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Vasure, N.
- Effect of Foliar Spray of Zinc Sulphate and Gibberellic Acid on Growth and Quality of Guava G-27 (Psidium guajava L.)
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Authors
Affiliations
1 Department of Horticulture, College of Agriculture, Rajmata Vijayaraje Scindia Krishi Vishwavidyalaya, Gwalior (M.P.), IN
1 Department of Horticulture, College of Agriculture, Rajmata Vijayaraje Scindia Krishi Vishwavidyalaya, Gwalior (M.P.), IN
Source
The Asian Journal of Horticulture, Vol 11, No 1 (2016), Pagination: 68-71Abstract
A field experiment was conducted at university guava orchard, Rajmata Vijayaraje Scindia Krishi Vishwavidyalaya, Gwalior (M.P.) during the year 2014-15. Guava plants were treated with zinc sulphate at 0.2 per cent, 0.3 per cent and 0.4 per cent and GA3 at 30 ppm, 60 ppm and 90 ppm along with a control. Higher concentration of zinc sulphate (0.40%) and GA3 (90 ppm) spray enhanced the tertiary shoot length (8.08 cm), Shoot diameter (4.26 mm) and number of leaves per shoot (7.10). The maximum fruit set (95.55%) and fruit retention (77.48%) was recorded with higher dose of zinc sulphate and GA3. The higher dose of zinc sulphate and GA3 minimize the fruit drop (18.07%). Maximum TSS (11.65) was recorded in higher dose of zinc sulphate and GA3. Minimum acidity (0.20%) was recorded in higher dose.Keywords
Foliar Spray, Zinc Sulphate, GA3, Quality of Guava.References
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- Ready-To-Serve on Ginger Blended Pomegranate
Abstract Views :283 |
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Authors
Affiliations
1 Department of Horticulture, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Horticulture, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 10-15Abstract
An investigation on Ready- to-serve in ginger blended pomegranate was undertaken during the year 2013-2014 in the Post-Harvest Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objective to study the chemical changes and sensory qualities of ginger blended pomegranate ready-to-serve beverage under different storage conditions and to find out the better storage condition for ginger blended pomegranate ready-to-serve beverage. The experiment was conducted in Factorial Completely Randomized Design (F.C.R.D.) with six treatments comprising of different proportions of pomegranate and ginger i.e. 10:01, 10:2, 15:01, 15:2, 20:01 and 20:02 in the RTS. The blended RTS was prepared by maintaining 15 °B T.S.S., 0.3 per cent acidity with 100 ppm sodium benzoate as preservative. The observation in respect of chemical analysis and sensory evaluation were recorded periodically. Sugars of pomegranate RTS was increased with increased storage period irrespective storage methods under study. Minimum change in sugars was observed in refrigerated storage condition, while maximum change was recorded in at ambient storage conditions. Further the taste, colour flavour and overall acceptability scores decrease continuously decrease with an advancement of storage period. The ginger blended pomegranate RTS stored at refrigerated storage condition recorded more acceptable score, while the beverages store at ambient storage were found to be less acceptable.Keywords
Pomegranate, Ginger, RTS, Total Sugars.References
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