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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 SUGAR SOURCES AND BLENDED MUST ON PREPARATION OF NAGPUR MANDARIN WINE.(Dr.Panjabrao Deshmuksh Krishi Vidyapeet,Akola, 2021-11-25) KADGE, NISHANT RAMESH.; Patil, Dr. S. R.The present investigation entitled “Effect of different sugar sources and blended must on preparation of Nagpur mandarin wine” was carried during the years 2017-18 and 2018-19 at Post Harvest Technology Laboratory, Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of fermentation behaviour of must for preparation of Nagpur mandarin wine, to study the chemical changes and sensory qualities of blended wine prepared from Nagpur mandarin. to find out the suitable combinations of sugar sources and blended wine prepared from Nagpur mandarin and to make comparative study of blended wine prepared from Nagpur mandarin. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two different factors of sugar sources and different blending with fifteen treatment combinations which were replicated thrice. The factor A consists of three different sugar sources i.e., S1- Cane sugar, S2- Jaggery and S3- Honey and factor B consists of different blending i.e., B1- 90:10 (Mandarin juice: coloured grape juice), B2- 80:20 (Mandarin juice: coloured grape juice), B3- 90:10 (Mandarin juice: pomegranate juice), B4-- 80:20 (Mandarin juice: pomegranate juice) and B5- (100% Mandarin juice). Different sugar sources and different blending exerted significantly positive effect on physico-chemical and sensory characteristics for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine. Nagpur mandarin wine prepared with treatment combination S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice) showed better results as compared to other treatment combinations for fresh, 3, 6, 9 and 12 months in aged wine. From the findings it was observed that, there was gradual decrease in ethyl alcohol, titratable acidity, TSS, total sugars, non-reducing sugars, ascorbic acid and total phenols content of Nagpur mandarin wine with advancement of storage period. However, pH and reducing sugars content increased with advancement of storage period of Nagpur mandarin wine. Significantly maximum ethyl alcohol, pH, ascorbic acid and total phenols content was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). Whereas, significantly minimum TSS and sugars was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). For all treatment combinations titratable acidity for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine was recorded non-significant. No traces of methyl alcohol were detected in any treatment of comprising of levels of sugar sources and different blending at fresh and thereafter at 3, 6, 9 and 12 months aged blended Nagpur mandarin wine. Maximum score for sensory characteristics viz., colour, flavour, taste, viscosity, appearence, astringency and overall acceptability were recorded in wine prepared with Honey as sugar source and blended with mandarin juice and coloured grape juice with 80:20 ratio which is considered desirable for quality of Nagpur mandarin wine.ThesisItem Open Access STORAGE STUDIES OF ANNONA SPECIES PULP.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-10-07) SHRIVASTAVA, AKANKSHA.; BHARAD, Dr. S. G.The present investigation entitled as “Storage studies of Annona species pulp” conducted during 2017-18 and 2018-19 at Postharvest Technology Laboratory, Department of Fruit Science, Faculty of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives of assessing the physico-chemical variations occurred in the Annona species pulp during storage alongside the variations in the sensory and physico-chemical profile of the value-added product, i.e. squash due to the stored pulp which used for the monthly preparation. Further, to ascertain the optimum period of storage up to which the quality pulp can be maintained, hence, the pulp of Annona species specifically from second-grade fruits stored under -200C temperature and the experiment laid as Factorial Randomized Block Design (FRBD) with two factors viz. species (S1- Annona squamosa L., S2- Annona atemoya) and storage duration for pulp (P0- Initial month to P8- Eighth months). The storage of Annona species pulp in the frozen form given positive results in terms of maintaining the quality of pulp with minimum losses concerning to physico-chemical and sensory characteristics. The Annona atemoya species responded comparatively better to the storage conditions than Annona squamosa L. species. The storage of the pulp at -200C temperature, retained the biochemical properties viz. sugars (total, reducing and non-reducing sugars), pH and titratable acidity in both species as evident from the non-significant variations due to interaction effect. While, the TSS, ascorbic acid, antioxidant activity and ascorbic acid content varied significantly; however, as the storage progressed, the variation rate reduced, leading to minimize losses in the quality. The microbial population also reduced significantly in comparison to fresh pulp and maintained within permissible limits. Similarly, the squash samples showed stability concerning to TSS, non-reducing sugars, pH and titratable acidity and diminishing variation rate for the remaining parameters as the storage period for the pulp progressed. The squash samples acquired sensorial acceptable till the end of storage. Among both species, Annona atemoya species responded better to storage under -200C, due to comparatively lower variation rate of biochemical parameters and equitably comparable sensorial scores. Furthermore, its quality pulp could be maintained up to 211 days as compared to 163 days in Annona squamosa L. Inclusive of all the aspects of acceptability and economic feasibility, the frozen pulp of both species can be stored for a longer duration, i.e. ten months for Annona atemoya and eight months in Annona squamosa L. and can be a boon for helping the farming community in getting reasonable prices for their second-grade produce also.ThesisItem Open Access EFFECT OF DIFFERENT SUGAR SOURCES AND BLENDED MUST ON PREPARATION OF NAGPUR MANDARIN WINE.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2021-11-25) KADGE, NISHANT RAMESH.; Patil, Dr. S. R.The present investigation entitled “Effect of different sugar sources and blended must on preparation of Nagpur mandarin wine” was carried during the years 2017-18 and 2018-19 at Post Harvest Technology Laboratory, Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of fermentation behaviour of must for preparation of Nagpur mandarin wine, to study the chemical changes and sensory qualities of blended wine prepared from Nagpur mandarin. to find out the suitable combinations of sugar sources and blended wine prepared from Nagpur mandarin and to make comparative study of blended wine prepared from Nagpur mandarin. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two different factors of sugar sources and different blending with fifteen treatment combinations which were replicated thrice. The factor A consists of three different sugar sources i.e., S1- Cane sugar, S2- Jaggery and S3- Honey and factor B consists of different blending i.e., B1- 90:10 (Mandarin juice: coloured grape juice), B2- 80:20 (Mandarin juice: coloured grape juice), B3- 90:10 (Mandarin juice: pomegranate juice), B4-- 80:20 (Mandarin juice: pomegranate juice) and B5- (100% Mandarin juice). Different sugar sources and different blending exerted significantly positive effect on physico-chemical and sensory characteristics for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine. Nagpur mandarin wine prepared with treatment combination S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice) showed better results as compared to other treatment combinations for fresh, 3, 6, 9 and 12 months in aged wine. From the findings it was observed that, there was gradual decrease in ethyl alcohol, titratable acidity, TSS, total sugars, non-reducing sugars, ascorbic acid and total phenols content of Nagpur mandarin wine with advancement of storage period. However, pH and reducing sugars content increased with advancement of storage period of Nagpur mandarin wine. Significantly maximum ethyl alcohol, pH, ascorbic acid and total phenols content was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). Whereas, significantly minimum TSS and sugars was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). For all treatment combinations titratable acidity for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine was recorded non-significant. No traces of methyl alcohol were detected in any treatment of comprising of levels of sugar sources and different blending at fresh and thereafter at 3, 6, 9 and 12 months aged blended Nagpur mandarin wine. Maximum score for sensory characteristics viz., colour, flavour, taste, viscosity, appearence, astringency and overall acceptability were recorded in wine prepared with Honey as sugar source and blended with mandarin juice and coloured grape juice with 80:20 ratio which is considered desirable for quality of Nagpur mandarin wine.ThesisItem Open Access MORPHOLOGICAL AND MOLECULAR CHARACTERIZATION OF CITRUS ROOTSTOCKS.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-01-18) GAIKWAD, KUNAL ANIL; Patil, Dr. S. R.The present investigation entitled “Morphological and molecular characterization of citrus rootstocks” was conducted during years 2014 to 2016 at Dr. PDKV, Akola for morphological characterization and at MPKV, Rahuri for molecular characterization. Thirty citrus rootstock genotypes representing four species (C. jambhiri, C. limonia, C. pseudolimon and C. macrophylla) were analysed using 79 morphological characters as per the descriptors developed for Citrus by International Plant Genetic Resources Institute (IPGRI) (Presently, Biodiversity International), Rome, Italy, while fifteen genotypes representing the above mentioned four species were subjected to molecular characterization wherein twelve ISSR and twenty RAPD markers were employed to identify the genotypes and detect molecular diversity among them. Out of 79 morphological traits studied, spine shape, twig vestiture (1st year), twig colouration (2nd/3rd year), leaf division, leaf lamina attachment, number of petal flower-1 and colour of open flower did not show any variation, while the remaining traits showed variability to considerable extent. The analysis of variance for the thirty-nine quantitative traits revealed statistically significant differences for all the characters studied among tested genotypes. The correlation studies showed that due weightage be given to the parameters like leaf lamina length, leaf lamina width, leaf area, fruit weight, pomace weight, number of fruits tree-1, fruit volume, stem girth, chlorophyll content, petal width, fruit diameter and weight of 20 seeds while selecting superior rootstock types. Among components of genetic variation, phenotypic and genotypic coefficient of variation for different traits ranged from 5.13 and 2.35 to 84.14 and 82.95 per cent, respectively. Characters viz., yield plant-1, number of fruits tree-1, fruit weight, fruit length, oil gland density (per cm2), peel weight, pomace weight, vesicle length, rind thickness, diameter of fruit axis, segment length, number of seeds fruit-1, weight of 20 seeds, fruit volume, juice content, pH, ascorbic acid, titrable acidity, reducing sugars, non-reducing sugars, spine length on adult tree, leaf area, petiole length, chlorophyll content and bud width revealed higher estimates for phenotypic coefficient of variation, genotypic coefficient of variation, heritability and expected genetic advance as per cent mean. Canonical analysis indicated about 94.24 per cent total variability accounted by ten vectors. Divergence analysis based on D2 statistic grouped the tested genotypes into fourteen clusters. Cluster IX was largest comprising of five genotypes while remaining clusters had two genotypes each except for cluster X that had a single genotype AKLRLe 62/A1. The traits viz., flower pedicel length, chlorophyll content, bud length, petiole length, pH, bud width, petal length, non-reducing sugars, leaf lamina width, number of stamens and leaf lamina length contributed more towards divergence. The unique morphological markers were identified for particularly five rough lemon, two rangpur lime and an alemow genotype, respectively which can be used as diagnostic plant characters such as obloid fruit shape (AKLRLe 18/2/4), ellipsoid fruit shape (AKLRLe 60/10), attenuate leaf apex (AKLRLe 62/A1), mandarin-like leaflet odour and seedless fruits (AKLRLe 62/U1), sinuate leaf lamina margin and truncate fruit base (AKLRLe 62/U2), greenish albedo colour (AKLRLi 18/7/5), spineless (AKLRLi 18/7/7), dentate leaf margin, presence of petiole wing and round cross section shape of axis (Alemow 1). Out of 12 ISSR primers screened, 11 were selected which produced 122 bands, of which 103 were polymorphic with an average of 11.09 bands per primer. The highest PIC value was observed with primer UBC 815 (0.44) and the lowest with UBC 861 (0.08). The resolving power of primers varied between (0.27) UBC 861 and (6.80) UBC 880 with an average value of 3.84. Eight ISSR primers gave 22 unique bands in specific citrus genotypes four of which directly identified two genotypes. Rangpur lime genotype AKLRLi 18/7/5 was identified using primer UBC 811 at 1118 bp, while Alemow 1 was identified by using three primers viz., UBC 856b (525 bp), UBC 861 (945 bp) and UBC 885 (1200 bp, 1050 bp, 807 bp, 644 bp and 360 bp). The similarity coefficient between the genotypes varied from 0.53 to 0.96 indicating moderate diversity among the genotypes. The UPGMA based cluster analysis using dice similarity coefficient grouped 15 rootstock genotypes into five major clusters. Cluster I had highest i.e. eight genotypes, cluster II consisted of four, whereas clusters III, IV and V comprised of single genotype each. With respect to RAPD analysis, out of 20 primers screened 14 were selected which produced a total of 108 bands among which 96 were polymorphic. PIC values ranged from 0.19 to 0.39 with an average PIC value of 0.30. The resolving power of primers ranged from 1.42 (OPF 05) to 5.99 (UBC 181). Six RAPD primers gave twelve unique amplicons in four genotypes among which three primers were able to directly identify three genotypes. Rangpur lime genotype AKLRLi 62/20 was identified using primer OPA 04 at 1370 bp, while NRCC Galgal 1 and Alemow 1 were identified with primers OPZ 10 (590 bp) and UBC 181 (838 bp), respectively. Similarity coefficient ranged from 0.51 to 0.94, while the UPGMA based cluster analysis grouped citrus rootstock genotypes into four major clusters. Cluster I consisted of eight genotypes, cluster II comprised of four genotypes, cluster III comprised of a single genotype AKLRLi 61/6, whereas NRCC Galgal 1 and Alemow 1 were grouped in cluster IV. The dendrogram generated based on UPGMA method of cluster analysis using ISSR and RAPD marker data revealed little difference in grouping of AKLRLi 62/17 genotype. Pooled 2D and 3D scattered plots derived from principle co-ordinate analysis based on ISSR and RAPD primers reflected grouping of genotypes on the basis of species indicating the difference in the genetic architecture of the 15 genotypes. Even though, combination of morphological and molecular markers in present study gives certain direction in characterization of citrus rootstocks but more areas need to be surveyed and explored for tapping genetic diversity and additional investigation in molecular characterization is essential by considering narrow gene pool between genotypes. The screened material found superior need to be prioritized in terms of in-situ and ex-situ conservation for further evaluation and crop improvement.ThesisItem Open Access GENETIC VARIABILITY AND DIVERGENCE STUDIES IN TAMARIND (Tamarindus indica L.).(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2017-12-12) BHOGAVE, ANIL FANCHU; Dalal, Dr. S. R.An investigation entitled “Genetic variability and divergence studies in tamarind (Tamarindus indica L.)” was conducted at ‘AICRP for Dryland Agriculture and Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2013-14 and 2014-15 with objectives to estimate the extent of genotypic and phenotypic variability among tamarind genotypes, to study genotypic, phenotypic and environmental correlation for yield and yield contributing characters of tamarind and to study the genetic divergence in tamarind genotypes. The experimental evidences point out that, analysis of variance revealed highly significant differences among the genotypes for all the traits studied. The mean performance of 26 tamarind genotypes showed wide variation. The study on genetic variability parameters observed high PCV and GCV estimates for pod length, pod weight, pulp weight, seed weight, shell weight, rag weight, rag per cent, real pulp value, pulp : seed, pulp: shell, number of pods kg-1, inflorescence length and number of flowers inflorescence-1. High heritability accompanied with high expected genetic advance was recorded for pod length, pod weight, pulp weight, seed weight, shell weight, rag weight, number of pods kg-1, seed number, 100 seed weight, inflorescence length, number of flowers inflorescence-1, petal length, tartaric acid and non reducing sugar. It is clear that, these traits were highly heritable showing the presence of additive gene action. Thus, it is indicating better scope for improvement of these traits by an effective selection programme. Correlation coefficient studies revealed that, genotypic correlation coefficients were higher than their phenotypic counterparts for the traits like pulp weight, seed weight, shell weight, rag weight and pulp per cent. This indicated that, there was a strong inherent association between these characters at genetic level. Pulp weight had highly significant and positive genotypic and phenotypic correlation with seed weight, shell weight, rag weight, pulp per cent. Genetic diversity as assessed by Mahalanobis D2 statistics indicated that, twenty six tamarind genotypes were grouped in four clusters. Cluster I was the largest and comprised 23 genotypes. Cluster II, III and IV possessed one genotype in each cluster. The maximum relative contribution to the total divergence was by inflorescence length, TSS, number of pods kg-1, pod weight, tartaric acid, 100 seed weight, total sugar, seed number and pod thickness indicating these traits may be considered for selecting promising parents. Highest intra cluster distance was observed in cluster I, while highest inter cluster distance was between cluster I and IV. Genotypes with higher mean pod width, pulp weight, rag weight, pulp per cent, real pulp value, 100 seed weight, inflorescence length, TSS were grouped in cluster IV and pod length, pod thickness, pod weight, seed weight, shell weight, seed number and tartaric acid were grouped in cluster III. Studies conducted on qualitative parameters revealed a wide range of variation of all characters under consideration.
