedures to improve its cultivation and performance. Micropropagation has become an important aspect of commercial nursery propagation of many plants, especially of ornamentals, with possible extension to crops such as water chestnut. Regeneration is a prerequisite for the application of modern methods of in vitro culture for crop improvement. During present investigation, in vitro regeneration in water chestnut using different explants have been studied. Experiments were conducted to select most responding explant of water chestnut and growth regulator fortified in MS culture medium for efficient plant regeneration. For the in vitro regeneration studies in water chestnut from different explants viz. mature embryo, cotyledonary node and nodal cuttings cultured on MS medium supplemented with different concentrations and combinations of growth regulators. Explants collected from the field were surface sterilized with HgCl2, Tween-20, 70% ethanol followed by HgCl2. Culture initiation from explants was achieved on MS medium with BAP (1-5 mg/l), 2,4-D (1-5 mg/l). For seed germination or initiation of culture from mature embryo showed the best results on medium fortified with 2 mg/l 2,4-D (74%) germination whereas, lowest germination frequencies (28%) were observed in on combination of 5 mg/l 2,4-D which is near about the control (30%). Callus induction with mature embryo was observed within 25-30 days from mature embryos, being maximum (68%) on MS medium containing 2 mg/l 2,4-D alone and these callus were used as a explants for culture initiation by different explants. MS medium and B5 medium were also tested in which MS medium fortified with 3 mg/l 2, 4-D (74%) showed best response to explants in medium. The lowest response was observed on B5 media fortified with 3 mg/l BAP (45%). MS media responded better than B5 media. Maximum shoot initiation and multiplication was observed with in vitro germinated explants i.e cotyledonary node explants on MS medium containing 3 mg/l BAP (74%) and lowest with MS medium containing 5 mg/l BAP (28%) which is near about the control (30%). MS medium with combination of BAP and NAA was found suitable for multiple shoot formation. 3-4 in numbers of multiple shoots were obtained from each explant. The shoots regenerated in initiation experiment were elongated on MS medium with various concentration of GA3 and 0.5 mg/l of GA3 showed best elongation and proliferation of shoots. Elongated shoots were transferred in different concentration of auxins (IBA) for root induction. Up to the 24-28 days root formation do not occurs. Germination frequency of water chestnut seed is low, with a maximum of only about 60% germinated in the growing period. Efficient production of water chestnut in paddy fields requires mass production of uniform propagules and high-frequency seed germination. Therefore tissue culture is a suitable method to mass propagate aquatic plant species and offers several advantages for industry. Among the advantages is good quality of planting materials which are disease and the results of the present study clearly led to the conclusion that different explants, mature embryo of water chestnut may be preferred over other explants. It was observed with initiation experiments that media fortified with BAP and 2,4-D exhibited significant effect on seed germination as well as in case of 2,4-D, it induces callus formation when, supplied in medium. MS medium fortified with the BAP and NAA was shows better results on shoot induction from cotyledonary node. Shoot elongation and proliferation was obtained with GA3. From the experiments on rhizogenesis MS medium fortified with IBA in different concentration was used but root initiation was not observed within 25 days incubation periodvirus free at a competitive price while conserving aquatic plants in their natural habitat. During the present study, efforts have been made to develop efficient regeneration protocol for locally adapted cultivars using different explants, with consideration of urgency to use transgenic technologies for improvement of water chestnut. For the in vitro regeneration studies in water chestnut from different explants viz. mature embryo, cotyledonary node and nodal cuttings cultured on MS medium supplemented with different concentrations and combinations of growth regulators.
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    ThesisItemOpen Access
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    ThesisItemOpen Access
    Wine production from ripened karonda furits using sacchartomyces cerevisiae
    (JNKVV, 2014) Patidar, Shirish; Rajput, L.P.S.
    ABSTRACT The present study entitled "Wine Production from Ripened Karonda Fruits using Saccharomyces cerevisiae” was conducted in the Fermentation Technology Laboratory, Biotechnology Centre, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur (M.P) with the objectives of analysing the major chemical constituents of Karonda fruits related to wine production. Various experiments were conducted to optimize the fermentation variables for maximum yield of alcohol in fruit wine using Saccharomyces cerevisiae MTCC170 and then evaluated for various sensory quality characteristics. In the first part of investigation, different chemical constituents of karonda fruit pulp were analysed. The results analysed showed that the karonda fruit pulp was found to contain a fair amount of TSS required for bioconversion into alcohol. In second part of this investigation to get maximum recovery of alcohol yield in fruit wine, initially incubation period was optimized at standard TSS of 22oBrix, incubation temperature of 30oC and pH of 3.5 (original pH of karonda fruit juice) with different ranges of incubation period viz. 24, 48, 72, 96, 120, 144, 168 and 192 hr. In this experiment with TSS of 22oBrix the higher yield (6.9%) of alcohol was recorded at incubation period of 168 hr and found the same at further incubation period of 192 hr. In order to get maximum recovery of alcohol yield, the process of fermentation was carried out at different TSS levels ( 20, 22, 24 and 26oBrix) under different pH conditions (3.5, 4.0 and 4.5) with different incubation temperatures (27, 30, 32 and 34°C) at an optimum incubation period of 168 hr as recorded in the fast experiment. The results of various experiments revealed that the culture of yeast gave maximum yield of alcohol (7.8%) at TSS level of 22oBrix, pH of 4.0 with maintaining the incubation temperature of 27°C and incubation period of 168 hr. Similarly the titrable acidity was found to be maximum (0.85%) at a TSS level of 26oBrix, pH of 3.5 with maintaining the incubation temperature of 34°C and optimum incubation period of 168 hr. Th e changes taking place in TSS, pH, alcohol yield, titrable acidity, ascorbic acid and total sugar contents of karonda wine during the fermentation period of 192 hr at optimum incubation temperature of 27oC, TSS level of 22oBrix and pH of 4.0 revealed that there was a gradual decrease in TSS level, pH, ascorbic acid and total sugar contents with a relative increase in incubation period upto 192 hr. On the other hand, there was a gradual increase in alcohol yield and titrable acidity with a relative increase in incubation period upto 192 hr. The third part of this investigation on the sensory quality evaluation of karonda fruit wine revealed that karonda fruit wine sample ” A” with alcohol yield of 7.8% was found to be more acceptable with respect to all the sensory attributes in comparison to other samples of karonda wine.