A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Sahoo, Tapas Ranjan
- Use of Biochar for Greenhouse Gas Mitigation
Authors
1 Department of Agronomy, College of Agriculture, Odisha University of Agriculture and Technology, Bhubneswar (Odisha), IN
2 Department of Soil Science and Agricultural Chemistry, Odisha University of Agriculture and Technology, Bhubneswar (Odisha), IN
3 Department of Agricultural Economics, Odisha University of Agriculture and Technology, Bhubneswar (Odisha), IN
Source
Rashtriya Krishi (English), Vol 11, No 2 (2016), Pagination: 65-67Abstract
Climate change is threatening food security globally. Countries like India are more vulnerable in view of the tropical monsoon climate and poor coping capacity of the small and marginal farmers. Several agricultural practices like indiscriminate use of agro-chemicals and crop residue burning contribute to emission of greenhouse gases leading to warming of the atmosphere. Sequestration of carbon both in the vegetation and soil is the most effective means of mitigating GHG emissions. There are several strategies of soil carbon sequestration which can be adopted at farm level. One of the recent developments is the conversion of crop residue biomass into biochar and using the char as a soil amendment rather than directly using the crop residues.
- Liming for Enhancing Soil Quality in Acid Soils
Authors
1 Department of Soil Science and Agricultural Chemistry, Odisha University of Agriculture and Technology, Bhubaneswar (Odisha), IN
2 Department of Agronomy, Palli Siksha Bhavana (Institute of Agriculture), Visva-Bharati, Sriniketan (W.B.), IN
3 Department of Agronomy, Odisha University of Agriculture and Technology, Bhubaneswar (Odisha), IN
Source
Rashtriya Krishi (English), Vol 11, No 2 (2016), Pagination: 97-98Abstract
Now it is very difficult to supply food to meet the demand of growing population. Acid soil is a major constraint for producing food grain. Farmers can enhance the soil quality of acid soils by liming to adjust pH to a desired levels needed by the crop to be grown. Benefits of liming include increased nutrient availability, soil structure and rates of infiltration. Soil pH is essential for the proper management and optimum soil and crop productivity. In aqueous solutions, an acid is a substance that donates hydrogen ions (H+) to some other substance. Soil pH is a measure of the number of hydrogen ions in the soil solution. The low productivity of the agricultural sector is largely attributed to low and decreasing soil fertility due to many factors such as soil acidity, soil erosion, continuous cropping and inadequate sustainable soil fertility management (Crawford and US, 2008). For instance, the acidity affects the fertility of soils through nutrient deficiencies (P, Ca and Mg) and the presence of phytotoxic nutrients such as soluble Al and Mn. Application of lime increases both P uptake in high P fixing soil and plant ischolar_maining system by reducing Al and Mn toxicity and improving pH, Ca and Mg. The use of lime is a better option for soils sustainable management among the other options for restoring soil quality.
- Impact of Climate Change on Agriculture in India
Authors
1 Department of Agricultural Economics, Odisha University of Agriculture and Technology, Bhubaneswar (Odisha), IN
2 Department of Agronomy, Odisha University of Agriculture and Technology, Bhubaneswar (Odisha), IN
3 Department of Soil Science and Agricultural Chemistry, Odisha University of Agriculture and Technology, Bhubaneswar (Odisha), IN
Source
Rashtriya Krishi (English), Vol 12, No 1 (2017), Pagination: 4-8Abstract
India's agriculture is more dependent on monsoon from the ancient periods. Any change in monsoon trend drastically affects agriculture. Climate change is any significant long-term change in the expected patterns of average weather of region (or the whole Earth) over a significant period of time. It is about non-normal variations to the climate, and the effects of these variations on other parts of the Earth. Agriculture sector is the most sensitive sector to the climate changes because the climate of a region/country determines the nature and characteristics of vegetation and crops. Increase in the mean seasonal temperature can reduce the duration of many crops and hence, reduce final yield. The increased level of greenhouse gases (GHGs) (carbon dioxide (CO2), water vapor (H2O), methane (CH4), nitrous oxide (N2O), hydrofluorocarbons (HFCs), perfluorocarbons (PFCs), and sulfur hexafluoride (SF6) etc.) due to anthropogenic activities has contributed to an overall increase of the earth's temperature, leading to a global warming. The net effect of climate change on world agriculture is likely to be negative. Although some regions and crops will benefit, most will not. Indirect climate impacts include increased competition from weeds, expansion of pathogens and insect pest ranges and seasons, and other alterations in crop agro-ecosystems.References
- Adams, Richard M., Hurd, Brian H., Lenhart Stephanie and Leary, Neil (1998). Effects of global climate change on agriculture : an interpretative review. Clim. Res., 11 : 1,20,21.
- Anupama, Mahato (2014). Climate change and its impact on agriculture. Internat. J. Scientific & Re. Publications, 4 (4).
- Apurva, S., Robert, M. and Ariel, D. (1998). The climate sensitivity of Indian agriculture. In Measuring the impact of climate change on Indian agriculture, chapter 4, pages 69-139. World Bank,
- Ayyappan, S. (2013). Indian agriculture: The way forward, climate change and sustainable food security SP, 4 pp. 37-40
- Jamil, Ahmad, Dastgir, Alam and Shaukat, Haseen (2011). Impact of climate change on agriculture and food Security in India. Internat. J. Agril., Env. & Biotech., 4: 129-137.
- http:// www.climate.org
- Krishnakumar, K., Rupakumar, K., Ashrit, R.G., Deshpande, N.R. and Hansen, J.W. (2004). Climate impacts on Indian agriculture. Internat. J. Climatology, 24 : 1375-1393.
- Rajeevan, M. (2008). Climate change and its impact on Indian Agriculture, pp. 1-12.
- Black Rice:The Emerging Concept in Nutraceutical
Authors
1 Division of Plant Physiology, Indian Agricultural Research Institute, New Delhi, IN
2 Department of Agronomy, Odisha University of Agriculture and Technology, Bhubaneswar (Odisha), IN
3 Division of Crop Physiology and Biochemistry, National Rice Research Institute, Cuttack (Odisha), IN
Source
Rashtriya Krishi (English), Vol 12, No 2 (2017), Pagination: 121-122Abstract
Importance of rice: There is booming demand for rice in Asia and other part of the world due to intense rise in world’s population. The feed the huge population the production of rice must be increased by 60-70 per cent over the next two decades (Chauhan et al., 2017). The consumption of colored rice is increasingly becoming popular in many Asian countries where black rice is often mixed with non-colored rice prior to cooking to enhance the flavor (Juliano, 1993). In addition, red rice is commonly used as a food colorant e.g. in bread, ice cream and liquor in several Asian countries.References
- Bruno, E., Choi, Y.S., Chung, I.K. and Kim, K.M. (2017). QTLs and analysis of the candidate gene for amylose, protein, and moisture content in rice (Oryza sativa L.). 3 Biotech., 7(1): 40.
- Chaudhary, R.C. (2003). Speciality rices of the world: Effect of WTO and IPR on its production trend and marketing. J. Food, Agric. & Environ., 1 (2): 34-41.
- Chauhan, B.S., Jabran, K. and Mahajan, G. (2017). Rice production worldwide. Cham, Switzerland: Sprinker International Publishing.
- de Lima, A.G., Barum, M.T., Ramirez, R.P., Fonseca, S.F., Pieniz, S. and Rodrigues, K.L. (2017). Acceptability, nutritional composition, and protein digestibility of food produced with black rice. J. Culinary Sci. & Technol., 1 : 1-10.
- Hu, C., Zawistowski, J., Ling, W. and Kitts, D.D. (2003). Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model system. J. Agric. & Food Chem., 51: 5271-5277.
- Juliano, B.O. (1993). Rice in human nutrition (No. 26). Int. Rice Res. Inst.
- Nakagawa, K. and Maeda, H. (2017). Investigating pigment radicals in black rice using HPLC and multi-EPR. J. Oleo Sci., 66(5): 543-547.
- Nakamura, S., Hara, T., Joh, T., Kobayashi, A., Yamazaki, A., Kasuga, K., Ikeuchi, T. and Ohtsubo, K.I. (2017). Effects of super-hard rice bread blended with black rice bran on amyloid a peptide production and abrupt increase in postprandial blood glucose levels in mice. Biosci., Biotechnol, & Biochem., 81(2): 323-334.