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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 GRAFT COMPATIBILITY STUDIES IN ANNONA SPECIES.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-11-06) INGLE, SONALI ANIL.; Rathod, Shri. N. G.The nursery experiment entitled, “Graft compatibility studies in annona species” was conducted during 2019-2020 at Experimental Farm Fruit Science, Department of Fruit Science, Faculty of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. The experiment was laid out in Factorial Randomized Block Design with sixteen treatments of different rootstocks viz. Custard apple, Bullock’s heart, Atemoya and Soursop, replicated three times. All the rootstocks were grafted with Balanagar, Bullock’s heart, Atemoya, Soursop scion in the month of February 2020. Observations on growth were recorded at 30 days intervals. Results of present investigation before grafting indicated that significantly maximum growth parameters i.e. height of seedling, diameter of seedling, number of leaves, leaf area, were achieved by the rootstock Atemoya, Custard apple, simultaneously. However, significantly maximum percentage of Graft-take (99.99%) in (Custard apple × Custard apple), (Custard apple × Bullock’s heart), (Custard apple × Atemoya), (Bullock’s heart × Custard apple), (Bullock’s heart × Bullock’s heart), (Bullock’s heart × Atemoya), (Atemoya × Custard apple), (Atemoya × Bullock’s heart), (Atemoya × Atemoya), (Soursop × Custard apple), (Soursop × Bullock’s heart), (Soursop × Atemoya), days required for bud sprouting (12 days) to (Atemoya × Custard apple), bud sprouting percent (99.99%) in (Custard apple ×Custard apple), (Custard apple × Bullock’s heart), (Custard apple × Atemoya), (Bullock’s heart × Custard apple), (Bullock’s heart ×Bullock’s heart), (Atemoya × Custard apple), (Atemoya × Bullock’s heart ), (Atemoya × Atemoya ), (Soursop × Custard apple ), (Soursop × Atemoya), length of scion (34.9 cm) in (Custard apple × Atemoya), maximum (25) number of leaves per graft in (Custard apple × Custard apple), maximum (10.55 cm2) leaf area in (Custard apple × Custard apple), maximum (4.15 mm) scion diameter in (Custard apple × Bullock’s heart), maximum (5.8 mm) rootstock diameter in (Atemoya × Soursop), maximum (20.96 cm) root length in (Bullock’s heart × Bullock’s heart), maximum (12.2 ml) root density in (Atemoya × Custard apple), maximum (1.77) stock: scion ratio in (Custard apple × Soursop), maximum (77.77 %) final survival percent in (Custard apple × Custard apple) of grafts was observed in different annona species rootstock and scion. For better grafting success and graft compatibility Custard apple rootstock and Balanagar scion was found suitable for soft wood grafting in annona species.ThesisItem Open Access EFFECT OF GROWTH REGULATORS AND PROMOTERS ON MANDARIN IN AMBIA BAHAR.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-02-23) MUKHTAR KHAN, AMIR KHAN.; Paithankar, Dr. D. H.An experiment entitled “Effect of growth regulators and promoters on mandarin in ambia bahar” was carried out during 2019 at research field of All India Coordinated Research Project on Fruits (Citrus), Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, with objectives to study the effect of different growth regulators and promoters for the control of fruit drop of mandarin, to study the effect of growth regulators and promoters on yield and quality of mandarin and to find out the suitable combination of growth regulators and promoters to check fruit drop for obtaining higher yield and better quality fruits from ambia bahar. The experiment was laid out in Randomized Block design with 11 treatments viz., T1 (N-ATCA 5 ppm + GA3 15 ppm + Brassinolide 0.4 ppm), T2 (N-ATCA 10 ppm + GA3 15 ppm + Brassinolide 0.4 ppm), T3 (N-ATCA 15 ppm + GA3 15 ppm + Brassinolide 0.4ppm), T4 (N-ATCA 5 ppm + NAA 15 ppm + Brassinolide 0.4 ppm), T5 (N-ATCA 10 ppm + NAA 15 ppm + Brassinolide 0.4 ppm), T6 (N-ATCA 15 ppm + NAA 15 ppm + Brassinolide 0.4 ppm), T7 (N-ATCA 5 ppm + 2,4-D 15 ppm + Brassinolide 0.4 ppm), T8 (N-ATCA 10 ppm + 2,4-D 15 ppm + Brassinolide 0.4 ppm), T9 (N-ATCA 15 ppm + 2,4-D 15 ppm + Brassinolide 0.4 ppm), T10 (Urea 1% + NAA 10 ppm) and T11 (Control). All treatments were replicated three times. The results of present investigation indicated that, for most effective in checking the fruit drop and maximum yield was treatment T9 (N-ATCA 15 ppm + 2,4-D 15 ppm + Brassinolide 0.4 ppm), although treatment T8 (N-ATCA 10 ppm + 2,4-D 15 ppm + Brassinolide 0.4 ppm) was found most improving in quality parameters viz., TSS and Ascorbic Acid and T5 (N-ATCA 10 ppm + NAA 15 ppm + Brassinolide 0.4ppm) for Juice % of Nagpur mandarin were at par with treatment T9 (N-ATCA 15 ppm + 2,4-D 15 ppm + Brassinolide 0.4 ppm). Thus results are conclusive for effectiveness of treatment T9 comprised of suitable combinations of N-ATCA 15 ppm + 2,4-D 15 ppm + Brassinolide 0.4 ppm sprayed at an interval of 15 days interval comense from marble sized fruits for checking fruit drop and thereby improving, yield and so also quality of mandarin.ThesisItem Open Access STUDIES ON CANDY PREPARATION OF KARONDA.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-11-02) KHEKARE, SWATI BALAKDAS.; Chandan, Dr. P. M.An experiment entitled “STUDIES ON CANDY PREPARATION OF KARONDA” was carried out during the year 2018-20 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 sugar concentration and drying method on karonda candy. To evaluate the performance of solar and cabinet dryer for karonda candy drying and to find out the optimum sugar concentration and drying method on karonda candy. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factors, as factor A Sugar concentration of karonda candy viz., S1 (60 % sugar), S2 (65% sugar), S3 (70% sugar) and S4 ( 75% sugar) and factor B Drying method of karonda candy viz.,D1 (Solar dryer), D2 (Cabinet dryer), with eight treatment combinations and replicated thrice. The observations in respect of chemical and sensory evaluation were recorded from freshly prepared karonda candy and thereafter periodically at one month’s interval up to 5 months of candy. From the findings it was observed that, the level of sugar concentration for 0, 30, 60, 90 and 120 days of storage was found significantly superior for total soluble solids, total sugars, reducing sugars, ascorbic acid, titratable acidity content. Regarding the Drying method solar and cabinet drying was found suitable for preparation of candy with respect to TSS, total sugars, reducing sugars, non-reducing sugars, titratable acidity, ascorbic acid content of candy. The effect of both the factors influenced the non reducing sugar content of 0, 30, 60, 90 and 120 days was found to be non significant. Further, the taste, colour, flavour and overall acceptability scores were increased continuously during with advancement of time. The treatment combination S4D2 (sugar concentration of 75% with drying in cabinet dryer) was found superior for preparation of candy from Karonda.ThesisItem Open Access EFFECT OF DIFFERENT LEVELS OF PH AND HERBAL ADDITIVES ON QUALITY OF MAHUA WINE.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-11-02) PATKAR, BHAGYASHRI VASUDEO.; Dalal, Dr. S. R.An experiment entitled “Effect of different levels of pH and herbal additives on quality of mahua wine” 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 levels of pH and herbal additives on chemical and sensory quality of Mahua wine and to find out the suitable combination of pH and herbal additives level to obtain suitable quality of Mahua wine. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factors, as factor ‘A’ constitutes levels of pH viz., P1 (pH-4.0), P2 (pH-4.5), and P3 (pH-5.0) and factor ‘B’ constitutes levels of herbal additives viz., H1 (1% mint), H2 (1.5% mint), H3 (1% lime slices with peel), H4 (1.5% lime slices with peel) with twelve treatment combinations and replicated thrice. The observations in respect of chemical and sensory evaluation were recorded from freshly prepared wine and thereafter periodically at two months interval up to 6 months of maturation of wine. From the findings it was observed that, the level of pH 4 for fresh, 2, 4 and 6 months matured Mahua wine was found significantly superior for total soluble solids, total sugars, reducing sugars, non-reducing sugars, titratable acidity, ascorbic acid, ethanol and antioxidant content. Regarding the different herbal additive levels 1.5% mint was found suitable for preparation of wine with respect to TSS, total sugars, reducing sugars, non-reducing sugars, titratable acidity, ascorbic acid, ethanol and antioxidant content of wine. The effect of both the factors influenced the phenol content of fresh, 2, 4 and 6 months matured Mahua wine was found to be non significant. No traces of methanol and no microbial growth were found in any treatment of wine at different stages of maturation. Further, the taste, aroma, colour, appearance, flavor, astringency and overall acceptability scores were increased continuously during maturation with advancement of time. The treatment combination P1H2 (pH-4.0 with 1.5% mint) was found superior for preparation of wine from Mahua.ThesisItem Open Access STUDIES ON PERFORMANCE OF HIGH DENSITY PLANTED GUAVA UNDER BULDHANA CONDITIONS.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-03-02) KANGUDE, TUKARAM CHANGDEV.; Advisor : Gupta, Shri. N. G.The present investigation entitled “Studies on performance of high density planted guava under Buldhana conditions” was carried out at Krishi Vigyan Kendra, Buldhana. The experiment was laid out in Randomized Block Design with five varieties and four replication. The guava varierties viz., V1- Sardar, V2- Shweta, V3- Lalit, V4- VNR and V5-G.Vilas were evaluated during 2019-20. The result were obtained for characters viz., Plant height, plant spread, plant canopy, number of flowers per plant, flower drop per plant, average fruit set per plant, fruit set percentage, average fruit drop per plant, fruit drop percentage, average number of fruits per plant, average fruit weight, yield per plant, yield per hectare, fruit diameter, fruit volume, total soluble solids, sugars, acidity and ascorbic acid were statistically analyzed. The maximum plant growth in respect of plant spread and plant canopy was found superior in variety Sardar and maximum plant height was found in variety G.Vilas. The yield attributing characters viz., more number of flowers per plant, fruit set percentage and fruit set per plant with minimum fruit drop and flower drop per plant was found associated with variety Sardar. Similarly highest number of fruits per plant, maximum fruit yield per plant and per hectare was recorded in the same variety under high density planting. The highest average fruit weight was recorded in variety VNR. The better fruit quality parameter in viz., total soluble solids, reducing sugar, non- reducing and total sugar was found significantly superior in variety Sardar followed by Lalit. The highest acidity and ascorbic acid was recorded in variety Shweta and highest fruit diameter, fruit volume was recorded in variety VNR.ThesisItem Open Access STORAGE STUDIES ON POMEGRANATE ARILS.(Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2022-02-17) BHUSE, VIKRAM ASHOK; Gupta, Shri. N. S.A laboratory experiment on “Storage studies on pomegranate arils” was conducted at Post-Harvest Technology Laboratory, Department of Fruit science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2019-2020 with objectives to study effect of pre-storage treatment on storability of pomegranate arils, to study effect of different container on storability of pomegranate arils, to find out suitable pre-treatment and container to enhance storability of pomegranate arils. The experiment was laid out in Factorial Completely Randomized Design with fifteen treatment combinations comprising five pre-treatments of chemical (Factor A) viz., C1 (chlorinated water 200 ppm), C2 (chlorinated water 200 ppm+ Sodium hypochlorite 200 ppm), C3 (chlorinated water 200 ppm+ citric acid 5000 ppm), C4 (chlorinated water 200 ppm + ascorbic acid 5000 ppm), C5 (control) and Three containers (Factor B) viz.,B1 (Polypropylene bag 80 gauge), B2 (Polypropylene bag 150 gauge), B3 (Disposable cups) which were replicated three times, to study storability effect of pre-treatment and container at refrigerator condition (8±10C) for 0th, 5th ,10th, 15th and 20th days of storage. In respect to different pre-storage treatments, the treatment C4 (chlorinated water 200 ppm + ascorbic acid 5000 ppm) was found significantly superior in physical parameters viz. weight loss, less spoilage, Hunter colour L* value, a* value, b* value and shelf life, quality parameters and changes in quality parameters viz., TSS, TSS/Acid ratio, ascorbic acid, reducing sugars, non-reducing sugars and total sugars during storage, whereas titratable acidity was found to be non-significant. Regarding the different storage containers, the container B1 (Polypropylene bag 80 gauge) was found significantly superior in physical parameters viz less spoilage, Hunter colour L* value, a* value, b* value and shelf life, quality parameters and changes in quality parameters viz., TSS, TSS/Acid ratio, ascorbic acid, reducing sugars, non-reducing sugars, total sugars during storage, whereas the lowest weight loss was found in container B2 (Polypropylene bag 150 gauge) and titratable acidity was found to be non-significant. The interaction effect of pre-storage treatments and storage containers was found to be significant in respect to physical parameters viz. physiological loss in weight, spoilage, Hunter colour L* value, a* value, b* value and shelf life, quality parameters and changes in quality parameters viz., TSS, TSS/Acid ratio, ascorbic acid, reducing sugars and total sugars during storage. Whereas the interaction effect recorded non-significant variation in respect to quality parameters and changes in quality parameters viz., titratable acidity and non-reducing sugars during storage. The interaction effect of C4B1 (arils washed with chlorinated water 200 ppm and packed in 80 gauge polypropylene bag) was found to be best in physical parameters viz. less spoilage (per cent), Hunter colour L*,a*,b*, shelf life and quality parameters i.e. TSS, TSS/acid ratio, ascorbic acid, sugars and sensory parameters like colour, flavour, texture and taste.ThesisItem Open Access Title : STUDIES ON LEAF TO FRUIT RATIO AND GA3 ON FRUIT GROWTH, YIELD AND QUALITY OF CUSTARD APPLE(Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-11-11) Authors: : KATEKAR, SWAPNIL NARENDRA.; Advisor : Bharad, Dr. S. G.Abstract : An experiment entitle, “Studies on leaf to fruit ratio and GA3on fruit growth yield and quality of custard apple” was carried out during 2019-20 at Central Research station, Dr. Panjabrao Deshmukh Krishi vidyapeeth, Akola with the objective to study the effect of leaf to fruit ratio and GA3 on fruit growth, yield and quality of custard apple and to find out proper leaf to fruit ratio and GA3 suitable with its concentration for better fruit size, maximum fruit yield and quality of custard apple. The experiment was laid out in Factorial Randomized Block Design (FRBD) with sixteen treatment combinations and three replications comprising of four leaf to fruit ratio viz., control, 30:1, 40:1, 50;1 and four application of foliar spray viz., water spray, 15 ppm GA3, 20 ppm GA3, 30 ppm GA3. Regarding the application of leaf to fruit 50:1 showed the better performance in terms of leaf area, chlorophyll content, shoot and leaf carbohydrate content and fruit quality in terms of fruit size, pulp weight, total soluble solids, total, reducing, non-reducing sugar in custard apple cv. Balanagar. In respect of foliar application of GA3 @ 30 ppm showed better performance in terms of leaf area, chlorophyll content, shoot and leaf carbohydrate content and fruit quality in terms of fruit size, pulp weight, total soluble solids, total, reducing, non-reducing sugar in custard apple cv. Balanagar. Amongst the combinations of leaf to fruit ratio and GA3 application, the combined application of 50:1 leaf to fruit ratio and 30 ppm GA3 showed the better performance in terms of leaf area, chlorophyll content, shoot and leaf carbohydrate content and fruit quality in terms of fruit size, pulp weight, total soluble solids, total, reducing, non-reducing sugar in custard apple cv. Balanagar. In overall study of present investigation, it was observed that combine application leaf to fruit ratio (50:1) and GA3 (with 30 ppm concentration) was found better for custard apple to increase yield and quality.ThesisItem Open Access Title : STUDY OF DIFFERENT IBA LEVELS ON NURSERY BEHAVIOUR OF DRAGON FRUIT CUTTINGS.(Publisher : Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-11-11) Authors : RATHOD, SHUBHANGI RAMESH; Advisor : Raut, Dr. U. A.Abstract : A field experiment on “Study of different IBA levels on nursery behaviour of dragon fruit cuttings” was conducted at Experimental farm and Analytical laboratory, Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2018-20 with objectives to study the effect of different IBA levels on rooting of cutting of dragon fruit cutting under Akola condition. To find out the effect of different levels on rooting of cutting of dragon fruit. The experiment was laid out in Completely Randomized Design (CRD) with six treatments which were replicated four times. The stem cutting of dragon fruit treated with Indole Butyric Acid (IBA), to study the introduction of dragon fruit were successfully grow in Akola condition. The results obtained during course of investigation are summarized in following paragraphs. The result reveals that, in respect of root growth parameter, maximum number of root (55.15), maximum root length (20.62 cm), root diameter (2.06 mm), average length of root (17.47 cm), fresh weight of root (2.09 g) length of longest root (24.23 cm), root volume (1.88 cc), average number of root (43.91 cm), dry weight of root (0.61g).This observations were found maximum at 2000 ppm IBA concentration. In respect of shoot growth parameter, Early sprouting (36.99 days), shoot length (24.39 cm), length of longest shoot (31.75 cm), shoot diameter (5.90mm), fresh weight of shoot (47.77 mm), dry weight (8.39 mm), number of sprouts per cutting (4.51mm) was observed maximum at 2000 ppm IBA concentration. From the above experiment application of IBA 2000 ppm was found to improve rooting, shooting and survivability (95.87%) of stem cutting in Dragon fruit and could be commercially used for propagation under Akola condition.ThesisItem Open Access GENETIC VARIABILITY AND CORRELATION STUDIES IN RABI ONION (Allium cepa)(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-11-09) MANE, NAGNATH VILAS.; Kale, Dr. V. S.The present investigation entitled "Genetic variability and correlation studies in rabi onion" was carried out during rabi season in the year 2018-2019 on the experimental field of Department of Horticulture, Dr. PDKV, Akola. The study was undertaken on twenty-three genotypes of onion using randomized block design with three replications. The observations were recorded on number of leaves, plant height, leaf length, leaf area, neck thickness, bulb diameter, bulb weight, yield per plot, TSS and yield per hectare. The result showed highly significant differences among genotypes for all characters studied. The highest genotypic coefficient of variation as well as phenotypic coefficient of variation was observed for yield per plot. Almost all characters exhibited high heritability (31.364% to 94.071%), genetic advance over mean ranged from 2.966 to 59.442 for all the characters. Correlation studies of yield contributing traits exhibited positive and significant correlation with yield per hectare. Path analysis revealed positive direct effect on yield per hectare through number of leaves, leaf length, leaf area, yield per plot. Hence, these characters may be given consideration while formulating selection indices for the improvement of onion.
