Himachal Journal of Agricultural Research

B. R. Thakur ¹, Nisha Kumari ¹, Amar Singh ¹

Affiliations
1 Department of Plant Pathology, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN

Abstract

Incidence of pea ischolar_main rot /wilt complex disease had been recorded in different agro climatic zone of pea growing areas of the Himachal Pradesh. In Zone IV, the disease had assumed severe form with incidence of 54.7% at HAREC, Kukumseri whereas, in Zone II and III, the status of the disease remained moderate with incidence of 17.7 to 35.3% at Bajaura and Palampur respectively. Two species of Fusarium viz., Fusarium solani f.sp pisi and Fusarium oxysporum f.sp. pisi were found to be associated with pea ischolar_main rot/wilt complex disease in Himachal Pradesh. Both species produced distinct symptoms when inoculated on pea seedlings in test tubes containing Hoagland's solution. F. solani f. sp. pisi was solely responsible to cause ischolar_main rots (necrotic and macerated ischolar_main tissues) of peas with yellowing of leaves from basal leaf to upward and then, ultimately collapse of infected pea plants whereas, F. oxysporum f. sp. pisi was responsible to cause wilting of peas (without ischolar_main rots) and then, ultimately collapse of infected pea plants.

Keywords

Pea Root Rot/Wilt Complex, Fusarium solani f.sp pisi and Fusarium oxysporum f.sp. pisi.

Full Text

   

Rajni Modgil ¹, Nisha Kumari ¹, Shalini Devi ¹

Affiliations
1 Department of Food Science, Nutrition and Technology, College of Home Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN

Abstract

The present study was conducted to evaluate the nutritional quality of organic and inorganic wheat. Organic wheat and inorganic wheat samples were procured from the university farms and samples were analyzed for their physical and chemical constituents. Physical parameters analyzed were color, size, seed weight and density and proximate composition. Samples were anlysed using standard method for estimating moisture, ash, crude protein, crude fat, crude fiber content, total carbohydrates, non protein nitrogen and true protein content, calorific value The results of the present study showed the organic wheat had better physical characteristics i.e. color (light yellow), density (1.28 g/ml), length (6.83 mm), width (1.20 mm) as compared to inorganic wheat. Significantly (p≤0.05) higher amounts of moisture (12.91%), ash (2.06%), crude protein (14.82%), crude ether extract (1.97%) and fibre (1.71%). Calorific value (361.4Kcal), carbohydrates (66.69%),Non protein nitrogen(0.14%) and true protein (14.02%). Was found in organically grown wheat as compared to inorganically grown wheat. Organically grown wheat was better in nutritional composition as compared to inorganically grown wheat.

Keywords

Organic Wheat, Inorganic Wheat, Density, Weight, Moisture, Protein, Calorific Value.

Full Text