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D. P. Sharma , M. L. Bhat , Allah Rang

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D. P. Sharma

Abstract

Performance of one-node culm cuttings with preformed ischolar_mains at (i) pimary-branch bases, and (ii) culm nodes was evaluated. They were taken from Under one-year-old juvenile (actively branched) and adult culms respectively and planted in March. In the first case, out of 391 cuttings 323 survived, of which 301 produced complete plants, ready for outplanting, in one year. In a particular culm the cuttings that died belong to the distal region in a basipetal order. The new plant starts from a branch. In the second case, out of 603 cuttings only 104 produced complete plants in the first year. The number rose to 309 in the second year, but the remaining 294 cuttings died or ended blindly. The new plant starts from a bud.

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D. P. Sharma , Riyaz Ahmad Malik

Abstract

The investigation was carried out in the Solan Forest Division (900m to 2100m amsl) of Himachal Pradesh to determine the site factors influencing the forest growing stock (FGS) and to develop growth prediction model functions. All site factors i.e. temperature, slope, aspect, soil depth, soil organic carbon, and bulk density were significantly responsible to influence the FGS. The FGS decreased with decrease in temperate along altitudinal gradient from 900 m to 1900 m indicating a positive effect of temperature on the volume of the Forest Growing Stock. The south facing slopes experienced lower FGS as compared to north facing slopes. The gentle slopes had higher FGS as compared to steep slopes. The FGS was also influenced by soil factors which was higher on sites having higher soil depth and soil rich in organic carbon whereas, bulk density showed a reverse trend. Among site factors, the temperature, aspect and soil depth were the major factors that influenced the FGS. The step wise multiple linear regression analysis demonstrated that contribution of the different site factors to the FGS in descending order were as temperature > aspect > soil depth > organic carbon > Bulk density > Slope and among various model functions, the model incorporating temperature, aspect, soil depth and organic carbon were the best fit for the estimation of FGS. Finally, to the scope of future work, the models developed be further tested and validated for a large number of sites.

Keywords

Forest Growing Stock (FGS), Temperature, Soil Depth, Bulk Density, Altitudinal Gradient, Principal Component Analysis (PCA), Digital Elevation Model (DEM)

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D. P. Sharma ¹

Affiliations
1 Department of Silviculture and Agroforestry, Dr. Y. S. Parmar University of Horticulture & Forestry, Nauni, Solan (H.P.) 173230, IN

Abstract

The present investigation was carried out to determine plant and soil carbon in six land-uses viz., chir pine, ban oak, deodar, other broadleaves, culturable and un-culturable distributed along altitudinal gradient from 900 to 2100 m in Solan Forest Division, Himachal Pradesh during 2006-2007. Among land uses, the un-culturable land accounted for 40.08%, chirpine 25.97%, ban oak 17.23 %, other broadleaves 14.78%, culturable land 1.21% and deodar 0.70% of total -1 carbon stock (1.66 M t). However, on per hectare basis maximum total carbon stock (274.35 t ha ) was in other broadleaves land use which was 21.12, 9.29, 1.63, 1.51 and 1.42 times higher than un-culturable, culturable, chirpine, deodar and ban oak land use, respectively. The forest area at elevation between 1200-1500 m accounted for highest per cent carbon i.e., 36.78% however, on per hectare basis, it was found to increase with increase in elevation. Dharampur forest range accounted 30.45%, Parwanoo 26.41%, Solan 22.47%, Kandaghat 11.79% and Subathu 8.84% carbon to the total carbon stock (1.66 M t). In order to exploit the carbon sequestration potential of the region, plantations of forest species should be extended to their corresponding altitudinal limit in the land area available and suitable for planting.

Keywords

Growing Stock, Carbon, Sequestration, Range, Land Use, Soil Depth, Bulk Density, Altitudinal Gradient, Digital Elevation Model (DEM).

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B. N. Consul ¹, D. P. Sharma ¹, H. N. Chhabra ¹, K. B. L. Bhargava ¹

Affiliations
1 Department of Ophthalmology, S.M.S. Medical College and Hospital, Jaipur, IN

Abstract

Abstract not Given.

Keywords

No Keywords given

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Yourmila Kumari ¹, D. P. Sharma ¹, Milkuri Chiranjeeva Reddy ¹

Affiliations
1 Department of Silviculture and Agroforestry, Dr. Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173 230, IN

Abstract

No Abstract.

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Preet Pratima ¹, N. Sharma ¹, D. P. Sharma ¹

Affiliations
1 Dr Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan 173 230, IN

Abstract

The present article discusses the effect of different irrigation levels and in situ moisture conservation on canopy temperature and water relations, viz. leaf water potential, stomatal resistance, transpiration rate, leaf photosynthetic rate and chlorophyll content in kiwifruit cultivar Allison during the years 2011 and 2012 in Solan, Himachal Pradesh, India. The kiwifruit vines were subjected to seven treatments, viz. irrigation at 80% FC (field capacity); irrigation at 60% FC; irrigation at 40% FC; irrigation at 60% FC plus mulching with grass; irrigation at 60% FC plus black polythene mulching; irrigation at 40% FC plus mulching with grass and irrigation at 60% FC plus black polythene mulching applied from March to October with three replications in randomized block design. The deficit irrigation treatments resulted in increased canopy temperature and stomatal resistance and decrease the leaf water potential, transpiration rate, leaf photosynthetic rate and chlorophyll content in the leaves of kiwifruit cv. Allison, whereas the application of mulches (grass and black plastic) along with deficit irrigation levels resulted in mitigation of the effect of deficit irrigation. Application of black plastic mulch along with irrigation at 60% field capacity was observed to be the best treatment as its effect nearly similar to that of standard irrigation.

Keywords

Canopy Temperature, Irrigation, Kiwifruit, Moisture Conservation, Mulch.

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D. P. Sharma ¹

Affiliations
1 St. Joseph's College, Hyderabad, IN

Abstract

Histograms are the basis for numerous spatial domain image processing techniques. Histogram manipulation can be used effectively for image enhancement. In addition to providing image statistics, the information inherent in the histogram is also quiet useful in other image processing applications, such as image compression and segmentation. Histograms are simple in manipulation as well as economic for hardware implementations, thus making it a useful tool for image processing. Present study shows-how much it is effective to use Histogram Equalization method for image transformation, its problems and the way-outs in terms of application of Contrast Limited Adaptive Histogram Equalization (CLAHE) technique. The study undertaken is followed by a number of experimental evidences supporting to the empirical findings.

Keywords

Histogram Equalization, Contrast Limited Adaptive Histogram Equalization, Intensity Transformation, Colour Transformation.

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Prashant Singh ¹, Sanjay Yadav ¹, Ashok K. Pathera ², D. P. Sharma ¹

Affiliations
1 Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar (Haryana), IN
2 School of Bioengineering and Food Technology, Shoolini University, Solan (H.P.), IN

Abstract

A study was undertaken to assess the effect of vacuum tumbling on sensory quality of marinated chicken products from breast and leg meats. Chicken cut up parts (breast and leg individually) along with marinade were vacuum tumbled for 0 h, 1 h, 2 h and 3 h duration. Breast and leg samples were also marinated for 6 h (traditional marination) each without vacuum tumbling. Control, tumbled and traditionally marinated samples for each type of meat were cooked in an oven at 170°C for 40 minutes. Increased tumbling time resulted in an improvement in sensory scores of marinated chicken leg and breast. Vacuum tumbling of breast cuts for 2 h results in better tenderness scores and equivalent flavour, texture, juiciness and overall acceptability scores as that of 6 h of traditional marination. Vacuum tumbling of leg cuts for 2 h resulted in better flavour, texture, tenderness and overall acceptability scores and equivalent juiciness scores as that of 6 h of traditional marination. The vacuum tumbling for 2 h and 3 h resulted in statistically similar sensory scores. It was concluded that 2 h of vacuum tumbling can be used in place of 6 h of traditional marination for development of marinated chicken products from breast and leg cuts.

Keywords

Vacuum Tumbling, Marinated Chicken, Sensory Quality.

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