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Allahābād, India

Anamikaa,Plant Pathology | Simona S.,Plant Pathology | Singhb R.,BHU | Ghoshc G.,AAI DU
Archives of Phytopathology and Plant Protection | Year: 2011

Winged bean (Psophocarpus tetragonolobus) is of rapidly increasing interest as a high-protein multipurpose crop; in the future the winged bean could become as important as the soybean in world agriculture, with the added bonus of yielding substantial quantities of edible, high-protein root tubers. During the survey of root-knot nematodes (Meloidogyne species) on vegetable crops in Uttar Pradesh (India), it was observed that winged bean was restricted to home gardens and backyard cultivation where it was found severe galling of roots and reduces tuber production and may affect pod and seed yield. Sometimes leaf anthracnose disease was also observed but it does not cause severe loss to the crop. © 2011 Taylor & Francis.

Anamika,Plant Pathology | Simon S.,Plant Pathology | Singh K.P.,MPP | Ghosh G.,AAI DU
Archives of Phytopathology and Plant Protection | Year: 2011

An extensive survey was conducted (2007-2009) to assess the incidence and intensity of root-knot disease on field crops especially rice and vegetable crops in 21 districts, representing the major production centre in Uttar Pradesh (India). Based on incidence, population density and associated damage on affected crops, Meloidogyne species were considered to be the most important parasites of the crops under local condition. The increasing occurrence and damage of this nematode to tomato, rice, brinjal, okra, cowpea, cucurbits, onion, pumpkin and bitter gourd grown in northern India was recently documented. Heavy galling was caused in many crops including rice, tomato, okra, cowpea, onion, pumpkin, brinjal and bitter gourd; also root decay or reduced root system was common among these crops. Attacked plants had yellowish foliage, unthrifty growth and small slow growing fruits and poor yields. The extent of crop losses depends on the initial nematode population, susceptibility of the crop, cropping sequence, age of the plants, soil fertility and involvement of secondary pathogens. © 2011 Taylor & Francis.

Bahadur V.,AAI DU | Mishra D.,AAI DU | Singh D.B.,AAI DU | Roshan R.K.,AAI DU
Acta Horticulturae | Year: 2010

Aonla (Emblica officinalis Geartn) occupies an important place among indigenous fruits of India with its versatile uses. It is a perishable fruit and therefore it is necessary to extend its shelf life by adopting good post harvest management practices. Post harvest loses are the major constraints which discourage farmers to go for aonla cultivation. Keeping this in view the present investigation was conducted in the Department of Horticulture, Allahabad Agricultural Institute, Deemed University, during 2007-2008, to find out the suitable cultivar for aonla juice preparation with the suitable dose of preservatives to prolong its storage life. The experiment was laid out in FCRD (Factorial Completely Randomized Design) with three replications. In all, there were two varieties of aonla i.e., 'Banarasi' (V1) and 'NA-7' (V2) and five levels of preservative i.e., 0 ppm (S0), 250 ppm (S1), 500 ppm (S2), 750 ppm (S3) and 1000 ppm of KMS (S4). Observations were recorded on TSS, acidity, total sugar (%), vitamin C, pH and reducing sugar. The juice was stored up to 120 days. The results indicated that at 120 days after storage, significantly maximum TSS (17.47%), total sugar (11.83%), vitamin C (105 mg/ 100 g), pH (2.95), reducing sugar(8.17%) and significantly minimum acidity (0.88%) was recorded with aonla juice treated with 750 ppm of KMS. Between the varieties significantly maximum pH (2.28), TSS (16.45%), reducing sugar (7.97%), ascorbic acid (102.67 mg/100 g) and minimum acidity (1.31%) was found with 'Banarasi'. Among interactions 'Banarasi' + 750 ppm KMS was found to have maximum TSS (17.90%), reducing sugar (8.18%), ascorbic acid (105.33 mg/100 g) and minimum acidity (0.83%). The highest B:C ratio (5.21) was also found with this combination. Considering the degustation properties, the overall acceptability in terms of texture, flavour, colour, appearance and taste was observed in the juice obtained from 'Banarasi' with 750 ppm of KMS.

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