Chrysanthemum (Dendranthema grandiflora T), is the second most important flower crop and having different colours grown globally. The introduced cultivar Marigold, which is gaining its popularity in the southern India due to its bright yellow colour and high shelf- life. It is generally propagated through vegetative means, which is a time consuming and having low production rate. Present study was undertaken to standardize the micropropagation and somatic embryogenesis protocol and genetic stability analysis in order to optimize a better substitution for mass multiplication of quality planting material and mitigating the demand of farmers as well as consumers. Nodal segments from the healthy mother plant were sterilized using different surface sterilants and then cultured in MS and B5 media with different growth regulator concentrations for shoot initiation, elongation and rooting followed by hardening in various media. Somatic embryogenesis was undertaken using five different explants and cultured in MS medium with different concentration growth components as well as phytohormones. Among the different media used for micropropagation, B5 media augmented with 1.5 mg/l BAP was found to be best for shoot bud initiation and showed higher rate of multiplication. MS medium with 0.5 mg/l kinetin resulted maximum shoot length whereas B5 medium promoted more number of shoot regeneration. In vitro root initiation was best in MS media and half strength MS media with 1mg/L IBA was next best and was on par with MS media. However, half strength media with 1 mg/L IBA was considered more economical. Among the different explants used for somatic embryogenesis, leaves produced the best quality callus in MS media containing 1 mg/l 2,4-D, 200 mg/l Caesin hydrolysate and 290 mg/l L-Proleine. Shoot tips as explants produced the highest number of shoots per clumps in MS media containing NAA (1.5 mg/l); BAP (3 mg/l); Casein hydrolysate (150 mg/l) and L-Proline (50 mg/l). Ray florets showed the earliest callogenesis as well as plant regeneration in each media. Totally 10 in vitro regenerated plants were randomly selected and tested for genetic stability using two cultivar specific SRAP primers. Tested micropropagated plants were 100 per cent similar with field grown mother plants indicating high efficiency of the optimized micropropagation protocol.

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Date
2018-08-06
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K.R.C. COLLEGE OF HORTICULTURE COLLEGE OF ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)
Abstract
An investigation to standardize the protocol for the preparation of pumpkin candy and pumpkin fortified biscuits and to study their storage stability was carried out in the Department of Post Harvest Technology, KRC College of Horticulture, Arabhavi during 2017-2018. Physicochemical and sensory qualities of both the products were studied during three months of storage. Pumpkin candy was prepared with modification in the procedure such as blanching time (7 and 10 minutes), steeping cubes in sugar syrup and covering with dry sugar (40-70°B), addition of citric acid (0.5 and 1.0%) and their combinations. Among the treatments blanching pumpkin cubes for 7 minutes and steeping them in sugar syrup of 40-70°B with addition of 1 per cent citric acid had scored the maximum recovery (80.10%), highest L* a* b* values (79.04, 1.11, 6.84 respectively), maximum titratable acidity (0.68%), ß–carotene content (5.83 mg/100 g), least non-enzymatic browning (0.146), total bacterial (0.65 x 105 CFU/g) and total fungal count (0.92 x 103 CFU/g) and highest overall acceptability (8.04) at three months of storage. The result of three months storage under ambient condition reveals that chemical constituents viz., moisture percentage, reducing sugar, total sugar, a* value, non- enzymatic browning, microbial population found to increase whereas titratable acidity, ascorbic acid, ß–carotene, non-reducing sugar, L* and b* values and organoleptic scores were decreased. Pumpkin fortified biscuits were prepared by incorporating pumpkin powder and pulp into the standard recipe to replace wheat flour at levels of 5, 10, 15 and 20 per cent. Physicochemical analysis reveals that combination of 20 per cent pumpkin powder and 80 per cent refined wheat flour was found to be better with respect to nutritional quality compared to other treatments. Whereas, the result of sensory evaluation revealed that 15 per cent pumpkin powder has shown higher score for taste, texture and overall acceptability. Product was found to be stable and safe for the consumption without any microbial growth up to 90 days of storage.
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TH-633
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