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Kerala Agricultural University, Thrissur

The history of agricultural education in Kerala can be traced back to the year 1896 when a scheme was evolved in the erstwhile Travancore State to train a few young men in scientific agriculture at the Demonstration Farm, Karamana, Thiruvananthapuram, presently, the Cropping Systems Research Centre under Kerala Agricultural University. Agriculture was introduced as an optional subject in the middle school classes in the State in 1922 when an Agricultural Middle School was started at Aluva, Ernakulam District. The popularity and usefulness of this school led to the starting of similar institutions at Kottarakkara and Konni in 1928 and 1931 respectively. Agriculture was later introduced as an optional subject for Intermediate Course in 1953. In 1955, the erstwhile Government of Travancore-Cochin started the Agricultural College and Research Institute at Vellayani, Thiruvananthapuram and the College of Veterinary and Animal Sciences at Mannuthy, Thrissur for imparting higher education in agricultural and veterinary sciences, respectively. These institutions were brought under the direct administrative control of the Department of Agriculture and the Department of Animal Husbandry, respectively. With the formation of Kerala State in 1956, these two colleges were affiliated to the University of Kerala. The post-graduate programmes leading to M.Sc. (Ag), M.V.Sc. and Ph.D. degrees were started in 1961, 1962 and 1965 respectively. On the recommendation of the Second National Education Commission (1964-66) headed by Dr. D.S. Kothari, the then Chairman of the University Grants Commission, one Agricultural University in each State was established. The State Agricultural Universities (SAUs) were established in India as an integral part of the National Agricultural Research System to give the much needed impetus to Agriculture Education and Research in the Country. As a result the Kerala Agricultural University (KAU) was established on 24th February 1971 by virtue of the Act 33 of 1971 and started functioning on 1st February 1972. The Kerala Agricultural University is the 15th in the series of the SAUs. In accordance with the provisions of KAU Act of 1971, the Agricultural College and Research Institute at Vellayani, and the College of Veterinary and Animal Sciences, Mannuthy, were brought under the Kerala Agricultural University. In addition, twenty one agricultural and animal husbandry research stations were also transferred to the KAU for taking up research and extension programmes on various crops, animals, birds, etc. During 2011, Kerala Agricultural University was trifurcated into Kerala Veterinary and Animal Sciences University (KVASU), Kerala University of Fisheries and Ocean Studies (KUFOS) and Kerala Agricultural University (KAU). Now the University has seven colleges (four Agriculture, one Agricultural Engineering, one Forestry, one Co-operation Banking & Management), six RARSs, seven KVKs, 15 Research Stations and 16 Research and Extension Units under the faculties of Agriculture, Agricultural Engineering and Forestry. In addition, one Academy on Climate Change Adaptation and one Institute of Agricultural Technology offering M.Sc. (Integrated) Climate Change Adaptation and Diploma in Agricultural Sciences respectively are also functioning in Kerala Agricultural University.

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2013 - 201997
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Subject: Horticulture × End date: 2019 × Start date: 2013 × Type: Thesis × Thesis Type: M.Sc ×
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Now showing 1 - 9 of 97
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    ThesisItemOpen Access
    Evaluation of curry leaf (Murraya koenigii L.) accessions for yield and quality
    (Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara, 2019) Anila, Peter; KAU; Krishnakumary, K
    Curry leaf (Murraya koenigii L.) is an important perennial herbal spice widely used for culinary purpose in India for centuries and the leaves valued for its characteristics flavour and aroma. Leaves possess medicinal and neutraceutical properties due to the presence of vitamins, minerals and phytochemicals. In Kerala, cultivation is limited to landraces which are often reported to be low in quality. Identification of promising types with high yield and quality will pave way for promoting large scale cultivation in Kerala. The present study entitled “Evaluation of curry leaf (Murraya koenigii L.) accessions for yield and quality” was undertaken with objectives of morphological and biochemical characterization of available accessions and standardization of vegetative propagation. accessions of curry leaf maintained by the Department of Vegetable Science, College of Horticulture, Vellanikkara along with the released variety Suvasini were used as the experimental material. Among the accessions, wide variability was recorded for fifteen quantitative and five qualitative morphological characters studied. Cluster analysis was performed and superior accessions were selected and those were subjected to biochemical analysis. Among the accessions, 76 % were having green midrib and petiole whereas 24 % with light red pink. Leaf colour was found as dark green in 19 % of accessions and the remaining accessions were green in colour. Only two leaflet shape were noticed with 19 % having lanceolate shape. The plant height varied from 2.23 m (MK 107) to 5.21m (MK 103) whereas branching height ranged from 31.25 cm (MK 125) to 67.51 cm (MK 122). Accession MK 118 recorded highest canopy spread in N-S direction (4.57 m) while MK 142 recorded in E-W direction (4.78 m). Considerable variability was observed in number of primary, secondary and tertiary branches and more than 40 numbers of tertiary branches were recorded in five accessions namely MK 107, MK 118, MK 126, MK 142 and MK 160. The leaf length ranged from 14.71 cm (MK 122) to 21.81 cm (MK 126) whereas maximum number of leaflets (22 leaflets) were observed in three accessions viz., MK 126, MK 142 and Suvasini with the largest leaf area of 66.46 cm2 in MK 142. Curry leaf was harvested at four months interval from June to March. Harvesting during June- July months in the rainy season recorded the highest leaf yield per plant. Leaf yield of more than 5 kg per plant was obtained in four accessions namely, MK 107, MK 126, MK 142 and MK 160. Aroma and flavour are the important parameters in curry leaf and based on sensory evaluation, eight accessions were identified as superior with a mean sensory score of above 7, with the highest score of 7.40 and 7.33 for flavour and aroma in MK 126. Correlation analysis revealed significant and positive correlation of yield with number of primary, secondary and tertiary branches, canopy spread in N-S and E-W direction, number of leaflets, and leaf area. Based on cluster analysis, all the thirty accessions under the study were grouped into twelve clusters and ten accessions from superior clusters were selected for biochemical analysis. Oil recovery was higher in dry leaves than in fresh whereas antioxidant activity and beta carotene content were higher in fresh leaves. Highest essential oil recovery was recorded in dried samples of accession MK 186 (1.09 %) and maximum content of crude fibre was recorded in two accessions namely MK 118 (11.61 %) and MK 186 (11.65 %). Accession MK 126 recorded the highest content of carbohydrate (15.99 %) and protein (6.00 %). Highest content of total phenol (0.31 %) and antioxidant capacity (3.45) was recorded in MK 105. The beta carotene content was found higher (˃ 8.80 mg 100g-1) in three accessions namely, MK 105, MK 142 and MK 186. Considering yield and quality MK 142 and MK 126 were identified as most promising types followed by MK 105 and MK 186. Standardization of vegetative propagation was done in Suvasini with softwood, semihardwood and hardwood types of cuttings, two growth regulators (IBA and NAA) at different concentrations of 1000ppm, 2000ppm and their combinations during rainy, winter and summer season. Even though success rate of vegetative propagation through stem cuttings was very low, hardwood cuttings treated with highest concentration of growth regulator (2000ppm IBA+2000ppm NAA) resulted in 3.3 % of establishment during rainy season
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    ThesisItemOpen Access
    Collection and evaluation of Wayanad turmeric (curcuma longa l.) for yield and quality
    (Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara, 2019) Anu, T S; KAU; Jalaja Menon, S
    Turmeric (Curcuma longa L.) is a rhizomatous perennial herb and an important sacred spice of India. It is used as a spice, colourant and an aromatic stimulant in several medicinal preparations. Wayanad local turmeric is reported to contain an average of 9.4 per cent curcumin. Due to the advent of improved varieties, the traditional cultivars of Wayanad are eroding. Keeping in view of this fact the study was undertaken to evaluate the local Wayanad accessions for yield and quality. Twenty six accessions of traditional ecotypes were collected from three taluks of Manathavady, Vythiri and Sultanbathery of Wayanad district through mass publicity. Seventeen accessions having sufficient planting materials for replicated trial were selected for field trial along with three improved varieties, Sona, Kanthi and Prathibha as checks. The crop was raised under the partial shade of 54.29 per cent in the coconut farm of the Department of Plantation crops and spices in randomized block design. Morphological observations were taken at 150 days after planting. Wayanad local turmeric accessions performed better than the check in all the biometric characters except length of the leaf. The plant height was highest for WCL 23 and girth was highest for WCL 3. The number of leaves on the main tiller was significantly high in WCL 15 and 16 while number of tillers per clump was highest in WCL 22. Leaf with maximum length and width were recorded in Kanthi and WCL 16 respectively. Horizontal rhizome branching was observed in the Prathibha , 3, 13, 16, 17, 24 and 25. The variety Prathibha and accessions 16, 17, 20, 21, 24 and 25 showed plumpy rhizomes. Compact rhizomes were observed in 8, 9, 13, 14,15, 16, 19, 20 and 25. The inner core colour of the rhizome was light yellow in accession WCL 24 and reddish yellow Colour was observed in Prathibha, Kanthi and WCL 3. All other accessions had orange inner core colour. The accessions and varieties were categorized based on percent disease index. The variety Prathibha and accessions 3, 13, 14, 15, 16 and 25 were highly resistant to leaf blotch. Accession WCL 5 was highly susceptible to leaf blotch. All the accessions were resistant in disease reaction to leaf spot except WCL 19, which was moderately resistant. The incidence of pests like lema beetle and shoot borer were observed in all accessions while leaf roller incidence was noticed only in Prathibha, WCL 5, WCL 17 and WCL 24. Fresh rhizome yield per plant was significantly high in accessions WCL 24 (350.33 g) and WCL 23 (350.08 g) and were on par with Kanthi (335.60 g) and WCL 25 (274.66 g). Accession WCL 25 was superior in fresh rhizome yield per plot and per hectare (32.32 t ha-1). Accessions WCL 23 and WCL 25 performed over and above the checks in terms of fresh yield, curcumin content and curcumin yield. Curcumin content was high for WCL 5 (10.18 %) followed by WCL 25 (9.27 %) and WCL 26 (9.31 %). The accession WCL 5 was highly susceptible to leaf blotch and curcumin yield (286.06 kg ha-1) was low. The fresh rhizome yield was highest in WCL 25 (32.32 t ha-1). Curcumin yield was highest for WCL 25 (551.40 kg ha-1) and accessions WCL 20, WCL 23, and WCL 26 were on par with WCL 25. Oleoresin content was significantly high in accessions WCL 3 (19.90 %) and WCL 22 (19.57 %). Essential oil content was highest for Sona (4.00 %) and Prathibha (4.00 %). Selection index was also calculated from fresh rhizome yield per clump curcumin content, dry rhizome recovery and disease reaction. Accessions 3, 13, 14, 15, 16, 23 and 25 had a highest score of 12 and these were identified as superior accessions which can be used for further crop improvement programme.
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    ThesisItemOpen Access
    Nutritional and Antioxidant potential of medicinal rice variety Rakthashali
    (Department of Community Science, College of Horticulture,Vellanikkara, 2019) Aiswarya, Girijan; Aneena, R R
    The study entitled “Characterization of viruses infecting small cardamom (Elettaria cardamomum Maton) and production of disease free plants” was conducted at Department of Plant Pathology, College of Agriculture, Vellayani during 2017-2019, with the objective to study the occurrence and distribution of viruses infecting small cardamom, molecular characterization of the viruses and elimination of viruses through meristem culture for the production of disease free planting material. Survey was conducted in Kattappana, Pampadumpara and Ambalapara panchayats of Kattappana block; and Nedumkandam, Thukkupalam and Chembalam panchayats of Nedumkandam blocks of Idukki district during November 2018 – May 2019. The incidence of katte disease caused by Cardamom mosaic virus (CdMV) was present in all the panchayats surveyed and it ranged from 3.75 to 43.0 per cent in Kattappana block and 5.0 to 31.33 per cent in Nedumkandam block. Disease incidence for chlorotic streak caused by Banana bract mosaic virus (BBrMV) was recorded from Kattappana (41%), Pampadumpara (30%) and Nedumkandam (8.33%) panchayats. The aphids infestation was absent in all the surveyed plots. Colocasia spp. and Alpinia spp. were the major plants observed in and around the cardamom fields and were not having visible symptoms of the viral infections. The virus inoculums were maintained under insect proof net house at Cardamom Research Station, Pampadumpara. Katte disease produced slender chlorotic flecks developing into pale green discontinuous stripes running parallel to veins from midrib to leaf margin of the infected leaves. Mosaic mottling and chlorotic specks were seen on the infected leaves and young pseudostems. In case of severe infection, plants produced stunted tillers. Chlorotic streak disease was characterised by continuous and discontinuous chlorotic streaks along veins and midribs of the infected leaves and green discontinuous spindle streaks on pseudostem. CdMV (a potyvirus) and BBrMV in cardamom was detected using polyclonal antibodies of Potato virus Y (PVY) and BBrMV respectively procured from DSMZ, Germany by direct antigen coating- Enzyme linked immunosorbent assay (DAC-ELISA) and Dot immunobinding assay (DIBA).The highest virus titre of CdMV and BBrMV was obtained in samples collected from Pampadumpara and Kattappana respectively. Molecular detection of the viruses was carried out using reverse transcriptase - polymerase chain reaction (RT-PCR) with specific primers for CdMV and BBrMV; and obtained amplicons of expected size of 879-905 bp for CdMV- and 625-633 bp for BBrMV- infected samples. The sequences of the isolates of CdMV from Kattappana, Pampadumpara and Nedumkandam were subjected to BLAST analysis and found to be similar to Indian cardamom mosaic virus isolates from Thalathamane and Appangala with > 96 per cent similarity. The BBrMV in cardamom from Kattappana, Pampadumpara and Nedumkandam was similar to Banana bract mosaic virus (BBrMV) CdM isolate of Karnataka (91.01%), Coimbatore (90.29%) and Thrissur (95.76%) respectively. Phylogeny tree constructed in MEGA 6.0 software differentiated CdMV and BBrMV into four clades, in which CdMV Kattappana and Nedumkandam isolates were clustered together whereas CdMV Pampadumpara isolate was in separate clade. Similarly, BBrMV isolates of Pampadumpara and Nedumkandam clustered together while BBrMV Kattappana was in separate clade. Meristem of 2 mm size separated from infected plants were grown in Murashige and Skoog medium supplemented with 3 mg benzyl amino purine (BAP), 1.5 mg indole acetic acid (IAA) and 0.8 mg kinetin expressed direct organogenesis but multiple shoots were not produced. The TC plants were subjected to DAC-ELISA with the specific polyclonal antibodies and PCR with specific primers of the viruses and confirmed that the plants produced from meristems were free of both the viruses. Thus, the present study revealed that two viral diseases viz., katte and chlorotic streak affecting small cardamom in Idukki. Serologically and molecularly it was detected that katte disease was caused by Cardamom mosaic virus (CdMV) and chlorotic streak disease was caused by Banana bract mosaic virus (BBrMV), and the viruses could be eliminated from the infected plants through meristem tip culture to produce the diseases free plants.
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    ThesisItemOpen Access
    Process optimisation and quality evaluation of fruit pulp based yoghurts
    (Department of Community Science, College of Horticulture,Vellanikkara, 2019) Lovely Mariya, Johny; KAU; Seeja Thomachan, Panjikkaran
    Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by Lactobacillus bulgaricus and Streptococcus thermophilus. Yoghurt is known for its nutritional, therapeutic and functional properties. The present study was undertaken to standardise fruit pulp based yoghurts and to enrich the standardised products with functional ingredients like garden cress seed and flax seed. The study also envisaged to evaluate the organoleptic, physico chemical, nutritional and keeping qualities of the standardised products. Fruit pulp based yoghurts (FPBY) were prepared using locally available fruits such as sapota, guava, jackfruit (Koozha type), banana (Palayamkodan) and papaya. Twenty six treatments were evaluated for various organoleptic qualities and was compared with 100 per cent milk yoghurt (control). In different treatments tried for the preparation of FPBY, the mean scores for different quality attributes showed a decreasing trend with increase in the quantity of fruit pulps. Yoghurts prepared by incorporating 10 per cent fruit pulp was selected as the most acceptable treatment from all FPBY. Physicochemical properties like moisture and pH decreased during storage and a gradual increase in acidity, syneresis, curd tension and viscosity was observed in FPBY. In the selected products TSS, reducing sugar, total sugar, energy, carbohydrate, lactose, fat, vitamin C and iron content decreased during storage. Protein content of freshly prepared control yoghurt was 4.59 per cent and on 15th day of storage it decreased to 3.35 per cent. The protein content varied from 3.76 to 2.71 per cent in SPBY (Sapota pulp based yoghurt), 3.23 to 2.61 per cent in GPBY (Guava pulp based yoghurt), 3.91 to 3.08 per cent in BPBY (Banana pulp based yoghurt), 4.42 to 3.22 per cent in JPBY (Jackfruit pulp based yoghurt) and 3.23 to 3.24 per cent in PPBY (Papaya pulp based yoghurt) in initial and at the end of storage respectively. Vitamin A and vitamin C content was found to be increased with incorporation of fruit pulp. The highest calcium content was found to be in control (78mg/100g) and a slight decrease in calcium content was observed among FPBY. A slight increase in iron and potassium content was observed in FPBY compared to control. The highest potassium content was observed in BPBY with an initial content of 83.25 to 83.05 mg/100g at the end of storage. The selected FPBY was incorporated with garden cress seeds (GCS) and flax seeds (FS) at 0.5 per cent and 2 per cent level, respectively. The highest total organoleptic scores were attained for control (51.67) which was incorporated with garden cress seeds. This was followed by GPBY (48.45), SPBY (48.33), JFPBY (47.81), BPBY (46.73) and PPBY (43.72). In flax seeds incorporated yoghurts the highest organoleptic score was attained for control (40.78) which was followed by GPBY (40.15), SPBY (40.14), BPBY (39.94), PPBY (39.82) and JFPBY (39.78). Incorporation of 0.5 per cent garden cress seeds and 2 per cent flax seeds increased the protein content from 4.59 per cent to 4.78 and 4.93 per cent respectively. Incorporation of functional ingredients increased the fat, iron, calcium and potassium content in all yoghurts. During storage, E coli and coliform bacteria were not detected in all yoghurt samples. Yeast and fungi was not detected up to 10th day of storage and at 15th day of storage the presence of yeast and fungi were observed among all the selected yoghurt samples, indicating a shelf life of ten days. The cost of production of plain yoghurt was Rs. 13.50/100 ml and for FPBY it varied from Rs. 17.00 to 20.00/100 ml. Incorporation of functional ingredients increased the cost of production from Rs. 17.16 to 21.00/100 ml. The standardised products are suitable for commercialisation and diversification. Milk based functional food products will be a boon to the dairy food industry.
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    ThesisItemOpen Access
    Extraction and utilization of anthocyanin pigments from jamun ( Syzygium cumini L. )
    (Department of Processing Technology, College of Horticulture, Vellanikkara, 2016) Naresh, N; KAU; Sheela, K B
    The project entitled “Extraction and utilization of anthocyanin pigments from jamun (Syzygium cumini Skeels.)” was undertaken at the Department of Processing Technology, College of Horticulture, Vellanikkara during 2013-15. The objectives of the study were standardization of method of extraction of anthocyanin pigment and evaluation of pigment stability to pH, light, temperature, storage conditions and in processed products. Method for extraction of anthocyanin pigments from jamun was standardized. Among the four extraction methods compared, highest content of anthocyanin (61.07mg/100g), recovery per cent (13.75), colour hue (1.30) and colour intensity (1.13) were obtained for acidified solvent extraction method (20% ethanol + 0.5% citric acid). The effect of light and storage conditions on pigment stability was evaluated. Storage in amber coloured bottles under refrigerated conditions was found to be best for anthocyanin pigment due to lesser degradation of the pigment compared to that stored under ambient conditions. The effect of temperature on the anthocyanin content was studied at 70, 80 and 900 C and anthocyanin content was measured at intervals 30 minutes, 45 minutes and one hour of incubation at each temperature. Anthocyanin content decreased from an initial value of 61.25mg/100g to 50.24mg/100g one hour of heating at 900 C. The effect of pH on stability of anthocyanin pigment was studied at different pH ranging from 2.5 to 7 and incubating it for different intervals from one hour to 20 days at room temperature. Anthocyanin content was found to decrease with increase in pH and the least decrease was found at pH 2.5. Anthocyanin content was found to decrease from an initial value of 61.25mg/100g to 34.28mg/100g 20 days after incubation at a pH of 7. Least changes in pH were observed in RTS beverage prepared with 0.3% citric acid and 0.01% ascorbic acid and stored at refrigerated condition (T10). Acidity of the RTS beverage followed an increasing trend during storage, greatest change in acidity was observed in T8 (product coloured with synthetic colour). Ascorbic acid was found to decrease with increase in duration of storage, minimum changes in ascorbic acid was observed in RTS beverage prepared with 0.4% citric acid and 0.02% ascorbic acid and stored at refrigerated condition (T14). RTS beverage stored under refrigerated conditions retained colour throughout the storage period as compared to ambient condition where there was a greater loss of the colour. Addition of ascorbic acid was found to hasten the colour degradation of the beverage under ambient conditions, but under refrigerated conditions there was not much change in colour. Pigment stability in mixed fruit jam was also studied by storing the prepared product under ambient and refrigerated conditions for a period of three months. pH of the mixed fruit jam followed a declining trend during storage, least change in pH was observed in T1 (control under refrigerated condition) during storage. There was no significant change in the colour of the mixed fruit jam stored under refrigerated conditions. A slight darkening of the colour was seen in the bottles stored at ambient condition. Guava RTS beverage and mixed fruit jam was organoleptically evaluated by selected panel of judges. The products kept under refrigerated conditions recorded highest scores for flavour, texture, taste and overall acceptability compared to those kept at ambient conditions three months after storage.
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    ThesisItemOpen Access
    Seed invigoration to overcome dormancy in ash gourd (Benincasa hispida (Thunb.) Cogn.)
    (Department of Seed Science and Technology, College of Horticulture, Vellanikkara, 2016) Shobha, K V; KAU; Rose Mary, Francies
    An experiment ‘Seed invigoration to overcome dormancy in ash gourd (Benincasa hispida (Thunb.) Cogn.),’ was conducted during 2014-2016 in the Department of Seed Science and Technology, College of Horticulture, Kerala Agricultural University (KAU), Vellanikkara, Thrissur, following a completely randomized design with 16 treatments and three replications. The experiment aimed to elucidate the effect of seed invigoration on dormancy in ash gourd, to ascertain the anatomical changes in seed coat on seed treatment and to assess the storage potential of treated seeds under ambient conditions. Seed invigoration was resorted to by soaking seeds of variety KAU Local in water (hydro priming) for 24 hours, thiourea (0.5%) for 24 hours, KNO3 (0.4%) for 24 hours, KNO3 (0.7%) for 24 hours, KH2PO4 (10-1 M) for 24 hours, vinegar (pH 3.7) for 2 hours, polyethylene glycol 6000 (-0.5 MPa) for 24 hours, salicylic acid (60 ppm) for 12 hours, salicylic acid (60 ppm) for 24 hours, kinetin (10 ppm) for 12 hours, kinetin (10 ppm) for 24 hours, CaCl2 (50 mM) for 12 hours, CaCl2 (50 mM) for 24 hours, Psuedomonas fluorescens (1x106 cfu.ml-1) for 12 hours, Psuedomonas fluorescens (1x106 cfu.ml-1 ) for 24 hours. Untreated seeds served as control (T16). Both treated and untreated seeds, dried to < 8 per cent moisture content were packed in polythene bags (400 guage) and stored under ambient conditions upto ten months. The seed quality parameters viz., germination, germination index, coefficient of velocity of germination, energy of germination, mean time to germination, vigour indices I and II, and electrical conductivity of seed leachate were recorded at monthly intervals during storage. Seed microflora as well as histochemical studies to analyse the changes occurring in the dimensions of embryo and proportions of different fractions of seed coat were assessed at bimonthly intervals. Results pointed out the existence of significant differences in the impact of various invigoration treatments on the seed quality and histochemical parameters observed both within 35 days of invigoration as well as during storage. Majority of the seed invigoration treatments were effective in breaking dormancy in ash gourd. Dormancy was first broken in seeds treated with KH2PO4 and kinetin. In the above treatments germination reached above 60 per cent (the minimum standards for seed certification (MSCS) prescribed for ash gourd) on the 11th day after invigoration (DAI). Dormancy in untreated seed was broken only on the 35th day after extraction. However, seed invigoration with salicylic acid, vinegar and PEG 6000, proved to be detrimental. Seed invigoration also helped in extending the viability of seeds. Germination in seeds treated with CaCl2 for 24 hours, was found to be retained above MSCS for seven months during storage, whereas, in untreated seeds, germination above 60 per cent was observed for two months only. Seeds treated with salicylic acid failed to germinate by 35th DAI while those treated with vinegar and polyethylene glycol (PEG) failed to attain MSCS throughout the period of study. The viability of seeds treated with kinetin or CaCl2 for 12 hours and those treated with Pf for either 12 or 24 hours was found to be retained for six months of storage. Germination index, coefficient of velocity of germination, energy of germination, vigour indices I and II in both treated and untreated seeds, increased by 35th DAI and marginally decreased over the period of storage. In all the invigoration treatments, the above mentioned parameters were invariably higher than that of untreated control. However, the performance of seeds treated with salicylic acid, vinegar and PEG 6000 was lower than the untreated seeds. Invariably, the germination index, coefficient of velocity of germination, energy of germination, vigour indices I and II were high in seeds treated with CaCl2 for 24 hours followed by treatment with Pf for 12 hours and CaCl2 for 12 hours. The mean time to germination, electrical conductivity of seed leachate, the thickness of seed coat and its component layers as well as the microbial infection of seed was also observed to be low in these treatments. High and significant positive correlation was found to exist between germination and speed of germination, coefficient of velocity of germination, vigour indices I and II. It became evident that germination in ash gourd will be strongly affected with an increase in thickness of total seed coat or its outer layerthe testa. The thickening of seed coat owing to the thickening of testa will be accompanied with an obvious decrease in germination, germination index and coefficient of velocity of germination, vigour indices I and II. Results thus indicated that poor germination in seeds of ash gourd may be due to water impermeable seed coat (physical dormancy) mainly resulting from thickening of the outer layer (testa). Such dormancy in ash gourd can be best overcome by seed invigoration with CaCl2 (50 mM) for 24 hours. In addition, enhancement of seed viability, seed quality and seedling performance over storage was also achieved. Seed treatment with CaCl2 (50 mM) or Psuedomonas fluorescens (1x106 cfu.ml-1), for 12 hours were found to be the next best to treatment with CaCl2 (50 mM) for 24 hours. Hence, these can also be recommended for breaking dormancy and maintaining high seed quality in ash gourd.
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    ThesisItemOpen Access
    Process Standardisation and Quality Evaluation of Wine from Banana (Musa spp.)
    (Department of Post Harvest Technology, College of Horticulture, Vellanikkara, 2019) Sarthak Kiribhaga; KAU; Saji Gomez
    Banana is one of the economically important fruit crops of Kerala. It is highly perishable in nature because of textural characteristics and high moisture content. Post harvest losses of banana can be reduced by adopting proper post harvest management practices and processing into value added products. Banana wine is a delicious alcoholic beverage with low alcohol content. The cost of production of banana based alcoholic beverages is much cheaper than other fruit based beverages. Hence, the present study is aimed at evaluating the popular banana varieties of Kerala for wine production and to evaluate the quality of wine during storage. The experiment was carried out in the Department of Post Harvest Technology during 2017-19. The different banana varieties (Grand Naine, Karpooravalli, Poovan, Yangambi (KM-5) and Palayankodan) were collected from various localities of Thrissur. The physico-chemical parameters of ripe banana were evaluated before preparation of wine. Wine was prepared from banana varieties with 1:1 and 1:2 dilutions of pulp and water. The nutritive, biochemical and organoleptic properties of wine were determined. Organoleptic evaluation of wine revealed that wine prepared from the varieties Poovan, Grand Naine, Yangambi and Palayankodan in 1:2 ratio of pulp and water and the wine from Karpooravalli in 1:1 ratio of pulp and water were superior. Wine from all five varieties in both the dilutions using pure culture of wine yeast (MTCC 4793) was organoleptically unacceptable as all the samples had an overall acceptability score less than 5.5. The wine with maximum scores from each variety was selected and kept for ageing in china clay jar for two months, followed by storage in plain and amber coloured bottles under ambient conditions for three months. Changes in quality of wine during ageing and subsequent storage were assessed. During ageing of wine, the pH and alcohol showed an increasing trend whereas titratable acidity, total soluble solids, ascorbic acid, phenols and microbial population showed a decreasing trend. Reducing, non reducing and total sugars could not be detected in the wine during ageing. The flavour profile analysis of wine revealed that ethanol, ethyl hydrogen succinate and glycerin were the major compounds in banana wine. Wine from Grand Naine contained a distinctive compound, methyl tratronic acid. The wine from Poovan also had compounds such as ethanol, ethyl hydrogen succinate, glycerin, phenyl ethyl alcohol and was distinctive from the wine of other varieties owing to the existence of a unique compound, 1-Butanol-3-methyl. The wine produced from Karpooravalli contained a unique compound, 1-Deoxy-d-arabitol in addition to ethanol, ethyl hydrogen succinate, glycerin and phenyl ethyl alcohol. Similar to the wine from the variety Grand Naine, the wine produced from Yangambi contained methyltratronic acid in addition to other compounds like ethanol, ethyl hydrogen succinate, glycerin and phenyl ethyl alcohol. The wine made from Palayankodan was distinctive from the wine of other varieties owing to the existence of a distinctive compound, 3(p Hydroxyphenyl) 1propanol. After completion of ageing, wine from the variety Poovan had the highest organoleptic score (7.6),which had an alcohol content of 9.47%, pH(3.8), total soluble solids(3.6 0Brix), ascorbic acid (1.99 mg 100 g-1), total phenols(44.25 mg 100 g-1) and titratable acidity of 0.72%. Banana wine, after ageing was stored in plain and amber coloured bottles under ambient conditions for three months. After one month of storage, pH and alcohol content showed an increasing trend whereas titratable acidity, total soluble solids, ascorbic acid, total phenols and microbial population showed a decreasing trend. Reducing, non reducing and total sugars could not be detected in the wine. Same trend continued even after two months of storage. At the end of storage period, the total soluble solids and alcohol content remained stable without showing any variation in their values as that of the previous month whereas pH showed an increasing trend. Titratable acidity, ascorbic acid, phenols and microbial population showed a decreasing trend. Colour retention was better in amber coloured bottles. Wine from the variety Poovan had the highest overall acceptability score throughout the storage period. Cost involved in the production of 1 litre of wine ranged from Rs. 129 to 144.
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    ThesisItemOpen Access
    Morphometric evaluation and propagation studies in tamarind (Tamarindus indica L.)
    (Department of Plantation Crops and Spices, College of Horticulture,Vellanikkara, 2019) Shankarprasad, K S; Jalaja Menon, S
    The present study was carried out at the Department of Plantation Crops andSpices, College of Horticulture, Kerala Agricultural University, Thrissur, during 2017- 2019. Seventeen bearing tamarind trees from the KAU main campus were selected for the study after preliminary survey and GPS coordinates were recorded for generating passport data. These accessions were observed for various qualitative and quantitative characters viz., tree growth habit, leaf, flower and fruit characters and biochemical parameters. Ten out of 17 selected accessions were regular yielders. Upright (47.06%), semi-spreading (41.17%) and spreading (11.77%) types of growth habits were observed. The flower initiation was observed from last week of March to the second week of May. Early flowering was noticed in accession KTI-13 and late flowering in accession KTI 6 and Acc. KTI 8. The average panicle length ranged from 7.8 cm (KTI-6) to 32 cm (KTI-17). Flowers were observed for qualitative and quantitative characters. Characters like bract colour and bracteole colour expressed higher variability among the accessions than the other characters. The bract colour varied from deep pink to pale green. Average corolla spread ranged from 2.17 cm to 3.27 cm among the selected accessions. Wide range of variability was expressed in pod characters and biochemical composition. The average pod length was highest in Acc. KTI-16 (19.22 cm). Acc. KTI- 10 recorded highest average fruit weight (26.60 g) followed by Acc. KTI-16 (23.64 g). The number of fruits per unit area of the canopy ranged from 2.83 to 9.83 among the selected accessions. Highest pulp: seed ratio was recorded in Acc. KTI-7 (1.9) while the lowest was recorded by Acc. KTI-15 (0.87). High variability was also noticed in biochemical composition of pulp like titratable acidity (7.79 to 21.94 %), TSS (55 to 70 oBrix) and Vitamin-C (11.17 mg to 18.91 mg per 100g). Accession KTI-12 recorded highest tartaric acid, Acc. KTI-3 recorded highest TSS and Acc. KTI-17 recorded highest Vitamin-C. Correlation study revealed extent of association among pod and flower characters. Highly positive and significant correlation was observed between pulp content and corolla spread. Pod length exhibited highly significant positive correlation with fruit weight. Principal component analysis of yield attributing characters like number of fruits per unit area, pod length, pod girth, pod weight, pulp weight, pulp content, seed weight and number of seed per pod grouped accessions into nine clusters. Accession KTI-13 and accession KTI-17 which were members of Cluster VII were marked as outstanding in terms of higher fruit yield per unit area of canopy and these accessions can be utilized for further breeding programmes. Five propagation methods were evaluated during four seasons under the agro climatic situation of Thrissur district. The success per cent at 90 days after grafting was highest (51.25%) for the grafting done during March-April months irrespective of propagation methods. During this period a minimum temperature of 24OC and maximum 36OC with mean monthly relative humidity 66 per cent, monthly mean rainfall of 5.2 mm and sun shine of 8.4 hours were observed. Patch budding was total failure in all the seasons studied. Among the different propagation techniques approach grafting recorded overall success of 25.63 per cent irrespective of season and success per cent in veneer grafting was on par (21.25%). Considering the interaction effect, veneer grafting recorded highest success of 70 per cent during March-April and percent success in softwood grafting (65%) and approach grafting (60%) carried out during the same period were on par with veneer grafting. Veneer grafting and softwood grafting were found superior than all other methods of propagation when grafted in the month of March-April.
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    ThesisItemOpen Access
    Evaluation of vanda orchids for commercial traits
    (Department of Pomology and Floriculture, College of Horticulture,Vellanikkara, 2015) Minnu Sebastian, KAU; Geetha, C K
    The investigation on the evaluation of Vanda orchids was conducted at the Department of Pomology and Floriculture, College of Horticulture, Vellanikkara, during 2013-‘14 with the objective of evaluating the field performance for commercial exploitation. Thirty Vanda varieties/ hybrids were selected for the study. They were evaluated for their height, spread, shoot characters (nature, girth, internodal length), leaf characters (length, breadth, area, number, interval of leaf production, leaf sheath characters), root characters (length, girth, number), floral characters (days from spike emergence to opening, longevity of spike, interval of spike production, annual production of spike, blooming period, number of florets per spike, individual flower life, flower size, features of petal, lip and column) under field conditions, as well as post harvest parameters (spike longevity, number of buds opening in vase, physiological loss in weight, water uptake and floret span). The varieties exhibited wide variation in both vegetative and floral characters. Maximum plant height was observed in V. Pompimol and the minimum in V. Thailand Beauty. V. Kasem’s Delight x V. Bitz’s Heartthrob recorded the maximum plant spread and V. Pachara Delight Pink the minimum. Shoot girth and internodal length were the maximum in V. Taweesuksa x V. Kultana Gold x V. Green Gold and V. Pakchong New Land x V. Annette Jones, respectively while the minimum was recorded by V. Varuvathe Pink and V. Thailand Beauty, respectively. Leaf number was maximum in V. Prapawan and the minimum in V. Apec Blue. Leaf length as well as leaf area were the maximum in V. Pompimol, whereas the least values for these characters were for V. Prapawan and V. Anek Delight, respectively. V. Lumpini Red x V. Taweewan recorded the maximum leaf breadth and V. Fuchs Delight, the minimum. Interval of leaf production was the maximum in V. Katsuura x V. Fuchs Delight and the least in V. Lumpini Red x V. Taweewan. Among the vanda varieties, V. Apec Blue recorded, the maximum number of roots whereas V. Anek Delight and V. Lumpini Red x V. Taweewan had maximum root length and girth, respectively and the minimum was in V. Varuvathe Pink, V. Urbchitr x V. Bitz’s Heartthrob and V. Dr Anek x V. Bitz’s Heartthrob, respectively. The duration from spike emergence to opening of florets was the maximum in V. Urbchitr x V. Bitz’s Heartthrob. Time required for opening florets (first and 50%) was the least for V. Apec Blue and V. Anek Delight, respectively. Spike longevity was the maximum for V. Madame Rattana and the minimum for V. Anek Delight. Interval of spike production was the maximum in V. Pompimol and the minimum in V. Pranermprai x V. tessellata. Accordingly, annual spike production was the minimum in V. Pompimol and it was the highest in V. Pathum Gold. Spike characters, like length was maximum in V. Kultana Delight Red, while girth in V. Urbchitr x V. Bitz’s Heartthrob .The rachis length and number of florets were the maximum in V. Thailand Beauty and the minimum in V. Varuvathe Pink. The internodal length between florets was the maximum in V. Prapawan and the minimum in V. Red Gem. Lip length and flower size recorded the highest values in V. Pompimol whereas column length was the highest in V. Dr Anek x V. Mimi Palmer. All these characters were the lowest in V. Red Gem. The life of individual floret on the spike was the maximum for V. Katsuura x V. Fuchs Delight and the minimum in V. Pakchong New Land x V. Annette Jones. Among the post harvest characters, spike longevity (vase life) was the maximum in V. Katsuura x V. Fuchs Delight followed by V. Thailand Beauty and the minimum in V. Lumpini Red x V. Taweewan. The life span of each floret was also high in V. Katsuura x V. Fuchs Delight. The qualitative characters of vanda varieties/hybrids differed in all aspects. The leaves were channelled, smooth, rigid and green coloured, with no pigmentation. Three types of leaf apex, viz., tridentate, praemorse and emarginate were observed. The leaves were arranged alternately and were oriented as straight or horizontal with an arching tendency. Varying petal shapes and curvatures were observed. The petal margin was undulated in most of the cases and rarely entire. Uniform, spotted as well as blotched colour patterns were seen in the petals. Lip-lobe shapes and lip curvature were varying in the varieties. Lip apex was bilobed in most cases; acute or truncate apices were also noticed. Lip surface was glabrous, usually single or double coloured whereas it was triple coloured in V. Pathum Gold and V. Robert’s Delight. Lip colour pattern was uniform or streaked or spotted. The column colour pattern was uniform, streaked, blotched or spotted. Spur type was found to be cylindrical in most varieties and saccate in some. The variety V. Pranermprai x V. tessellata possessed good fragrance. Considering the overall quantitative and qualitative parameters, V. Pathum Gold, V. Lumpini Red x V. Taweewan, V. Pachara Delight Pink, V. Apec Blue, V. Prapawan, V. Urbchitr x V. Bitz’s Heartthrob and V. Thailand Beauty were excellent, both for cut flower production and as pot plants. V. Pranermprai x V. tessellata and V. Katsuura x V. Fuchs Delight have more potential for use as cut flower whereas V. Red Gem and V. Anek Delight were excellent as pot plants.