An experiment on the effect of crop regulation practices on Guava fruit crops was conducted during 2016-17 and 2017-18. The results revealed maximumand statistically higher yield (119.73 q/ha.), gross return (Rs 32925 per hectare) and Net return (Rs230529 per hectare) under application of 800 PPM NAA plant growth regulator. Highest cost benefit ratio (1:3.33) was also recorded under the treatment of 800 ppm of NAA which was most economic and feasible practice of crop regulation in guava fruit crop.
The growth, yield, physio-chemical attributes and quality traits of five varieties of guava (Psidium guajava L.) were evaluated during winter season of 2015-16 & 2016-17. Plant height shoot length & shoot diameter were maximum of Allahabad Safeda but stem diameter was maximum of Sardar Guava. The highest yield was recorded in Gwalior 27 followed by Sweta. Flesh colour was pink in Lalit while white in remaining varieties. The fruit weight ranged from 134.5g to 154.5 g in Lalit and Sweta, respectively. Fruit length and breadth were maximum in Gwalior 27. The highest total soluble solids were observed in Sweta whereas, acidity percentage was maximum in Lalit. Total sugar percentage was the highest in Gwalior-27. Average number of seed/100 gram fruit was maximum in Lalit closely followed by Allahabad Safeda and Gwalior-27.
An experiment was conducted during 2017-18 at the Research orchard of Horticulture, college of Agriculture Gwalior to Study of interaction Effect of different colour poly wrappers and PBZ concentration on rooting and growth of Guava air layers. Total 12 treatment were tested under experiment. Result related that maximum length of primary root, length of secondary root, diameters of primary root, diameters of secondary root, fresh weight of root, dry weight of root, rooting %, number of leaves, number of new sprout, length of air layers, and survival percentage of air layers of guava was observed under Red poly wrapper with 500ppm PBZ. Which was significantly higher then other treatment combination follow by Blue poly wrapper with 500ppm PBZ and result of black poly wrappers and the lowest result found in white wrapper with co (No harmon) PBZ.
A research experiment was conducted during the year 2019-20 and 2020-21 in the Fruit and Vegetable Processing Unit Laboratory, Department of Horticulture, College of Agriculture, Gwalior with seven different varieties of aonla viz., NA-4, NA-5, NA-6, NA-7, NA-10, Laxmi and Chakaiya. It was studied about the preparation of various value added products such as aonla toffee, with beverages like nectar and squash. Observations were recorded up to storage period of six months at ambient conditions. This study is analyzed in a completely randomised design with three replications. Laxmi and Chakaiya varieties were found superior with respect to colour, appearance, taste and aroma as well as flavour. It has been noticed that the overall acceptability of processed products have been found significant with the storage intervals such as 30, 60, 90 and 120 days. As far as sensory evaluation of different aonla products was concerned, the Laxmi and Chakaiya varieties are found to be superior for the purpose of the processing industry.
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