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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 STUDIES ON SEED GERMINATION IN CHAROLI (Buchanania lanzan Spreng.).(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-07-26) Mawal, Vishal Samadhan.; Joshi, Dr. P. S.An experiment entitled “Studies on seed germination in Charoli. (Buchanania lanzan Spreng.)” was carried out during the year 2018-19 at Nursery Unit, Main Garden, Department of Fruit science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of seed treatment on seed germination and seedling growth in charoli and find out suitable seed treatment for enhancement of seed germination and seedling growth of Charoli. The experiment was laid out in Randomized Block Design (RBD) with three replication. There were eight treatments viz., GA3 - 200 ppm, 300 ppm seed soaking for 24 hour in distilled water, KNO3 (1%) and (2%) seed soaking for 24 hour in distilled water,10 min con. H2SO4 followed by seed soaking for 24 hour in distilled water, Thiourea (1%) seed soaking for 24 hour in distilled water, Mechanical scarification (breaking hard seed coat by hammering), control (seed soaking in tap water for 24 hour). The observations were recorded on different growth parameters. The result of the investigation indicated that, among the different seed treatments, GA3 200 ppm solution for 24 hour prior to sowing showed better performance for all seed germination parameters viz., days required for germination, germination percentage, seed vigour. With regarding the seedling growth parameters viz., seedlings height, number of leaves per plant, stem diameter, leaf area and final survival percentage. On the basis of B:C ratio, it is conclude that mechanical scarification (Breaking hard seed coat by hammering) found beneficial as well as economical treatment, hence it is recommended for commercial seed germination of Charoli.ThesisItem Open Access STANDARDIZATION OF YEAST AND TSS LEVELS FOR MAHUA WINE PREPARATION.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-08-13) BELKHEDE, SIMA BHAGWAN.; Jadhav, Dr. G. G.An experiment entitled “Standardization of yeast and TSS levels for mahua wine preparation” was carried out during the year 2018-19 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 and TSS levels on chemical and sensory quality of mahua wine and to find out the suitable combination of yeast and TSS levels to obtain superior quality of mahua wine. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factors as factor A, levels of yeast viz., 15ml, 20ml, and 25ml and factor B, sugar concentrations viz., 22, 24, 26, 28 0B) with twelve treatment combinations replicated thrice. The observations in respect of chemical and sensory evaluation were recorded periodically at one month interval upto 5 months of maturation of wine. From the findings, it was observed that the level of yeast, 15ml for fresh, 3, 4 and 5 months maturated wine was found significantly superior for total soluble solids, 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 and 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 Y1T2 (yeast-15ml with 24°B TSS) was found superior for preparation of wine from mahua.ThesisItem Open Access GENETIC DIVERSITY STUDIES OF ACID LIME GENOTYPES USING MORPHOLOGICAL AND MOLECULAR MARKERS.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-07-19) SONWANE, RAJKUMAR GHANSHYAM.; Paithankar, Dr. D. H.The present investigation entitled “Genetic diversity studies of acid lime genotypes using morphological and molecular markers” was undertaken with the objectives to estimate the diversity among 14 genotypes of acid lime (Citrus aurantifolia). Using morphological and molecular markers and find the suitability of different marker system to study the genetic diversity in acid lime for their utilization in hybridization programme. The analysis of variance revealed significant differences among the genotypes for all the characters under study. Canonical analysis indicates about 92.9 per cent of total variation was accounted by the six canonical roots spreading (E-W, N-S) (Vector I), Stem girth (Vector II), Average weight of fruits (Vector III), Peel weight (Vector IV), Petiole length (V) and Peel to fruit ratio (VI) were important source of variation on respective vectors and also confirmed by cluster mean of different characters. SSRs technique was used to assess genetic diversity by means of molecular markers. A total 49 polymorphic amplified products were obtained from 10 primers which discriminated all the accession. All 14 genotypes were grouped on the basis of morphological markers (three clusters) and SSRs markers (three clusters). Clustering done by morphological markers was not in agreement with molecular markers. Diagnostic SSRs were identified which discriminate among the citrus species. Two acid lime accessions misclassified based on morphological traits were reassigned individual cluster SSRs. Using SSRs markers, a total 7 unique bands were observed in a set of acid lime genotypes which could be utilized for the identification of genotypes. SSRs primers AG-14, TAA-15, TC-26, GT-03, CT-19, TAA-3 and CAT-01 shown highest polymorphism in a set of acid lime genotypes, hence these primers were most useful for the discrimination of acid lime genotypes. The present study indicates usefulness of assessing genetic diversity at DNA level using SSRs markers and its potential to determine the similarity between genotypes more precisely as compared to morphological markers.ThesisItem Open Access Standardization of recipes for preparation of mango toffee.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-08-13) KHANDRE, PRAMODINI PRABHAKAR.; Dalal, Dr. S. R.An experiment entitled “Standardization of recipes for preparation of mango toffee” was carried out during the year 2018-19 at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the different recipes for preparation of mango toffee and to find out suitable recipe for mango toffee and to evaluate the chemical changes of mango toffee under ambient storage condition. The experiment was conducted in CRD consisted of 10 treatments combinations. viz. T1 (Mango pulp with 20% sugar + 0.3% citric acid), T2 (Mango pulp with 20% sugar + 0.5% citric acid), T3 (Mango pulp with 30% sugar + 0.3% citric acid), T4 (Mango pulp with 30% sugar +0.5% citric acid), T5 (Mango pulp with 40% sugar + 0.3% citric acid), T6 (Mango pulp with 40% sugar + 0.5% citric acid), T7 (Mango pulp with 50% sugar + 0.3% citric acid), T8 (Mango pulp with 50% sugar + 0.5% citric acid), T9 (Mango pulp with 60% sugar + 0.3% citric acid) and T10 (Mango pulp with 60% sugar + 0.5% citric acid), which were replicated three times, to study the storability effect on mango toffee at ambient condition for 120th day of storage. The observations in respect of chemical analysis, microbial count and sensory evaluation were recorded periodically during storage. From the findings it was observed that, there was a gradual increase in TSS, acidity, TSS/acid ratio, reducing sugars, non reducing sugars and total sugars content of mango toffee prepared with different recipes irrespective of storage period. However, ascorbic acid, moisture and pH content of mango toffee were decreased with the advancement of storage period of mango toffee prepared with different recipes. Minimum change in pH, TSS, acidity, TSS/acid ratio, reducing sugars, non reducing sugars, total sugars, ascorbic acid and moisture in mango toffee were observed when toffee prepared from mango pulp mixed with 60 percent sugar and 0.5 percent citric acid. The mango toffees prepared by using mango pulp with 60 percent sugar and 0.5 percent citric acid and stored at ambient storage condition remain better without spoilage at 120th day of storage. The mango toffee prepared by using mango pulp with 40 per cent sugar and 0.5 percent citric acid stored at ambient storage secured the highest score in colour, flavour, taste and overall acceptability as compared to other recipes at 120th day of storage.ThesisItem Open Access GENETIC VARIABILITY AND CORRELATION STUDIES IN WOOD APPLE (Feronia limonia L.).(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-08-13) SHINDE, MAHADEV NAGANNATH.; Raut, Dr. U. A.The present investigation entitled “Genetic variability and correlation studies in wood apple (Feronia limonia L.)” was carried out on sixteen years old wood apple orchard during the year 2018-2019 at AICRP on Dryland Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. The flowering and duration of flowering of available germplasm varied from first week of February to first week of March and four weeks to eight weeks from date of flowering respectively. The various other morphological characters varied in the following manner. The range of the fruit weight was found in between 168.6 to 328.2 g, range of pulp weight was found in between 91.4 to 206.5 g, pulp percentage was ranged between 51.8 to 64.2, fruit length was ranged between 8.4 to 12.8 cm, fruit diameter was ranged between 9.5 to 13.6, shell weight was ranged between 74 to 127.1, shell thickness was ranged between 284 to 3.66, pulp: shell ratio was ranged between 1.13 to 2.0, number of seeds per 100g pulp was ranged between 94.3 to 208.9, weight of seeds per 100g pulp was ranged between 4.06 to 8.18 g, seed size was ranged between 2.06 to 3.23 mm, total soluble solids was ranged between 11.18 to 13.51 0Brix, acidity was ranged between 1.13 to 3.33 %, TSS: acid ratio was ranged between 3.43 to 10.30, total sugar was ranged between 1.84 to 2.15 %, reducing sugars was ranged between 1.17 to 1.28 %, non-reducing sugars 061 to 0.91 % and pectin content was ranged between 1.06 to 1.78 %. The highest genotypic coefficient of variation was observed for TSS: acid ratio, acidity percentage, and pulp weight. High GCV is an indication of greater range of variability among the population and the scope of improvement of these characters through simple selection. During present study characters like TSS: acid ratio, acidity, pectin content, number of seeds per 100g pulp, weight of pulp and fruit weight had high heritability values along with the high genetic advance. The correlations among the yield contributing characters weight of pulp, pulp: shell ratio, fruit length and fruit diameter was highly significant. The genotypes DWA-27, DWA-52, DWA-76 and DWA-26 were found promising for future improvement programme. Hence, these genotypes may be given consideration while formulating selection indices for the improvement of yield and sensory qualities in Wood apple.ThesisItem Open Access STUDIES ON SEVERITY OF PRUNING AND METHODS OF IRRIGATION IN CUSTARD APPLE(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-07-08) ANUPAMA, K. C.; Panchbhai, Dr. D. M.An experiment entitled “Studies on severity of pruning and methods of irrigation in custard apple” was carried out during 2018-19 at Shivar block, Central Research Station, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola to study the effect of severity of pruning on flowering, fruit growth, yield and quality of custard apple, to study the effect of different methods of irrigation on flowering, fruit growth, yield and quality of custard apple and to find out the suitable severity of pruning and irrigation method for better quality fruit and yield in custard apple. The experiment was laid out in Split Plot Design with three methods of irrigation viz., I1- no irrigation, I2- double furrow irrigation and I3- drip irrigation and severity of pruning are P1- no pruning (control), P2- light pruning, P3- medium pruning and P4- heavy pruning. The tree unit per treatment was two and it was replicated thrice with twelve treatment combinations. Better growth was shown by the heavy pruned (P4) trees with respect to average length and thickness of shoot. Light pruning (P2) showed the highest number of flowers per branch and highest number of shoots and minimum days to flowering was found in control trees (P1). Irrigation does not show any significant effect. Maximum number of fruits per plant, fruit yield (kg/tree), fruit yield per ha (t/ha), were recorded highest in treatment of light pruning (P2) and double furrow irrigation (I2) and maximum ‘A’ grade quality fruits was produced in medium pruned (P3) trees with drip irrigation (I3) . The fruit quality in respect of fruit weight, fruit size (length and breadth) was found highest in heavy pruning (P4) with drip irrigation (I3) which was found at par with medium pruned trees. TSS and acidity was also found maximum in heavy pruned (P4) trees but irrigation doesn’t play significant role. The effect of interaction between severity of pruning and methods of irrigation on plant growth, yield and fruit quality was found non significant.ThesisItem Open Access STUDIES ON LEAF TO FRUIT RATIO ON GROWTH, YIELD AND QUALITY OF CUSTARD APPLE.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-07-08) RATHOD, ANKIT RAMESH.; Bharad, Dr. S. G.An experiment entitled, “Studies on leaf to fruit ratio on growth, yield and quality of Custard apple” was carried out during 2018-19 at Central Research Station, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of leaf to fruit ratio on fruit growth, yield and quality of custard apple and to find out suitable leaf to fruit ratio for better fruit size, maximum fruit yield and quality of custard apple. The experiment was laid out in Randomized Block design with eight treatments viz., T1-Leaf to Fruit Ratio-20:1,T2-Leaf to Fruit Ratio-25:1, T3-Leaf to Fruit Ratio-30:1, T4-Leaf to Fruit Ratio-35:1, T5-Leaf to Fruit Ratio-40:1, T6-Leaf to Fruit Ratio-45:1, T7-Leaf to Fruit Ratio-50:1 and T8-Control-No Leaf to Fruit Ratio, which were replicated three times. The growth and vegetative parameters in respect of leaf area, chlorophyll content, shoot and leaf carbohydrate content were found maximum in the treatment leaf to fruit ratio-50:1. The yield and yield attributing character in respect of number of fruits per plant, fruit yield per plant, fruit yield tons per ha were found maximum in the treatment control. Fruit yield of different grade fruits (number/plant) were found maximum in the treatment leaf to fruit ratio-50:1 for A grade fruits. In case of grade B, C and D maximum fruit yield recorded in the treatment control. Fruit yield of different grade fruits (Kg/plant) were found maximum in the treatment leaf to fruit ratio-50:1 for A grade fruits. In case of grade B, C and D maximum fruit yield recorded in the treatment control. The physico-chemical character in respect of fruit size, average fruit weight, pulp weight, pulp to rind ratio were found maximum in treatment leaf to fruit ratio-50:1.Though the fruits per plant, fruit yield per plant and fruit yield per hectare were recorded highest in control treatment but the graded fruit yield was found to be significant in the plant in which leaf fruit ratio was maintained 50:1.ThesisItem Open Access EFFECT OF FERTIGATION ON GROWTH, YIELD AND QUALITY OF BANANA.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-09-09) JANE, DHANASHRI GAJANAN; Gupta, Shri. N. S.An experiment entitled “Effect of fertigation on growth, yield and quality of banana” was carried out during the year 2017-18 at Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with objectives to study the effect of fertigation levels on growth, yield and quality of banana and to find out the suitable fertigation levels for obtaining optimum growth, yield and quality of banana. An experiment was laid out in a randomized block design (RBD) with the treatments replicated four times.The doses of nitrogen, phosphorus and potassium were applied as per recommended dose of Dr. PDKV, Akola and fertilizers were applied in equal split at 15 days intervals upto 7 months. The results of present investigation indicated that, the growth parameters viz. plant height, number of leaves, pseudostem girth and leaf area was significantly superior in the treatment T1 (120% RD through fertigation). Also in the same treatment days required for flowering are reduced. The yield attributing characters viz. maximum bunch weight, finger weight, finger length, finger girth, peel weight, pulp weight, pulp to peel ratio, yield per plant, yield per hectare was found significantly superior in treatment of fertigation (T1) with the application of 120% RD through fertigation. The better fruit quality in respect of maximum total soluble solids and minimum acidity was found significantly superior in the treatment of fertigation (T1) with the application of 120% RD through fertigation. Maximum yield per plant and hectare was obtained in treatment of fertigation (T1) with the application of 120% RD through fertigation. The economical parameter viz., the maximum net monetary return and benefit cost ratio were found superior in treatment of fertigation (T1) with the application of 120% RD through fertigation.ThesisItem Open Access STANDARDIZATION OF pH AND TSS LEVELS OF MUST FOR BAEL WINE PREPARATION.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-08-06) KAKADE, ANIL RAMDAS; Dalal, Dr. S. R.An experiment entitled “Standardization of pH and TSS levels of must for bael wine preparation” was carried out during the year 2017-18 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 levels of pH and concentrations of sugar on chemical and sensory quality of bael wine and to find out the suitable combination of pH level and sugar concentration to obtain superior quality of bael wine. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factors as factor A, levels of pH viz., 3.0, 3.5, and 4.0 and factor B, sugar concentrations viz., 20, 22, 24, 26 0B) 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 pH, 4.0 for fresh, 3, 5 and 7 months maturated wine was found significantly superior for total soluble solids, 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 and 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 P3T3 (pH-4.0 with 24°B TSS) was found superior for preparation of wine from bael.