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Gunaga R.P.,Dr. Balasaheb Sawant Konkan Agricultural University | Kanfade A.H.,Conservator of Forest Social Forestry
Journal of Forest Science | Year: 2011

The seed production area (SPA) is an improved plantation managed for production of quality seeds for a large-scale plantation programme. The soil nutrient is one of several factors affecting seed production among SPAs. The status of soil nutrients and their effect on seed production are poorly understood. Hence, the present study was undertaken in 20 seed production areas located in different seed zones of Karnataka, South India. Results showed that there was a greater variation among SPAs in various soil properties like soil pH, organic carbon, available NPK (nitrogen, phosphorus and potassium). Some of the studied parameters recorded significant variations among three different depths: 0-20 (top), 20-40 (middle) and 40-60 cm (bottom). For instance, organic carbon and available potassium showed significant variations at different depths, where the highest content was recorded in the top layer, followed by middle and bottom layers. Considering associations between soil properties and tree growth, organic carbon was positively associated with dbh (diameter at breast height; r = 0.500), stem roundness (r = 0.351) and stem volume (r = 0.250). Similarly, available nitrogen positively influenced the stem volume (r = 0.250). Though the fruit yield varied among SPAs, none of the studied soil parameters showed a significant influence on fruit yield indicating that some other factors like genetic ones, phenology, rainfall overlapping with peak flowering might control it. Data on site quality showed that all existing SPAs studied were growing in poor site conditions, however, this could be one of the factors affecting overall seed yield among SPAs. Hence, it is recommended to undertake a few important silvicultural interventions like application of fertilizer/organic manure, soil working, spraying of floral hormone and others to improve the existing seed production level.

Maqsood S.,United Arab Emirates University | Benjakul S.,Prince of Songkla University | Balange A.K.,Dr. Balasaheb Sawant Konkan Agricultural University
Food Chemistry | Year: 2012

Effect of tannic acid (0.02% and 0.04%) and ethanolic kiam wood extract (EKWE) (0.04% and 0.08%) on lipid oxidation and textural properties of fish emulsion sausages during 20 days of refrigerated storage was investigated. Control samples (C) had the highest peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value up to day 16 and 8 of storage, respectively. With the addition of tannic acid and EKWE, PV and TBARS values in the sausages were retarded effectively, compared to the control (P < 0.05), especially when the tannic acid and EKWE at higher level were used. At the same level, EKWE showed the lower ability in retarding the lipid oxidation, in comparison with tannic acid. Tannic acid at both levels (0.02% and 0.04%) was also effective in retarding the formation of fishy odour in the samples throughout the storage, compared to the control and EKWE treated samples (P < 0.05). Both tannic acid and EKWE had no detrimental effect on the sensory attributes of sausages. However, EKWE treated sample had lower L * and higher a* and ΔE* values, compared to the control samples (P < 0.05). After 20 days of storage, the sample added with 0.04% tannic acid had higher hardness, gumminess and chewiness, compared with others (P < 0.05). Samples added with 0.04% tannic acid also displayed more compact structure with no visible voids. Furthermore, oil droplets with smaller size were dispersed more uniformly, compared to others. Thus, tannic acid (0.02% and 0.04%) and EKWE (0.08%) were effective in retarding lipid oxidation and fishy odour development as well as could maintain the textural properties of fish emulsion sausages during the refrigerated storage of 20 days. © 2011 Elsevier Ltd. All rights reserved.

Sonawane S.P.,Dr. Balasaheb Sawant Konkan Agricultural University | Sharma G.P.,Maharana Pratap University of Agriculture and Technology | Thakor N.J.,Dr. Balasaheb Sawant Konkan Agricultural University | Verma R.C.,Maharana Pratap University of Agriculture and Technology
Research in Agricultural Engineering | Year: 2014

Designing the equipment for processing, sorting and sizing of agricultural crops requires information about the crops' physical properties. The physical properties of kokum seed were evaluated as a function of moisture content in the range of 7.35 to 25.79% d.b. (dry basis). The average length, width, thickness and one thousand seed mass were 17.17 mm, 10.66 mm, 5.87 mm and 410 g, respectively, at a moisture content of 7.35% d.b. The average value of geometric mean diameter and sphericity were 10.19 mm and 59.75%, respectively, at moisture content of 7.35% d.b. As the moisture content increased from 7.35 to 25.79% d.b., the bulk density increased from 345 to 396 kg/m3, true density decreased from 1179 to 1070 kg/m3, and the corresponding porosity decreased from 65.73 to 55.46%; the repose angle and terminal velocity increased from 32.1 to 42.3° and 4.30 to 6.73 m/s, respectively. The static coefficient of friction increased on three structural surfaces namely, glass (0.59-0.73), stainless steel (0.81-0.87) and plywood (0.74-0.83) in the moisture range from 7.35 to 25.79% d.b. Linear regression equations were used to express the physical properties of kokum seeds as a function of moisture content.

Chidley H.G.,CSIR - National Chemical Laboratory | Kulkarni R.S.,CSIR - National Chemical Laboratory | Kulkarni R.S.,Indian Institute of Science | Pujari K.H.,Dr. Balasaheb Sawant Konkan Agricultural University | And 2 more authors.
Food Chemistry | Year: 2013

Alphonso is a highly favoured and exported mango cultivar among the vast mango germplasm of India. Being a climacteric fruit, ethylene plays an important role in ripening of mango. For deeper understanding of effect of pre-climacteric ethylene treatment on volatile profiles of Alphonso mango, 26 volatiles were tracked through six ripening stages of pulp and skin of ethylene-treated and control Alphonso fruits. The study revealed accelerated ripening in terms of early appearance of ripening-specific compounds, lactones and mesifuran, upon ethylene treatment. While the level of lactones remained unaffected, the mesifuran level vastly increased upon ethylene treatment. Skin showed high terpene content while pulp had higher amount of lactones compared to skin. This work points towards involvement of ethylene as a natural hormone in the biosynthesis of lactones and furanones in naturally ripened fruits; whereas, an increase in the terpene level during ripening appears to be independent of ethylene. © 2012 Elsevier Ltd. All rights reserved.

PubMed | CSIR - National Chemical Laboratory and Dr. Balasaheb Sawant Konkan Agricultural University
Type: Journal Article | Journal: Molecular biotechnology | Year: 2016

Flavour of ripe Alphonso mango is invariably dominated by the de novo appearance of lactones and furanones during ripening. Of these, furanones comprising furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) and mesifuran (2,5-dimethyl-4-methoxy-3(2H)-furanone) are of particular importance due to their sweet, fruity caramel-like flavour characters and low odour detection thresholds. We isolated a 1056bp complete open reading frame of a cDNA encoding S-adenosyl-L-methionine-dependent O-methyltransferase from Alphonso mango. The recombinantly expressed enzyme, MiOMTS showed substrate specificity towards furaneol and protocatechuic aldehyde synthesizing mesifuran and vanillin, respectively, in an in vitro assay reaction. A semi-quantitative PCR analysis showed fruit-specific expression of MiOMTS transcripts. Quantitative real-time PCR displayed ripening-related expression pattern of MiOMTS in both pulp and skin of Alphonso mango. Also, early and significantly enhanced accumulation of its transcripts was detected in pulp and skin of ethylene-treated fruits. Ripening-related and fruit-specific expression profile of MiOMTS and substrate specificity towards furaneol is a suggestive of its involvement in the synthesis of mesifuran in Alphonso mango. Moreover, a significant trigger in the expression of MiOMTS transcripts in ethylene-treated fruits point towards the transcriptional regulation of mesifuran biosynthesis by ethylene.

Kulkarni R.S.,CSIR - National Chemical Laboratory | Chidley H.G.,CSIR - National Chemical Laboratory | Pujari K.H.,Dr. Balasaheb Sawant Konkan Agricultural University | Giri A.P.,CSIR - National Chemical Laboratory | Gupta V.S.,CSIR - National Chemical Laboratory
Food Chemistry | Year: 2012

Alphonso, one of the most popular cultivars of mango in India is known to exhibit geographic variation in the flavour of ripe fruits. To get chemical insight into this difference, volatiles were studied in the ripening fruits of Alphonso mangoes from three cultivation locations in India. Ripe fruits from Deogad had lower content of mono- and sesquiterpenes and higher content of lactones and furanones as compared to the fruits from Dapoli; whereas fruits from Vengurle had average quantities of these chemicals in comparison with Deogad and Dapoli fruits. This variation was clearly reflected as separate clustering of the localities in the Principal Component Analysis. The localities were indistinguishable from each other in terms of raw fruit volatiles. This study exemplifies a case of phenotypic plasticity; since the plants chosen were clonally propagated, such geographic variation in the volatiles can be attributed to varied abiotic conditions at these three localities. © 2011 Elsevier Ltd. All rights reserved.

PubMed | CSIR - National Chemical Laboratory and Dr. Balasaheb Sawant Konkan Agricultural University
Type: | Journal: Data in brief | Year: 2016

Data in this article presents fatty acid composition of three mango cultivars; Alphonso, Pairi and Kent through fruit development and ripening. Change in the -6 and -3 fatty acids level during mango fruit development and ripening is depicted. Also, data on aroma volatile lactones composition from pulp and skin tissues of these cultivars at their ripe stage, respectively is provided. Statistical data is also shown, which correlates modulation in lactone content with that of fatty acid composition and content during fruit development and ripening in all the three mango cultivars.

Darve S.I.,Dr. Balasaheb Sawant Konkan Agricultural University | Singh H.,Dr. Balasaheb Sawant Konkan Agricultural University
Animal Nutrition and Feed Technology | Year: 2014

A study was conducted to determine the effect of dietary amino acids on the growth performance of neon tetra (Paracheirodon innesi). Eleven purified diets were prepared using crystalline amino acids, and their effects on growth, survival and feed performance of P. innesi (0.0506±0.001 g mean initial weight) were evaluated. Control diet contained all ten essential amino acids, while in other diets one essential amino acid was deleted and that amino acid was replaced with alanine. Fishes were fed by hand to apparent satiation, twice a day, for 90d. Fish fed with the control diet resulted in the highest weight gain, specific growth rate, food conversion efficiency and protein efficiency ratio and it differed significantly (P<0.05) with other diets. This indicated that all ten amino acids were found essential for growth of P. innesi. Lowest growth was observed in lysine, arginine, leucine, valine and threonine deficient diets. From the growth data, it was evident that the growth rate reduced in absence of each of the chosen amino acids and it thus proved that they were more essential for this species. It is concluded that appropriate and balanced incorporation of each amino acid in the diet of P. innesi is necessary for the efficient feed utilization and better growth for its mass production.

Swami S.B.,Dr. Balasaheb Sawant Konkan Agricultural University | Thakor N.J.,Dr. Balasaheb Sawant Konkan Agricultural University | Haldankar P.M.,Dr. Balasaheb Sawant Konkan Agricultural University | Kalse S.B.,Dr. Balasaheb Sawant Konkan Agricultural University
Comprehensive Reviews in Food Science and Food Safety | Year: 2012

Jackfruit (Artocarpus heterophyllus Lam.) is an ancient fruit that is widely consumed as a fresh fruit. The use of jackfruit bulbs and its parts has also been reported since ancient times for their therapeutic qualities. The beneficial physiological effects may also have preventive application in a variety of pathologies. The health benefits of jackfruit have been attributed to its wide range of physicochemical applications. This review presents an overview of the functional, medicinal, and physiological properties of this fruit. © 2012 Institute of Food Technologists®.

Hande A.R.,Dr. Balasaheb Sawant Konkan Agricultural University | Swami S.B.,Dr. Balasaheb Sawant Konkan Agricultural University | Thakor N.J.,Dr. Balasaheb Sawant Konkan Agricultural University
International Journal of Agricultural and Biological Engineering | Year: 2014

In this paper kokum rind dried by different methods, i.e. open air sun drying, solar drying and the convective hot air drying (60°C) was taken after being packed in gunny bags, nylon bags and plastic jars for storage study upto nine months. The effect of different drying methods on quality parameters i.e. acidity, pH, TSS, reducing sugar, non-reducing sugar, colour (L, a and b) and calorific value of the stored product were evaluated. The quality parameters were tested at three-month intervals. Among three packaging materials, plastic jar was found best for kokum rind storage upto nine months as compared with nylon and gunny bags. Deterioration occurred as changes in acidity, non-reducing sugar, lightness, redness and calorific value over the storage period from the 0th to the 9th month. However, the TSS and b value increased as storage duration extended.

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