Category: Issue 33

Evaluation of Tillage and Crop Establishment Methods on Carbon Sustainability Index and Nutrient Use Efficiency of Cotton-Wheat System

Evaluation of Tillage and Crop Establishment Methods on Carbon Sustainability Index and Nutrient Use Efficiency of Cotton-Wheat System

Rakesh Choudhary1,4*, D P Nandal1, H S Sidhu2, H S Jat3, Mamta Nehra4 and M L Jat3

1CCS Haryana Agricultural University, Hisar 125004, Haryana
2Borlaug Institute for South Asia (BISA), Ladhowal 141004, Punjab
3CIMMYT, NASC Complex, Pusa 110012, New Delhi
4Agricultural Research Station, Mandor, Agriculture University, Jodhpur 342304
Keywords: Carbon Sustainability Index, Nutrient use efficiency, Conservation agriculture, Conventional tillage, Nutrient harvest index
https://doi.org/10.37273/chesci.cs20510143  • PDF

Abstract

Conservation agriculture-based cotton (Gossypium hirsutumL.) wheat (Triticum aestivum L.) crop rotations with intensification of mungbean are advocated as alternate to conventional cotton-wheat (CW) system in South Asia due to better strategies for tackling the issues of soil health deterioration, plant nutrients status and over exploitation of underground water resources, particularly in conventional tillage based intensive crop rotations. A field experiment was conducted during 2013-14 and 2014-15 at Borlaug Institute for South Asia (BISA), Ladhowal (Punjab), to evaluate the impacts of tillage and crop establishment techniques significantly maximum C input of cotton wheat system was estimated under CT with 808.55 MJ ha-1 during both years compared to sustainable intensification practices. Among sustainable intensification practices, minimum C input was under PB-A and maximum C-output was recorded under PBB-AM. CSI was significantly higher under PB-B (15.23 and 15.06) during 2013-14 and 2014-15, respectively. Significantly a higher value of NUE of cotton was found under PB-B (16.65 kg grain kg-1 NPK applied) over all other treatments. Nutrient harvest index was found non-significant.

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Weather – Micronutrient Interactions in Soil and Plants– A Critical Review

Weather – Micronutrient Interactions in Soil and Plants– A Critical Review

S Neenu1* and K Ramesh2

1Crop Production Division, Central Plantation Crops Research Institute, Kasaragod, Kerala, India 671124
2Crop Production Division, Indian Institute of Oilseeds Research, Rajendranagar, Hyderabad-500030
Keywords:Weather, change, Micronutrient, Soil temperature, Soil moisture, CO2, Light
https://doi.org/10.37273/chesci.cs20510136 • PDF

Abstract

Agricultural and natural ecosystems are characterized by sub-optimal availability of mineral nutrients. Mineral deficiencies are probably have the complex and poorly understood relation with the global climate change variables. Climate change variables can affect soil nutrient availability as well as plant nutrient contents by affecting soil moisture, soil temperature and carbon dioxide, soil microbial activity and plant growth. Micronutrient deficiencies are becoming more severe due to the high nutrient demand from the exhaustive and unfair agricultural practices, coupled with the changing weather patterns. We know that chemical factors are more vital limitations to plant growth than physical factors on a global basis. The present review covers the impact of various climatic factors on the availability of micronutrients in soil and plant.

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Uptake of Micronutrients and Heavy Metals by Tomato Plants Treated with Gray Water

Uptake of Micronutrients and Heavy Metals by Tomato Plants Treated with Gray Water

Deepak Kumar Prabhakar*, Sudip Sarkar and Anand Kumar

Department of Soil Science, Dr. Rajendra Prasad Central Agricultural University, Pusa, Bihar -848125
Keywords: Gray water, Micronutrient, Heavy metal, Tomato Plant
https://doi.org/10.37273/chesci.cs20510130  • PDF

Abstract

Water scarcity can be regard as a major thread in near future, which rises along with increasing population that makes bad impact in the field of agriculture, that force to search for alternative options. Taking care of this view a field experiment was taken on “Uptake of micronutrients and heavy metals by tomato plants treated with gray water” during the Rabi season of 2017 at RPCAU, Pusa, Bihar. Total of 7 treatments taken where gray water and fresh water applied in different proportions. The uptake of micronutrients like zinc, iron, manganese and copper were recorded highest viz. 249.3 g ha-1, 2896.7 g ha-1, 144.3 g ha-1 and 308.0 g kg-1 respectively in 50% grey water along with 50% fresh water treated plants. Whereas, 100% grey water applied plants shows higher heavy metal (lead and chromium) concentrations i.e. 26.5 mg kg-1 and 4.13 mg kg-1 respectively, though nickel and cadmium were not detectable in plant. Use of gray water along with fresh water can help to conserve freshwater sources as well as provide micronutrients to crop.

References

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Impact of Water Management on Rice Varieties (Oryza Sativa L.), Yield and Water Use Efficiency under Alternate Wetting and Drying Method in Puddled Soil

Impact of Water Management on Rice Varieties (Oryza Sativa L.), Yield and Water Use Efficiency under Alternate Wetting and Drying Method in Puddled Soil

M Sharath Chandra1 and K Avil Kumar2

1Department of Agronomy, College of Agriculture, Professor Jayashanakar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, Telangana, INDIA
2Regional Agricultural Research Station Palem- 509 215 Nagar Kurnool District. PJTSAU, Telangana, INDIA
Keywords: AWD-alternate wetting and drying, Rice varieties, Yield, WUE-Water use efficiency
https://doi.org/10.37273/chesci.cs20510118 • PDF

Abstract

This study was aimed to investigate water saving strategies in the paddy field and to evaluate the performance of some newly released rice varieties. Alternate wetting and drying method is a water saving method to improve yield and water use efficiency (WUE). A field experiment was conducted on sandy clay soil at Agricultural College farm, PJTSAU, Rajendranagar, Hyderabad during kharif, 2016 in a split plot design with three replications. The treatments comprised of three irrigation regimes (irrigation of 5 cm when water level falls below 5 cm from soil surface in field water tube i.e alternate wetting and drying irrigation -AWDI, irrigation of 5 cm, at one day after disappearance of water on the surface of the soil- DADSW and recommended submergence of 2-5 cm water level as per crop stage) as main treatments and four rice varieties (Telangana sona, KunaramSannalu, Bathukamma and Sheethal) as sub plots treatments. The data recorded indicate that recommended submergence of 2-5 cm water level recorded significantly higher grain and straw yield over AWDI of 5 cm and was at par with AWDI of 5 cm at one DADSW. Water productivity was higher with irrigation of 5 cm at one DADSW and was at par with irrigation of 5cm when  water level falls below 5cm.Bathukamma produced higher grain yield, straw yield and water productivity as compare to KunaramSannalu, Sheethal and Telangana Sona. Based on the results, it can be concluded that among four rice varieties, Bathukamma recorded higher yield with recommended submergence and water productivity was higher with irrigation of 5 cm at one DADSW. There was no significant interaction effect between different rice varieties and irrigation regimes on yield and water use efficiency.

References

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Physical Characterization and Optimization of Blanching Process of Moringa Oleifera (var. PKM-1) Pods

Physical Characterization and Optimization of Blanching Process of Moringa Oleifera (var. PKM-1) Pods

Amee Ravani, S V Anadani, R R Gajera and R V Prasad

1College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, GUJARAT
2College of Horticulture, Anand Agricultural University, Anand, GUJARAT
Keywords: Moringa oleifera, moringa pods, physical characteristics, edible index, blanching, peroxidase
DOI: 10.37273/chesci.cs20510114 • PDF

Abstract

The present project was undertaken to study preliminary aspects of Moringa oleifera pods. The aim was to utilize moringa pods for commercial value added products. Moringa pods of different maturity levels were analyzed for physical characteristics. Moringa pods were evaluated for the pod mass, pulp and peel percent, pulp to peel ratio, edible index, waste index, pod diameter, pod length, number of seeds per pod and hardness. Hot water blanching of moringa pod pieces of different sizes were carried out at selected temperatures. The most effective water blanching was noticed at 95°C with 64 mm pod length where peroxidase inactivation time was 9.41 min and pulp yield was 40.67%.

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Overview on New Trends in Management of Spot Blotch of Wheat

Overview on New Trends in Management of Spot Blotch of Wheat

K Sinijadas

Department of Plant Pathology, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar, West Bengal
Keywords: Wheat, Spot blotch disease, Bipolaris sorokiniana, Management practices
https://doi.org/10.37273/chesci.cs2051016 • PDF

Abstract

After green revolution, new varieties of wheat were introduced and some minor disease become occupied the place of major diseases. Bipolaris sorokinina (sacc.)shoem, the causal agent of Spot blotch of wheat, become more prevalent in warmer region of the world and shows symptoms on leaves, spikes, grains and seeds. Bipolaris sorokiniana showed wide host range which lead to the spread of this disease into different host too. About 30-86 percentage of yield loss were reported due to this pathogen. So the management strategies of spot blotch found a special attention at present. Conventional practices like cultural, biological as well as chemical methods are showing positive response to the control of this disease. In this review, we have mainly focused on new trends in disease Management such as use of botanicals, developments of resistant varieties and molecular level of managements. Diagnostic PCR assay are helpful to analyse the disease in field soil and wheat leaves also. Although number of practices made to detect and control this diseases, a base level detection at fields are yet to be find out.

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Seed Protein Profiling, An Efficient Method in Diversity Analysis of Pumpkin (Cucurbita moschata Duch. Ex. Poir.) From Northeast India

Seed Protein Profiling, An Efficient Method in Diversity Analysis of Pumpkin (Cucurbita moschata Duch. Ex. Poir.) From Northeast India

Md. Ramjan, Chandra Deo, Mohd Talha Ansari and M. Chandrakumar Singh

Keywords: Cluster analysis, genetic diversity, Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE)

https://doi.org/10.37273/chesci.cs032051011 • PDF

Abstract

For the present study, 25 diverse genotype of pumpkin were evaluated at Vegetable Research Farm, College of Horticulture and Forestry, Central Agricultural University, Pasighat Arunachal Pradesh India for genetic diversity using the total seed proteins using SDS-PAGE and morphological characteristics. All the germplasm clearly revealed remarkable polymorphism from their protein banding patterns. On the basis of banding patterns,the 89 numbers of protein bands were observed in all the genotypes. Total protein band which ranged from 13 to 26 with Relative Mobility (Rm) values 0.10 to 0.98. The result showed that, among the genotypes, CHFPUM-6, CHFPUM-18 and CHFPUM-25 showed maximum numbers (26) of protein bands while the minimum numbers (13) of bands were present in genotypes CHFPUM-13. The study concluded that, the genotype CHFPUM-1 with CHFPUM-21, CHFPUM-3 with CHFUM-13 and CHFPUM-20 were more distantly related to each other. Hence these genotypes could be utilized for breeding programme.

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Identification of Volatile Flavour Compounds in Moringa Oleifera Powder and Soup Mixes

Identification of Volatile Flavour Compounds in Moringa Oleifera Powder and Soup Mixes

K Shunmugapriya*, P Vennila, S Kanchana and S Vellaikumar

Keywords: Moringa oleifera, Soup mixes, GC – MS, Volatile compounds

https://doi.org/10.37273/chesci.cs20510110 • PDF

Abstract

Drumstick powder and soup mixes from drumstick possessing some volatile compounds which is responsible for it’s a unique characteristics aroma. In this present study, effort was taken to identify the volatile compounds present in drumstick powder and soup mixes from drumstick which establishing a critical baseline for further work. The drumstick powder was prepared by drying the pretreated drumstick in cabinet drier at 600C till moisture content reaches to 4.0 per cent. Soup mixes from drumstick were prepared by adding the various ingredients viz., thickening and flavouring agents to the drumstick powder. The prepared soup mixes which was stored for six months in metallised polypropylene packs and analysed for the presence of volatile compounds. The samples were extracted directly with hexane and volatile compounds were analysed in GC-MS while the mass spectra of the compounds found in the extract was matched with the National Institute of Standards and Technology (NIST) library. The results revealed that the existence of octadecanoic acid, 3-hexen 2-one and cyclopentanol, 1 – methyl in all the samples taken for the study.

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Effect of Different Potting Media on Bougainvillea Propagation cv. Mahara

Effect of Different Potting Media on Bougainvillea Propagation cv. Mahara

Babita Singh, S. S. Sindhu, Harendra Yadav and N. K. Saxena

Keywords: Bougainvillea, Cutting, Potting Media

https://doi.org/10.37273/chesci.cs20510121 • PDF

Abstract

An experiment on stimulation in rooting of Bougainvillea buttiana cv. Mahara using six different potting media i.e. Sand (Control), Sand: Cocopeat (1:1), Sand: Cocopeat: Perlite (1:1:1), Sand: Vermiculite:Vermicompost (1:1:1), Sand: Perlite: Vermicompost (1:1:1),Sand: Cocopeat: FYM (1:1:1) were conducted at Bougainvillea Repository, Division of Floriculture and Landscaping, IARI, New Delhi. This experiment was laid out in Completely Randomized Design (CRD) with three replications. Data were collected on days to first Sprout, no. of vegetative buds/plant, survival percentage of cutting, length of longest shoot, fresh wt. of shoots/plant, dry wt. of shoots/plant, length of longest root/plant, fresh wt. of roots/plant and dry wt. of roots/plant. The results showed that the treatment of Sand: Cocopeat : Perlite (1:1:1) was significantly better rooting than the control and all the other parameters with respect to rooting of cuttings like days to first sprout (8.66 days), no. of vegetative buds/plant (4.0), survival percentage of cutting (100%), length of longest shoot (44.75 cm), fresh wt. of shoots/plant (22.23 g), dry wt. of shoots/plant (7.41 g), length of longest root/plant (33.5 cm), fresh wt. of roots/plant (18.56 g) and dry wt. of roots/plant (6.19 g) followed by Sand: Cocopeat (1:1) compared to control and other treatments.

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Effect of Addition of Honey, Herbs and Spices on Nutritional, Antioxidant, Antimicrobial and Sensory Quality of Seasoned Apple Cider Vinegar

Effect of Addition of Honey, Herbs and Spices on Nutritional, Antioxidant, Antimicrobial and Sensory Quality of Seasoned Apple Cider Vinegar

Rakesh Sharma, V K Joshi, Deepti Joshi and Shubham Samkaria
Department of Food Science and Technology, Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173230, India

Keywords: Apple, apple cider vinegar, flavored vinegar, fermentation, seasoning

https://doi.org/10.37273/chesci.cs20510119 • PDF

Abstract

Apple cider vinegar, a traditional condiment, is produced from apple fruits/ juice by a two-step process comprising of anaerobic conversion of sugar to ethanol and the aerobic oxidation of ethanol to acetic acid. In the present study, efforts were made to standardize and formulate seasoned (flavored) apple cider vinegar by using different concentrations of honey, medicinal herbs and spices to make it more palatable, nutritious and sweat in taste. Out of different formulations, the formulation consisting of 70 % vinegar (4.5% acidity), 10 % honey, 1 % black salt, 3 % black pepper, 4 % cumin seed, 1 % large cardamom, 2 % pudina, 4 % ginger powder, 5 % lemon juice was adjudged to be the best by the panelists based on better sensory score for aroma, taste and overall acceptability. Besides improving the sensory quality, addition of herbs and spice extract has also improved the nutritional, antioxidant as well as antimicrobial potential of the cider vinegar. The seasoned vinegar developed contained higher amounts of ascorbic acid (25.86 mg/100g) and total phenols (123.4 mg/ 100g) and thus has good health promoting properties. Hence, its availability in the market will definitely benefit the health conscious people at reasonable prices.

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