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S. D. Bhor ¹, S. R. patil ², A. S. Gajare ³, S. K. Ghodke ³

Affiliations
1 Department of Soil Science and Agricultural Chemistry, College of Agriculture (M.A.U.) LATUR (M.S.) INDIA
2 Department of Soil Science and Agricultural Chemistry, College of Agriculture (M.A.U.) LATUR (M.S.), IN
3 Department of Soil Science and Agricultural Chemistry, College of Agriculture (M.A.U.) LATUR (M.S.)

Abstract

No Abstract

Keywords

Crop residues, Vemicompost, Earthworm species

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S. P. Kurhekar ¹, S. R. Patil ¹, R. R. Patil ²

Affiliations
1 Department of Farm Structures, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, RATNAGIRI (M.S.), IN
2 Karunya University, Karunya Nagar, COIMBATORE (T.N.), IN

Abstract

Turmeric is one of the important cash crops. The area under turmeric cultivation is increasing day by day but its processing is done by traditional method leading to loss of fuel, time and quality. Processing of turmeric assumes importance from of appearance and colour point of view. The processing of turmeric by blanching was compared to the conventional method of boiling the rhizomes. It was observed that the average length, breadth and thickness of fresh turmeric rhizomes was 71.29, 25.19 and 24.08mm whereas that of blanched turmeric rhizomes, it was 69.72, 24.42 and 22.99mm, respectively. The average values of weight, volume, and true density of fresh and blanched single turmeric rhizome were observed 26.86g, 26.15cm³, 1.026 g/cm³ and 25.62g, 24.23cm³, 1.07g/cm³, respectively. The skin removal and stick piercing in turmeric rhizomes blanched for 25,30 and 35 minutes is less easy, easy and more easy, respectively. The turmeric rhizomes blanched and boiled for 25, 30 and 35 minute retains curcumin content 4.27 per cent, 4.09 per cent, 4.01 per cent and 4.21 per cent, 3.91 per cent, 2.29 per cent, respectively.

Keywords

Turmeric, Blanching, Turmeric Processing.

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S. R. Patil ¹, A. M. Sonkamble ¹, P. P. Debaje ¹

Affiliations
1 College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

Maturation is the most important stage of fruit development which is most active phase, involving high metabolic activity and cellular changes which lead to changes in colour, aroma, flavour and texture of fruits. The knowledge of these changes may be widely used to evaluate fruit maturity period of Nagpur mandarin. A change in peel colour is one of the indices used for maturity. Considering this, an experiment was carried out during 2010-11 at College of Horticulture; Dr. P.D.K.V., Akola comprising four stages of maturity in Randomized Block Design with five replications. The chlorophyll, carotenoid pigments and physico-chemical analysis of Nagpur mandarin fruits of mrig bahar was done. The significant difference was found in all characters recorded at different stages. The maximum fruit weight, volume and size were recorded in matured deep orange colour stage. Chlorophyll 'a' decreased from 0.0855 mg/ g fruit weight in fully developed green stage to 0.0224 mg/g (fruit weight) in matured deep orange colour stage. The decreasing rate of chlorophyll 'a' content was very rapid in fruit sample between fully developed green stage 0.0855 mg/g to colour break stage 0.0399 mg/g. Similar results were recorded in chlorophyll 'b' and total chlorophyll content in fruits. The progressive increase in carotenoid content was observed during advancement of fruit maturation.

Keywords

Nagpur Mandarin, Maturation, Physico-Chemical Status.

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N. Vasure ¹, S. R. Patil ¹, R. K. Dewangan ¹, H. K. Porika ¹

Affiliations
1 Department of Horticulture, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

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.

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S. V. Bondre ¹, A. M. Sonkamble ¹, S. R. Patil ¹

Affiliations
1 Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

An experiment was performed in year 2014 to determine the effect of different packaging material on quality of garlic powder.Dehydrated powder of garlic cv. AGRIFOUNDWHITE (G-41)was prepared by drying at 60 ± 2 °C from well matureddisease free bulbs procured from Vegetable Research Unit, Dr. PDKV Akola, Maharashtra. Different packaging material viz., control (without packaging), polyethylene 200 gauge, polyethylene 300 gauge,aluminated foil, plastic bottle and glass bottle were used for packaging and stored under ambient condition for 120 days. The physico-chemical observations like moisture content, titrable acidity, ascorbic acid and protein content of the powder were analyzed. Also sensory evaluation of powder was carried out to judge consumer acceptability. The data obtained were analyzed using FCRD model.The packaging material aluminated foil found superior in maintaining maximum ascorbic acid (12.47 mg/100 g) and titrable acidity (1.05 %). Whereas glass bottle packed garlic powder registered minimum increase (34.20 %) in moisture and scored maximum (7.3) in 9 point hedonic scale for sensory evaluation. Packaging material had non-significant effect on protein content.

Keywords

Garlic Powder, Packaging Material, Physico-Chemical Observations.

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S. R. Kadam ¹, V. M. Amrutsagar ¹, S. R. Patil ¹, I. R. Bagwan ¹

Affiliations
1 Department of Agricultural Chemistry and Soil Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), IN

Abstract

A field experiment was carried out during kharif 2005 to study the effect of organic nitrogen sources and Fulvic acid spray on soybean in relation to growth and yield contributing characters. Among different organic sources poultry manure showed better quality compost. The application of 100% nitrogen through poultry manure+spray of Fulvic acid significantly increased the plant height, number of leaves (30 and 60 DAS), grain and straw yield.

Keywords

Fulvic Acid, Soybean, Organic Nitrogen Sources.

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S. V. Bondre ¹, A. M. Sonkamble ², S. R. Patil ²

Affiliations
1 Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

Garlic is most widely cultivated Allium next to common onion. In addition, regular consumption of garlic has been associated with several health benefits due to its high medicinal values and antioxidant properties. Processing and preservation of garlic by suitable means is a major thrust area in present scenario due to increased demand of processed products. Dehydrated garlic products have been identified as one of the major commodity preferred by the different organizations to meet the requirements of Indian and international troops. Drying is one of the oldest methods for the preservation of food products. The methods of dehydration restrict the growth and toxin produced by micro-organisms and also improves the quality of the product in the term of colour, texture and flavour. Recently, dryers like solar dryers, cabinet dryers, electric tray dryers, fluidized bed dryers and microwave dryers are gaining maximum attention due to their quality preservation of products in food processing industry. The drying characteristics studied by several researchers are reviewed here. There is utmost need to explore drying methods and their characteristics in order to evaluate the effect of different parameters on quality of garlic due to its nutraceutical importance.

Keywords

Garlic, Drying, Dryers, Preservation.

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S. V. Bondre ¹, A. M. Sonkamble ², S. R. Patil ²

Affiliations
1 Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN

Abstract

India ranks at second position with share of 5.17 per cent of global area under garlic cultivation. Among dehydrated and processed garlic products viz., dehydrated garlic flakes, garlic slices or rings, garlic grits, garlic tablets, garlic pickles, garlic powders, digestive churns, paste, garlic salts are most demanded processed product at national and international level due to nutritional compositions, health benefits and medicinal properties of garlic. Nutritional quality and flavouring component wise Indian garlic is much better and as a result there is better demand in ethnic markets. The demand of dehydrated and processed food has increased to manifold in last few decades. India has emerged as prominent exporter of dried and preserved vegetables during last few years. In year 2015-16, totally 66189.62 MT dried and preserved vegetables are exported with earnings of foreign currency of Rs. 91420.85 Lac. Value addition through processing of the bulbs in the form of dehydrated flakes, dehydrated powder, paste, etc. will be instrumental in substantially expanding the export basket of garlic and its derivative products. Lot of market oriented research and efforts are needed in this prospect. There must be policy implementation for startup of garlic processing units in areas identified as production hub of quality garlic. Public-Private partnership in production and R&D sectors will offer better opportunities to focus and elevate garlic processing industry in India.

Keywords

Garlic, Processing, Nutritional Quality, Export.

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A. K. Bhardwaj ¹, S. R. Patil ¹, R. S. Sharma ², V. V. Malwade ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Department of Mechanical Engineering, Marathwada Institute of Technology, Aurangabad (M.S.), IN

Abstract

Marking nut or ‘Semecarpus anacardium L.’is a versatile tree found abundantly in humid regions of world. Its unique physical trait sets it apart from other agricultural produce; no nut has same shape and size there is a tremendous variation in length, width and thickness of nuts. Nut is a double walled shell and between the cellular space of double walls there is a presence of toxic resin called BSL (Bhilawan shell liquid). Present desheller is simple in its operation and is developed focusing its future potential. It comprises of a double acting pneumatic cylinder (32 bore), solenoid valve, a nut placing die, operative tool and air compressor. Nuts are placed in a specific flat position at centre of cylindrical die, this die is drilled in center so that the stroke passes completely through its centre and is positioned just below the stroke of pneumatic cylinder. A tapered tool screwed with cylinder stroke of 50mm and when stroke occurs its cuts through the nuts center and kernel separation is done. It provide 100 per cent protection from splashing of BSL and no human strength for deshelling. Trails were conducted at three different pressures to evaluate performance of machine at 4.8,6.2 and 7.8 kg/cm² and 300 nuts at 2.38 per cent M.C. (dry basis) were cracked at each pressure. Highest efficiency was observed at 6.2 kg/cm² and removal of whole kernel was also good. At 6.2 kg/cm² pressure 86.20 per cent efficiency and 0.68kg/hr capacity were observed. Machine cost with optimum design is approx. 7500INR.

Keywords

Marking Nut, Double Walled Shell, Toxic Resin, Pneumatic Cylinder.

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V. V. Malwade ¹, S. R. Patil ¹, A. K. Bhardwaj ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Pomegranate is high demanding fruit due to its unique properties. It is an important fruit crop of arid and semiarid regions of the world and India is the leading producer of pomegranate in the world. As per the data available on national horticultural board the annual area and production of pomegranate fruit for Maharashtra state in year 2015-16 is 128.40 (‘000 Ha) and 1486.11 (‘000 MT), respectively. As pomegranate having leathery pericarp, it requires more time for manual separation approximately 8-10 minutes for one fruit. The various materials required for the development of pomegranate arils separator are cylinder, shaft, nylon rods, stationary rods, motor, sieve, cutting mechanism, speed regulator, cylinder supporting frame, arils collection tray, etc. The performance evaluation was carried out on the product basis. In these parameters like aril removal efficiency (%), aril unremoved (%), mechanical waste (%) and capacity (kg/hr) of machine were calculated. The results of aril removal efficiency (%), aril unremoved (%), mechanical waste (%) and feeding capacity (kg/hr) were 76.18, 23.80, 14.10 and 38.34 kg/hr capacity at 250 RPM. The results performance was checked by using four different RPM like 150, 200, 250 and 300. In this 250 RPM was selected because it is observed that, as speed of motor increased at certain level it produced better results like high aril removal efficiency, high capacity and low mechanical waste than lower speed.

Keywords

Pomegranate, Arils, Pericarp, Sphericity, Probes, Compression, Texture Profile Analysis.

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