Marathwada Agricultural University

www.mkv.ac.in
Parbhani, India

Vasantrao Naik Marathwada Agricultural University is an agricultural university at Parbhani in the Indian state of Maharashtra. It was established on May 18, 1972. The objectives of the university are education in agriculture and allied science, research based on regional needs and facilitate technology transfer, etc. It is the only agricultural university in India where all the branches of Agricultural science are taught.Funded and regulated by the Government of India, VNMAU is headed by professors Uday Khodke, Smita Khodke, Naadre, Srinivasan, Ramdas Bhattachary, Shinde, Laad, Solanki, Sawte, Visala Patnam and others. Wikipedia.


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Sakhale B.K.,Dr. Babasaheb Ambedkar Marathwada University | Kapse B.M.,Marathwada Agricultural University
International Food Research Journal | Year: 2012

Attempts were made to extend the shelf life of sweet oranges after harvesting by treating with 50, 100 and 150 ppm of giberellic acid (GA 3) with or without 500 ppm of fungicide (bavistin) and wrapping with LDPE bags of 20% vents for a period of 24 days. There was a significant improvement (P<0.05) in reduction of PLW and shriveling and increase in TSS and overall acceptability of sweet oranges treated with 100 ppm of GA 3 with 500 ppm of bavistin and wrapped in LDPE bags than rest of the treatments and control with shelf life of 24 days.


Deshpande H.W.,Marathwada Agricultural University | Poshadri A.,Indian International Crops Research Institute for the Semi Arid Tropics
International Food Research Journal | Year: 2011

The present study focussed on the use of Foxtail millet (Setaria italica) along with other flour for production of ready-to-eat snack products using extrusion cooking. The ultimate objective is to add value to millet and other subtropical crops to enable their commercialisation and thereby provide additional livelihood opportunities to the farmers in semi-arid regions. Composite flours were prepared using whole Foxtail millet flour and other flours namely; rice flour, chick pea, Amaranth seed flour and cow pea. Nutritional properties of the blends were analyzed and extrusion cooking was carried out using a twin screw extruder at optimised extrusion parameters namely temperature: 115°C and 90°C for two different heating zones, die diameter: 3 mm and screw speed: 400 rpm. The extrudate physical properties namely bulk density, piece density, expansion ratio and moisture retention were also analysed. The organoleptic qualities of extruded samples were analysed by panellists on a 9 point hedonic scale. The results indicated that composite flour (Foxtail millet; Amaranth; Rice; Bengal gram; Cow pea in the ratios of 60:05:05:20:10) could be used to produce quality extrudates with acceptable sensory properties. © 2011.


Mundada M.,Sant Longowal Institute of Engineering And Technology | Hathan B.S.,Sant Longowal Institute of Engineering And Technology | Maske S.,Marathwada Agricultural University
Journal of Food Science | Year: 2011

The mass transfer kinetics during osmotic dehydration of pomegranate arils in osmotic solution of sucrose was studied to increase palatability and shelf life of arils. The freezing of the whole pomegranate at -18 °C was carried out prior to osmotic dehydration to increase the permeability of the outer cellular layer of the arils. The osmotic solution concentrations used were 40, 50, 60°Bx, osmotic solution temperatures were 35, 45, 55 °C. The fruit to solution ratio was kept 1:4 (w/w) during all the experiments and the process duration varied from 0 to 240 min. Azuara model and Peleg model were the best fitted as compared to other models for water loss and solute gain of pomegranate arils, respectively. Generalized Exponential Model had an excellent fit for water loss ratio and solute gain ratio of pomegranate arils. Effective moisture diffusivity of water as well as solute was estimated using the analytical solution of Fick's law of diffusion. For above conditions of osmotic dehydration, average effective diffusivity of water loss and solute gain varied from 2.718 × 10-10 to 5.124 × 10-10 m2/s and 1.471 × 10-10 to 5.147 × 10-10 m2/s, respectively. The final product was successfully utilized in some nutritional formulations such as ice cream and bakery products. © 2010 Institute of Food Technologists®.


Mundada M.,Sant Longowal Institute of Engineering And Technology | Singh B.,Sant Longowal Institute of Engineering And Technology | Maske S.,Marathwada Agricultural University
International Journal of Food Science and Technology | Year: 2010

For the optimisation of osmotic dehydration by response surface methodology, the experiments were conducted according to Central Composite Rotatable Design (CCRD) with three variables at five levels. The low and high levels of the variables were 40 and 50 °C for osmotic solution temperature, 45 and 55°Bx for sucrose solution concentration, 60 and 100 min for duration of dipping in osmotic solution, respectively. The fruit to solution ratio was kept 1:4 (w/w) during all the experiments. Before dipping the arils in sucrose solution, the freezing of the whole pomegranate at -18 °C was carried out to increase the permeability of the outer cellular layer of the arils. The arils were further convectively dehydrated at 60 °C air temperature up to final moisture content of 10% (wb) to make it a shelf stable product. The optimum conditions for osmotic solution concentration, temperature and process duration were 55°Bx, 40 °C and 100 min, respectively. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.


Mundada M.,Sant Longowal Institute of Engineering And Technology | Hathan B.S.,Sant Longowal Institute of Engineering And Technology | Maske S.,Marathwada Agricultural University
Biosystems Engineering | Year: 2010

The freezing of the whole pomegranate at -18 °C was carried out prior to convective dehydration to increase the permeability of the outer layer of the arils. The arils were osmotically pretreated in 50°B of sucrose solution at 40 °C for 100 min with fruit to solution ratio of 1:4 (w/w). The osmotically dehydrated arils were further dehydrated convectively at different drying air temperatures of 50, 60 and 70 °C up to final moisture content of 9 ± 1% (w.b). Among the models investigated, the Middilli model fitted the experimental data for convective drying of natural and osmosed pomegranate arils. During convective dehydration, the average effective moisture diffusivity of natural samples and osmosed samples at drying air temperatures ranging from 50 to 70 °C varied between 2.60 × 10-10 to 4.89 × 10-10 m2 s-1, between 3.37 × 10-10 to 5.04 × 10-10 m2 s-1, respectively. The activation energy was 66.12 kJ mol-1 for natural samples and 42.06 kJ mol-1 for osmosed samples, respectively. © 2010 IAgrE.


Londhe G.,Marathwada Agricultural University | Pal D.,National Dairy Research Institute | Narender Raju P.,National Dairy Research Institute
LWT - Food Science and Technology | Year: 2012

Brown peda, a traditional Indian heat desiccated milk (khoa)-based confection characterized by caramelized colour and highly cooked flavour, is expected to have good shelf life in comparison with other khoa-based sweets due to low moisture content, higher amount of sugar and severe heat treatment applied during its preparation. However, brown peda is also very much susceptible to microbial spoilage due to unhygienic conditions adopted during its manufacture and handling and its poor packaging. Hence, with a view to improve the shelf life of brown peda by packaging interventions, the effect of conventional cardboard boxes, modified atmosphere and vacuum packaging techniques on the sensory, physico-chemical, textural, biochemical and microbiological quality of brown peda during storage for 40 days at 30 °C was studied. The rate of loss of most quality attributes was rapid in control and modified atmosphere packaged samples compared to vacuum packaged samples. Based on the results obtained in the study it was concluded that brown peda could be best preserved up to 40 days at room temperature (30±1 °C) without appreciable quality loss. © 2012 Elsevier Ltd.


Ghodke A.B.,Marathwada Agricultural University | Chavan S.G.,Marathwada Agricultural University | Sonawane B.V.,Marathwada Agricultural University | Bharose A.A.,Marathwada Agricultural University
Journal of Plant Interactions | Year: 2013

Helicoverpa armigera is a polyphagous pest damaging vast numbers of different crops leading to decrease in total production. Use of Bt transgenic to control H. armigera has worked well but has increased resistance against Bt in H. armigera and controversies about the Bt transgenic making it imperative to find another strategy to control attack. Soybean is a nonhost plant for H. armigera; reason could be laid in the defense system of the soybean. Proteinase Inhibitor (PIs) have been extensively studied for development of resistance against insect pest. Two cultivars developed by our university were investigated for the presence of proteinase inhibitors namely, MAUS-158 and MAUS-61. Partially purified inhibitors were showed inhibition of total protease activity of gut extract by 91.34±1.49 and 89.95±0.96% by MAUS-158 and MAUS-61, respectively. While inhibition of trypsin like proteases were found between 65 and 71% and inhibition of chymotrypsin like proteases ranges between 40 and 42%. The partial purification study shows stability of PIs up to 60°C. Soybean PIs are also showing more prominent inhibition pattern against trypsin than chymotrypsin. © 2013 Copyright Taylor and Francis Group, LLC.


Waskar D.P.,Marathwada Agricultural University
Acta Horticulturae | Year: 2011

Freshly harvested pomegranate fruits cultivar 'Bhagawa' were subjected to postharvest treatments of wax, wax coupled with Carbendazim (0.1%). The treated fruits and along with control (untreated) were stored at room temperature (22.17 to 24.36 °C and 52.00 to 82.00% RH) and in cool storage (8 °C and 90-95 % RH). The results indicated that fruits treated with wax coupled with Carbendizim (0.1%) could be stored up to 65 days in cool storage as against 30 days at room temperature. The data on shelf life, physiological loss in weight (PLW) juice content, acidity, TSS, sugars and organoleptic score indicated that the cool storage is an ideal storage for maintaining proper quality and market acceptability of pomegranate when given a combination of post harvest application of wax and fungicides.


Waskar D.P.,Marathwada Agricultural University
Acta Horticulturae | Year: 2011

The present investigation was undertaken to study the color improvement of pomegranate juice by blending with kokum juice. It was found that the blending of pomegranate and kokum juices in 80%+20% gave good TSS, acidity and anthocyanins. This combination rated the highest color score and also overall score, when kept for organoleptic evaluation. It was also observed that with the addition of kokum juice in pomegranate juice, the TSS of the resultant blend was found to have decreased with an increase in acidity. However, there was a substantial increase in anthocyanin content of the blended juice. The sugar content and pH of the resultant blend were found to have decreased with the addition of kokum juice in pomegranate juice.


A three phase research programme was planned to assess the chemical and biochemical indices for diagnosing Zinc (Zn) deficiency and soil associated factors of citrus nutrition in Marathwada region of Maharashtra state of India. In the first phase a survey of sweet orange orchards was carried out to evaluate the nutritional status and determine constraints in fruit production. In the second phase a pot culture experiment was conducted to evaluate the critical concentration of Zn in soil and leaf. Similarly biochemical indices the CAA (Carbonic Anhydrase Activity) and chlorophyll was also studied. While in third phase, another pot culture experiment was conducted to determine the effect of lime, organic manure and Zn on growth of sweet orange seedlings. Phase I revealed that sweet orange orchards (Citrus sinensis L. Osbeck) of the region are grown on variety of soils (Entisol, Inceptisol and Vertisol) without considering their suitability. Similarly intercrops are planted without testing compatibility. Analysis of orchard soils showed they were calcareous and predominantly clay in texture. Leaf analysis confirmed wide spread deficiency of N and Zn followed by P. Biochemical indices viz. CAA and chlorophyll content of sweet orange leaf were found to be a sensitive and indicator of Zn deficiency. Sweet orange orchards established on Inceptisols performing better than the orchards established on other soil types. Improvement in sweet orange seedling was recorded with high Zn soils supplied with 5 mg Zn, marginal Zn status soils with 10 mg Zn and low Zn status soils with 15 mg Zn kg-1. Reduction in sweet orange growth was noticed with 15 to 20% CaCO3 level. It was further concluded that detrimental effect of high CaCO3 content (up to 20%) on growth can be alleviated to some extent by applying double or triple (10 to 15 g organic manure kg-1) the recommended dose of organic manure. Organic manure in combination with Zn application performed best in improving growth, uptake of Zn, CAA, chlorophyll content and dry matter production of sweet orange seedlings. Critical soil Zn concentration under different levels of CaCO 3 and organic matter content for sweet orange varied from 1.04 to 1.17 mg kg-1, while critical leaf Zn concentration varied from 28.80 to 36.40 mg kg-1. The variations in critical concentration of Zn in soil and sweet orange leaf are attributed to the variability of CaCO3 and organic matter in soil.

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