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Tiwari, R. B.
- High-Yielding Multicut Coriander Variety, Arka Isha
Abstract Views :180 |
PDF Views:104
Authors
Affiliations
1 Division of Vegetable Crops, Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bangalore – 560 089, IN
2 Division of Plant Physiology and Biochemistry, IIHR, Bangalore, IN
3 Division of Post Harvest Technology, IIHR, Bangalore, IN
1 Division of Vegetable Crops, Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bangalore – 560 089, IN
2 Division of Plant Physiology and Biochemistry, IIHR, Bangalore, IN
3 Division of Post Harvest Technology, IIHR, Bangalore, IN
Source
Journal of Horticultural Sciences, Vol 7, No 1 (2012), Pagination: 91-93Abstract
Coriander (Coriandrum sativum L.) is one of the important leafy vegetables having a pleasant aroma. Very little research work has been done on improvement of leafy coriander and only a few local varieties, low-yielding and with low aroma, are available in the market. Research work at Indian Institute of Horticultural Research has resulted in development of a leafy coriander variety, Arka Isha, with a high yield potential and good aroma. It is a multicut variety where the plants are bushy, leaves are broad and leaf lobes are short, and the variety is late flowering. Yield is 3.74t ha-1 by pulling at 40 days after sowing, and 11.98t ha-1 by cutting. Leaves have 167.05mg 100g-1 of Vitamin C, with good aroma and keeping-quality.Keywords
Leafy Coriander, Variety, Yield.Full Text
- Pilot Scale Processing of Red Flesh Guava RTS Beverage
Abstract Views :206 |
PDF Views:123
Authors
Affiliations
1 Division of Post Harvest Technology, Indian Institute of Horticultural Research, Hessaraghatta Lake (P.O), Bangalore-560 089, IN
1 Division of Post Harvest Technology, Indian Institute of Horticultural Research, Hessaraghatta Lake (P.O), Bangalore-560 089, IN
Source
Journal of Horticultural Sciences, Vol 2, No 1 (2007), Pagination: 50-52Abstract
Pilot scale studies on production of ready-to-serve (RTS) beverage from red flesh guava were done using 100 kg of the fruit. Pulp yield was more (73.68 %) in lye peeling than in hand peeling (58.68 %). RTS beverage was prepared by mixing fruit pulp with syrup to an optimum level of acidity and sugar, as standardized on a laboratory scale. Blending RTS beverage by using colloidal mill improved the colour, consistency and overall quality. From 100 kg of red flesh guava, 247 litres of RTS beverage could be obtained. The cost:benefit ratio and value addition from this process were worked out at 1.79 and Rs. 5.45/kg of fruit, respectively.Keywords
Exotic Red Flesh Guava, RTS Beverage, Pilot Scale, Colloidal Mill, Cost:Benefit Ratio, Value Addition.Full Text