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V. K. Dadhwal , N. Shukla , A. B. Vora

Abstract

Using 44 published studies describing 64 and 75 measurements on total and leaf litterfall in Indian forest, respectively, average litterfall for major forest types was computed. This ranged from 8.5 to 4.3 t/ha/yr for total litterfall and 6.9 to 3.4 t/ha/yr for leaf litterfall. The mean litterfall was used along with remote sensing based forest type inventory by Forest Survey of India (1987 assessment, based on 1980-82 satellite data) to estimate aboveground total and leaf litterfall carbon flux of 188 ± 24 and 152 ± 13 Mt C/yr in forest in India.

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Arunkumar Soni ¹, S. N. Dikshit ¹, N. Shukla ¹, Ravi R. Saxena ¹, N. Kalambe ¹, N. Agrawal ¹

Affiliations
1 Department of Horticulture, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya, Raipur C.G., IN

Abstract

In recipe standardization of nectar from carrot and carrot-beetischolar_main, the acceptance of carrot nectar was ranked first and carrot-beetischolar_main obtained second position in acceptance. The recipe containing 20 per cent pulp, 14 per cent TSS and 0.3 per cent acidity was found best for nectar preparation from carrot. For carrot-beetischolar_main nectar, the recipe containing 20 per cent carrot pulp, 14 per cent TSS with 1 per cent beetischolar_main juice having 0.3 per cent acidity was found the best. After standardization of recipe for nectar prepared from carrot and carrot-beetischolar_main, the acceptable nectar was kept for further storage study under ambient condition. Different preservatives i.e., potassium metabisulphite and sodium benzoate were also added to enhance the shelf-life of acceptable nectar. The observations for sensory qualities as well as for chemical composition were recorded at 30 days interval. The nectar prepared from carrot and carrot-beetischolar_main remained acceptable only for 90 days under ambient condition. Total soluble solids (TSS), -carotene and sugar : acid ratio in nectar showed a decreasing trend with increasing period of storage (0 to 90 days). The acidity, reducing sugar and total sugar in nectar showed an increasing trend with increasing period of storage (0 to 90 days).While, non-reducing sugar content in nectar showed an increasing trend from 0 to 30 days of storage.

Keywords

Carrot, Carrot-beetischolar_main, Nectar, Chemical Composition, Storage,ambient Condition

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Deo Shankar ¹, N. Shukla ², J. L. Nag ³, M. K. Sahu ⁴

Affiliations
1 Shaheed Gundadhoor College of Agriculture and Research Station (I.G.K.V.), Jagdalpur, Bastar (C.G.), IN
2 Department of Horticulture, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
3 Department of Horticulture, College of Agriculture (I.G.K.V.), Kanker (C.G.), IN
4 Krishi Vigyan Kendra (I.G.K.V.), Narayanpur (C.G.), IN

Abstract

An investigation was conducted at Indira Gandhi Krishi Vishwavidyalaya, Shaheed Gundadhoor College of Agriculture and Research Station, Kumhrawand, Jagdalpur, Bastar, Chhattisgarh in Horticultural laboratory under AICRP on Tuber Crops and RKVY#16. The experiment was undertaken during January, 2010 and January, 2011. The experiment was laid out in Completely Randomized Design in which 16 treatments tested in three replications for identification of best recipe for preparation of tikhur Barfi. High rhizome and starch yielded genotype IGSJT-10-2 of tikhur was selected as an experimental material and starch of above genotype used for preparation of tikhur Barfi. Tikhur Barfi was prepared in Horticulture laboratory for evaluation of best recipe among 16 different treatments. The different recipe combination of tikhur starch, sugar and water in 16 treatments were taken to standardize the recipe. The results clearly indicated that the highest score was also awarded to recipe T₁₆ for sweetness. Highest score of 9.0 was awarded by panel of 11 judges after organoleptic taste of tikur Barfi to treatment T₈ = 1:1.5:2.5 (Tikhur starch: Sugar: Water). The hedonic scale rating of treatment T₈ was awarded liked extremely (LE) and liked slightly (LS) after 10 days storage by Judges. The highest score was awarded to treatment T₈ for its appearance, flavour, fibrousness sweetness, texture and moisture content and similarly T₈ also recorded. Highest score was also awarded to treatment T₈ for overall acceptability just after preparation and after 10 days storage by panel of judges. On the basis of above findings it can be concluded that the treatment or recipe combination T₈ = 1:1.5:2.5 (Tikhur starch: Sugar: Water) was best for the preparation of tikhur Barfi. On the other hands tikhur Barfi prepared through the recipe 1:1.5 2.5 (Tikhur starch:Sugar:Water) had a pleasant flavour, texture, taste moisture, texture appearance and over all acceptability.

Keywords

Tikhur, Curcuma angustifolia Roxb, Tikhur Barfi, Organoleptic Score, Hedonic Scale Rating, Recipe.

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Ravishankar Lanjhiyana ¹, Pravin Kumar Sharma ¹, N. Shukla ¹

Affiliations
1 Department of Horticulture, College of Agriculture, Indira Gandhi Agricultural University, Raipur, Chhattisgarh – 492006, IN

Abstract

The physico-chemical character of lime and ginger RTS and blended RTS were evaluated after addition of potassium meta-bi-sulphite (KMS) and sodium benzoate stored at ambient temperature up to 150 days. Lime and ginger RTS preserved with KMS (0.1%) retained more ascorbic acid and acidity as compared to other treatments. During storage, total soluble solids, reduction and total sugars showed an increasing trend with increasing period of storage under ambient condition in KMS (0.1%) as compared to other treatments. Among the various treatment RTS prepared from ginger juice with KMS 0.1% could be stored for extended period of time for sensory characteristics.

Keywords

Lime, Ginger, Potassium, Meta-Bi-Sulphite, Sodium Benzoate, RTS, Storage.

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