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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola
Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola was established on 20th October, 1969 with its head-quarter at Akola. This Agricultural University was named after the illustrious son of Vidarbha Dr. Panjabrao (alias Bhausaheb) Deshmukh, who was the Minister for Agriculture,Govt. of India. The jurisdiction of this university is spread over the eleven districts of Vidarbha. According to the University Act 1983 (of the Government of Maharashtra), the University is entrusted with the responsibility of agricultural education, research and extension education alongwith breeder and foundation seed programme.
The University has its main campus at Akola. The instructional programmes at main campus are spread over in 5 Colleges namely, College of Agriculture, College of Agricultural Engineering & Technology, College of Forestry, College of Horticulture and Post Graduate Institute. At this campus 4 degree programmes namely B.Sc.(Agri.) B.Sc. (Hort.), B.Sc. (Forestry) and B.Tech. (Ag. Engg.) , two Master’s Degree Programmes viz. M.Sc.(Agri.) and M.Tech. (Agri.Engg.) and Doctoral Degree Programmes in the faculties of Agriculture and Agril. Engineering are offered.
The University has its sub-campus at Nagpur with constituent College, College of Agriculture which offers B.Sc.(Agri.) and M.Sc.(Agri.) degree programmes. The Nagpur Campus is accomplished with a garden, surrounded by its natural beauty and a well established Zoo which attract the general public and visitors to the city. A separate botanic Garden is being maintained on 22 hectares with a green house for the benefit of research workers.
In addition there are 2 affiliated grant-in-aid colleges and 14 private non-grant-in-aid colleges under the umbrella of this University
A Central Research Station is situated at the main Campus which caters to the need of research projects undertaken by Crop Scientists of the principle crops of the region are Cotton, Sorghum, Oilseeds and Pulses.
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ThesisItem Open Access EFFECT OF DIFFERENT ENVIRONMENTAL CONDITIONS ON PERFORMANCE OF SAPOTA SOFTWOOD GRAFTS WORKED ON INVIGORATED KHIRNI ROOTSTOCK.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola., 2017-07-03) ASHUTOSH, ANANT; Patil, Dr. S. R.An experiment entitled “Effect of different environmental conditions on performance of sapota softwood grafts worked on invigorated khirni rootstock.” was carried out at Commercial Fruit Nursery, Nagarjun Garden, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, during the year 2016-2017 with the objectives to study the effect of different environmental conditions on performance of sapota softwood grafting on invigorated Khirni rootstocks and to find out the suitable environmental condition for higher success and better growth of sapota grafts on invigorated Khirni rootstocks. Experiment was laid out in Factorial Randomized Block Design with eight treatment combinations comprising factor A four different environmental conditions C1 (Open condition), C2 (Partial shade condition), C3 (Partial shade (tree shade) condition), C4 (Poly house condition) and factor B comprised of two decaping height of invigorated khirni rootstock viz., 10 cm and 15 cm from ground level and these were replicated five times. The result of present investigation indicated that the response of different environmental conditions varied with respect to decaping height of invigorated khirni rootstock. The treatment combination of poly tunnel and decaping height at 15 cm from ground level took minimum days for bud sprouting (15.80) days which was at par with treatment combination green shade net tunnel 50% and decaping height at 15 cm from ground level (16.12) days. Whereas, open condition and decaping height at 10 cm from ground level took maximum days for sprouting (22.46) days. Maximum initial graft success (83.00 %) was observed in poly tunnel and decaping height at 15 cm from ground level and minimum initial graft success (61.00 %) was observed in partial shade (tree shade) and 10 decaping height at cm from ground level. Maximum length of scion shoot (20.20 cm) was observed in poly tunnel and decaping height at 15 cm from ground level, whereas minimum length of scion shoot (12.16 cm) exhibited by open condition and decaping height at 10 cm from ground level. Maximum sprout length (19.76 cm) and maximum leaves per graft (24.40) were observed in poly tunnel and decaping height at decaping height at 15 cm from ground level. While minimum sprout length (11.04 cm) and minimum leaves (20.16) were produced by open condition and decaping height at 10 cm from ground level. Maximum leaf area (51.40 cm2) was observed in poly tunnel and decaping height at 15 cm from ground level. While, minimum leaf area (36.14 cm2) was observed by partial shade (tree shade) and decaping height at 10 cm from ground level. Maximum Average growth rate (0.40) was obtained in poly tunnel and decaping height at 15 cm from ground level, whereas, minimum (0.015) was observed in open condition and decaping height at 10 cm from ground level. Maximum fresh and dry weight of grafts (9.46 and 6.20 g respectively) were obtained in poly tunnel and decaping height at 15 cm from ground level. Whereas, minimum (4.00 and 3.22 g respectively) was observed in open condition and decaping height at 10 cm from ground level. Maximum final survival of grafts (81.00%) was obtained in poly tunnel and 15 decaping height at cm from ground level, whereas minimum final survival of graft (59.00%) was exhibited by partial shade (tree shade) and decaping height at 10 cm from ground level. Maximum per cent saleable grafts (79.00 %) obtained in poly tunnel and decaping height at 15 cm from ground level, whereas minimum percent saleable grafts (60.00 %) obtained by open condition and decaping height at 10 cm from ground level. For utilization of the invigorated khirni rootstock seedlings which were failed during last year, can be reused by grafting in poly tunnel with decaping height at 15 cm from ground level, for getting maximum grafts success.ThesisItem Unknown PREPARATION AND STORAGE STUDY OF GUAVA LEATHER.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 2017-07-03) NAYAK, SHEFALIKA.; Bharad, Dr. S. G.A laboratory experiment on ‘‘Preparation and storage studies of guava leather’’ was conducted at Post Harvest Laboratory, Horticulture Section, College of Agriculture and Analytical Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during 2016-17, with objective to study the storability of guava leather prepared by using pulp of different varieties and to find out suitable recipes and varieties of guava for preparation of superior guava leather. The experiment was laid out in Factorial Completely Randomized Design with twelve treatment combinations comprising two varieties of guava(Factor A) viz., A1 (L-49) and A2 (Lalit) and six recipes (Factor B) viz., T1 (Sugar 500g + Citric Acid 2%), T2 (Sugar 750g + Citric Acid 2%), T3 (Sugar 1000g + Citric Acid 2%), T4 (Sugar 500g + Citric Acid 4%), T5 (Sugar 750g + Citric Acid 4%), T6 (Sugar 1000g + Citric Acid 4%) which were replicated three times, to study the storability effect on guava leather at ambient condition for 120 days storage. The results obtained during course of investigation are summarized in following paragraphs. With regarding the chemical parameters of leather viz. TSS, acidity, pH, total sugars, reducing sugars, non-reducing sugars, ascorbic acid and sensory attributes colour, flavour, taste and overall acceptability and microbial count. In respect of varieties L- 49 stood superior in TSS, acidity, total sugars, reducing sugars and ascorbic acid content and Lalit observed to be best in sensory attributes colour, flavour, taste and overall acceptability. Amongst the different recipes for preparation of guava leather, the recipe R1 (500g sugar + 2% citric acid/1 kg pulp) was found to be superior for chemical parameter viz. TSS, acidity, pH, ascorbic acid, total sugars, reducing sugars and non-reducing sugars and followed by R4 (500g sugar + 4% citric acid/ 1kg pulp) . The interaction effect of varieties and recipes was found to be significant influence in respect of pH, total sugars, reducing sugars and ascorbic acid whereas the interaction effect of was found non-significant variation in respect to TSS, acidity and non-reducing sugars. The interaction effect of 500g sugar + 2% citric acid/ 1kg pulp was found to be best in both the variety.ThesisItem Unknown OSMOTIC DEHYDRATION STUDIES OF SAPOTA.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 2017-07-03) PATODIYA, MISS KANCHAN; Bharad, Dr. S. G.An experiment entitled “Osmotic Dehydration Studies of Sapota” was conducted at the Post harvest Technology and Analytical Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2016. The experiment was conducted in a randomized block design with four replications and 6 treatments i.e. T1 (Ripe sapota slices with peel @ 40% syrup concentration), T2 (Ripe sapota slices with peel @ 50% syrup concentration), T3 (Ripe sapota slices with peel @ 60% syrup concentration), T4 (Ripe sapota slices wthout peel @ 40% syrup concentration), T5 (Ripe sapota slices without peel @ 50% syrup concentration) and T6 (Ripe sapota slices without peel @ 60% syrup concentration) using cv. Kalipatti, to study the effect of osmotic dehydration of ripe peeled and unpeeled sapota, its storability and to standardize the process of osmotic dehydration for sapota powder. With regarding the physicochemical parameters of sapota powder i.e. moisture content, recovery percentage, TSS, total sugars, reducing sugars, non-reducing sugars, calcium, phosphorus, carbohydrate and sensory attributes colour, flavor, taste and texture. Significant variation was observed in the storability of sapota powder prepared from different syrup concentration the treatment T6 (Ripe sapota slices without peel @ 60 % syrup concentration) found superior in respect of physicochemical parameter and sensory attributes viz., moisture content TSS, total sugars, reducing sugars, non-reducing sugars, calcium, phosphorus, carbohydrate, colour, taste, texture and flavour followed by the treatment T3 (Ripe sapota slices with peel @ 60 % syrup concentration. The treatment T1 was found superior in recovery percentage (65.01 %) followed by the treatment T2 (64.04 %) and the treatment T 3 (63.65 %).The sapota powder recorded as the highest score of organoleptic properties in the treatment T6 (Ripe sapota slices without peel @ 60 % syrup concentration) followed by the treatment T1 (Ripe sapota slices with peel @ 40 % syrup concentration) at ambient storage conditions up to 6 months storage period. In the respect of B: C ratio the treatment T1 (Ripe sapota slices with peel @ 40 % syrup concentration) was found superior.ThesisItem Open Access STUDIES ON PREPARATION OF WINE FROM BAEL(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 2017-06-26) RAJVAIDYA, Ku. RACHANA RAMESH; DALAL, Dr. S. R.An experiment entitled “Studies on preparation of wine from bael” was carried out during the year 2015-16 at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of different yeast levels and concentrations of sugar on chemical and sensory quality of bael wine and to find out the suitable combination of yeast level and sugar concentration and to obtain superior quality of bael wine. The experiment was laid out in Factorial Randomized Block Design (FRBD) with two factors as factor A, levels of yeast viz., S1 (Saccharomyces cerevisiae var. ellipsoideus inoculated at 15 ml/litre), S2 (Saccharomyces cerevisiae var. ellipsoideus inoculated at 20 ml/litre) and S3 (Saccharomyces cerevisiae var. ellipsoideus inoculated at 25 ml/litre) and factor B, sugar concentrations viz., T1 (22 °B), T2 (24 °B), T3 (26 °B) and T4 (28 °B) with twelve treatment combinations replicated thrice. The observations in respect of chemical and sensory evaluation were recorded periodically at two months interval upto 7 months of maturation of wine. From the findings it was observed that the level of yeast, Saccharomyces cerevisiae var. ellipsoideus inoculated at 15 ml/litre for fresh, 3 months, 5 months and 7 months wine was found significantly superior for total soluble solids, pH, total sugars, reducing sugars, non reducing sugars, titratable acidity, ascorbic acid and ethanol. Regarding the different sugar concentration, 24 °B of must was found suitable for preparation of wine with respect to TSS, pH, total sugars, reducing sugars, non reducing sugars, titratable acidity, ascorbic acid, and ethanol content of wine. The effect of both the factors influencing the phenol content of fresh, 3, 5 and 7 months matured wine was found to be non significant. No traces of methanol were found in any treatment of wine at different stages of maturation. Further the taste, colour, flavour and overall acceptability scores increased continuously during maturation with advancement of time. The treatment combination S1T2 (Saccharomyces cerevisiae var. ellipsoideus inoculated at 15 ml/litre with 24 °B TSS) was found superior for preparation of wine from bael.ThesisItem Open Access EFFECT OF POST HARVEST TREATMENTS AND STORAGE CONDITIONS ON SHELF LIFE OF BANANA(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola., 2017-08-02) INZALKAR, KRUTIKA MADANRAO.; Dahale, Dr. Megha H.The present study entitled “Effect of postharvest treatments and storage conditions on shelf life of banana” was carried out during 2016-17 at Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola to study the effect of postharvest treatments and storage conditions on physico-chemical properties and shelf life of banana to find out suitable postharvest treatment and storage condition for improving the shelf life of banana. The experiment was laid out in Factorial Completely Randomized Design with three factors viz., factor A, at two levels storage condition viz., S1 :cold storage (150 C± 1), S2 : ambient storage, factor B ,at two levels of chemical treatment viz., C1 : GA3 150 ppm, C2 : benzyl adenine 30 ppm, factor C at two levels of packaging material viz., P1 : perforated low density polyethylene bag (LDPE), P2: perforated high density polyethylene bag ( HDPE) under three replications and eight treatments combinations. During storage better physico-chemical properties of fruits viz., maximum weight of peel, weight of pulp, pulp to peel ratio, peel thickness, pulp thickness, pulp firmness and highest shelf life and minimum physiological weight loss, total soluble solids, titratable acidity, non-reducing sugars, reducing sugars, total sugars were recorded in fruits stored in cold storage (150C± 1). In respect of post harvest treatments of chemical treatment, it was observed that physico-chemical properties of fruits i.e. maximum weight of peel, weight of pulp, pulp to peel ratio, pulp firmness, peel thickness, pulp thickness and minimum physiological weight loss, total soluble solids, total titratable acidity, non-reducing sugars, reducing sugars, total sugars were found in fruits treated with GA3150ppm. Regarding packaging material, it was observed that physico-chemical properties of fruits i.e. maximum weight of peel, weight of pulp, pulp to peel ratio, pulp firmness, peel thickness, pulp thickness and minimum physiological weight loss, total soluble solids, total titratable acidity, non-reducing sugars, reducing sugars, total sugars were found fruits packed in perforated low density polyethylene bag. The interaction effect between storage condition, chemical treatment and packaging material on physical and chemical properties of the fruits was found significant .The present study revealed that, better physical and chemical properties of fruit with maximum shelf life were found in fruits stored in cold storage (150C±1), treated with GA3150ppm packed in perforated low density polyethylene bag.ThesisItem Unknown PHYSICO-CHEMICAL EVALUATION AND DEHYDRATION QUALITIES OF JACKFRUIT GENOTYPES.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2017-09-26) UIKEY, ASHWINI CHANDANLAL; NINGOT, Dr. EKTA P.An experiment entitled “Physico-chemical evaluation and dehydration qualities of jackfruit genotypes” was carried out during the year 2016-17 at Analytical Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the physico-chemical and sensory parameters of different jackfruit genotypes and to access the chemical and sensory attributes of dehydrated jackfruit flakes. The experiment was conducted in Randomized Block Design consisting of thirteen genotypes of jackfruits as treatments collected from Akola and Gadchiroli districts of Maharashtra state. Various observation regarding physical parameters of fruits were recorded. Chemical and sensory evaluation of fresh and dehydrated flakes was carried out. From the findings it was observed that, significant differences were exhibited for physical, chemical and sensory attributes of different jackfruit genotypes studied except for rind thickness of fruit and TSS of dehydrated flakes. This indicates variability in fruit quality of different jackfruit genotypes studied. As regards the physical parameters, the genotype GDJF-13 was found to be superior for fruit weight, bulb weight per fruit and flake weight per fruit while the genotype GDJF-12 was superior for bulb weight, flake weight and seed weight. The maximum flake to seed ratio was noticed in the genotype AKJF-3 with minimum seed weight per fruit. The colour of fruits varied from light green, dark green to yellowish green while the colour of fresh flakes ranged from light yellow to orange yellow except in the genotype AKLJF-6 which was creamy white. As regards the chemical parameters of fresh and dehydrated flakes, the genotype GDJF-8 recorded maximum TSS and total sugars and ascorbic acid content. Maximum reducing sugar of fresh flakes and dehydrated flakes was observed in the genotype AKJF-4 and AKJF-5 respectively. Sensory evaluation of fresh and dehydrated flakes revealed that the genotype GDJF-12 scored maximum points for taste, flavors and overall acceptability. The genotype GDJF-13 and GDJF-8 also scored highest rating in sensory profiling.ThesisItem Unknown Standardization of recipes for preparation of wood apple fruit bar(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola., 2017-09-13) KHADE, VIJAYA SUKHADEV.; Raut, Dr. U. A.An experiment was undertaken to study on “Standardization of recipes for preparation of wood apple fruit bar” was carried out at Post-Harvest Technology Laboratory, Horticulture Section, College of Agriculture, Akola and Analytical Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2016-17 with objective to study the storability effect on wood apple fruit bar at refrigerated storage prepared by using different recipes and to find out suitable recipes for preparation of superior wood apple fruit bar. The experiment was laid out in Randomized Block Design with Eight treatment viz., T1 (Fruit extract + 30% sugar + 0.3% citric acid), T2 (Fruit extract + 30% sugar + 0.4% citric acid), T3 (Fruit extract + 40% sugar + 0.3% citric acid), T4 (Fruit extract + 40% sugar + 0.4% citric acid), T5 (Fruit extract + 50% sugar + 0.3% citric acid ), T6 (Fruit extract + 50% sugar + 0.4% citric acid), T7 (Fruit extract + 60% sugar + 0.3% citric acid), T8 (Fruit extract + 60% sugar + 0.4% citric acid), which were replicated thrice, for standardization of recipes for preparation of wood apple fruit bar at refrigerated condition for 150 days storage. In the present investigation, it was observed that, there was gradual increase in the TSS, TSS/acidity ratio, reducing sugars, total sugars and non-reducing sugars content with storage period of wood apple fruit bar prepared with different recipes. However, acidity and ascorbic acid content were decreased continuously with the progressive of storage period of different recipes at refrigerated storage conditions. No Significant change observed in pH, phosphorous and calcium content of fruit bar during storage .This changes were found to be significantly minimum during storage found in wood apple fruit bar prepared from fruit pulp, sugar (60%) and citric acid (0.4%) per kg of pulp stored at refrigerated condition. The best quality wood apple fruit bar prepared by using fruit extract with 60% sugar and 0.4% citric acid in respect of chemical properties and sensory attributes and stored for a period of five months.ThesisItem Open Access STUDIES ON MACROPROPAGATION TECHNIQUE IN BANANA.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola., 2017-08-28) CHINCHKHEDE, SHANTANU RAMESHRAO; PAITHANKAR, Dr. D. H.The field experiment was conducted during the kharif season of 2016-17, the experiment entitled, “Studies on macropropagation technique in banana” was conducted at All India Coordinated Research Project on Tropical Fruits (Citrus), Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the response of different propagation media for the macropropagation and to find out the suitable media for the macropropagation of banana. The experiment was laid out in Complete Randomized Design with 6 treatments viz. Sawdust + VAM (30g), Sawdust + Trichoderma viride (30g), Sawdust + VAM (30g) + Trichoderma viride ( 30g), Sawdust + IBA (Dipping in 0.25% solution) + Azospirillum (30g), Sawdust + BAP (4ml) + Bacillus subtilis (30g) and Sawdust + VAM (30g) + BAP (4ml) + Bacillus subtilis (30g) which were replicated four times. The results of the investigation indicated that, among the different propagation media of Sawdust + VAM (30g) + BAP (4ml) + Bacillus subtilis (30g) gave better performance in macropropagation of banana on growth parameters. In respect of different propagation media, Sawdust + VAM (30g) + BAP (4ml) + Bacillus subtilis (30g) recorded short time for bud initiation and total number of primary, secondary and tertiary buds. Observations recorded after transplanting of seedlings in polythene bags, the maximum plant height, stem girth, pseudostem girth, pseudostem height, leaves per plant, leaf width, leaf area, length of the longest root, girth of root, secondary roots, whole plant dry matter yield, rate of proliferation, survival %, plant vigour recorded maximum in Sawdust + VAM (30g) + BAP (4ml) + Bacillus subtilis (30g).ThesisItem Open Access EFFECT OF SEVERITY AND TIME OF PRUNING ON GROWTH, YIELD AND QUALITY OF CUSTARD APPLE.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2017-08-28) DAHAPUTE, VAIBHAV MURLIDHAR.; Joshi, Dr. P. SThe experiment entitled “Effect of severity and time of pruning on growth, yield and quality of custard apple” was carried out at Highway Block, Central Fruit Research Station, Dr. Panjabrao Deshmukh Krishi Vidyapeeth Akola, during year 2016-17 with the objectives to the effect of different severity and time of pruning on growth, yield and quality of custard apple. To find out optimum severity and time of pruning for obtaining maximum yield and quality of custard apple. The experiment was laid out in Factorial Randomized Block Design with two different treatments first are Viz., P1 -15 cm, P2 -30 cm, P3 -45 cm and P4 (control) and second are D1 -15th April, D2 -30th April, D3 -15th May with twelve treatment combination which were replicated three times. Better growth observations in respect to plant growth, plant volume, mean of plant spread, leaf area, was recorded in 30 cm pruning severity on 30th April. The yield attributing character viz., number of days required for first flowering, number of flower per shoots, higher fruit set, number of seed per fruit was found in associated with 30 cm pruning severity and 30th April on time of pruning. Similarly the maximum number of fruit per plant, fruit yield per plant in kg was recorded in associated with 30 cm pruning severity on 30th April. The better fruit quality in respect of fruit weight, fruit size (length and diameter), total soliable solids, titrable acidity and total sugars was observed in associated with 30 cm pruning severity on 30th April. The effect of interaction between effect of severity and time of pruning on steam diameter, seed weight, splitting fruit and stoning fruit percentages was found non-significant.