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Panjiar, Niketa
- Effect of Integrated Nutrient Management on Growth, Yield and Quality of Ratoon Tuberose (polianthes Tuberose L.) Cv. Double
Authors
1 Department of Horticulture, Agriculture, Junagadh Agricultural University,Junagadh Gujarat
2 Department of Horticulture, Agriculture, Junagadh Agricultural University,Junagadh Gujarat, IN
Source
The Asian Journal of Horticulture, Vol 8, No 2 (2013), Pagination: 448-451Abstract
An experiment was conducted to investigate the effect of integrated nutrient management on growth, yield and quality of ratoon tuberose cv. Double at Department of Horticulture, Junagadh Agricultural University, Junagadh. Sixteen treatment combinations of different nutrients were comprised with three replications. Result showed the significant result and application of FYM @ 30 t/ha + PSB @ 2 g/m2 + Azotobacter @ 2 g/m2 (T13) took minimum days to sprouting (18.47 days), maximum plant height (61.67 cm) and plant spread at E-W and N-S (37.93 cm and 37.07 cm, respectively). With respect to flowering, significantly maximum length of spike (78.00 cm), number of florets per spike (44.07), number of spikes per plant (4.26), number of spikes per net plot (127.67), number of spikes per hectare (4.73 lacks), longest vase life (12.33 days) and in situ longevity of spike (20.80 days) were recorded in treatment ½ RDF + NC @ 1 t/ha + PSB @ 1 g/m² + Azotobacter @ 1 g/m² (T4). Similarly, the application of ¼ RDF + PSB @ 1.5 g/m2+ @ Azotobacter 1.5 g/m2 (T6) gave poor performance.Keywords
azotobacter, Phosphate Solublizing Bacteria, Ratoon, Sprouting
- Standardization of Recipe for the Preparation of Ready-to-Serve Beverage from Tamarind cv. LOCAL
Authors
1 Department of Horticulture, College of Agriculture, Junagadh Agricultural University, Junagadh (Gujarat), IN
Source
The Asian Journal of Horticulture, Vol 10, No 2 (2015), Pagination: 251-256Abstract
A study was conducted to develop a ready-to-serve (RTS) beverage using tamarind dried fruit at Department of Horticulture, Junagadh Agricultural University, Junagadh during 2011-2012. The results of physico-chemical analysis revealed that TSS, acidity and reducing sugar content increased while the ascorbic acid content decreased with the advancement of storage period. The findings of microbial studies showed no total plate counts in the formulated beverages except treatments T7 and T12. Sensory evaluation of the samples showed that there were significant differences between treatments with respect to overall acceptance. From the results of quality assessments, the formulated beverage with 12 per cent blended juice of tamarind and ginger (3:1), 21 per cent TSS and 0.3 per cent acidity was found superior in quality and could be stored at ambient conditions for a period of five months without any significant changes in quality.