Contents of 41(3) 2013 - acharya ng ranga agricultural university

144 Pages·2014·7.34 MB·English

J. Res. ANGRAU Vol. XLI No.3 pp 1-144, July-Sep., 2013
1
The Journal of Research ANGRAU
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ARI Campus, Rajendranagar, College of Agriculture, Rajendranagar,
Hyderabad. Hyderabad.
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ANGRAU, Rajendranagar, Hyderabad. College of Agriculture, Rajendranagar,
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ANGRAU, Rajendranagar, Hyderabad. ANGRAU, Rajendranagar, Hyderabad.
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CONTENTS
PART I : PLANT SCIENCE
Effect of polypropylene packaging on shelf life and quality of custard apple
Annona squamosa L. cv. Balanagar fruits stored at 15±1oC
A. Venkatram, A. Bhagwan and M. Pratap 1
Seasonal Incidence of Iinseed insect pests and their natural enemies
Harshwardhan Gupta and B. P. Katlam 7
Components of genetic variation for macrophomina phaseolona resistance in maize
K.Murali Krishna, G.K Chikkappa and G. Manjulatha 12
Summer season survey for incidence of Maruca vitrata (g.) (pyralidae: lepidoptera) and its
natural enemies on greengram and other alternative hosts in main pulse growing tracts of
Khammam District, Andhra pradesh
Ch. Sandhya Rani , G. Ramachandra Rao, MSV Chalam, Patibanda Anil Kumar and V Srinivasa Rao 16
Nature of Gene action in new cms and restorer lines of rice (oryza sativa l.)
Zakir Hussain and Narendra Kulkarni 21
Evaluation of changes in soil quality under different land use environs of chanvelly village,
Rangareddy District of Andhra Pradesh- a case study
M. Ram Prasad and V.Govardhan 25
Genetic variability, correlation and path coefficient analysis for yield and yield components
in mungbean Vigna radiata l. Wilczek
M. Jyothsna and and CH. Anuradha 31
Effect of post harvest application of antioxidants on shelf life and quality of custard apple
annona squamosa L. cv. Balanagar fruits stored at 15±1oC
A. Venkatram, A. Bhagwan and M. Pratap 40
Production potential and economic viability of food – forage based cropping systems in
Southern Telangana Region of Andhra Pradesh
V.Chandrika, R. Balaji Naik, K.B. Suneetha Devi and M. Shanti 47
PART II : SOCIAL SCIENCE
Attitude of farmers and extension officers towards Agricultural Technology Management Agency
(ATMA) & suggestions for effective functioning
M. Rama Devy, M. Surya Mani and N. Shandhya Shenoy 53
Knowledge and extent of adoption of improved practices of chickpea through KVK interventions
P.Ganesh Kumar, M.K. Jyosthna and P.Lakshmi Reddy 58
A study on purpose of using ICT tools among farming community
K. P. Raghuprasad, S.C. Devaraja and Y.M Gopala 64
Problems faced by women entrepreneurs and suggestions for production & marketing of Products
G.Padmini Devi, P. Rameshkumar Reddy and Ch. Venugopal Reddy 70
A study on growth, performance and impact of Kisan Credit Cards on farmer’s income in
Rajasthan – An Economic Approach
S. S. Meena and Dr. G. P. Reddy 75
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PART III : HOME SCIENCE
Utility of herbal products in antimicrobial finishing of cotton fabrics
D.Anitha, S.Dhana Laxmi and D.Mahesh 82
Impact of personal variables on work related musculoskeletal symptoms among women
working in packing units of pharmaceutical industry
V. Prasuna, T. Neeraja, P. Radha Rani and A. Sharada devi 88
PART IV : RESEARCH NOTE
Cooling effect of body on milk production and feed consumption in the cross bred cows
Suresh Rathod, M.Kishan Kumar and Ch.Sreedhar 94
PART V : RESEARCH NOTE
Farmers’ suggestions for better participatory management of tank irrigation system
Kadiri Mohan1 and P.Rameshkumar Reddy 97
Character association and path coefficient analysis for seed yield in quality protein
maize (zea mays L.)
K. Vijay Kumar, M. R. Sudarshan, Kuldeep Singh Dangi and S. Madhusudan Reddy 100
Effect of gamma radiation on germination parameters in promising rice cultivars
during long term storage
L.Vidya Kumari, M. Sreedhar, S.Vanisree and K. Keshavulu 105
Influence of Nutritional Information on food labels on consumer buying
Swetha Kodali, Neeraja Telaprolu and P. Radha Rani 110
Variability in yield and its component traits in quality protein maize genotypes (zea mays l.)
K. Vijay Kumar, M. R. Sudarshan, Kuldeep Singh Dangi and S. Madhusudan Reddy 113
Correlation and path analysis in greengram (Vigna radiata (L.) Wilczek)
Srikanth Thippani, K. B. Eswari and M. V. Brahmeswar Rao 120
Influence of row spacing and phosphorus levels on seed production of dhaincha (Sesbania aculeata)
B. Venkanna, B. Joseph, K.B. Suneetha Devi and A. Siva Shankar 124
Scale construction for measuring the attitude towards pursuing self employment in agriculture
Kadiri Mohan1 and P.Ramesh Kumar Reddy 127
Response of safflower (carthamus tinctorius l.) genotypes to plant density on yield
components, yield and economics under rainfed conditions
P. Satish, C. Sudhakar and C. Sudharani 130
Sensory properties of guar-gum incorporated tomato sauce
E. Sharath and K. Uma Maheswari 132
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J.Res. ANGRAU 41(3) 1-6, 2013
EFFECT OF POLYPROPYLENE PACKAGING ON SHELF LIFE AND
QUALITY OF CUSTARD APPLE Annona squamosa L. cv.
BALANAGAR FRUITS STORED AT 15±1oC
A. VENKATRAM, A. BHAGWAN and M. PRATAP
Fruit Research Station, Sangareddy, Dr. Y.S.R. Horticultural University, Medak (District) – 502 110
Date of Receipt : 05-06-2013 Date of Acceptance : 24.08.13
ABSTRACT
A study was conducted at fruit research station, Sangareddy, Dr. Y.S.R. Horticultural University, Medak
(district) during 2009-11 to know the effect of polypropylene package (fruits packed in polypropylene bags with 3%
O + 5% CO or 3% O + 10% CO or 5% O + 5% CO or 5% O + 10% CO or air) on shelf life and quality of custard
2 2 2 2 2 2 2 2
apple cv. Balanagar fruits stored at 175±1oC. The study established the fact that various physico-chemical parameters
viz., days taken for ripening, shelf life, total soluble solids, acidity, brix-acid ratio, sugars (reducing, total and non-
reducing) and ascorbic acid of the fruit studied at an interval of 2 days during storage were significantly improved by
polypropylene bag flushed with different concentration of O + CO gasses (modified atmosphere package).
2 2
Comparatively higher shelf life of fruits i.e. 12.28 days with fruits packed in polypropylene bags flushed with air.
Custard apple Annona squamosa L. belongs life and conserve the quality of packed produce
to family annonaceae is an arid zone fruit grown in (Deepak Raj Rai et al., 2002). Active MA can be done
India. Out of 100 species of Annona only custard by pulling a slight vacuum and replacing the package
apple, cherimoya, soursop, bullock’s heart and atmosphere with the desirable gas mixture (Kader et
atemoya are of major commercial importance. Of al., 1986). Low O and or high CO gas mixtures in
2 2
these, custard apple (synonyms: Sithaphal, Sharifa, the package atmosphere has been shown to reduce
Sugar apple, Sweetsop) is the most popular and the ethylene production rates, retard softening of
widely used dessert fruit having the maximum tissue and slow down various compositional changes
production efficiency. The plants are hardy, drought associated with ripening resulting in reduced
resistant and can thrive well on marginal and respiration there by delay the fruit ripening process
neglected soils with minimum inputs (Rajput, 1985). of many tropical and subtropical fruits (Ranganna et
Custard apple is the delicious table fruit and is valued al., 2009). Hence, the present investigation was
mainly for its sweet, mild flavored pulp. The fruit is carried out to study the effect of polypropylene
botanically referred as syncarpium and aggregate of packaging for enhancing shelf life and quality of
fruitlets, each pocessing edible fleshy mass of soft, custard apple cv. Balanagar fruits stored at 15±1oC.
juicy and granular textured pulp. It is a climacteric
MATERIALS AND METHODS
fruit, ripening starts soon after detached from the tree
(Wills et al., 2001). It is highly perishable fruit with The experiment was carried out during the
short shelf life of 1-2 days after ripening. The lack of year 2009-11 at Fruit Research Station, Sangareddy,
information on the post harvest handling of this highly Dr. Y.S.R. Horticultural University, Medak district.
perishable fruit has resulted in huge losses. Custard apple cv. Balanagar fruits were harvested
Extension of storage life in custard apple even for a when fruit is in light green colour, yellowish white
day or two will go a long way in increasing the shelf colour between the carpels and initiation of cracking
life, making it much easier to handle the fruit. Vishnu of the skin between the carpels. Matured fruits of
Prasanna et al. (2000) reported that the safe range uniform size, firm, free from disease and injuries were
of storage temperature of custard apple was found directly picked from orchard and brought to the
to be 15-20 oC, with maximum shelf life at 15 oC. laboratory. The fruits were cleaned with running tap
water to remove the adherent dirt material and then
Modified atmosphere package (MAP) is intended to
allowed to dry in shade. The fruits were surface
create an appropriate gaseous atmosphere around a
disinfected with 0.1% (w/v) carbendazim solution for
commodity packed in film packages to enhance shelf
2 minutes. The fruits were then packed in
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VENKATRAM et al
polypropylene bags (PPB) with the following amount the days taken for ripening of custard apple fruits
of CO and O gases flushed with MAP machine: T- (Kamble and Chavan, 2005). Similar results on using
2 2 1
PPB with 3% O + 5% CO T - PPB with 3% O + modified atmosphere package as also reported by
2 2, 2 2
10% CO , T - PPB with 5% O + 5% CO , T - PPB Yonemoto et al. (2002) in cherimoya and Bolivar-
2 3 2 2 4
with 5% O + 10% CO , T - PPB with Air, T - Control Fernandez et al. (2009) in custard apple fruits.
2 2 5 6
(no packing). The packed fruits were then stored at
Shelf life (days)
15±1oC temperature in horizontal racks. The physico-
chemical parameters like days taken for ripening, The shelf life (Table 1) of custard apple fruits
shelf life, TSS, acidity, brix-acid ratio, sugars differed significantly among different treatments with
(reducing and total) and ascorbic acid were estimated maximum shelf life of 12.28 days (44.47% increase
at an interval of 2 days during storage. over control) recorded in fruits packed in PPB with
air, which was on par with PPB flushed with 3% O +
The stage wherein more than 50% of the 2
5% CO and minimum in control (8.50 days). The
stored fruits became ripen was considered as end of 2
extended shelf life of fruits is due to reduction in
days taken for ripening. The stage wherein more than
ethylene production attributed to modified atmosphere
50% of the stored fruits became unfit for consumption
created by accumulation of CO and depletion of O
was considered as end of shelf life and expressed 2 2
and maintenance of high humidity inside the
as mean number of days. The total soluble solids
polypropylene bags (Magdaline et al., 2001). These
(TSS, oBrix) and titrable acidity (%) were determined
results are in conformation with the findings of Vishnu
by using ERMA hand refractometer and titration
Prasanna et al. (2000) in custard apple.
method, respectively (Ranganna, 1986). Brix-Acid
ratio was calculated by dividing the TSS value by TSS (oBrix)
the acid value. The sugars (reducing and total %) Significant differences were observed in TSS
present in the custard apple pulp were determined
(Table 2) for the stored fruits. At initial stage of
by the method of Lane and Eyon. The non-reducing storage TSS was minimal (18.50oBrix), which
sugars (%) were determined by subtracting reducing increased gradually with advancement in storage.
sugars from total sugars. Ascorbic acid content (mg/
Highest TSS content was documented at 12 days
100 g of pulp) was determined by 2, 6-dichlorophenol after storage (23.61oBrix). In packaging treatments,
indophenol titration method (Ranganna, 1986). The the annona fruits packed in PPB flushed with different
experiment was conducted in completely randomized
concentration of O and CO extended their influence
2 2
design with factorial concept and each treatment in recording lower TSS than the control. The
replicated thrice. interaction effect between the treatments and storage
RESULTS AND DISCUSSION period were also significant, which showed a steep
increase in the TSS with progressive ripening of the
Days taken for ripening
fruits, as a fact the soluble solids rise concomitantly
Days taken for ripening (Table 1) among with the respiratory increase in annonaceous fruits
different treatments differed significantly, days taken and reach a maximum after the onset of second
for ripening were maximum (10.43 days) with fruits respiratory rise (Martinez et al., 1993). Similar result
packed in PPB flushed with 5% O + 10% CO or 5% also observed by Alique (1995) in cherimoya and
2 2
O + 5% CO or 3% O + 10% CO and minimum in Chunprasert et al. (2006) ‘Neang’ sugar apple fruits.
2 2 2 2
control (7.60 days). The days taken for ripening of
Titrable acidity (%)
fruits packed in PPB with 3% O + 5% CO were at
2 2
par with PPB with air. Lowering of storage The titrable acidity of stored custard apple
temperature from ambient (27ÚC) to 15 oC and fruits subjected to different treatments is presented
treatment of fruits to fungicide or waxol and modified in table 2. At initial stage of storage, acidity was
atmosphere package is may be due to reduction in minimal (0.16%), which increased gradually with
ethylene synthesis thereby lowered the rate of advancement in storage. Highest acidity content was
deteriorative physiological, biological and biochemical documented at 12 days after storage (0.44%). With
activities in ripening thereby resulted in extending regard to packaging treatments, the annona fruits
6
EFFECT OF POLYPROPYLENE PACKAGING ON SHELF LIFE
packed in PPB flushed with different concentration sugars content of the fruit was highest at 12 days
of O and CO extended their improvement in after storage (18.43%). With regard to packaging
2 2
recording higher acidity than the control. The treatments, the annona fruits packed in PPB flushed
interaction effect between the treatments and storage with different concentration of O and CO exhibited
2 2
period were not significant. The increase in acidity their effect in recording lower total sugars than the
can be ascribed to the production of organic acids control. At initial stage of storage, non-reducing
during ripening as reported by Gutierrez et al. (1994). sugars was minimal (1.25%), which increased
gradually with advancement in storage. Highest non-
These results are in conformation with the findings
reducing sugars was documented at 12 days after
of Paull et al. (1983) in cherimoya fruits.
storage (1.60%). With regard to packaging treatments,
Brix-acid ratio
the annona fruits packed in PPB flushed with different
Significant differences were observed in brix- concentration of O and CO extended their
2 2
improvement in recording lower non-reducing sugars
acid ratio (Table 2) for the stored fruits. At initial stage
than the control.
of storage brix-acid ratio was maximal (115.60), which
decreased gradually with advancement in storage. The sugars increased gradually with
Lowest brix-acid ratio was documented at 10 days advancement in storage due to the starch declined
after storage (53.55). With regard to packaging drastically and there was also a coincidence in the
treatments, the annona fruits packed in PPB flushed increase of sugars and the decline of starch content,
with different concentration of O and CO extended indicating a hydrolysis of starch into its constituent
2 2
their improvement in recording lower brix-acid ratio sugars during fruit ripening and the onset of ethylene
than the control. The interaction effects between the emission coincided with an increase in the respiration
treatments and storage period were also significant, (Martinez et al., 1993). Lowest sugars was
which showed a steep increase in the brix-acid ratio documented in annona fruits packed in PPB flushed
with progressive ripening of the fruits. Though both with different concentration of O and CO is may be
2 2
due to slow ripening process in the modified
TSS and acidity had shown initial increase followed
atmosphere packaging which leads to slow build up
by decrease, but an increase in acidity is very less,
of the sugars as reported by Johnson and Ertorn
therefore, the brix-acid ratio increased initially and
(1983). These results are in conformation with the
decreased later indicating that the magnitude of
findings of Alique (1995) and Sanchez et al. (1998)
increase or decrease in TSS is more as compared to
in cherimoya fruits.
acidity during storage. The fruits packed in PPB
flushed with different concentration of O and CO Ascorbic acid (mg/100 g)
2 2
recorded lower brix-acid ratio and it may be due to
Significant differences were observed in
lower TSS and higher acidity (Kramchote et al., 2008). ascorbic acid (Table 3) for the stored fruits. At initial
stage of storage, ascorbic acid content was minimal
Sugars (%)
(41.30 mg/100 g) and maximum at 6 days after storage
Significant differences were observed in (49.39 mg/100 g). The ascorbic acid of annona
sugars (reducing, total and non-reducing) (Table 3) increased from 0 to 6th day and then declined by 31.48
for the stored fruits for days, treatments and their mg/100g on 12 days after storage. With regard to
interactions. At initial stage of storage reducing packaging treatments, the annona fruits packed in
sugars was minimal (11.90%), which increased PPB flushed with different concentration of O and
2
gradually with advancement in storage. Highest CO extended their improvement in recording high
2
ascorbic acid content than the control. The interaction
percent of reducing sugars was documented at 12
effect between the treatments and storage period were
days after storage (16.83%). With regard to packaging
non-significant. Increase in ascorbic acid content of
treatments, the annona fruits packed in PPB flushed
custard apple fruit reached a maximum at the
with different concentration of O and CO extended
2 2 climacteric, after which the amount decreased. The
their improvement in recording lower reducing sugars
decline in ascorbic acid in later stage may be
than the control. At initial stage of storage, total
attributed to conversion of ascorbic acid into
sugars was minimal (13.15%), which increased
dehydroascorbic acid. Similar result also observed
gradually with advancement in storage and total by Paull (1983) in soursop fruits.
7
VENKATRAM et al
Table 1. Effect of polypropylene package on days taken for ripening and shelf life (days) of custard
apple cv. Balanagar fruits stored at 15±1 oC
Days taken Delayed ripening Shelf life Increased shelf life
Treatments
for ripening over control (%) (days) over control (%)
PPB with 3%O +5%CO 9 . 0 0 b 18.42 12.00a 41.17
2 2
PPB with 3%O +10%CO 1 0 . 4 3 a 37.23 11.33c 33.29
2 2
PPB with 5%O +5%CO 1 0 . 4 3 a 37.23 11.33c 33.29
2 2
PPB with 5%O +10%CO 1 0 . 4 3 a 37.23 11.33c 33.29
2 2
PPB with air 8.75b 15.13 12.28a 44.47
Control 7.60c - 8.50d -
CD at 5% 0.37 0.58

Figures with same alphabet did not differ significantly (p=0.05)
Table 2. Effect of polypropylene package on TSS (oBrix), titrable acidity (%), and brix-acid ratio of
custard apple cv. Balanagar fruits stored at 15±1oC
Days after storage
Mean
Treatments 0 2 4 6 8 10 12
TSS (oBrix)
PPB with 3%O +5%CO 18.50 18.70 18.75 19.40 20.20 20.30 23.30 19.87c
2 2
PPB with 3%O +10%CO 18.50 18.65 18.65 19.10 19.70 20.30 23.10 19.70c
2 2
PPB with 5%O +5%CO 18.50 18.65 18.65 19.20 19.60 20.35 23.20 19.72c
2 2
PPB with 5%O +10%CO 18.50 18.65 18.65 19.30 19.50 20.40 23.10 19.73c
2 2
PPB with air 18.50 18.85 19.40 20.80 21.70 22.95 24.20 20.90b
Control 18.50 19.20 20.20 22.50 23.10 25.00 24.80 22.18a
Mean 18.50g 18.78f 19.05e 20.05d 20.63c 21.55b 23.61a
Treatments Titrable acidity (%) Mean
PPB with 3%O +5%CO 0.16 0.16 0.18 0.24 0.32 0.41 0.46 0.27a
2 2
PPB with 3%O +10%CO 0.16 0.16 0.18 0.24 0.32 0.41 0.46 0.27a
2 2
PPB with 5%O +5%CO 0.16 0.16 0.18 0.24 0.32 0.41 0.46 0.27a
2 2
PPB with 5%O +10%CO 0.16 0.16 0.18 0.24 0.32 0.41 0.46 0.27a
2 2
PPB with air 0.16 0.16 0.18 0.24 0.32 0.41 0.46 0.27a
Control 0.16 0.16 0.17 0.20 0.25 0.36 0.36 0.23b
Mean 0.16f 0.16f 0.17e 0.23d 0.30c 0.40b 0.44a
Treatments Brix-acid ratio Mean
PPB with 3%O +5%CO 115.6 116.8 104.1 80.83 63.12 50.00 50.65 82.38c
2 2
PPB with 3%O +10%CO 115.6 116.5 103.6 80.41 60.93 46.75 50.21 82.00c
2 2
PPB with 5%O +5%CO 115.6 116.5 103.6 80.00 61.25 49.63 50.43 82.37c
2 2
PPB with 5%O +10%CO 115.6 116.5 103.6 79.58 61.56 49.51 50.21 82.38c
2 2
PPB with air 115.6 117.8 107.7 86.66 67.81 55.97 52.60 86.31b
Control 115.6 120.0 118.8 112.5 92.40 69.44 68.88 99.66a
Mean 115.6b 117.3a 106.9c 86.66d 67.84e 53.55f 53.83f
CD at 5 % TSS Titrable acidity Brix-acid ratio
For days (D) 0.154 0.016 0.95
For treatments (T) 0.220 0.013 0.77
For D × T 0.378 NS 2.32
Figures with same alphabet did not differ significantly (p=0.05); NS- Non significant
8
EFFECT OF POLYPROPYLENE PACKAGING ON SHELF LIFE
Table 3. Effect of polypropylene package on reducing sugars (%), non-reducing sugars (%), total
sugars (%) and ascorbic acid (mg/100 g) of custard apple cv. Balanagar fruits stored at
15±1oC
Days after storage
Mean
Treatments
0 2 4 6 8 10 12
Reducing sugars
PPB with 3%O +5%CO 1 1 . 9 0 11.90 12.10 12.10 13.20 14.40 16.20 13.10c
2 2
PPB with 3%O +10%CO 1 1 . 9 0 1 1.90 12.10 12.10 13.20 14.30 16.10 13.08c
2 2
PPB with 5%O2+5%CO2 1 1 . 9 0 11.90 12.10 12.10 13.20 14.40 16.20 13.10c
PPB with 5%O +10%CO 1 1 . 9 0 1 1.90 12.10 12.10 13.20 14.40 16.20 13.10c
2 2
PPB with air 11.90 11.90 12.30 12.50 14.00 15.80 17.20 13.64b
Control 11.90 12.00 12.90 13.50 15.50 18.10 19.10 15.48a
Mean 11.90f 11.91f 12.26e 12.40d 13.71c 15.23b 16.83a
Treatments Non-reducing sugars Mean
PPB with 3%O +5%CO 1 . 2 5 1.25 1.25 1.30 1.41 1.41 1.57 1.34c
2 2
PPB with 3%O +10%CO 1 . 2 5 1.25 1.25 1.30 1.41 1.41 1.57 1.34c
2 2
PPB with 5%O +5%CO 1 . 2 5 1.25 1.25 1.30 1.41 1.41 1.57 1.34c
2 2
PPB with 5%O +10%CO 1 . 2 5 1.25 1.25 1.30 1.41 1.41 1.57 1.34c
2 2
PPB with air 1.25 1.25 1.35 1.43 1.48 1.53 1.62 1.40b
Control 1.25 1.25 1.47 1.55 1.65 1.75 1.71 1.51a
Mean 1.25e 1.25e 1.30d 1.36c 1.46b 1.48b 1.60a
Treatments Total sugars Mean
PPB with 3%O +5%CO 1 3 . 1 5 13.15 13.35 13.40 14.61 15.81 17.77 14.40c
2 2
PPB with 3%O +10%CO 1 3 . 1 5 1 3.15 13.35 13.40 14.61 15.71 17.67 14.39c
2 2
PPB with 5%O +5%CO 1 3 . 1 5 13.15 13.35 13.40 14.61 15.81 17.77 14.40c
2 2
PPB with 5%O +10%CO 1 3 . 1 5 1 3.15 13.35 13.40 14.61 15.81 17.77 14.40c
2 2
PPB with air 13.15 13.15 13.65 13.93 15.48 17.33 18.82 15.06b
Control 13.15 13.25 14.37 15.05 17.15 19.85 20.81 16.22a
Mean 13.15f 13.16f 13.57e 13.76d 15.17c 16.72b 18.43a
Treatments Ascorbic acid Mean
PPB with 3%O +5%CO 4 1 . 3 0 41.30 41.30 50.20 45.10 43.60 32.50 42.17a
2 2
PPB with 3%O +10%CO 4 1 . 3 0 4 1.30 41.30 50.20 45.10 43.60 32.50 42.17a
2 2
PPB with 5%O +5%CO 4 1 . 3 0 41.30 41.30 50.20 45.10 43.60 32.50 42.17a
2 2
PPB with 5%O +10%CO 4 1 . 3 0 4 1.30 41.30 50.16 45.10 43.60 32.50 42.17a
2 2
PPB with air 41.30 41.30 41.30 48.40 44.40 40.75 30.22 41.07a
Control 41.30 41.30 41.5 47.20 42.25 38.55 28.66 40.10b
Mean 41.30c 41.30c 41.33c 49.39a 44.50b 42.28c 31.48d
CD at 5 % Reducing sugars Non-reducing sugars Total sugars Ascorbic acid
For days (D) 0.118 0.042 0.071 1.650
For treatments (T) 0.096 0.034 0.058 1.350
For D T 0.289 0.104 0.175 NS
Figures with same alphabet did not differ significantly (p=0.05); NS- Non significant
9
VENKATRAM et al
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