Variability in Markingnut (Semecarpus anacardium L.) Accessions from Marathwada Region of Maharashtra State

A survey was conducted in markingnut growing area (Aurangabad, Beed, Hingoli, Nanded and Parbhani districts) of Marathwada region in Maharashtra (India) during 2005-07 to assess existing natural variability for superior genotypes and good fruit-quality among 264 markingnut seedling trees and 27 superior clones. All the genotypes showed considerable variability with respect to physico-chemical characters. Fruit weight varied from 5.0 (PD-2) to 15.88 g (HD-5) and hypocarp weight from 3.37 (AD-2 and PD-1) to 10.67g (HD-5). Individual pericarp weight ranged from 1.59 (PD-2) to 5.21 g (HD-5) and kernel weight ranged from 0.16 (PD-2) to 1.07 g (HD-5). There was wide variation in chemical characteristics. Also, T.S.S. varied from 5.67 (BD-3) to 13.10°B (ND-3) and titratable acidity from 0.22 (AD-1) to 1.93% (BD-3). Kernel protein content ranged from 13.22 (AD-2) to 25.75% (HD-5), carbohydrate content from 17.92 (PD-3) to 26.91% (AD-3), fat content from 31.57 (HD-3) to 40.59% (PD-4) and pericarp oil (B.S.L) content from 27.80 (BD-4) to 41.74% (HD-2). On the basis of physico-chemical characters assessed, genotypes HD-5 and ND-3 were found to be most promising

Effect of Polyamines on Storability and Quality of Pomegranate Fruit (Punica granatum L.) Cv. Bhagwa

Pomegranate cv. Bhagawa fruits harvested at adequate stage of maturity were dipped in aqueous solutions containing various concentrations of the polyamines putrescine (1mM, 2mM and 3mM) and spermidine (0.5mM, 1mM and 1.5mM), along with Tween-20 as a surfactant, for 5 minutes. The fruits were then stored at 5°C and 8°C temperature with under 90-95% relative humidity. Polyamine-treated fruits showed reduced chilling-injury, weight loss and respiration rate during storage at these 5°C and 8°C temperatures. An increasing trend in total soluble solids (TSS) content, and a decreasing trend in acidity were found in polyamine-treated fruits during storage at 5°C and 8°C temperature. Maximum reduction in chilling-injury was obtained with putrescine (2mM) at both the storage temperatures. Control fruits stored at 5°C and 8°C temperature rapidly developed chilling-injury developed symptoms of brown discoloration of skin and weight-loss in pomegranate fruits

Nutraceutical Composition of Ber (Zizyphus mauritiana Lamk.) Juice: Effect of Enzyme-Assisted Processing

An investigation was undertaken to study the effect of pre-press maceration treatment with cell-wall degrading enzyme, pectinase, on antioxidant composition of ber juice, during 2011-2012. Enzyme-assisted processing significantly (p<0.05) improved antioxidant composition of ber juice. Ber juice extracted using pectinase had richer nutraceutical composition than in the Control. There was an overall increase of 43% in juice yield, 30% in total phenolics and 37% in total flavonoids with use of pectinase. In vitro total antioxidant activity (AOX) in ber juice was 19.58μmol Trolox/ml in Ferric Reducing Antioxidant Power (FRAP) and 13.44μmol Trolox/ml in Cupric Reducing Antioxidant Capacity (CUPRAC) assay. There was 41-65% increase in total AOX of ber juice extracted with the enzyme overstraight pressed juice. Results indicated that tailoring of the enzyme can yield antioxidant-rich juice products

Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice

An investigation was undertaken to study guava beverage blended with black-carrot juice, during 2011-2012. Enzyme-assisted processing of guava significantly improved the juice yield, total soluble solids, titratable acidity pH, ascorbic acid and sugars by using pectinase enzyme. The blending of guava beverage with black carrot juice significantly improved the functional properties of the guava RTS. Anthocyanin and ascorbic contents of blended guava RTS with black-carrot juice decreased with advancement of storage condition and period

Variety AHB 1269Fe (MH 2185)

Pearl millet Varietal Identification Committee in its annual meet on 22nd-24th March, 2018, during the 53rd Annual Pearl Millet Workshop at ARS, Jodhpur, identified MH 2185 as “biofortified pearl millet hybrid AHB 1269Fe” for its high grain Fe combined with high grain and stover yield. MH 2185 is a cross between male-sterile line ICMA1 98222 (female parent) and restorer AUBI 1105 (male parent). The line ICMA1 98222 is based on A1 source of cytoplasmic malesterility developed at ICRISAT, Patancheru. Hybrid MH 2185 was tested in the All India Coordinated Pearl Millet Improvement Project (AICRP-PM) trials during 2015-2017 seasons at 36 locations (12 locations each in 2015, 13 locations in 2016 and 11 locations in 2017) together with 6 controls, 86M86, 86M01, MPMH 17, HHB-67 Improved, Pratap, and Dhanashakti. While the first five controls are commercially released highyielding hybrid cultivars, Dhanashakti is an improved version of open pollinated variety (OPV) ICTP8203 with high grain Fe (71 ppm). AHB 1269Fe hybrid was jointly developed and sponsored to AICRP-PM for evaluation by National Agriculture Research Project Aurangabad, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani and International Crops Research Institute for Semi-Aric Tropics (ICRISAT), Patancheru, India

Physiochemical and antioxidant properties of roselle‐mango juice blends; effects of packaging material, storage temperature and time

A study was conducted to determine the effects of packaging materials, seasonality, storage temperature and time on physiochemical and antioxidant properties of roselle-mango juice blends. Roselle extract (20%, 40%, 60%, and 80%) was mixed with mango juice and stored in glass and plastic bottles at 4°C and 28°C. Total soluble solids, pH, titratable acidity, reducing sugar, color, vitamin C, total monomeric anthocyanins, total phenols, and antioxidant activity (FRAP) were evaluated in freshly prepared juice, and after, 2, 4, and 6 months of storage. The results showed that total soluble solids, reducing sugars, and pH increased with storage times under different storage time, irrespective of packaging materials. The acidity, color, total monomeric anthocyanin, vitamin C, total phenols, and antioxidant activity decreased during storage irrespective of storage temperature and packaging material. Loss of anthocyanins, total phenols, and vitamin C content were higher in blends stored at 28°C than 4°C