Journal of Horticultural Sciences

R. L. Bhardwaj ¹

Affiliations
1 Krishi Vigyan Kendra, Sirohi Maharana Pratap University of Agriculture and Technology, Udaipur - 313 001, IN

Abstract

The study was carried out to explore the effect of growth media on seed germination and seedling growth in papaya cv. Red Lady. Three types of media with three levels of cocopeat were studied. The experiment was laid out in Completely Randomized Design, with nine treatment combinations, and replicated thrice. Results showed that the medium Vermicompost + Sand + Pond soil (1:1:1) with 2cm cocopeat layer on top of the polybag (T₉) gave highest germination rate (92.71%), maximum speed of emergence (493.34), highest seed vigour (89.33), maximum germination index (7.18), highest germination value (25.58), the least time required for imbibition (9.37 days) and minimum time taken to germination (3.22 days). Medium T₉ was also found to be the best for growth of 'Red Lady' papaya seedlings as it gave the highest values for seedling growth parameters like seedling height (23.05cm), leaf area (339.26cm²), number of leaves (9.84), stem diameter (3.32mm), number of ischolar_mains (16.68), ischolar_main length (9.93cm), total biomass (4.89g plant^-1) and lowest ischolar_main/shoot ratio (0.21). This treatment significantly reduced seedling mortality and produced maximum number of healthy seedlings (92.69%) in minimum number of days (35.24), showing the highest net profit (Rs. 3470.65/1000 seedlings) and benefit:cost ratio (1.84) seedling production.

Keywords

Papaya Seedling, Germination, Growth Media, Plant Growth, Cocopeat, Pond Soil, Vermicompost, Propagation, Farm Yard Manure.

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R. L. Bhardwaj ¹, S. Mukherjee ¹

Affiliations
1 Department of Horticulture (PHT), S.K.N. College of Agriculture, Jobner - 303328, IN

Abstract

Various fruit juice blends were prepared as (i) Kinnow juice:Aonla juice:Ginger juice in 100:0:0; 95:5:0; 92:5:3 ratios and Kinnow juice:Pomegranate juice:Ginger juice in 90:10:0; 87:10:3 ratios for improving flavour, palatability, nutritive value and medicinal value. The juice blends were preserved by pasteurization at 75°C or 85°C for 15 minutes, and, by adding potassium meta-bisulphite (KMS) at 500 or 750 ppm. These blends were stored in 200ml colourless glass bottles under refrigerated conditions (4±1°C) for six months and tested at three month intervals for physicochemical sensory quality and microbial population. Individual effect of juice blending ratio, processing temperature and KMS treatment was found to be significant for prolonging storage life and for maintaining an acceptable quality of the juice blends. The blend of Kinnow:Pomegranate:Ginger juice at 87:10:3 ratio, followed by Kinnow:Aonla:Ginger juice @ 92:5:3, processed at 75°C for 15 min with 750 ppm KMS, was the most effective for obtaining superior physico-chemical and sensory quality of the blend. However, minimum microbial population was recorded in the juice processed at 85°C (and not 75°C) with the same treatment combination.

Keywords

Kinnow Juice, Juice Blends, Microbial Quality, Physico-Chemical Properties, Ready-To-Serve.

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