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Recent Approaches in Horticultural Development in Environmentally Constraints EcosystemNot AvailableNot Availabl

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Not AvailableGuar also commonly known as clusterbean (Cyamopsis tetragonoloba) is a drought resilient legume native to the desert region, and its name is derived from a Sanskrit term for cow fodder. This crop has its roots in the western and northwestern regions of India and Pakistan and grown for millennia as a vegetable, green manure, green fodder, seeds, and for the extraction of guar gum. But during the past few decades, it has started to gain popularity for its industrial uses. India, particularly, the state of Rajasthan accounts for 80% of global guar production, producing nearly 1 to 1.25 million tons annually. Guar gum is mostly produced in India and Pakistan, although it is also produced by other nations, including the United State of America, China, Australia, and few countries of African continent.Not Availabl

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Not AvailableThe present study evaluates the efficacy of ozonated water for the removal of pesticide residues in grapes and green bell peppers. Fruit fortified with pesticides (azoxystrobin, chlorothalonil, chlorpyrifos, cypermethrin, hexaconazole and methyl parathion) were subjected to 15 and 30 min aqueous ozone treatment. GC analysis of ozonated fruits showed a 48.67% to 96.95% decrease in pesticide residues of different pesticides. Methyl paraoxon, a toxic degradation product of methyl parathion, was detected in the ozonated water sample. To assess the effect of ozonation on the nutraceutical quality of fruits, the concentrations of eleven polyphenols and ascorbic acid were analyzed. The individual polyphenols showed different trend in 15 and 30 min treatment. Overall, there was an increase in the levels of all the polyphenols in grapes after 30 min ozonation treatment. In peppers, there was a net increase in quercetin, quercetin-3-O-glucoside, rutin and kaempferol in 30 min while other polyphenols were decreased. The ascorbic acid content of both the fruits was decreased by more than 70% upon ozonation. Thus, ozonation treatment was effective in pesticide removal. However, it changed the nutraceutical quality of grapes and green bell peppers.Not Availabl

Journal of Environmental Science and Health Part B-Pesticides Food Contaminants and Agricultural Was

Not AvailableThe present study evaluates the efficacy of ozonated water for the removal of pesticide residues in grapes and green bell peppers. Fruit fortified with pesticides (azoxystrobin, chlorothalonil, chlorpyrifos, cypermethrin, hexaconazole and methyl parathion) were subjected to 15 and 30?min aqueous ozone treatment. GC analysis of ozonated fruits showed a 48.67% to 96.95% decrease in pesticide residues of different pesticides. Methyl paraoxon, a toxic degradation product of methyl parathion, was detected in the ozonated water sample. To assess the effect of ozonation on the nutraceutical quality of fruits, the concentrations of eleven polyphenols and ascorbic acid were analyzed. The individual polyphenols showed different trend in 15 and 30?min treatment. Overall, there was an increase in the levels of all the polyphenols in grapes after 30?min ozonation treatment. In peppers, there was a net increase in quercetin, quercetin-3-O-glucoside, rutin and kaempferol in 30?min while other polyphenols were decreased. The ascorbic acid content of both the fruits was decreased by more than 70% upon ozonation. Thus, ozonation treatment was effective in pesticide removal. However, it changed the nutraceutical quality of grapes and green bell peppers

Applications of Biopolymeric Gels in Agricultural Sector

Not AvailableHydrogels are three-dimensional cross-linked polymeric network having substantial affinity for water. Classes of hydrogels which are derived from biopolymers have been widely used in number of industries because of their biocompatibility and environmental safety. In agricultural sector, they are extensively used as soil conditioners, water retainers, and bio-remediating agents. Their recent application claims customized diffusion of different materials such as fertilizers and pesticides into surrounding soil matrix. They are proving very useful for crops in efficient distribution of water with minimum wastage, and utilization of fertilizer nutrients and pesticides in targeted zones. This chapter covers the recent advances on biopolymeric gels and different aspects of their usage with respect to agricultural sector

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Not AvailableHydrogels are three-dimensional cross-linked polymeric network having substantial affinity for water. Classes of hydrogels which are derived from biopolymers have been widely used in number of industries because of their biocompatibility and environmental safety. In agricultural sector, they are extensively used as soil conditioners, water retainers, and bio-remediating agents. Their recent application claims customized diffusion of different materials such as fertilizers and pesticides into surrounding soil matrix. They are proving very useful for crops in efficient distribution of water with minimum wastage, and utilization of fertilizer nutrients and pesticides in targeted zones. This chapter covers the recent advances on biopolymeric gels and different aspects of their usage with respect to agricultural sector.ICA

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Not AvailableHigh pressure processing is one of the novel techniques utilizing pressure at high level to achieve food safety and stability. It is helpful in maintaining the quality attributes and suitable especially for heat sensitive food. However, it is insufficient alone to ensure complete destruction of microbes. This necessitated researchers to find optimum solution for shelf life extension in combination with varying levels of other techniques. Thus, the article consists of brief introduction of the technique, its principle and working, advantages, limitations, researchable issues, economics, shelf life, operational safety and its perspective to Indian condition.Not Availabl

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Not AvailableHigh pressure processing is one of the novel techniques utilizing pressure at high level to achieve food safety and stability. It is helpful in maintaining the quality attributes and suitable especially for heat sensitive food. However, it is insufficient alone to ensure complete destruction of microbes. This necessitated researchers to find optimum solution for shelf life extension in combination with varying levels of other techniques. Thus, the article consists of brief introduction of the technique, its principle and working, advantages, limitations, researchable issues, economics, shelf life, operational safety and its perspective to Indian condition.Not Availabl