Not Available

Not AvailableBanana is a tropical fruit with a pleasant flavour, widely consumed throughout the world. Volatile aroma compounds are responsible for olfactory flavor of banana. However, the development of aroma flavors is affected by the atmospheric temperatures during fruit growth period. In order to get good quality fruits in terms of aroma it is essential to understand the optimum temperature for maximum aroma production. The approach used in this study was to alter the dates of harvest to understand the optimum temperature required for maximum production of volatile compounds under Kerala conditions. The results revealed that with increased temperature volatile aroma compounds decreased in cvs. Grand Naine and Nendran. Total volatile compounds were higher in cv. Grand Naine compared to cv. Nendran. Cultivar Nendran recorded increased concentrations of esters, alcohols and decreased aldehydes, ketones, hydrocarbons and acids at high temperatures. Phenols and other constituents did not show much variation with respect to the temperature variation in both the cultivars. Among esters, Isoamyl butanoate and 3-Methylbutyl-3-methylbutyrate esters were the most abundant in both the cultivars. Ketones, especially 4-Methyl-1-penten-3-one was higher in cv. Nendran whereas esters were lower compared to cv. Grand Naine. Total area of aroma constituents in cultivars Grand Naine and Nendran were high in October followed by February with mean atmospheric temperature of 30.5ºC and 32.6ºC respectively. In case of cv. Nendran, total area of esters and alcohols were maximum at high temperature (34.5ºC) but in cv. Grand Naine, esters and alcohols decreased with high temperature. Results indicated that fruits harvested in October were better in terms of volatile aroma quantity in both the cultivars due to lower atmospherictemperature. Seasonal variations affected the two cultivars differentially in terms of percentage of groups of volatile compoundsAICRP (Fruits

Impact of elevated CO2 on growth, physiology, yield, and quality of tomato (Lycopersicon esculentum Mill) cv. Arka Ashish

Tomato meets the dietary nutrient and antioxidant requirements of diverse populations. Being a C3 crop and an important vegetable, it is likely to be influenced by increased CO2 concentrations under climate change situation. This study was conducted to investigate the effects of elevated CO2 on overall physiology, water relations, growth, yield, and fruit quality of tomato (Lycopersicon esculentum Mill) cv. Arka Ashish. Plants were grown at elevated CO2 [550 (EC550) and 700 (EC700) ppm of CO2] in open top chambers. Increased assimilation rate, decreased stomatal conductance and transpiration rate were observed at elevated CO2 (EC) concentrations. Reduced leaf osmotic potential and increased water potential were observed at EC compared with the control (380 ppm of CO2) in flowering and fruiting stages. Lower total chlorophyll content was recorded at EC700. Plant height was significantly higher at EC550 compared with EC700. Higher number of branches was observed at EC700 as compared with plants grown at EC550 and the control. Leaf area was lower at EC700 compared with EC550 but specific leaf mass was higher at EC700. Due to higher leaf dry mass and root dry mass, the plants grown at EC700 exhibited higher total dry mass compared to EC550 and the control. Increased number of flowers and fruits together with higher fruit set led to higher fruit yield at both EC concentrations. The highest yield increase was observed at EC700. The fruits showed a lower content of phenols, flavonoids, ferric reducing antioxidant potential, total soluble solids, and titratable acidity in plants grown at EC as compared with the control. The ascorbic acid content was high at both EC700 and EC550. Carotenoids and lycopene content was low at EC700 compared to higher content observed at EC550 and the control.ICAR under NICRA projec